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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Daisy Bars with Browned Butter Frosting

Although this Daisy cake has no daisy's in it, it is so named because of how easy it can be made. (Lazy Daisy.....get it?)the richest, most densely moist 'cake' bar that can be made, honestly! This cake can also be made into something even more decadent by using peanut butter frosting on top.


For 12 Serving(s)


  • Nonstick cooking spray
  • 8 ounce(s) chocolate chips
  • 1 3/4 sticks(3/4 cup) butter or margarine
  • 3/4 cup(s) sugar
  • 1/4 cup(s) flour
  • 5 eggs, separated
  • Browned Butter Frosting:
  • 6 tablespoon(s) butter
  • 1 tablespoon(s) vanilla
  • 3 cup(s) powdered sugar
  • 5 tablespoon(s) evaporated skim(fat-free)milk

Chocolate Daisy Bars with Browned Butter Frosting Directions

  1. Preheat oven to 350-degrees F. Grease a 9x13-inch pan with nonstick cooking spray; set aside. In a medium saucepan, melt chocolate chips and butter over medium heat, stirring once or twice. Remove from heat and stir in sugar and flour until smooth. Add the yolks and continue to stir until everything is smooth; set aside. In a large, dry, clean bowl and using dry, clean beater, beat egg whites until stiff peaks form on high speed. Fold egg whites into chocolate mixture with a rubber spatula until well blended. Pour into prepared pan, level off the top and bake 30 minutes. The cake will appear underdone, but that will make these bars super moist and fudgy. Remove from oven to completely cool before frosting.
  2. Browned Butter Frosting: In a large saucepan, melt over medium heat. With it remaining on the burner, allow it too cook until it is a nut-brown color, but don't allow it to burn. STIR FREQUENTLY. This will take between 5-7 minutes. Remove butter from heat and pour into a bowl. Refrigerate for at least 30 minutes, uncovered, or until the butter has firmed. Remove, drain any whey that may have settled and place in another bowl. Beat butter and vanilla with an electric mixer, on high, until creamy and room temperature. Add sugar and milk and reduce speed to medium, continuing to beat until frosting is smooth.