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Brownies Greats:

140 Delicious Top Brownies Recipes - From Almond Macaroon Brownies to White Chocolate Brownies

Notice of Rights: Copyright Jo Frank. All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Notice of Liability: The information in this book is distributed on an As Is basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks: Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

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Foreword
If you like brownies, you need this book. If you LOVE brownies, its a definite must-have! With 140 recipes guaranteed to make your mouth water, this book is a longawaited treasure. The recipes are easy, the ingredients are easy to get and the featured brownies masterpieces are amazingly fast to make. There is an excellent recipe for German Sweet Chocolate Cream Cheese Brownies, or try the wonderful Steamed Brownie Pudding with Raspberry Sauce. My favorites are the most decadent ones how about Disappearing Marshmallow Brownies? Of course, theres plenty for everybodys tastes, from Chocolate Peanut Butter Brownies to Fudgy Cheesecake Brownie Swirl and all so easy to make yourself. This book will also give you the inspiration to experiment with different ingredients, since you'll find the extensive index to be extremely helpful. Each recipe is truly superb, wonderfully easy to put together, and you won't have to make or purchase a ton of condiments before you can start just open the book and jump right in. The list goes on and on: Chez' Freddy's Alternative Brownies, Marbled Cream Cheese Brownies, Diamond Walnut Raspberry Brownies, Maple Butterscotch Brownies, Chocolate Cream Cheese Brownies, Crockpot Brownie Cakes in a Jar, Stephanie's Buttermilk Brownies, Suzy's Favorite Brownie Muffins, 7 Layer Brownie Ice Cream Cake and Raspberry Cream Brownie Wedges, to name a few For family, friends, or creative self indulgence, this book is your ultimate reference guide to great comfort food for all seasons. Enjoy! Jo Frank

Table Of Contents
"Blondie" Brownies ............................................................................................. 1 7 Layer Brownie Ice Cream Cake ........................................................................ 2 Almond Macaroon Brownies ............................................................................... 3 Amaretto Brownies .............................................................................................. 4 Apricot Angel Brownies ...................................................................................... 5 Banana Split Brownie Pizza................................................................................. 6 Banana-Brownies, Lo Cal .................................................................................... 7 Best-ever Brownies .............................................................................................. 8 Blond Brownies ................................................................................................... 9 Blond Brownies ................................................................................................. 10 Breezy Brownies ................................................................................................ 11 Brownie Bottom Bourbon Pie ............................................................................ 12 Brownie Bread Abm .......................................................................................... 13 Brownie Cake Delight (Pil) ............................................................................... 14 Brownie Cake in a Jar ........................................................................................ 15 Brownie Cakes in a Jar/cp ................................................................................. 16 Brownie Cheesecake Bars ................................................................................. 17 Brownie Cookie (The Chewy) ........................................................................... 18 Brownie Cookies ............................................................................................... 19 Brownie Cookies # 2.......................................................................................... 20 Brownie Mix ...................................................................................................... 21 Brownie Mousse Delight ................................................................................... 22 Brownie Pie ....................................................................................................... 23 Brownie Pizza .................................................................................................... 25 Brownie Pudding ............................................................................................... 26 Brownie Swirl Cheesecake ................................................................................ 27 Brownie Tarts .................................................................................................... 28 Brownies ............................................................................................................ 29 Brownies ( Almond Butter ) .............................................................................. 30 Brownies ( Apricot Angel ) ............................................................................... 31 Brownies ( Baker's Chocolate ) ......................................................................... 32 Brownies ( Banana ) .......................................................................................... 33 Brownies ( Banana Fudge ) ............................................................................... 34 Brownies ( Black & White ) .............................................................................. 35 Brownies ( Black Russian ) ............................................................................... 36 Brownies ( Caramel Carrot ) .............................................................................. 37 Brownies ( Carrot Raisin ) ................................................................................. 38 Brownies ( Chilly Peanut Butter ) ...................................................................... 39 Brownies ( Chocolate Peanut Butter )................................................................ 40 Brownies ( Cream Cheese ) ............................................................................... 41 Brownies ( Date & Almond ) ............................................................................. 42

Brownies ( Disappearing Marshmallow ) .......................................................... 43 Brownies ( Fancy Walnut ) ................................................................................ 44 Brownies ( Fudge #1 ) ....................................................................................... 45 Brownies ( Fudgy Cheesecake Swirl ) ............................................................... 46 Brownies ( German Sweet Chocolate Cream Cheese ) ...................................... 47 Brownies ( Kahlua Mudslide ) ........................................................................... 48 Brownies ( Maple Butterscotch ) ....................................................................... 49 Brownies ( Marbled Cream Cheese ) ................................................................. 50 Brownies ( Mincemeat ) .................................................................................... 51 Brownies ( Minty Fudge ) .................................................................................. 52 Brownies ( No Bake Peanut )............................................................................. 53 Brownies ( One Bowl & Variations ) ................................................................ 54 Brownies ( Peanut Butter Swirl ) ....................................................................... 55 Brownies ( Rocky Road )................................................................................... 56 Brownies ( Triple Espresso ).............................................................................. 57 Brownies 1 ......................................................................................................... 58 Cake Brownies ................................................................................................... 59 Caramel Brownies ............................................................................................. 60 Cheesecake Brownies ........................................................................................ 61 Chewy Peanut Butter Brownies ......................................................................... 62 Chewy S'mores Brownies .................................................................................. 63 Chez' Freddy's Alternative Brownies ................................................................. 64 Chez' Freddy's House Brownies ........................................................................ 65 Chippy Zucchini Brownies ................................................................................ 66 Chocolate Amaretto Brownies ........................................................................... 67 Chocolate Brownies, Low cal ............................................................................ 68 Chocolate Chip Brownies .................................................................................. 69 Chocolate Cream Cheese Brownies ................................................................... 70 Chocolate Crunch Brownies .............................................................................. 71 Chocolate Mint Brownies .................................................................................. 72 Chocolate Nut Brownies .................................................................................... 73 Chocolate Syrup Brownies ................................................................................ 74 Chocolate-Cheesecake Brownies ....................................................................... 75 Chocolate-peanut Brownie Cup ......................................................................... 76 Cinnamon Brownies .......................................................................................... 77 Classic Brownies ............................................................................................... 78 Cream Cheese Swirled Brownies ....................................................................... 79 Crockpot Brownie Cakes in a Jar....................................................................... 80 Crustless Brownie Pie ........................................................................................ 82 Dark Chocolate Brownies .................................................................................. 83 Deep Dish Brownies .......................................................................................... 84 Diamond Walnut Raspberry Brownies .............................................................. 85

Doc Shok's Brownies ......................................................................................... 86 Double Chocolate Brownies .............................................................................. 87 Double Decadent Brownie Torte ....................................................................... 88 Double Decker Brownies ................................................................................... 89 Double Frosted Brownies .................................................................................. 90 Double Fudge Kahlua Brownies ........................................................................ 91 Felde's Favorite Brownies .................................................................................. 92 Five-Star Brownies ............................................................................................ 93 Fudge Brownie Pie ............................................................................................ 94 Fudge brownies .................................................................................................. 95 Fudge Brownies With Glaze .............................................................................. 96 Fudge Mint Brownies ........................................................................................ 97 Fudgy Minty Brownies ...................................................................................... 98 German Chocolate Brownies ............................................................................. 99 German Sweet Chocolate Cream Cheese Brownies ........................................ 100 Ginger-macadamia Brownies........................................................................... 101 Heavenly Brownies .......................................................................................... 102 Impossible Brownie Pie ................................................................................... 103 In The Pan Brownies........................................................................................ 104 James Beard's Brownies................................................................................... 105 Joanna Philbin's Final Exam Brownies ............................................................ 106 Kahlua Brownies ............................................................................................. 107 Katherine Hepburn's Brownies ........................................................................ 108 Killer Triple Chip Brownies ............................................................................ 109 Layered Cheesecake Brownies ........................................................................ 110 Light Chocolate Brownies ............................................................................... 111 'light' Fudge Brownie Sundae .......................................................................... 112 Maple Butterscotch Brownies .......................................................................... 113 Marvelous Mocha Brownies ............................................................................ 114 Mary Jane's Brownies ...................................................................................... 115 Minty Fudge Brownies .................................................................................... 116 Moist Chocolate Brownies ............................................................................... 117 Mother's Brownies ........................................................................................... 118 Nearly Brownie Cookies .................................................................................. 119 No-bake Peanut Brownies ............................................................................... 120 One Bowl Brownies ......................................................................................... 121 One-bowl Brownies ......................................................................................... 122 Peanut Butter Brownie Cups ............................................................................ 123 Peanut Butter Brownies # 3 ............................................................................. 124 Quick Brownie Sundae .................................................................................... 125 Raspberry Cheesecake Brownies ..................................................................... 126 Raspberry Cream Brownie Wedges ................................................................. 127

Raspberry Truffle Brownies ............................................................................ 128 Reese Brownies ( Made From Scratch) ........................................................... 129 Refrigerator Confetti Brownies........................................................................ 130 Shasta Mountain Brownies .............................................................................. 131 Snickers Bar Brownie Cake ............................................................................. 132 Steamed Brownie Pudding with Raspberry Sauce ........................................... 133 Stephanie's Buttermilk Brownies ..................................................................... 134 Strawberry Brownie Torte-Cake ...................................................................... 135 Suzy's Favorite Brownie Muffins .................................................................... 136 Swiss Chocolate Brownies ............................................................................... 137 Texas Brownie Cake ........................................................................................ 138 Ultimate Chocolate Brownies .......................................................................... 139 Warm Brownie Pudding Cake ......................................................................... 140 Warm Brownie Pudding Cake ......................................................................... 141 White Chocolate Brownies .............................................................................. 142

"Blondie" Brownies

"Blondie" Brownies
1/2 1 1 1 1 cup Butter Tbs Milk cup Brown Sugar, firmly packed Egg cup Flour, all purpose 1/2 1/8 1 1/2 tsp tsp tsp cup Baking Powder Salt Vanilla Walnuts, chopped

Procedure 1 Preparation Time: 15 minutes Bake Time: 27 to 30 Minutes 2 Heat oven to 350 F. Grease an 8x8x2 inch pan with Butter. Set aside. 3 Combine Butter and milk in large saucepan. Place on low heat until Butter melts. Remove from heat. Stir in brown sugar. Add egg. Stir until well Blended. 4 Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into baking pan. 5 Bake at 350 for 27 to 30 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan. Cut into 2x2 inch squares. 6 Makes 16 squares. 7 Servings: 1 Yield: 16 Cookies

7 Layer Brownie Ice Cream Cake

7 Layer Brownie Ice Cream Cake


1/4 3 1 1 1/2 1 cup Tbs tsp cup cup Brownie layers: Unsweetened cocoa powder Water lg Egg Vanilla Butter or margarine Sugar 1 1/3 cup Flour 6 cup Vanilla ice cream; softened Garnish: Whipped cream Raspberries Heath bars; crushed

Procedure 1 Preparation Time: 0:35 Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide. Place on a stack of 6 more pieces waxed paper. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch springform pan ready. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until well blended (batter will be very stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a levely 1/3 cup batter in center of each round. Divide remaining 1/3 cup batter between rounds (about 2 teaspoons each). Moisten a cookie sheet with water. Place 2 waxed paper rounds on sheet (the water will stop them from slipping). Spread batter almost to edges of rounds. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch. (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake and cool remaining layers. 2 Meanwhile, line springform pan with palstic wrap, letting enough wrap extend about sides of pan to cover top when filled. Peel waxed paper off cooled brownie layers. Place layer in bottom of pan. Spread evenly with 1 cup ice cream. Top with another brownie layer, then another cup ice cream. Repeat with 5 more brownie layer and hte ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month. To serve; Remove sides of pan and peel palstic wrap down from sides. Lift cake off plastic wrap onto serving plate. Servings: 12

Almond Macaroon Brownies

Almond Macaroon Brownies


3 6 3/4 3 1/2 1 oz Cream cheese Tbs Butter or margarine cup Sugar Eggs cup Flour Tbs Flour 1 2/3 1 6 1/2 1/2 1/4 cup cup oz tsp tsp tsp Flaked coconut Whole blanched almonds Semisweet chocolate Vanilla Baking powder Salt

Procedure 1 Beat cream cheese and 2 tablespoons butter until softened. Beat in /4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled. Servings: 16

Amaretto Brownies

Amaretto Brownies
1/4 2 2 3/4 1/2 lb oz Sweet butter Semi-sweet chocolate Eggs, well beaten cup Sugar cup Flour 1/4 tsp Salt 1/2 cup Almonds or pecans 1/4 cup Amaretto liquor Chocolate frost if desired

Procedure 1 Frozen yogurt topping is great !. Preheat oven to 325. Grease an 8 inch square pan. Melt butter and chocolate in small saucepan; set aside to cool. Stir in eggs. Add remaining ingredients, except Amaretto, and mix well. Bake 35 minutes; brownies should still be soft. Cool. Poke with fork; pour Amaretto over top of brownies. Refrigerate overnight. If desired, ice with favorite chocolate frosting, or simply top with forzen yogurt when serving. (We like black cherry yogurt best!) Servings: 12

Apricot Angel Brownies

Apricot Angel Brownies


2 Bars (2 oz ea) white baking Chocolate 1/3 cup Butter or margarine 1/2 cup Brown sugar; packed 2 Eggs; beaten 1/4 tsp Vanilla extract Procedure 1 In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350 degrees for 25 minutes or until golden brown. Cool. Servings: 1 Yield: 2 Dozen 3/4 1/2 1/4 1 1/4 1/4 cup tsp tsp cup cup cup Flour Baking powder Salt Dried apricots; finely chop Almonds; sliced Coconut; flaked

Banana Split Brownie Pizza

Banana Split Brownie Pizza


3/4 1/4 cup Shortening; melted cup Butter or margarine; melted 3/4 cup Baking cocoa 2 cup Sugar 4 Eggs; beaten 1 tsp Vanilla extract 1 1/2 cup All-purpose flour 1 tsp Baking powder 1/2 tsp Salt Procedure 1 In a large bowl, combine shortening, butter and cocoa. Stir in sugar, eggs and vanilla. Combine flour, baking powder and salt; stir into egg mixture. Spread evenly over a well-greased 12" to 14" pizza pan. Bake at 350 degrees for -25 min. cool. In a mixing bowl, beat cream cheese and sugar until smooth; spread over brownie crust. Drain the pineapple, reserving juice; dip banana slices in juice (then discard the juice). Arrange bananas, pineapple and strawberries over cream cheese layer; sprinkle with pecans. In a small saucepan over low heat, melt chocolate and butter; drizzle over top of pizza. Chill for 1 hour. Refrigerate any leftovers. Servings: 12 Topping: oz Cream cheese; softened cup Sugar oz Pineapple tidbits Ripe banana; sliced cup Fresh strawberries, halved Or more 1/4 cup Chopped pecans; toasted 1 oz Semisweet chocolate 1 Tbs Butter or margarine 16 2/3 8 1 1

Banana-Brownies, Lo Cal

Banana-Brownies, Lo Cal
1 1/3 1/4 1/4 1/4 cup cup cup tsp tsp Flour, All Purpose Coca, unsweetened Nonfat Dry milk powder Baking soda Salt 1 Large very ripe banana 1 cup Sugar 2 Large egg whites 1/4 cup Buttermilk 1 tsp Vanilla

Procedure 1 Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. Servings: 16

Best-ever Brownies

Best-ever Brownies
1/2 2 1 2 1 cup Butter oz Chocolate, 2 sqrs (unsweet) cup Sugar, granulated Eggs, beaten tsp Vanilla extract, pure 1/2 1/4 1 1 cup tsp cup cup Flour, all-purpose Salt Walnuts, coarsely chopped Dates or raisins, c-chopped

Procedure 1 Melt the butter and chocolate together over hot water in a double boiler. 2 When melted, remove from heat and add the other ingredients in the order given. 3 Spread in a buttered 8 or 9" pan and bake in a 325 degree oven for -25 minutes. The brownies should still be soft when taken from the oven. 4 Mark into small squares at once, but let cool before removing from the pan. 5 Makes 3 dozen, 1-1/2" squares. Store in tight tin box. Servings: 36

Blond Brownies

Blond Brownies
2 2/3 2 1/2 1/2 2/3 1 cup tsp tsp cup lb Flour Baking powder Salt Butter Box light brown sugar 3 6 oz 6 oz 1 cup Eggs Pkg chocolate chips Pkg butterscotch chips Pecans

Procedure 1 Sift flour, baking powder and salt together and set aside. Melt butter and brown sugar in saucepan; cool. When cool, add eggs, one at a time. Add flour mixture; add chips and nuts last. Spread in a jelly roll pan; bake at 350 degree for 25-30 minutes. Do not overcook. Batter is very thick. Cut in squares when cool. Servings: 8

Blond Brownies

Blond Brownies
8 oz (1)pkg white cake mix NOSUGAR 2 Eggs 2 Tbs Granulated brown sugar REPLACEMENT Procedure 1 Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing bowl. Beat in medium speed until well blended and thickened. Fold in chips. Pour batter into two, greased and papered 8-in pans. Bake at 375 degrees for 12 to 15 minutes or unitl brownies test done. Cut into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2 FAT EXCHANGE PER SQUARES. CAL: SQUARE: 56; 2 Servings: 1 Yield: 32 Bars 2 Tbs Water 1/4 cup Mints chocolate chips 1/4 cup Peanut butter chips

10

Breezy Brownies

Breezy Brownies
1 1/2 4 1/8 3/4 1 1 cup Sugar cup Butter or margarine Eggs tsp Salt cup Chocolate syrup cup Plus 1 T flour cup Pecans; chopped 1 1/2 6 1/3 1/2 1/2 cup Tbs cup cup cup Frosting: Sugar Butter or margarine Milk Semisweet chocolate chips Pecans; chopped

Procedure 1 In a mixing bowl, cream sugar and butter. Add eggs and salt; beat well. Stir in chocolate syrup, flour and nuts. Pour into a greased 13-inch x -inch x 2inch baking pan. Bake at 350 degrees for 20 minutes. Cool for 15 minutes. For frosting, combine sugar, butter and milk in a saucepan. Bring to a boil, stirring frequently. Boil for 1 minute; remove from the heat and stir in chocolate chips until melted. Beat to spreading consistency, about minutes. Add pecans; frost warm brownies. Servings: 1 Yield: 2 Dozen

11

Brownie Bottom Bourbon Pie

Brownie Bottom Bourbon Pie


Brownie mix 3/4 cup Sugar 1/4 cup Cold water 3 cup Heavy cream Procedure 1 Bake 1 brownie mix according to directions,but bake a few minutes less, in Servings: 6 5 1 Egg yolks package Envelope unflavored gelatin 1/2 cup Bourbon

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Brownie Bread Abm

Brownie Bread Abm


1/2 Tbs 1 7/8 cup 1/3 cup 1/2 cup BEST BREAD MACHINE CB EVER Yeast Bread flour Unsweetened cocoa powder Sugar 1 1 1/2 1 3/4 1/3 tsp Salt Tbs Oil Eggs cup Water cup Walnut pieces

Procedure 1 Bring the water to boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add walnuts. 2 Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. 3 In hot & humid weather, use 1/8 c less water. 4 Nutrition Information per serving: 111 calories, 3 grams fat, 13 milligrams cholesterol, 146 milligrams sodium. Servings: 16

13

Brownie Cake Delight (Pil)

Brownie Cake Delight (Pil)


1 package Fudge brownie mix, 1/4 tsp Almond extract r educed-fat 2 cup Fresh strawberries; 1/3 cup Strawberry all fruit spread stemmed, 2 cup Whipped topping, red ucedHalved fat, 1/4 cup Chocolate sauce, reduced-fat Nondairy; frozen, Thawed Procedure 1 Preparation Time: 0:45 Prepare brownies according to package directions and use an 11x7-inch 20 pan. Cool completely in pan. Blend fruit spread and 2 tablespoons of water in small bowl until 20 smooth. Combine whipped topping and almond extract in a medium bow. Stem 20 the strawberries and halve them (tip to stem). Cut brownie crosswise in half (two pieces 5-1/2 by inches). Place 20 half of brownie, flat-side down, on serving dish. Spread with fruit 20 spread; top with 1 cup whipped topping. Spread rest of fruit spread on the 20 second piece's crusty side. Spread most of the whipping topping on top of that, avoid the edges. 20 Carefully position the prepared brownie over whipped topping of first piece. Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional). Servings: 16

14

Brownie Cake in a Jar

Brownie Cake in a Jar


2 1 1 1/2 1/4 1 Wide-mouth canning jars cup All-purpose flour cup Sugar tsp Baking soda tsp Ground cinnamon; optional cup Butter or margarine 1/4 3 1/4 1 1/2 1/4 cup Water Tbs Unsweetened cocoa powder cup Buttermilk Egg; beaten tsp Vanilla extract cup Walnuts; finely chopped

Procedure 1 This recipe makes 2 jars. Sterilize two 1-pint, straight-sided, wide-mouth canning jars, lids and rings by boiling for 10 minutes; set aside. In a small bowl, stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium sauce pan, combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is wellblended. Remove from heat; stir in flour ixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. 2 Preheat oven to 325 degrees. Bake for 35 to 40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw ring down tightly. Place on counter to cool. You'll know jars have sealed when you hear the "plinking" sound. Store in a cool, dry place. Servings: 1

15

Brownie Cakes in a Jar/cp

Brownie Cakes in a Jar/cp


2 1 1 1/2 1/4 1/3 1/4 cup cup tsp tsp cup cup Canning jars; * wide mouth All-purpose flour Sugar Baking soda Ground cinnamon; opt. Margarine; or butter Water 3 1/4 1 1/2 1/4 Tbs Unsweetened cocoa powder cup Buttermilk Egg; beaten tsp Vanilla extract cup Walnuts; finely chopped Ice cream

Procedure 1 Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a med. saucepan combine margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, , or 6quart crockery cooker with liner in place. Cover; cook on high heat setting for 2 3/4 to 3 hours or till ckes spring back when touched and a long wooden tooth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. 2 * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. Servings: 8

16

Brownie Cheesecake Bars

Brownie Cheesecake Bars


1 1/2 cup All-purpose flour 1 1/2 cup Sugar 2/3 cup Butter or margarine; melted 2/3 cup Cocoa 3 Eggs; divided 1/2 cup Milk 3 tsp Vanilla extract; divided Procedure 1 Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator. Servings: 30 1/2 1 8 2 1 1 tsp cup oz Tbs Tbs Baking powder Chopped nuts; optional Cream cheese; soft Butter or margarine Cornstarch cn Sweetened condensed milk

17

Brownie Cookie (The Chewy)

Brownie Cookie (The Chewy)


2/3 1 1/2 1 1 2 cup cup Tbs tsp butter Brown sugar Water Vanilla Eggs 1 1/2 cup All-purpose flour 1/3 cup Unsweetened baking cocoa 1/2 tsp Salt 2 cup Semi-sweet chocolate chips (12 oz pkg)

Procedure 1 Heat oven to 375'F. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded measuring tablespoonfuls 2" apart onto ungreased baking sheet. Bake one baking sheet at a time at 375'F. for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Servings: 1 Recipe Type Cookies, Chocolate

18

Brownie Cookies

Brownie Cookies
What could be easier than a brownie you can break and then bake into delicious cookies! The kids in the family will be sure to enjoy! 1 pkg. (18 oz.) Refrigerated Brownie or Walnut Brownie Bar Dough

Procedure 1 Preheat oven to 325 F. 2 Break dough along pre-scored lines. Place dough about 3 inches apart on ungreased baking sheets 3 Bake for 18 to 20 minutes or until centers are set. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Servings: 12 Preparation Time: 5 minutes Cooking Time: 18 minutes Total Time: 0 minutes Recipe Type Dessert

19

Brownie Cookies # 2

Brownie Cookies # 2
1/4 2 2 1/3 1 1/2 1/2 1/4 lb oz cup tsp tsp lb Semi-sweet chocolate Unsweetened chocolate Sifted all-purpose flour Baking soda Baking powder Unsalted butter 1 1 2 1 3/4 cup Granulated sugar Tbs Vanilla Eggs Tbs Milk cup Finely chopped walnuts

Procedure 1 Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together, set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blened, mix in walnuts. Cover and refrigerate dough for 30 mintues before rolling. Preheat oven to 375*. Lightly grease a cookie sheet. To form the cookies, scooop out a portion of dough and rool out on a wellfloured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Reroll scraps and cut agian. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Don't let theese cookies overbrown. Makes about 48 cookie Servings: 48 Recipe Type Cookies

20

Brownie Mix

Brownie Mix
6 cup Unbleached Flour 4 tsp Salt 1 cn (8 oz) Unsweetened Cocoa Procedure 1 Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. 2 Makes about 17 cups of mix. Servings: 1 4 tsp Baking Powder 8 cup Sugar 2 cup Vegetable Shortening

21

Brownie Mousse Delight

Brownie Mousse Delight


2 1 package Large instant choc. pudding package Brownie mix 1 1 package Large cool whip, thawed package Toffee sprinkles

Procedure 1 Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold. If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c. milk. Fold in Cool Whip. Now it's ready to use or serve by itself. Servings: 10

22

Brownie Pie

Brownie Pie
1 1/4 3 1/4 6 12 1/2 2 To 3 cup cup Tbs tsp Tbs tsp Tbs CRUST: Flour Sugar Unsweetened cocoa powder Salt Unsalted butter, cut into pieces Vanilla extract cold water Vegetable cooking spray 1/4 lb Unsalted butter, cut into Pieces 3 Eggs 1 cup Sugar 1 tsp Vanilla extract 2/3 cup Flour 1/4 tsp Salt 1/2 tsp Baking powder TOPPING: 1/2 cup Whipping cream 1/2 tsp Vanilla extract 1 Tbs Powdered sugar

1 4

FILLING: cup Hazelnuts oz Unsweetened chocolate

Procedure 1 To prepare the crust: Blend together the flour, sugar, cocoa and salt. Add the butter, working until crumbly. Stir in the vanilla and water, making a dough that holds together when pressed. 2 Spray a 9-inch glass pie pan with cooking spray. Press the dough over the bottom and up the sides of the pan. Set aside. 3 To prepare the filling: Put the hazelnuts into a small baking pan and toast in a preheated 350-degree oven 10 minutes. Remove from the pan. Cool slightly and put into a kitchen towel. Close the towel and rub together to remove the skins from the nuts. Chop nuts coarsely. 4 Melt the chocolate and butter in a small heavy saucepan over low heat. Stir to blend and cool slightly. 5 With an electric mixer, beat together the eggs and sugar until fluffy; beat in the vanilla, and then the flour, salt, and baking powder. Beat in the chocolate mixture. Stir in the nuts and pour into the crust. 6 Bake in a pre-heated 325-degree oven 25-30 minutes, until just done in the center. Cool on a rack. 7 Just before serving, beat the cream until soft peaks form. Beat in the vanilla and powdered sugar until softened. Serve a dollop of the cream on each wedge of pie.
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Brownie Pie

8 Data per serving: Calories.....408 Carbohydrates......39g Monounsaturated fat.....12g Protein.......6g Sodium...........123mg Polyunsaturated fat......2g Fat..........28g Saturated fat......13g Cholesterol............95mg Servings: 12

24

Brownie Pizza

Brownie Pizza
1/3 15 1/4 1 8 1/4 cup Cold Water oz Brownie Mix cup Oil Egg oz Cream Cheese, softened cup Sugar 1 Egg 1 tsp Vanilla Strawberry Slices Banana Slices 2 oz Chocolate, melted Mint leaves

Procedure 1 Preheat oven to 350oF. Mix the brownie mix, water, oil and egg in a large bowl until well blended, pour into a greased and floured 12 inch pizza pan. Bake 25 minutes. 2 Beat cream cheese, sugar, egg and vanilla until well blended. Remove brownies and spread with the cream cheese mixture. Bake 15 minutes longer. Cool and place a circle of strawberries and bananas, drizzle with melted chocolate and mint leaves. Cut into wedges. 3 [] Servings: 1

25

Brownie Pudding

Brownie Pudding
1 2 1/2 3/4 2 cup tsp tsp cup Tbs Sifted flour Baking powder Salt Sugar Cocoa 3/4 1 2 3/4 cup tsp Tbs cup Milk Vanilla Shortening; melted Nut meats, chopped

Procedure 1 ---TOPPING--- /4 c Brown sugar tb Cocoa /4 c -Hot water 2 Sift together flour, baking powder, salt, sugar and cocoa. Add milk, vanilla and shortening; mix until smooth. Add nut meats. Pour into greased 8-inch square cake pan. Mix brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter. Bake. Temperature--350 F. Time--45 minutes. Amount--6 to 8 servings. Servings: 6

26

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake


8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 cup Sugar Procedure 1 Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. Servings: 10 1 tsp Vanilla 2 Large Eggs 1 cup Milk Chocolate Chips, Melted

27

Brownie Tarts

Brownie Tarts
1/2 cup Butter or margarine; softene 3 oz Cream cheese; softened 1 cup All-purpose flour Filling: 1/2 cup Semisweet chocolate chips 2 Tbs Butter or margarine Procedure 1 In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1" balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at degrees for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired. Servings: 24 1/2 cup Sugar 1 Egg; beaten 1 tsp Vanilla extract 1/2 cup Chopped pecans; optional Maraschino cherry halves; op

28

Brownies

Brownies
1/3 1 1 1 1 cup tsp Tbs cup tsp Oil Vanilla White vinegar Cold water Baking soda 1 2 1/2 1 1/2 1/2 cup Tbs tsp cup cup White sugar Cocoa powder Salt White flour Walnuts, chopped

Procedure 1 Mix together the oil, vanilla, vinegar & cold water. Add the baking soda & mix well. Beat in the sugar, cocoa powder & salt. Finally, fold in the flour. Only do enough mixing to ensure that the ingredients are well blended. Pour into baking dish. Bake for 30 minutes at 350F. When cool, cut into squares. Servings: 1

29

Brownies ( Almond Butter )

Brownies ( Almond Butter )


1/2 1 2 1 1/2 cup Almond butter cup Sugar Eggs tsp Almond extract cup Flour 1/4 1 1/4 1/2 cup tsp tsp cup Cocoa Baking powder Salt Grated coconut

Procedure 1 Preheat the oven to 350. Combine the almond butter and sugar. Add the eggs and almond extract: mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased -inch square baking pan. Bake for 35 minutes. Servings: 12

30

Brownies ( Apricot Angel )

Brownies ( Apricot Angel )


2 Bars (2 oz. ea.) white Baking chocolate 1/3 cup Butter or margarine 1/2 cup Packed brown sugar 2 Eggs, beaten 1/4 tsp Vanilla extract 3/4 cup All-purpose flour Procedure 1 In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-in square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350F for 25 minutes or until golden brown. Cool. Servings: 16 1/2 tsp Baking powder 1/4 tsp Salt 1 cup Finely chopped dried Apricots 1/4 cup Sliced almonds 1/4 cup Flaked coconut

31

Brownies ( Baker's Chocolate )

Brownies ( Baker's Chocolate )


Serious chocolate brownies Procedure 1 This is an adaptation of the "Scrumptious Brownies" recipe found on a box of Baker's unsweetened chocolate. I've reduced the amounts of sugar and flour from the original, which I find makes for a very fudgey brownie. 2 INGREDIENTS (32 brownies) 3 oz unsweetened chocolate (8 squares) /2 lb butter eggs /2 cups sugar Tbsp vanilla extract /2 cups flour 2 cups coarsely chopped walnuts (optional) 4 PROCEDURE Grease a 13x9 inch pan and pre-heat oven to 375 deg. F. Melt the chocolate and the butter in the top of a double boiler over simmering water. Whisk until smooth. Set aside to cool while beating eggs. 5 Beat the eggs, sugar and vanilla at high speed for a full 10 minutes. 6 Blend in the chocolate-and-butter mixture at low speed. 7 Add flour, beating just to blend. Stir in walnuts, if desired. Bake to 35 minutes. Do not overbake. The brownies are done when a toothpick inserted into the center comes out slightly dirty. Cool in pan, then cut into squares. 8 RATING: Difficulty: easy to moderate. Time: 30 minutes preparation, 1 hour cooking and cooling. Precision: measure the ingredients. 9 ] Servings: 32

32

Brownies ( Banana )

Brownies ( Banana )
1 1/4 1/4 1 1/4 cup cup tsp cup cup Flour, all purpose Nonfat dry milk powder Salt Sugar Buttermilk 1/3 cup Coca, unsweetened 1/4 tsp Baking soda 1 Large very ripe banana 2 Large egg whites 1 tsp Vanilla

Procedure 1 Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. Servings: 16

33

Brownies ( Banana Fudge )

Brownies ( Banana Fudge )


1 cup Cream cheese 2 cup Granulated sugar 4 Eggs, beaten 3 Bananas, very ripe, Mashed Procedure 1 Preheat oven to 350 degrees. Grease a 9x13 pan. 2 Cream together the cream cheese and sugar, then add eggs one at a time and mix until well blended. Mix in bananas. 3 Sift dry ingredients together and add to creamed mixture, and stir just until moist. Stir in vanilla. 4 Pour into prepared pan and bake 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before slicing. Servings: 32 3/4 2 1/2 1/2 2 cup cup tsp tsp tsp Cocoa Flour Baking powder Salt Vanilla

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Brownies ( Black & White )

Brownies ( Black & White )


1 1 1/4 1/2 1/2 2 cup tsp tsp cup cup Cake flour Baking powder Salt Shortening, softened Granulated sugar replacement Eggs 1 tsp Vanilla extract 1 Tbs Water 1/4 cup Unsweetened coconut, grated 1 tsp Coconut milk 1 oz Baking chocolate, melted

Procedure 1 These brownies are mailable. 2 Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) 3 Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. 4 Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. 5 Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars. 6 bar - 1/3 bread exchange, 1 fat exchange, 54 calories 7 Servings: 32

35

Brownies ( Black Russian )

Brownies ( Black Russian )


4 Squares unsweetened chocolate (1 oz ea) 1 cup Butter 3/4 tsp Black pepper 4 Eggs, lightly beaten 1 1/2 cup Sugar 1 1/2 tsp Vanilla 1/3 cup KAHLUA Procedure 1 Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. 2 Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka. Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan. 3 Bake in 350'F. oven just until toothpick inserted in conter comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired. 4 Makes about 30 brownies. Servings: 30 2 1 1/3 1/2 1/4 1 Tbs cup tsp tsp cup Vodka All-purpose flour Salt Baking powder Chopped walnuts or toasted sliced almonds Powdered sugar (opt)

36

Brownies ( Caramel Carrot )

Brownies ( Caramel Carrot )


2 cup Graham cracker crumbs 14 oz Sweetened condensed milk 1 tsp Vanilla 1 cn Carrot; shredded Procedure 1 Preheat oven to 350 degrees. Grease a 9 inch square pan. 2 In a small bowl, blend together crumbs and condensed milk. Mix in vanilla carrot. Spread batter evenly in pan. Sprinkle top with pecans. Set aside 3 In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Simmer about a minute, still stirring. Carefully pour hot mixture over pec covering evenly. 4 Bake about 25 minutes, until topping is bubbly. 5 Cool completely before cutting into squares with a sharp knife. 6 NOTES : Original recipe called for vanilla wafer crumbs instead of graham cracker crumbs, and coconut instead of carrot. This version lasts about tw minutes at parties. Servings: 16 1 cup Pecans; chopped 1/2 cup Butter 1/3 cup Packed brown sugar

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Brownies ( Carrot Raisin )

Brownies ( Carrot Raisin )


1 1/2 cup Light brown sugar; packed 1/2 cup Butter or margarine softened 2 Eggs 1 tsp Vanilla 1 1/2 cup Flour; unsifted 1/2 tsp Salt Procedure 1 Preheat oven to 350 F (moderate). 2 Grease a 9- by 13-inch baking pan. 3 Mix sugar and fat. Add eggs and vanilla; beat. Stir in dry ingredients. Add raisins and carrots; stir. Spread mixture into baking pan; sprinkle with walnuts. Bake about 40 minutes or until a toothpick inserted in center comes out clean. Cool; cut into squares. 4 Calories per brownie: About 150 5 Servings: 1 Yield: 24 Brownies 1/2 1/2 1/2 1 1/2 1/2 tsp tsp cup cup cup Baking soda Baking powder Raisins, chopped Carrots, finely grated Walnuts, finely chopped

38

Brownies ( Chilly Peanut Butter )

Brownies ( Chilly Peanut Butter )


1 cup 1/3 cup 1 1/2 cup 5 Tbs PEANUT BUTTER LAYER Smooth peanut butter Sugar Large egg CHOCOLATE LAYER Flour Unsalted butter, softened 3/4 cup Sugar 2 Large eggs 1 tsp Vanilla 1/4 cup Cocoa- unsweetened, sifted, Alkalized 5 oz Milk chocolate, cut into 1/4 inch pieces

Procedure 1 Preheat oven to 350 degrees. Line an 8 inch square baking dish with foil so the foil extends 2 inches beyond the sides of the pan. In a medium bowl beat peanut butter, sugar and egg at medium speed for 1 minute or until just combined. Scrape the mixture into the prepared pan. Using your fingertips, press the peanut butter mixture evenly into the bottom of the pan. In a medium bowl beat the butter and sugar for 4 minutes at high speed or until light and fluffy. Add the eggs and vanilla and continue beating for 2 minutes or until creamy and smooth. Beat in cocoa and flour until just combined. Stir in chocolate. Scrape the batter into the baking pan and spread it evenly over the peanut butter layer. Bake the brownies for 30-35 minutes until a cake tester comes out clean. Cool the brownies in the pan for at least 1 hour. Cover and refrigerate for at least 2 hours. Using the foil as a handle, lift the brownies out of the pan. Invert brownies onto a large surface and gently peel off foil. Invert again onto a smooth surface and cut into 12 brownies. Servings: 1 Yield: 12 Brownies

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Brownies ( Chocolate Peanut Butter )

Brownies ( Chocolate Peanut Butter )


3/4 1 1 1 1/8 3 cup Tbs tsp tsp tsp Flour Plus Unsweetened cocoa Baking powder Salt Eggs 1/4 1 1 1 1/4 12 cup Tbs tsp Tbs cup tsp Plus -peanut butter Vanilla extract Vegetable oil Plain lowfat yogurt Sugar

Procedure 1 Preheat oven to 350. In a small bowl, combine flour, cocoa, baking powder and salt. In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve. Servings: 8

40

Brownies ( Cream Cheese )

Brownies ( Cream Cheese )


4 5 3 1 3 1/2 oz Tbs oz cup Sweet cooking chocolate Butter or margarine Cream cheese, softened Sugar Eggs cup Plus 1 T all-purpose flour 1 1/2 1/2 1/4 1/4 1/2 tsp tsp tsp tsp cup Vanilla extract Baking powder Salt Almond extract Chopped nuts

Procedure 1 Preheat oven to 350xF. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9" square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14" squares. Servings: 1 Yield: 16 Brownies

41

Brownies ( Date & Almond )

Brownies ( Date & Almond )


2/3 1/2 1/4 1 1/3 2 cup tsp tsp cup oz Flour Baking powder Salt Butter Unsweetened baking chocolate 1 2 1/2 1/2 1 cup Sugar Eggs, beaten cup Chopped almonds cup Chopped dates tsp Vanilla extract

Procedure 1 Preheat oven to 350oF. Sift flour, baking powder and salt together into bowl. Melt butter and chocolate in top of double boiler over hot water. Remove from heat. 2 Combine sugar and eggs in large bowl; add chocolate mixture. Stir in flour. Add almonds, dates and vanilla. Spread batter in greased 8" square baking pan; bake for 25 minutes. Cool in pan, then cut into squares. 3 Servings: 1 Yield: 16 Brownies

42

Brownies ( Disappearing Marshmallow )

Brownies ( Disappearing Marshmallow )


6 1/2 2/3 1 1/2 oz cup cup cup Pkg. butterscotch chips butter or margarine brown sugar flour 1 tsp vanilla 2 tsp baking powder 1/2 tsp salt 2 eggs

Procedure 1 cups miniature marshmallows 2 cups semisweet chocolate chips /2 cup nuts chopped 2 Melt butterscotch chips in heavy pan over medium heat. Remove from heat and cool. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan at 350 dg for 20 to 25 minutes. Servings: 1

43

Brownies ( Fancy Walnut )

Brownies ( Fancy Walnut )


1 1 BROWNIES package Brownie Mix Egg 1/3 cup Water 1/3 cup oil

Procedure 1 ----GLAZE---- /2 c Confectioners' sugar /2 c Milk or water Walnut halves, for garnish 2 -CHOCOLATE DRIZZLE- /3 c Semi-sweet chocolate chips tb butter 3 Preheat oven to 350'F. Place 24 (2") foil liners on baking sheets. 4 FOR BROWNIES, combine brownie mix, egg, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in contents of walnut packet from Mix. Fill each foil liner with 2 generous tablespoons batter. Bake at 350'F. for 20-25 minutes or until set. Cool completely. Remove liners. Turn brownies upside down on cooling racks. 5 FOR GLAZE, combine confectioners' sugar and milk in medium bowl. Blend until smooth. Spoon glaze over first brownie to completely cover. Top immediately with walnut half. Repeat with remaining brownies. Allow glaze to set. 6 FOR CHOCOLATE DRIZZLE, place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over brownies. Allow chocolate drizzle to set before storing in single layer in airtight containers. 7 Makes 24 brownies. Servings: 24

44

Brownies ( Fudge #1 )

Brownies ( Fudge #1 )
1 cup 4 oz 4 pinch 2 cup Butter Unsweetened chocolate Eggs salt Sugar 1 1 1 1 cup tsp tsp cup Sifted flour Baking powder Vanilla Chopped pecans

Procedure 1 Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. Servings: 36

45

Brownies ( Fudgy Cheesecake Swirl )

Brownies ( Fudgy Cheesecake Swirl )


CREAM CHEESE BATTER 1 package Cream cheese, softened (8oz) 1/2 cup Sugar Procedure 1 --CHOCOLATE BATTER-- /4 c Butter Foil-wrapped bars NESTLE unsweetened chocolate -baking bars /4 c Sugar Eggs, well beaten /4 c Allpurpose flour 2 CREAM CHEESE BATTER: Preheat oven to 350'F. In small mixer bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in 1 egg and vanilla extract; set aside. 3 CHOCOLATE BATTER: In heavy-gauge, medium saucepan over low heat, melt butter and Nestle unsweetened chocolate bars, stirring until smooth. Stir in 1 3/4 cups sugar. Blend in 3 eggs. Stir in flour. 4 Spread Chocolate Batter into greased 13x9" baking pan. Smooth Cream Cheese Batter over top. Swirl metal spatula through batters to marbleize. 5 Bake 30-35 minutes until edges begin to pull away from side of pan. Cool completely; cut into 2" bars. 6 Makes about 2 dozen brownies. Servings: 24 1 Egg 1 tsp Vanilla extract

46

Brownies ( German Sweet Chocolate Cream Cheese )

Brownies ( German Sweet Chocolate Cream Cheese )


BROWNIE LAYER 4 oz Germans sweet chocolate 1/4 cup Margarine 1/4 cup Sugar Procedure 1 CREAM CHEESE TOPPING oz Cream cheese softened /4 c Sugar Egg tb Flour 2 To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan 3 To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. 4 Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies. Servings: 16 2 1 tsp 1/2 cup 1/2 cup Eggs Vanilla Flour Chopped nuts

47

Brownies ( Kahlua Mudslide )

Brownies ( Kahlua Mudslide )


2 1/2 1/2 2/3 4 3 cup tsp tsp cup All-purpose flour Baking powder Salt Butter Squares unsweetened chocolate, chopped (1oz ea) Eggs 1 1/2 4 2 1 3/4 cup Tbs Tbs Tbs cup Granulated sugar KAHLUA Irish cream liqueur Vodka Coarsely chopped walnuts Whole coffee beans (opt)

Procedure 1 -KAHLUA GLAZE- /4 c Powdered sugar tb KHALUA 2 Combine flour, baking powder and salt in small bowl. Melt butter and chocolate in small saucepan over low heat; set aside. Beat eggs and granulated sugar in large bowl until light. Beat in flour mixture, chocolate mixture, 4 tablespoons Kahlua, Irish cream and vodka. Fold in walnuts. Pour into greased 13x9" baking pan. 3 Bake in 350'F. oven just until toothpick inserted into center comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares. 4 Makes 24 brownies. 5 KAHLUA GLAZE: Beat together sugar and Kahlua in small bowl until smooth. Servings: 24

48

Brownies ( Maple Butterscotch )

Brownies ( Maple Butterscotch )


1 1/2 cup Packed brown sugar 1/2 cup Butter or margarine, melted 1 1/2 tsp Imitation maple flavoring 2 Eggs Procedure 1 In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-in square baking pan. Bake at 350F for 30 minutes or until brownies test done. Cool. Dust with confectioners' sugar if desired. Servings: 16 1 1/2 cup All-purpose flour 1 tsp Baking powder 1 cup Chopped walnuts Confectioners' sugar, opt.

49

Brownies ( Marbled Cream Cheese )

Brownies ( Marbled Cream Cheese )


6 Semisweet chocolate, coarsely chopped 3 oz Unsweetened chocolate, coarsely chopped 16 oz Cream cheese, softened 2 cup Granulated sugar, divided 4 lg Eggs, at room temperature Procedure 1 Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan. 2 Melt the chocolates according to the melting instructions in the Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid. In a large bowl, using a hand-held electric mixer set at medium speed, beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla until combined. In another large bowl, using a handheld electric mixer set at medium speed, beat the butter and remaining 1 2/3 cups of sugar until combined. 3 One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, beat in the flour and salt, just until combined. 4 Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. 5 Cool the brownies in the pan set on a wire rack. When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares. Servings: 1 Yield: 15 To 20 oz 1 1 1 1/4 Tbs cup cup tsp Vanilla extract, divided Unsalted butter, softened All-purpose flour Salt

50

Brownies ( Mincemeat )

Brownies ( Mincemeat )
1/2 cup Butter or margarine, softened 1 cup Granulated sugar 2 Eggs 1/2 cup Mincemeat 1 1/2 Sqrs unsweetened chocolate, melted and cooled Procedure 1 Preheat oven to 350xF. Cream butter and granulated sugar until well blended. Add eggs one at a time, beating well after each. Stir in next four ingredients. Then add flour and salt and mix well. Spread in buttered 9" square pan and bake about 30 minutes. Cool in pan on cake rack. Then cut in 2 1/4" squares and roll in confectioners' sugar. Servings: 1 Yield: 16 Brownies 1 1/2 3/4 1/4 tsp cup cup tsp Vanilla extract Chopped nuts All-purpose flour Salt Confectioners' sugar

51

Brownies ( Minty Fudge )

Brownies ( Minty Fudge )


1 1/4 1/2 1/2 1 1/2 3 cup tsp tsp cup cup Tbs Flour; unbleached Baking soda Salt Sugar Butter Water 1 1/2 cup Mint-chocolate chips; * 1 1/2 tsp Vanilla extract 3 Eggs; large 1 cup Nuts; chopped Walnut halves; optional

Procedure 1 * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips . Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. Servings: 12

52

Brownies ( No Bake Peanut )

Brownies ( No Bake Peanut )


4 1 1/2 1/4 cup cup cup cup Graham cracker crumbs Chopped peanuts Confectioners' sugar Peanut butter 2 cup Semisweet chocolate chips (12 oz.) 1 cup Evaporated milk 1 tsp Vanilla extract

Procedure 1 Combine crumbs, peanuts, sugar and peanut butter using a whisk or pastry blender. in a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-in square baking pan. Frost with the reserved chocolate mixture. Chill for 1 hour. Cut and serve. Servings: 16

53

Brownies ( One Bowl & Variations )

Brownies ( One Bowl & Variations )


4 Unsweetened Chocolate 3/4 cup Margarine or butter 2 cup Sugar 3 Eggs Procedure 1 Heat oven to 350'F. Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until maragrine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13x9" pan. 2 Bake 30-35 minutes or untilk toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into bars. 3 Makes about 24 brownies. 4 Prep time: 10 minutes. Baking time: 30-35 minutes. 5 TIPS: 6 For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups. 7 When using a glass baking dish, reduce oven temperature to 325'F. 8 ROCKY ROAD BROWNIES: Prepare One Bowl Brownies as directed. Bake at 'F. for 30 minutes. Sprinkle 2 cups Miniature Marshmallows, cup SemiSweet Real Chocolate Chips and 1 cup chopped nuts over brownies immediately. Continue baking 3-5 minutes or until topping begins to melt together. Cool in pan; cut into bars. Makes about 24 brownies. 9 Prep time: 15 minutes. Baking time: 35 minutes. 10 PEANUT BUTTER SWIRL BROWNIES: Prepare One Bowl Brownie batter as directed, reserving 1 tablespoon margarine and 2 tablespoons sugar. Spread batter in greased 13x9" pan. Add reserved ingredients to 2/3 cup peanut butter; mix well. Place spoonfuls of peanut butter mixture over brownie batter. Swirl with knife to marbleize. Bake at 350'F. for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Cool in pan; cut into bars. Makes about 24 brownies. 11 Prep time: 15 minutes. Baking time: 30-35 minutes. Servings: 24 1 tsp Vanilla 1 cup All-purpose flour 1 cup Chopped nuts (opt)

54

Brownies ( Peanut Butter Swirl )

Brownies ( Peanut Butter Swirl )


2 2 1/4 2 1/2 10 oz cup tsp tsp Tbs Unsweetened chocolate Flour Baking powder Salt Unsalted butter 1 1/2 1 3 1/2 1 1/2 7 cup Sugar tsp Vanilla Eggs cup Smooth peanut butter oz milk-choc candy bars

Procedure 1 Heat oven to 325-degrees. Butter a 13"x9" baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting. 2 PER BROWNIE: Ca. 231; Pro. 4g; Fat 12g; Sod. 123mg; Carb. 28g; Chol. mg 3 Work time: 25 min.; Total time: 50 min. Servings: 24

55

Brownies ( Rocky Road )

Brownies ( Rocky Road )


1 1 2 1 cup cup tsp cup Flour, all-purpose Sugar Cocoa Butter (or marg.); melted 2 1 tsp 1 cup 6 1/4 oz Eggs Vanilla extract Nuts; chopped Marshmallows, miniature

Procedure 1 FUDGY FROSTING lb Sugar, powdered /3 c Cocoa /2 c Butter (or marg.); melted /3 c Milk, evaporated /2 ts Vanilla extract 2 Combine flour, sugar, and cocoa; stir in melted butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla and nuts. 3 Pour batter into a greased and floured 13x9x2" baking pan. Bake at degrees for 35 to 40 minutes. Sprinkle marshmallows evenly over top of hot brownies. Spread with Fudgy Frosting; cool and cut into squares. 4 Fudgy Frosting: Combine powdered sugar and cocoa; add remaining ingredients, and beat well. Yield: about 2 cups. 5 Servings: 1 Yield: 30 Brownies

56

Brownies ( Triple Espresso )

Brownies ( Triple Espresso )


-----brownies----1/2 cup Water 1 Egg 1 tsp Vanilla 1/4 cup Butter, softened 1 Egg 1 tsp Vanilla 3 Chocolate bars, sweet dark/b 1/2 cup Semi-sweet chocolate chips 1/8 tsp Espresso granules, instant 21 1/2 oz 1/4 2 cup tsp Brownie mix (1 pkg. pillsbur Oil Expresso granules, instant -----filling----Brown sugar, firmly packed Espresso granules, instant Walnuts, coarsely chopped -----glaze----Butter or margarine Milk or whipping cream

1/2 2 1

cup tsp cup

1 1 Procedure

Tbs tsp

1 Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. Servings: 36

57

Brownies 1

Brownies 1
2 Eggs 1 tsp Vanilla Procedure 1 Combine eggs and vanilla in a large bowl; beat lightly. Add cookie mix and chopped nuts. Stir until ingredients are well blended. Spoon into a greased, 8inch square baking pan. Bake at 350 F. for 25 to 30 minutes or until brownie begins to pull away from sides of pan. (Do not overbake.) Cool in pan. Frost with Mint Frosting, if desired. (Index) Cut into bars. Yield: 16 Servings: 16 3 cup Chocolate cookie mix (hershe 1/2 cup Nuts; chopped

58

Cake Brownies

Cake Brownies
1/2 1/2 1 4 2 2 2 1 cup cup cup Tbs cup cup tsp Butter Oil Water Unsweetened cocoa Flour Sugar Eggs Baking soda 1/2 1 1/2 3 1/3 1 1 1 cup tsp cup Tbs cup Buttermilk Vanilla Butter Unsweetened cocoa Buttermilk package Confectioners sugar cup Chopped walnuts tsp Vanilla

Procedure 1 Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. Servings: 24

59

Caramel Brownies

Caramel Brownies
14 1/3 8 6 4 1 oz cup oz Tbs Caramels Evaporated milk German sweet chocolate Butter Eggs cup Sugar 1 1 1/2 2 6 1 cup tsp tsp tsp oz cup Flour (sifted) Baking powder Salt Vanilla Chocolate chips Walnuts, chopped

Procedure 1 Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. Servings: 25

60

Cheesecake Brownies

Cheesecake Brownies
18 1/4 oz 1 1/2 1 German chocolate cake mix Egg; beat cup Butter or margarine; melt cup Nuts; chop TOPPING 8 oz 1 cup 2 1 tsp Cream cheese; soft Sugar Eggs; beat Vanilla extract

Procedure 1 In a mixing bowl, combine cake mix, egg, butter and nuts; mix well. Press into a greased 13x9 baking pan; set aside. Combine topping ingredients in another bowl and beat until smooth. Carefully spread over batter. Bake at 350~ for 30 to 35 minutes or until golden brown. Cool on a wire rack. Store in the fridge. Servings: 1 Yield: 2 Dozen

61

Chewy Peanut Butter Brownies

Chewy Peanut Butter Brownies


4 1/2 1 4 2 1/2 oz Semisweet chocolate cup Creamy beanut butter cup Margarine Eggs cup Sugar 1/2 2 2 1 tsp tsp cup cup Salt Vanilla Flour, sifted Walnuts, chopped

Procedure 1 Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares. Servings: 24 Recipe Type Cookies, Snacks

62

Chewy S'mores Brownies

Chewy S'mores Brownies


-basic box preparation 1 package fudge brownie m 1/3 cup Water 1/3 cup Crisco vegetable oil 1 Egg; -see note Procedure 1 Preparation Time: 0:40 Prepare and bake 1 package Duncan Hine's Fudge brownie mix as according to pkg directions: directions follow 2 Note: For chewy brownies: add 1 egg. For cake-like brownies: add 2 eggs. 3 Prepare: Preheat oven to 350'. GREASE bottom only of 9 x 13-inch, 9 x 9- in or 8 x 8-inch pan. 4 Make batter: Combine Brownie mix, water, oil, eggs and chopped nuts if desired. Stir with spoon in large bowl until well blended (about 50 strokes Spread into greased pan. 5 Bake in center of oven: For 9 x 13-inch, bake 25-28 minutes. For 9 x 9- inc bake 35-38 minutes. For 8 x 8-inch, bake for 35-38 minutes. 6 Avoid overbaking. Immediately on removing from oven sprinkle 2 cups minatur marshmallows and 6 ounce of chocolate chips over warm brownie surface and return to oven for about two minutes to melt. 7 Arrange graham crackers on top of the hot marshmallows and press down lightly. Cool completely and cut into servings along the graham cracker indentions. 8 High Altitude, over 3500 feet- Basic Box preparation: Stir 2 Tablespoons flour into dry mix. Mix as directed using 1/4 cup oil, 1/3 cup water and 1 egg. Bake at 350' in a metal or glass pan; 27-30 minutes for 9 x 13 or 38-4 minutes for 9 x 9 pan. Preceed as directed for the smores. Cool completly before cutting for neater squares. 9 Makes about 35 small brownies Servings: 24 3/4 cup Chopped nuts; optional additional ingredients 2 cup Miniature marshmallows 9 Graham crackers 6 oz Milk chocolate chips; or Semisweet chocolate chips

63

Chez' Freddy's Alternative Brownies

Chez' Freddy's Alternative Brownies


1 1 French Vanilla cake mix cn 21 oz crushed pineapple [drained] 3/4 cup Coconut [shredded] Procedure 1 Prepare the cake mix according to package directions, adding in the drained pineapple and the coconut, and pour into a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2 a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 3 b. Heat the condensed milk and the pineapple topping `til free flowing liquid (like water) and pour the evaporated milk in them... then the pineapple topping in them as well... 4 Dust the top with the cinnamon/sugar and refrigerate `til dessert is to be served... 5 Remove from the fridge and, top with the cool whip, garnish with additional syrup, cinnamon/sugar, slice and serve... 6 Servings: 12 1 cn Condensed sweetened milk 16 oz Pineapple ice cream topping 1 lg (tub) CoolWhip 1 Tbs Cinnamon/sugar

64

Chez' Freddy's House Brownies

Chez' Freddy's House Brownies


1 Chocolate Cake mix 1 cn Condensed sweetened milk 16 oz Chocolate (or fudge) syrup Procedure 1 Prepare the chocolate cake mix according to package directions, in a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2 a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 3 b. Heat the condensed milk and the chocolate (or fudge) syrup `til free flowing liquid (like water) and pour the evaporated milk in them... then the chocolate (or fudge) syrup in them as well... 4 Cover the top with the crushed nuts and refrigerate `til dessert is to be served... 5 Remove from the fridge and, top with the cool whip, garnish with additional syrup, slice and serve... 6 ... Servings: 12 1 lg (tub) Chocolate CoolWhip 1 cup Walnuts [crushed]

65

Chippy Zucchini Brownies

Chippy Zucchini Brownies


6 1/2 1/2 1/4 oz cup cup tsp Pkg chocolate chips Flour Sugar Salt 1/2 tsp 2 1 cup 1/2 cup Baking powder Eggs, beaten Grated zucchini Chopped nuts

Procedure 1 Melt chocolate chips in double boiler; cool slightly. Combine dry ingredients in mixing bowl. Add cooled chocolate, eggs, zucchini, and flavoring. Beat until well mixed. Stir in nuts. Spread batter in a well-greated 8x8 inch pan. Bake at 350 for 35 to 40 minutes. Servings: 12

66

Chocolate Amaretto Brownies

Chocolate Amaretto Brownies


1 cup Shortening 4 oz Sq unsweetened chocolate 2 cup Sugar 4 Eggs; beaten Procedure 1 -AMARETTO FROSTING- /4 c Butter or margarine tb Half-and-half oz Sq unsweetened chocolate ds Salt /2 c Powdered sugar, sifted tb Amaretto 2 Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Combine shortening (Crisco butter-flavored is good, or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat and cool. Stir in eggs and amaretto. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine butter & chocolate in a heavy saucepan; place over low heat and stir constantly until melted. Stir in half and half. Add powdered sugar, salt, Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies. Servings: 12 2 Tbs Amaretto 1 1/2 cup Flour 1/2 tsp Salt Handful sliced almonds

67

Chocolate Brownies, Low cal

Chocolate Brownies, Low cal


6 1/2 4 1 2/3 oz Chocolate, semisweet cup Hot water Egg whites tsp Vanilla cup Sugar 2/3 cup 1 tsp 1 pinch 1 Flour, all-purpose Baking powder Salt Icing sugar

Procedure 1 In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. Servings: 16

68

Chocolate Chip Brownies

Chocolate Chip Brownies


1 3 6 1 2 1/4 cup Butter cup Sugar Eggs Tbs Vanilla cup Flour 1/2 1 1 1 1 cup tsp cup cup cup Cocoa Baking powder Semisweet chocolate chips White chocolate chips Nuts, chopped

Procedure 1 In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking powder. Stir into creamed mixture just until blended (do not overmix). Pour into a greased jellyroll pan(15x10x1"). Sprinkle with chips and nuts. Bake 350 degrees 30-35 minutes. Servings: 1 Recipe Type Cookies

69

Chocolate Cream Cheese Brownies

Chocolate Cream Cheese Brownies


1 package (4 oz) German sweet Chocolate 3 Tbs Butter or margarine 2 Eggs 3/4 cup Sugar 1/2 cup Flour 1/2 tsp Baking powder 1/4 tsp Salt 1 tsp Vanilla extract Procedure 1 In a saucepan, melt chocolate and butter over low heat, stirring frequently. Set aside. In a bowl, beat the eggs. Gradually add sugar, beating until thick. Combine flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-inch square baking pan; set aside. For filling, beat butter and cream cheese in a mixing bowl until light. Gradually add sugar, beating until fluffy. Blend in egg, flour and vanilla; mix well. Spread over batter in pan. Dollop remaining batter over filling. With a knife, cut through batter to create a marbled effect. Bake at 350 degrees for 35-40 minutes or until brownies test done. Cool. Store in the refrigerator. Servings: 1 Yield: 2 Dozen 1/4 tsp Almond extract 1/2 cup Nuts; chopped 2 3 1/4 1 1 1/2 Filling: Tbs Butter or margarine oz Cream cheese; softened cup Sugar Egg Tbs Flour tsp Vanilla extract

70

Chocolate Crunch Brownies

Chocolate Crunch Brownies


1 2 4 6 1 2 cup Butter or margarine; soften cup Sugar Eggs Tbs Baking cocoa cup Flour tsp Vanilla extract 1/2 7 1 12 3 tsp oz cup oz Salt Marshmallow creme Creamy peanut butter Semisweet chocolate chips (2 cups) cup Crisp rice cereal

Procedure 1 In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator. Servings: 1 Yield: 3 Dozen

71

Chocolate Mint Brownies

Chocolate Mint Brownies


1 1/2 1/2 4 1 16 1 cup Flour cup Butter or margarine; soften tsp Salt Eggs tsp Vanilla extract oz Can chocolate-flavored syrup cup Sugar 2 1/2 1 1/2 3 10 9 cup cup Tbs tsp Filling: Confectioners' sugar Butter or margarine; soften Water Mint extrat dr Green food coloring

Toppping: oz Mint chocolate chipes Tbs Butter or margarine

Procedure 1 Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes (top of brownies will appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Servings: 1 Yield: 5 Dozen

72

Chocolate Nut Brownies

Chocolate Nut Brownies


1 Square unsweetened chocolate =or= 1 oz -no-melt unsweetened choc. 1/2 cup Shortening 2 Tbs Sweetener Procedure 1 Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at for 20 mins; cool. Cut into 30 squares. 2 Exchange: 2 brownies = 1/2 bread and 1 1/2 fat. Servings: 30 Recipe Type Cookies, Diabetic 2 2 1 1/2 1/4 tsp Vanilla Eggs, beaten cup Sifted all-purpose flour tsp Baking soda cup Chopped nuts

73

Chocolate Syrup Brownies

Chocolate Syrup Brownies


1 1 3/4 1 1/2 1/4 Egg cup Brown sugar; packed cup chocolate syrup cup Flour tsp Baking soda 1 dash Salt 1/2 cup Butter; melted 3/4 cup Pecans or walnuts; chopped The egg; and add the sugar a Syrup. sift the

Procedure 1 flour, baking soda and salt together, and add to the sugar mixture. Then fold in the butter and nutmeats. Spread in a well-greased shallow baking tin (9" square), bake in a moderate oven (350) 35 to 40 minutes. Cut while warm into small squares. Servings: 1

74

Chocolate-Cheesecake Brownies

Chocolate-Cheesecake Brownies
4 Semisweet chocolate square --- coarsely chopped 1/2 cup Butter; softened 1 1/2 cup Sugar 1 Tbs Sugar Procedure 1 Preparation Time: 1:20 Preheat oven to 300 deg. Grease an 8 in. square baking pan. 2 In a small saucepan, heat chocolate and butter over low heat, stirring constantly, until melted and smooth. Remove from heat. 3 Beat together 1 1/2 cups sugar, melted chocolate mixture, and 1/2 teaspoon vanilla at medium speed until blended. Beat in 3 eggs, 1 at a time, beating well after each addition. At low speed, beat in 3/4 cup flour until blended and smooth. 4 In a separate bowl, beat together cream cheese, remaining flour, remaining sugar, remaining egg, and remaining vanilla at medium speed until blended and smooth. 5 Spread two-thirds of chocolate batter in prepared pan. Spread cream cheese batter over chocolate batter. Drop remaining chocolate batter in mounds on top. Run a knife through batter to create a marble pattern. 6 Bake brownies until a toothpick inserted in the center comes out almost clean, 50 min. Transfer pan to a wire rack to cool completely. Servings: 1 oz 1 tsp 4 3/4 cup 1 1/2 Tbs 1 Vanilla extract lg Eggs Flour Flour package Cream cheese(8oz); softened

75

Chocolate-peanut Brownie Cup

Chocolate-peanut Brownie Cup


1/2 1/2 3 1/4 6 cup cup Tbs tsp Tbs Flour Sugar Cocoa Baking soda Peanut butter; creamy or cr 2 Tbs Milk 1 Egg, large 1/2 cup Chocolate chips 1 cup Marshmallows, miniature

Procedure 1 Combine flour, sugar,cocoa, and soda. Stir in butter, milk,and egg. Mix until well blended. Stir in chocolate chips and marshmallows. Divide between 6 buttered custard cups. Space evenly in circle in the Microwave. Cook uncovered at full power for 3 minutes, rotating each one half way through. Let stand for 3 mins before serving. Warm or cold. This is so easy to do, and when you have that attack (which chocolaholics know about) it really serves the purpose. I am still fiddling with I/E and the 2 formats. Also I don't know if you frequent this topic, or not, so my note may get burried. FROM: JOYCE ALENSKIS (XMXX58B) Servings: 6

76

Cinnamon Brownies

Cinnamon Brownies
6 3/4 1/2 2/3 cup Baking cocoa tsp Baking soda cup Butter or margarine; melted Divided 1/2 cup Boiling water 2 cup Sugar 2 Eggs; beaten 1 tsp Vanilla extract 1 1/3 cup Flour 1 1/2 tsp To 2 tsp ground cinnamon 1/4 tsp Salt Procedure 1 In a mixing bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 40 minutes or until brownies test done. Cool. For frosting, cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies. Servings: 1 Yield: 3 Dozen oz Semisweet chocolate chips (1 cup) Frosting: Tbs Butter or margarine; soften 1/2 cup Baking cocoa 2 2/3 cup Confectioners' sugar 1 tsp To 1-1/2 tsp ground cinnamon 1/3 cup Evaporated milk 1 tsp Vanilla extract 6

77

Classic Brownies

Classic Brownies
Preheat Oven to 250~ 20 Min- Work Time 1 Hr - Total Time 3 oz Unsweetened chocolate 1 cup Flour 1/2 tsp Baking powder 1/2 tsp Salt 8 Tbs Unsalted butter (marg/short) At room temp 1 1/4 cup Sugar 2 Eggs Procedure 1 Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, & melt in the oven, stirring occasionally, until smooth. Remove chocolate, increase oven temp to 325~. Grease a 9" square baking pan. Combine flour, baking powder, & salt. With an electric mixer set on medium-low speed, beat butter & sugar, until light & fluffy. Beat in eggs, one at a time. Slowly, beat in chocolate, then the vanilla. Reduce to low speed, add flour mixture & beat until just mixed. Stir in walnuts. Spread batter into pan. Bake until tested done (toothpick test) about 30-35 minutes. Cool before cutting into squares. 2 Reminder: If using GLASS baking pan, reduce oven heat by 25~. Servings: 16 1 1/2 tsp Vanilla extract 3/4 cup Walnuts, chopped. (optional) 180 2 10 93 23 43 PER SQUARE: Calories g Protein g Fat mg Sodium g Carbohydrates mg Cholesterol

78

Cream Cheese Swirled Brownies

Cream Cheese Swirled Brownies


FILLING 1/3 cup Butter 1 package Cream cheese, softened 8 ounce package 1 tsp Vanilla Procedure 1 ---BROWNIE--- /3 c Butter ounce squares unsweetened - chocolate c Sugar Eggs ts Vanilla /4 c Flour, all purpose ts Baking powder ts Salt 2 Preparation Time: 20 Minutes Bake Time: 35 Minutes 3 Heat oven to 350 F. Grease a 13 x 9 2 inch pan with Butter. Set aside. 4 For Filling, Cream Butter, cream cheese and vanilla in small mixing bowl at medium speed of electric mixer until well blended. Beat in 1/2 cup sugar. Add 2 eggs, ONE AT A TIME. Beat well after each addition. Beat in 3 tablespoons flour. Set aside. 5 For Brownie, Melt Butter and chocolate in large saucepan on low heat. Add 4 eggs, one at a time. Stir each egg QUICKLY into hot mixture. Stir in 1 teaspoon vanilla. 6 Combine flour, baking powder and salt. Stir gradually into chocolate mixture. 7 Spread half of the chocolate mixture in baking pan. Drop cheese mixture over surface of chocolate layer. Spread gently to cover. Drop remaining chocolate mixture over cream cheese layer. Spread gently to cover. Swirl two mixtures together using tip of knife. ( Hint: Nice swirl design depends on how much you pull knife through batter. Do not over do. ) 8 Bake at 350 for 35 minutes. Cool completely before cutting into squares about 2 x 2 inches. 9 Makes 2 dozen brownies. 10 Servings: 1 Yield: 24 Cookies 1/2 cup Sugar 2 Eggs 3 Tbs Flour, all purpose

79

Crockpot Brownie Cakes in a Jar

Crockpot Brownie Cakes in a Jar


2 CANNING JARS, wide mouth (See note) 1 cup ALL-PURPOSE FLOUR 1 cup SUGAR 1/2 tsp BAKING SODA 1/4 tsp GROUND CINNAMON (optional) 1/3 cup BUTTER or MARGARINE Procedure 1 Well grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. 2 In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. 3 In a medium saucepan combine butter or margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. 4 Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). 5 Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook on high heat setting for 2-3/4 to 3 hours or until cakes spring back when touched and a long wooden toothpick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes servings. 6 WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. 7 aken from " New Crockery Cooker" 8 This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: 9 Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. 10 If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid) and put it on top of the lid, then screw on
80

1/4 3 1/4 1 1/2 1/4

cup WATER Tbs Unsweetened cocoa powder cup BUTTERMILK EGG, beaten tsp VANILLA EXTRACT cup WALNUTS, finely chopped

Crockpot Brownie Cakes in a Jar

the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. I've posted a recipe for baking the jars in the oven, it's posted on the Sweet Bread topic. 11 [] Servings: 2

81

Crustless Brownie Pie

Crustless Brownie Pie


1 1/2 1/4 1/2 cup cup cup cup Sugar All-purpose flour Cocoa Butter or margarine -softened 2 1 tsp 1 pinch 1/2 cup Eggs Vanilla extract Salt Pecans or walnuts, chopped Whipped cream or ice cream

Procedure 1 Preparation Time: 0:05 Combine first 7 ingredients; beat 4 minutes at medium speed of an electric mixer. Stir in pecans. Spread batter evenly in a buttered 9-inch pieplate. Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. (Pie will puff, then fall slightly.) Serve with whipped cream. Yield: one 9-inch pie. Servings: 8 Recipe Type Pies

82

Dark Chocolate Brownies

Dark Chocolate Brownies


2/3 cup Unsalted butter 2 oz Unsweetened chocolate cut into small pieces 2 oz Semisweet chocolate cut into small pieces 1 cup Granulated sugar 3/4 cup Light brown sugar, packed Procedure 1 PREHEAT THE OVEN TO 375F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares. Servings: 16 3 1 1/2 1/2 2 1 1/2 Jumbo eggs cup Sifted all-purpose flour tsp Salt tsp Vanilla cup Coarsely chopped walnuts OR pecans

83

Deep Dish Brownies

Deep Dish Brownies


3/4 cup Butter or margarine; melted 1 1/2 cup Sugar 1 1/2 tsp Vanilla 3 Eggs 3/4 cup All-purpose flour Procedure 1 Heat oven to 350 degrees. Grease square pan, 8x8x2 inches. In medium mixing bowling blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely; cut into squares. 16 brownies. Servings: 8 1/2 1/2 1/2 1 cup tsp tsp cup cocoa Baking powder Salt Reese's peanut butter chips semi-sweet chocol

84

Diamond Walnut Raspberry Brownies

Diamond Walnut Raspberry Brownies


3 Unsweetened chocolate 1 1/2 cup Walnuts; chopped squares 1/3 cup Raspberry jam 1/2 cup Solid vegetable shortening Velvet chocolate glaze 3 Eggs (see recipe) 1 1/2 cup Granulated sugar Chocolate dipped walnuts 1 1/2 tsp Vanilla For garnish/optional 1/4 tsp Salt 1 cup All-purpose flour Procedure 1 Melt chocolate with shortening over warm water; let cool slightly. Blend together, egg, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8" square pan. Bake in a preheated degrees oven about 40 min. Spoon jam over hot brownies; spread carefully. Let cool. Spread velvet chocolate glaze over brownies and top with chocolatedipped walnuts, if desired. Cut into bars. Servings: 12 oz

85

Doc Shok's Brownies

Doc Shok's Brownies


1 2 package Graham cracker crumbs cn condensed milk 4 oz Chopped English walnuts 1 package Semi-sweet chocolate chips

Procedure 1 Mix all ingredients and bake in a greased 9x13" pan at 350~F for 28 min. If you use a Pyrex dish, bake brownies some minutes less. Cut into squares while warm. Servings: 1 Yield: 12 Brownies

86

Double Chocolate Brownies

Double Chocolate Brownies


5 Semi sweet chocolate, melted 1/2 cup Butter, melted 2 Eggs 1 cup Sugar 1 tsp Pure vanilla extract 1/2 cup All purpose flour 1/2 tsp Baking powder Procedure 1 Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. Servings: 24 oz Salt 2 oz White cho. cut 1/2 in pieces 1/2 cup Chopped pecans 1 1 oz oz toppings White chocolate, melted Semi sweet chocolate melted

87

Double Decadent Brownie Torte

Double Decadent Brownie Torte


1/2 1/2 1 1/2 3 1 1 cup cup cup cup Butter Light corn syrup Semisweet chocolate chips Granulated sugar Eggs tsp Vanilla cup All-purpose flour 1 cup Chopped walnuts or pecans -----chocolate glaze----1/2 cup Semisweet chocolate chips 2 Tbs Butter 1 Tbs Corn syrup 1 tsp Vanilla Sliced strawberries for garnish

Procedure 1 Butter and flour a 9-inch round cake pan. 2. In a saucepan heat butter a Garnish with sliced strawberries. Cut into wedges. Serve. Servings: 6

88

Double Decker Brownies

Double Decker Brownies


1 Rcp brownies from cookie mix 1 Tbs Shortening 1 cup Miniature marshmallows 1 1/2 cup Crisp rice cereal 1 cup Peanut butter chips; reese's Procedure 1 Prepare recipe for Brownies, omitting nuts. Bake for 25 minutes. Remove from oven. Evenly sprinkle miniature marshmallows over brownies. Return to oven. Bake 5 additional minutes. Remove from oven. Cool in pan. Combine peanut butter chips and shortening in the top of a double boiler over hot, NOT boiling water. Stir until melted. Add the rice cereal; stir until thoroughly coated. Spread over top of marshmallows. Cool until set. Cut into squares. Yield: Makes 16 Servings: 16

89

Double Frosted Brownies

Double Frosted Brownies


2 1/2 1/2 2 1 1/2 1/4 1 1/2 oz cup cup cup tsp tsp cup First layer: Unsweetened chocolate Butter Eggs Sugar Flour Salt Vanilla Chopped pecans 1/2 3 2 cup Tbs Tbs Second layer: Butter Milk Vanilla instant pudding mix Powdered sugar layer: pk Semi-sweet chocolate chips Butter Water

2 1/2 cup Third 1 1 1/2 Tbs 3 Tbs

Procedure 1 First layer: preheat oven to 350. Melt chocolate and butter together. Beat eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second layer: cream butter. Combine milk and pudding mix and add to butter. Gradually stir in powdered sugar. Spread on top of brownie and refrigerate until firm. Third layer: melt chocolate chips in butter and water over very low heat. When slightly cool, spread over top and refrigerate. Servings: 1 Recipe Type Cookies

90

Double Fudge Kahlua Brownies

Double Fudge Kahlua Brownies


4 1 3/4 4 1 1/2 1 1/2 oz Unsweetened chocolate cup Butter tsp Black pepper Large eggs cup Sugar tsp Vanilla 1/3 1 1/2 1/2 1/4 1 cup cup tsp tsp cup Kahlua Sifted flour Salt Baking powder Chopped walnuts (toasted)

Procedure 1 Line bottom of a 9 x 13 inch baking pan with cooking parchment. Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then kahlua. Resift flour, salt and baking powder into mixture and stir until blended. Add nuts. Turn into pan. Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to overbake). Cook, then spread top with QUICK FUDGE FROSTING. Sprinke with additional nuts, if desired. Cut into squares or bars.***QUICK FUDGE FROSTING*** Melt 2 squares (1 oz each) unsweetened chocolate and 1 aquare semi-sweet chocolate with 2 tablespoons butter over low heat. Heat 3 tablespoons kahlua and 2 tablespoons heavy cream together. Combine chocolate and kahlua mixtures with 2 cups powdered sugar (free from lumps). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency. Frost brownies immediately as mixture stiffens upon setting. Servings: 18

91

Felde's Favorite Brownies

Felde's Favorite Brownies


1/2 cup Vegetable oil; or Butter; melted 1 cup Granulated sugar 1 tsp Vanilla 2 Egg 1/2 cup Flour Procedure 1 Blend oil, sugar and vanilla in large mixing bowl. Add eggs and beat well. Combine flour, cocoa, baking powder and salt. Gradually stir into egg mixture. Add nuts and chocolate chips. Spread mixture into greased 9-inch square baking pan. 2 Bake at 350F for 30 to 35 minutes, or until dough starts to pull away from the edges of the pan. Cool, sprinkle with powdered sugar, and cut into squares. Makes about 16 servings. 3 calories; 111 mg sodium; 42 mg cholesterol; 10 grams fat; 18 grams carbohydrates; 2 grams protein; 0.67 gram fiber. 4 Servings: 1 1/3 1/4 1/4 1/2 1/3 cup tsp tsp cup cup Unsweetened cocoa powder Baking powder Salt Chopped nuts Semisweet chocolate chips Powdered sugar; (i didn't us

92

Five-Star Brownies

Five-Star Brownies
3 Eggs 2 cup Sugar 1 1/2 tsp Vanilla extract 1/2 cup Butter or margarine; melted 1/4 cup Shortening; melted Procedure 1 In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts if desired. Line a 13"x9"x2" baking pan with foil and grease the foil; pour batter into pan. Bake at 350 degrees for 30 minutes or until brownies test done with a wooden pick. Cool in pan. Turn brownies out of pan onto a cookie sheet; remove foil. Place a wire rack over brownies; turn over and remove cookie sheet. Cut with a star cutter or into bars. Servings: 36 Yield: about 3 dozen 1 1/2 3/4 1 1/4 1 cup cup tsp cup All-purpose flour Baking cocoa Salt Chopped nuts; optional

93

Fudge Brownie Pie

Fudge Brownie Pie


1 (9-inch) pastry shell Unbaked 1 cup Chocolate chips 1/4 cup Butter or margarine 1 cn (14oz) sweetened condensed Procedure 1 Preheat oven to 375F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325F. In saucepan, over low heat, melt chips wit Cool. Serve warm or at room temperature with ice-cream if desired. Servings: 1 Milk 1/2 cup Biscuit baking mix 2 Eggs 1 tsp Vanilla extract 1 cup Chopped nuts

94

Fudge brownies

Fudge brownies
1 cup 4 oz 4 pinch 2 cup Butter Unsweetened chocolate Eggs salt Sugar 1 1 1 1 cup tsp tsp cup Sifted flour Baking powder Vanilla Chopped pecans

Procedure 1 Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool.2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly.3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. Servings: 36

95

Fudge Brownies With Glaze

Fudge Brownies With Glaze


Procedure 1 CYBEREALM BBS - 315-786-1120 2 ---BROWNIES--- c Plus 1 tb All-Purpose Flour /2 ts Baking Powder c Granulated Sugar /2 c Butter or Margarine-1 stick- -(Not spread)- at room temp. Large Eggs oz Chocolate-flavored syrup- -(1 can) ts Vanilla Extract /2 c Finely Chopped Nuts 3 ----GLAZE---- c Granulated Sugar /4 c Butter ot Margarine-1 stick- -(Not spread) cut in small- -pieces /4 c Milk /2 c Semi-sweet or Milk- -Chocolate Chips 4 --DECORATION-- White Chocolate 5 Heat oven to 350 deg. Line a 13 X 19 inch baking pan with greased foil, let ends extend above pan on two sides. 6 Mix flour and baking powder. 7 In a large bowl, beat sugar and butter until pale and fluffy. Beat in eggs, chocolate syrup, and vanilla until blended. Mixer on low gradually add flour until just blended. Stir in nuts. Pour into lined pan. 8 Bake bake 30 minutes or until pick inserted in center comes out with moist crumbs. Cool in pan on rack until slightly warm. 9 GLAZE: Whisk sugar, butter, and milk in sauce pan over medium-high heat until butter melts. Boil 30 seconds until sugar dissolves. Add chocolate chips and whisk until melted and glaze is smooth. 10 Pour hot glaze over warm brownie to cover top completely. 11 DECORATION: Melt white chocolate and spoon into plastic sandwich bag. Cut corner off plastic sandwich bag and drizzle melted white chocolate over glaze. Refrigerate until glaze is firm, about one hour. 12 Lift out of pan by the extending ends of foil onto a cutting board, and cut into squares. (Makes about 60 brownies). Servings: 60

96

Fudge Mint Brownies

Fudge Mint Brownies


Kathy Burnett 1/3 cup Cocoa 16 Tbs Margarine 4 Eggs 2 cup Sugar Procedure 1 Melt cocoa, margarine and 10 mints over low heat. Beat eggs well. Sift sugar into eggs along with flour and slat, beat until smooth. Pour cocoa mixture and vanilla into flour, beat well. Pour into a large greased pan. Bake 20-25 minutes at 350~F. Remove from oven and place the remainder of the mints on top of the brownies. Return to oven to melt mints, then spread evenly over the top of brownies. Cut when cooled. Margaret Garland DFYX18A 2 Servings: 1 Yield: 16 Brownies 1 1/2 cup dash 1 tsp 15 Flour Salt Vanilla Chocolate covered mints

97

Fudgy Minty Brownies

Fudgy Minty Brownies


3/4 1/2 2/3 1/2 2 cup tsp cup cup cup Cocoa Baking Soda Oil Water,boiling Sugar 2 Eggs 1 1/2 cup Flour 1 tsp Mintflavoring 1/4 tsp Salt 20 Mintpatties

Procedure 1 Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining oil, stir until smooth. Add flour, mintflavoring and salt, blend very well together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch sqare pans. Bake at 350 degress F for 35 to minutes for big pan, about 30-32 minutes for two small pans.While the brownies are still hot, arrange the cream filled mint patties on top, bake another 3 minutes than spread all evenly around. Let cool, cut into squares. Servings: 1

98

German Chocolate Brownies

German Chocolate Brownies


Procedure 1 ------BROWNIE------ Eggs c Sugar /4 c Flour oz German's Sweet chocolate; -melted tb Margarine ts Vanilla /4 c Nuts 2 ------FROSTING------ c Evaporated milk c Sugar Egg yolks; slightly beaten /2 c Margarine ts Vanilla /3 c Coconut c Chopped nuts 3 Cream eggs and sugar. Combine with next 5 ingredients. Pour batter into a greased 9" square pan. Bake for 40 minutes at 350~F. Cool and Frost. 4 FROSTING: Combine first 5 ingredients and cook over medium heat, stirring until thick. Add coconut and chopped nuts. Cool before frosting brownines. 5 Margaret Garland DFYX18A Servings: 12

99

German Sweet Chocolate Cream Cheese Brownies

German Sweet Chocolate Cream Cheese Brownies


BROWNIE LAYER 4 oz German Sweet Chocolate 1/4 cup Margarine 3/4 cup Sugar Procedure 1 CREAM CHEESE TOPPING oz Cream Cheese; softened /4 c Sugar Egg tb All-Purpose Flour 2 Microwave chocolate and margarine in a large microwaveable bowl on HIGH (100%) power 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in an 8 x 8" pan. 3 In same bowl, mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture; swirl with knife to marbelize. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan, cut into squares. 4 Servings: 1 Yield: 16 Brownies 2 1 tsp 1/2 cup 1/2 cup Eggs Vanilla All-Purpose Flour Chopped Nuts; (optional)

100

Ginger-macadamia Brownies

Ginger-macadamia Brownies
3/4 cup (1 1/2 sticks) unsalted - butter, cut into pieces 4 oz Unsweetened chocolate, - chopped 1 tsp Instant coffee powder 3 lg Eggs Procedure 1 Preheat oven to 325F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally. 2 Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares. Servings: 16 Recipe Type Desserts, Bars 1 1/2 2 1/4 1 1 1/4 cup tsp tsp cup (packed) brown sugar Vanilla extract Salt Unbleached all purpose flour cup Chopped macadamia nuts cup Minced crystallized ginger

101

Heavenly Brownies

Heavenly Brownies
1 cup Sugar 2 Eggs 2 Tbs Cocoa (heaping) 1/2 cup Flour Procedure 1 Beat sugar and eggs together at high speed for 5 minutes. Stir cocoa and flour together, blend into egg and sugar mixture. Stir in the melted margarine by hand. Stir in pecans, vanilla and salt. Pour batter into greased and flour 8x10 pan. Bake at 350~F for about 30 min. Servings: 1 Yield: 12 Brownies 8 1 1 1 Tbs cup tsp dash Margarine; melted Pecans; chopped Vanilla Salt

102

Impossible Brownie Pie

Impossible Brownie Pie


4 Eggs 1/4 cup Margarine or butter; melted 4 oz Chocolate; cooking melted & cooled 1/2 cup Brown sugar; packed Procedure 1 Prehat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occaisionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool. Servings: 1 1/2 cup Bisquick or baking mix 1/2 cup Sugar; granulated 3/4 cup Nuts; chopped

103

In The Pan Brownies

In The Pan Brownies


Don't dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake these chocolatey delights all in the same pan. 1/2 2 1 1 4 cup cups cup cup (1 stick) butter granulated sugar all-purpose flour chopped pecans large eggs 4 packets (1 oz. each) NESTL TOLL HOUSE CHOCO BAKE Unsweetened Chocolate Flavor 1 tsp vanilla extract 1/4 tsp ground cinnamon

Procedure 1 Preheat oven to 350 F. 2 Melt butter in 13 x 9-inch baking pan in oven; remove from oven 3 Stir in sugar, flour, pecans, eggs, Choco Bake, vanilla extract and cinnamon with a fork until well blended. Smooth batter with spatula. 4 Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Servings: 28 Preparation Time: 10 minutes Cooking Time: 35 minutes Total Time: 0 minutes Recipe Type Dessert

104

James Beard's Brownies

James Beard's Brownies


4 oz 2 1 cup 2 cup Semi sweet chocolate Eggs Maple syrup -ORBrown sugar 1 1 1/2 1/2 cup tsp tsp cup Flour; sift Vanilla Salt Walnuts; chop

Procedure 1 Combine all ingredients, except walnuts and blend until smooth. Add walnuts and pour batter into a greased and floured 9x11" pan. Bake at 325~ for 30 minutes. DO NOT OVERBAKE. Servings: 16

105

Joanna Philbin's Final Exam Brownies

Joanna Philbin's Final Exam Brownies


4 Sq unsweetened chocolate 1 cup Butter 2 cup Sugar 4 Eggs; room temp 1 cup All-purpose flour Procedure 1 Melt butter and chocolate. Add sugar. Blend. Beat in eggs. Add flour, vanilla, marshmallows, nuts and 1 c chips or M&M's or combo. Generously grease a 13x9 pan. Spread out batter. Top with 1/2 c chips or M&M's or combo. Bake 350~ for 40 to 45 minutes. Servings: 1 Yield: 1 Recipe 1 2 1 1 1/2 tsp cup cup cup cup Vanilla extract Mini marshmallows Pecans; chop Chocolate chips or M&M's Chocolate chips or M&M's

106

Kahlua Brownies

Kahlua Brownies
BROWNIE 2 oz Chocolate, unsweetened 1/4 cup Butter 1 cup Flour 1 cup Sugar 2 Eggs; well beaten Procedure 1 ----ICING---- oz Chocolate, unsweetened; chpd /2 c Sugar tb Milk /4 c Butter tb Corn syrup /4 ts Salt ts Vanilla 2 ---TOPPING--- oz Chocolate chips, semi-sweet 3 BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350 deg F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. Servings: 24 1 1 2 1/2 1/2 tsp Tbs Tbs tsp tsp Vanilla Coffee, instant crystals Kahlua Salt Baking powder

107

Katherine Hepburn's Brownies

Katherine Hepburn's Brownies


2 oz 1/4 lb 1 cup 2 Unsweetened chocolate Unsalted butter Sugar Eggs 1/2 1/4 1/4 1 tsp cup tsp cup Vanilla extract All-purpose flour Salt Coarsely chopped walnuts

Procedure 1 Preheat the oven to 325 F. Butter an 8-inch square baking pan. In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted. Remove from the heat and stir in the sugar. Add the eggs and vanilla and "beat it all like mad". Stir in the flour, salt and walnuts and mix well. 2 Spoon the batter into the prepared pan and bake for 40 minutes. 3 "Take it out; let it cool; cut into squares and go crazy." 4 Servings: 16

108

Killer Triple Chip Brownies

Killer Triple Chip Brownies


Butter, to grease the foil 16 Tbs Unsalted butter, softened 2 cup Sugar 8 oz Bittersweet chocolate - melted and slightly cooled 2 tsp Vanilla extract 4 Eggs Procedure 1 PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners. Butter the foil. In a large bowl, cream the butter with the sugar together until it is light in color. Stir in the melted chocolate. Add the vanilla, then add the eggs, beating until blended. In another bowl, combine the flour and salt. Add the walnuts and all the bits, tossing to coat them with the flour. Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed. Do not over-beat. Scrape the batter into the prepared pan, holding the foil so that it does not move. Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares. Store in the refrigerator or the freezer in an airtight tin. Servings: 32 Recipe Type Cookies, Snacks 1 1 1 2 2 2 cup tsp cup cup cup cup Unbleached all-purpose flour Salt Chopped walnuts Semisweet chocolate Milk chocolate Butterscotch bits

109

Layered Cheesecake Brownies

Layered Cheesecake Brownies


1/2 1/2 2 1 1/4 1/2 cup Unsalted butter cup Sugar Eggs tsp Pure vanilla extract tsp Salt cup Flour, all-purpose 2 1/2 1 2 2 1 Tbs Unsalted butter cup Sugar, granulated Tbs Flour, all-purpose Eggs Tbs Sour cream tsp Vanilla

Procedure 1 ea BROWNIE LAYER 8 oz semi-sweet chocolate, m ea CHEESECAKE LAYER 8 oz cream cheese 2 BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time. Add the vanilla, salt and the melted chocolate. Quickly beat in the flour just until blended. Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray. Freeze until you have the cheesecake mixture complete. CHEESECAKE LAYER: Take the cream cheese and the butter and blend well. 3 Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla. Pour this over the top of the brownie mixture. Place into the oven for 45 minutes. When cooled top with a fresh berry sauce or a rich chocolate Ganache. Servings: 12 Recipe Type Squares, Cookies

110

Light Chocolate Brownies

Light Chocolate Brownies


6 Tbs Light corn oil spread; por Applesauce 1 cup Sugar 1/2 cup cocoa 1 tsp Vanilla extract Procedure 1 add * 2 slightly beaten egg whites may be substituted 2 Heat oven to 350^. Lightly spray 8" square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into 16 squares (2" X 2"). 3 Per serving (1 square): Calories 100; Fat 3g; Cholesterol 0mg; sodium 55 mg. Servings: 1 1/2 cup Egg substitute; * 1/2 cup All-purpose flour 1/4 cup Finely chopped walnuts; opti Powdered sugar

111

'light' Fudge Brownie Sundae

'light' Fudge Brownie Sundae


1 cup Flour 1/2 cup Cocoa, unsweetened,non; fat 2 tsp Baking powder 1/2 tsp Salt 1/2 cup Nonfat milk Procedure 1 Preheat oven to 350 F. Spray 8x8" pan with cooking spray. Combine flour, baking powder, and salt with 1/4 cup of the cocoa. Blend in apple sauce, vanilla and milk. Spoon batter into pan. Combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in pan. Bake for 40 minutes. Remove cake and cool in pan. Serve with a scoop of lowfat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping. 2 From: Mott's AppleSauce label,by Shogren Servings: 9 1/4 1 3/4 1 3/4 4 cup tsp cup cup cup Apple sauce Vanilla extract Brown sugar Water; hot Frozen yogurt, vanilla non; fat

112

Maple Butterscotch Brownies

Maple Butterscotch Brownies


1 1/2 cup Brown sugar; packed 1/2 cup Butter or margarine; melted 1 1/2 tsp Imitation maple flavoring 2 Eggs Procedure 1 In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool. Dust with confectioners' sugar if desired. Servings: 1 Yield: 16 Brownies 1 1/2 cup Flour 1 tsp Baking powder 1 cup Nuts; chopped Confectioners' sugar, optl

113

Marvelous Mocha Brownies

Marvelous Mocha Brownies


1/2 1 1/2 1/4 2 1 cup cup cup cup tsp 1 x Brownies: Cocoa Sugar; granulated Flour; all purpose Shortening; softened Eggs Coffee; instant 1/4 2 1 1 2 cup Tbs Tbs cup oz 1 x Icing: Butter Coffee;strong Milk Sugar; icing Chocolate; semisweet (2 sq)

Procedure 1 Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together, Add shortening and beat till mixture is creamy and smooth. Beat in eggs and instant coffee. Batter will be very stiff, turn into greased 8" square pan. Smooth top so batter is in even layer to cover pan completely. Bake at 325F for 20 minutes or till top is shiny. Test with toothpick, centre should be firm and fudgy. Do not overbake. Cool on wire rack. Icing: Melt butter in pan over medium heat, add coffee. Boil for 2 minutes, stirring frequently. Remove from heat and blend in milk and icing sugar. Beat till icing is smooth. Let icing cool till it is thick enough to spread. Frost brownies. Meanwhile melt 2 squares semisweet chocolate (in microwave or on top of double boiler). Immediately pour melted chocolate into ziploc baggie and seal. Snip corner from bag and squeeze out over frosted brownies in crisscross pattern. With a blunt knife, swirl chocolate and icing together to create marbled effect. Cut into bars when icing has set. I won a food processor with this recipe. my own recipe Servings: 1

114

Mary Jane's Brownies

Mary Jane's Brownies


3/4 1/4 1/3 3/4 2 cup tsp cup cup Tbs Flour Baking soda Butter Sugar Water 12 oz 1 tsp 2 1/2 cup Semisweet chocolate chips Vanilla Eggs Chopped nuts

Procedure 1 Melt together until *just begins* to boil: butter, water, sugar. Remove from heat Add flour, soda and 1/2 of chips Add eggs, one at a time and mix well after each add vanilla stir in nuts and remaining chips pour into 8 or 9" square pan and bake 350 degrees 30-35 minutes. 2 These are best stored in frig. Otherwise they are too"gooey" Servings: 1 Recipe Type Cookies

115

Minty Fudge Brownies

Minty Fudge Brownies


1 1/4 1/2 1/2 1 1/2 3 cup tsp tsp cup cup Tbs Flour; Unbleached Baking Soda Salt Sugar Butter ;Water 1 1/2 cup Mint-Chocolate Chips; * 1 1/2 tsp Vanilla Extract 3 Eggs; Large 1 cup Nuts; Chopped Walnut Halves; Optional

Procedure 1 * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips . +++ +++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. Servings: 12

116

Moist Chocolate Brownies

Moist Chocolate Brownies


Vegetable cooking spray 14 oz Low-fat sweetened condensed milk 1/3 cup Cocoa powder 3/4 cup Semisweet chocolate chips 4 Egg whites Procedure 1 Preparation Time: 0:20 Preheat oven to 350 degrees. Spray 13x9" baking pan with cooking spray. In large saucepan, over low heat, combine milk, cocoa and chocolate morsels. Stir until morsels are melted; remove from heat. Stir in egg whites, flour, baking powder and vanilla, mixing well. Turn into prepared pan. Bake 20 minutes, or until center is set. Cool completely on wire rack. To serve, cut into squares. Sprinkle with confectioner's sugar, if desired. Nutritional Information: Calories: 120; Protein 3g; Carbohydrates 20g; Fat 3g; Sodium 60mg. Servings: 18 1/4 cup All-purpose flour 1 tsp Baking powder 1 tsp Vanilla extract Confectioner's sugar optional

117

Mother's Brownies

Mother's Brownies
1 1/4 1 cup cup Egg Butter - melted White sugar OR Brown sugar Water 3 3/4 1/4 1/2 Tbs cup tsp tsp Cocoa Flour Salt Baking powder Nuts

1 1/2 cup 2 Tbs Procedure

1 Beat eggs slightly. Stir in butter. Then stir in sugar and add the water. Beat 1/2 minute and add cocoa. Mix together the flour, salt, baking powder, and nuts. Add to the first mixture. Bake in a slow oven until done. 2 Servings: 1 Yield: 1 Recipe

118

Nearly Brownie Cookies

Nearly Brownie Cookies


8 3 1/4 1/4 1/8 oz Tbs cup tsp tsp Semisweet chocolate Butter All-purpose flour Baking powder Salt 2 3/4 1/2 1 Eggs cup Sugar tsp Vanilla cup Semisweet chocolate morsels 2 1/4 cup Pecans, chopped roughly

Procedure 1 PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen. Servings: 50

119

No-bake Peanut Brownies

No-bake Peanut Brownies


4 1 1/2 1/4 cup cup cup cup Graham cracker crumbs Peanuts; chopped Confectioners' sugar Peanut butter 2 cup Semisweet chocolate chips 1 cup Evaporated milk 1 tsp Vanilla extract

Procedure 1 Combine crumbs, peanuts, sugar and peanut butter using a whisk or pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for 1 hour. Yield -1/2 dozen. Servings: 1 Yield: 30 Browines

120

One Bowl Brownies

One Bowl Brownies


4 Sq unsweetened chocolate 3/4 cup Margarine or butter (1 1/2) 2 cup Sugar 3 Eggs Procedure 1 Heat oven to 350F. 2 Microwave chocolate and margarine in large bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is com- pletely melted. 3 Stir in sugar until well blended. Stir in eggs and vanilla until completely blended. Mix in flour until well-blended. Stir in walnuts. Spread in greased 13 x 9 pan. 4 Bake for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake! 5 Variation: For cake like brownies, stir in 1/2 cup milk with eggs and vanilla; use 1 1/2 cups flour. When using glass baking dish, reduce oven to 325F. Servings: 24 1 tsp Vanilla 1 cup Flour 1 1/2 cup Chopped walnuts

121

One-bowl Brownies

One-bowl Brownies
4 Squares unsweented chocolate 3/4 cup Butter or margarine 2 cup Sugar 3 Eggs Procedure 1 Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. Servings: 10 1 tsp Vanilla 1 cup Flour 1 cup Coarsely chopped nuts (opt.)

122

Peanut Butter Brownie Cups

Peanut Butter Brownie Cups


Butter cups 21 1/2 oz Fudge brownie mix 15 To 18 miniature peanut Procedure 1 Mix brownie batter accorind to package directions. Fill paper-lined or foillined muffin cups two-thirds full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350 degrees for 20 to 25 minutes. Editor's Note: The Test Kitchen staff found Betty Crocker's Fudge Brownie mix bakes best for this recipe. Servings: 1 Yield: 20 Brownies

123

Peanut Butter Brownies # 3

Peanut Butter Brownies # 3


1/3 cup Butter or margarine 1/2 cup Granulated sugar 1/2 cup Light brown sugar, firmly -packed 2 Eggs 1/2 cup Peanut butter, crunchy or Procedure 1 Martha White Southern Sampler Preheat oven to 350. Grease a 9-inch square baking pan. Melt butter in large saucepan over low heat; remove from heat. Stir in remaining ingredients in order listed, mixing well after each addition. Spread batter in prepared pan. Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack. Cut into 2-inch squares. * NOTE: If using Martha White All-Purpose Flour, sift 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with flour. Servings: 16 Recipe Type Cookies -smooth 1 cup Self-rising flour, * see -note 1/2 tsp Vanilla 1 pk Semisweet chocolate morsels - (6 ozs)

124

Quick Brownie Sundae

Quick Brownie Sundae


Great Birthday Party dessert! 1 pkg. (18 oz.) Refrigerated Brownie or Walnut Brownie Bar Dough Ice cream Whipped cream Chocolate Flavor NESQUIK Syrup Semi-Sweet Chocolate Mini Morsels maraschino cherries

Procedure 1 Prepare brownies according to package directions. Cool for 20 minutes in pan on wire rack. Cut into 12 pieces. 2 Place two brownies in each sundae dish. Top with ice cream, whipped cream, Nesquik, morsels and cherries. Servings: 6 Preparation Time: 12 minutes Cooking Time: 20 minutes Total Time: 0 minutes Recipe Type Dessert

125

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies


For brownie batter: 4 oz Fine-quality bittersweet =chocolate chopped 2 oz Unsweetened chocolate chopped 1/2 cup Unsalted butter 1 1/4 cup Sugar 3 lg Eggs 1 1/2 tsp Vanilla 3/4 tsp Salt 3/4 cup All-purpose flour 8 oz For cheesecake topping: Cream cheese; softened 2/3 2 1 1/2 1/4 2 1 1/2 1 cup Sugar tsp Fresh lemon juice lg Egg tsp Vanilla tsp Salt Tbs All-purpose flour cup Raspberries Tbs Sugar Confectioners' sugar = for sprinkling = brownies (if desired)

Procedure 1 Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cold or at room temperature. 24 brownies Servings: 24

126

Raspberry Cream Brownie Wedges

Raspberry Cream Brownie Wedges


8 oz Cream Cheese, softened 1/2 cup Raspberry Preserves , Seedless 1 Tbs Flour 1 Egg 6 dr Red Food Color 3/4 cup Unsalted Butter 4 oz Unsweetened Chocolate 3/4 cup Sugar 3 Eggs Procedure 1 Preheat oven to 350. 2 Lightly grease 9-inch springform pan. In a small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. 3 In a medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and cool slightly. Add sugar and 3 eggs; beat well. Stir in flour, baking powder and salt. Stir in Chambord. Spread half of chocolate mixture in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mixture over filling. Bake for 37-42 minutes or until center is set. Cool on rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan. 4 Melt glaze ingredients over double boiler. Spread glaze on top of brownie and cool. Servings: 1 1 1/2 1/2 3 2 4 cup tsp tsp Tbs oz tsp Flour Baking Powder Salt Chambord White Chocolate Oil Filling, , Brownie, , Glaze, , -

127

Raspberry Truffle Brownies

Raspberry Truffle Brownies


1/2 1 1/4 2 3/4 1 2 1/2 3/4 cup Butter or margarine cup Semisweet chocolate chips Eggs cup Brown sugar; packed tsp Instant coffee crystals Tbs Water tsp Baking powder cup Flour 1 8 1/4 1/3 cup oz cup cup Filling: Semisweet chocolate chips Cream cheese; softened Confectioners' sugar Seedless red raspberry jam

Glaze: 1/4 cup Semisweet chocolate chips 1 tsp Shortening

Procedure 1 In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9inch square baking pan. Bake at 350 degrees for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. , 1st Prize Servings: 1 Yield: 5 Dozen

128

Reese Brownies ( Made From Scratch)

Reese Brownies ( Made From Scratch)


3/4 2 1/2 2 2/3 cup cocoa Eggs tsp Baking soda cup All-purpose flour (unsifted) cup Butter (melted) 1 1/2 1/4 2 2 tsp cup tsp cup cup Vanilla Water (boiling) Salt Sugar Reese's peanut butter chips

Procedure 1 Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in peanut butter chips. pour into lightly greased 13x9 inch baking pan. Bake at 350 for 30 to 35 minutes. Cool completely, cut into bars. Servings: 24

129

Refrigerator Confetti Brownies

Refrigerator Confetti Brownies


3 cup Graham cracker crumbs 2 cup Colored miniature Marshmallows 1 cup Walnuts or pecans; chopped Procedure 1 In a large bowl, combine the crumbs, marshmallows, nuts and sugar. In a saucepan, melt chocolate chips and milk over low heat, stirring often until blended and smooth. Remove from the heat; add extract if desired. Set aside /2 cup. Pour remaining chocolate mixture over crumb mixture; stir until well blended. Pour batter into a greased 8-inch square baking pan. Press down evenly. Frost wtih reserved chocolate mixture. Chill for 1 hour. Servings: 1 Yield: 30 Brownies 1 2 1 1/2 cup cup cup tsp Confectioners' sugar Semisweet chocolate chips Evaporated milk Peppermint extract; optl

130

Shasta Mountain Brownies

Shasta Mountain Brownies


6 Bittersweet chocolate (for extra-rich results, use chocolate bars like Lindt Extra instead of baker's chocolate) 1 cup Unsalted butter (8 oz) 4 lg Eggs 2 1/4 cup Granulated sugar 1 tsp Vanilla extract Procedure 1 Preheat the oven to 350'F. Spray, then flour two 9x9" pans. Melt the butter and chocolate over low heat; cool. 2 Beat the eggs, sugar and vanilla with an electric mixer on medium speed until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes, or until set. (The brownies will be soft in the center.) Let cool completely. Cut into 3x3" squares. 3 Per brownie: 326 calories, 3.5 grams protein, 41 grams carbohydrates, gram fiber, 18 grams fat (9 grams saturated), 40 milligrams sodium. Servings: 1 Yield: 18 Brownies oz 1/2 cup Flour 2 Tbs Flour 1 cup Chocolate chip cookie crumbs (8 oz; about 10 cookies crushed by hand or in a blender or food processor) Vegetable oil spray for pans Flour for pans

131

Snickers Bar Brownie Cake

Snickers Bar Brownie Cake


1 German chocolate cake mix 3/4 cup Margarine; melted 2/3 cup Sweetened condensed milk Procedure 1 Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9x13" pan. Bake at ~ for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining battercrumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at ~ for 20 minutes. Servings: 12 1 Snickers bars; large bag Or milky way bars

132

Steamed Brownie Pudding with Raspberry Sauce

Steamed Brownie Pudding with Raspberry Sauce


PUDDING 6 oz Chocolate, semi-sweet 6 Eggs 1 cup Sugar 1/2 tsp Vanilla extract 1/4 cup Flour Procedure 1 ----SAUCE---- c Raspberries /4 c Sugar tb Raspberry liqueur ts Lemon juice 2 Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust with sugar, tapping out excess. Generously butter inside of lid. Chop chocolate and melt in double boiler over hot, not simmering, water. Remove from heat and cool until tepid. 3 Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture is pale yellow and forms a thick ribbon when beaters are lifted. Beat in cooled chocolate and vanilla. Mix flour, baking powder, and baking soda, and beat into chocolate mixture just until mixed. Stir in pecans. 4 Beat egg whites with clean dry beaters in clean dry bowl at low speed until foamy. Add salt, increase speed to high, and continue beating until they begin to form stiff peaks. Stir 1/4 of whites into chocolate mixture to lighten, then farefully fold in remaining whites. Pour batter into prepared pan. Cover with lid or aluminum foil. 5 Place covered mold in large pot, and add enough boiling water to come halfway up sides of mold. Cover pot tightly and bring to boil over high heat. Reduce heat to low and steam pudding, keeping watter simmering at all times and adding water as necessary, until toothpick inserted in center comes out clean, about 1 hour and 45 minutes. Transfer pudding to wire cake rack and cool 5 minutes. 6 Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds. Slice pudding into wedges and serve warm with sauce. Servings: 8 1 1/2 1/2 1/2 1/4 Tbs tsp tsp cup tsp Flour Baking powder Baking soda Pecans, chopped Salt

133

Stephanie's Buttermilk Brownies

Stephanie's Buttermilk Brownies


Procedure 1 --FOR THE BROWNIES-- c Sugar c Flour tb Powdered cocoa /2 c Buttermilk Eggs ts Baking soda c Cold water Stick of butter /2 c Salad oil 2 --FOR THE FROSTING-- Stick of margarine /4 c Cocoa c Walnuts, chopped /3 c Buttermilk Box of powdered sugar ts Vanilla 3 For the brownies: 4 Sift together sugar, flour and cocoa. Bring water, butter and oil to a boil in a saucepan. Pour over dry mixture, and beat until creamy. 5 Add buttermilk, baking soda and eggs. Beat thoroughly. Bake in a greased jelly roll pan for 18 minutes at 400F. 6 For the Frosting: 7 Bring margarine, cocoa and buttermilk to a boil. Add vanilla and powdered sugar, and mix well. Add nuts and spread over brownie cake. 8 Notes from Stephanie: "This recipe is a little difference then most brownies. It has a lighter spongy cake with a great chocolate frosting. Everyone you make this for will beg for more!" 9 by: Fields, Servings: 1 Yield: 24 Brownies

134

Strawberry Brownie Torte-Cake

Strawberry Brownie Torte-Cake


21 1/2 oz 1/2 1/2 1 1 cup cup Torte cake: Deluxe fudge brownie mix Hot tap water Oil Egg 1 1 1/3 2/3 1/4 1/2 cup Strawberries, chopped cup cup cup cup tsp Topping: Powdered sugar Semi-sweet chocolate chips Evaporated milk Margarine Vanilla Strawberries

Filling: quart Vanilla ice cream Slightly-softened

Procedure 1 Heat oven to 350*. Line two 9 inch round cake pans with foil. Prepare brownie mix according to package directions. pour into prepared pans. Bake at 350* for -30 minutes. DO NOT OVERBAKE,2. Cool; remove brownie layers with the foil from pans. Freeze 1-2 hours for easier handling. Line one 9 inch round cake pan with foil. In large bowl, combine ice cream and chopped strawberries; spread into prepared pan. Freeze until firm. Meanwhile, in small saucepan combine powdered sugar, chocolate chips, milk and margarine. Bring to a boil; reduce heat. Cook 8 minutes, stirring constantly. Remove fromheat; stir in vanilla. Cool. To assemble torte, remove foil from brownie and ice ceam layers. Place on brownie layer on serving plate, top with ice cream layer and remaining brownie layer. Garnish with whipped cream and strawberries. Cut into wedges; serve with chocolate topping. Makes 10 servngs. 2 TIP: For ease in cutting, assembled dessert may need to stand at room temperature approximately 10 minutes. NUTRITIONAL INFORMATION Serving size: 1/10 of recipe Calories 640, protein 7 g, carb. 81 g, fat 32 g, chol. 60 mg, sodium 360 mg, potassium 360 mg. Servings: 10

135

Suzy's Favorite Brownie Muffins

Suzy's Favorite Brownie Muffins


1 1 1/4 1/4 1 1 cup cup tsp Tbs cup All-purpose Flour Granulated Sugar Salt Baking Powder Unsalted Butter 4 oz 4 1 tsp 1 cup Sweet Baking Chocolate lg Eggs, lightly beaten Vanilla extract Chopped pecans ---OPTIONAL,

Procedure 1 Chocolate Frosting Confectioners' Sugar 2 Preheat oven to 400 degrees F. Grease sixteen muffin cups or use paper/foil liners In a large mixing bowl, stir together flour, sugar, salt and baking powder. In a small saucepan, melt butter and chocolate together over very low heat. Stir chocolate mixture into flour mixture. Add eggs and vanilla extract and mix together just until ingredients are evenly moistened. Fold in the pecans. Spoon the batter into the prepared muffin cups, filling each cup 3/4 full. Bake for 20 min., or until springs slightly to the touch. When cool can be frosted if desired or sift Confectioners' Sugar over the tops. Optional: I like to add a 1/2 cup of chocolate mini-chips to the batter when adding the nuts. Yields: 16 Muffins Servings: 16 Recipe Type Muffins, Desserts

136

Swiss Chocolate Brownies

Swiss Chocolate Brownies


1 cup Water 1/2 cup Butter or margarine 1 1/2 Squares unsweetened Chocolate 2 cup Flour 2 cup Sugar 1 tsp Baking soda 1/2 tsp Salt 2 Eggs; lightly beaten 1/2 cup Sour cream Procedure 1 In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a mixing bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla; mix. Fold in walnuts. Pour into a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done. Cool for 10 minutes. For icing, melt butter and chocolate. Place in a mixing bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Servings: 1 Yield: 3 Dozen 1/2 1 tsp Vanilla cup Walnuts; chopped Icing: 1/2 cup Butter or margarine 1 1/2 Squares unsweetendd Chocolate 3 cup Confectioners' sugar; divide 5 Tbs Milk 1 tsp Vanilla

137

Texas Brownie Cake

Texas Brownie Cake


2 2 1 1/2 1/2 1 1/2 4 1/2 cup cup tsp tsp cup Flour Sugar Baking soda Salt Milk Margarine cup Crisco Tbs Cocoa powder cup Water Eggs; beaten 1 tsp Vanilla -----frosting----1 Margarine 4 Tbs Cocoa powder 6 Tbs Milk 1 package Powdered sugar 1 tsp Vanilla

Procedure 1 oven to 375 or 400 degrees Cooking time: 30 minutes Sift flour, soda and salt. Add to sugar. Combine margarine,, cocoa, Crisco and water in saucepan. Bring to boil over medium heat. Pour over flour, sugar mixture while hot and beat well. Add milk, eggs, and vanilla. Beat well. Pour into a large cookie sheet (11x17"). Batter will be thin. Bake at 400 degrees for 15-20 minutes. I like to use an oblong cake pan greased and bake it at 375 degrees for 30 minutes. After cooled, Combine 1 stick of margarine, cocoa and milk in sauce pan bring to a boil. Add powdered sugar, vanilla and beat well. Pour over top of cake and top with chopped pecans. Servings: 12

138

Ultimate Chocolate Brownies

Ultimate Chocolate Brownies


brownie-, 1/4 1 tsp Salt cup Mint or reg chocolate chips buttercream, Frosting 6 1/2 2 2/3 1/3 1 Tbs cup cup cup tsp Butter cocoa Confectioners sugar Milk Vanilla

3/4 1/2 2/3 1/2 2 2 1 1/3 1

cup tsp cup cup cup

cocoa Baking soda Butter, melted and divided Boiling water Sugar Eggs cup Flour tsp Vanilla

Procedure 1 Preheat oven to 350. Grease 13 x 9 x 2" pan. In medium bowl, combine cocoa and baking soda; blend in 1/3 c melted butter. Add the boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 c melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips; pour into prepared pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool completely; frost with Buttercream frosting. Cut into squares. Buttercream Frosting: Cream butter in small mixing bowl; add cocoa and sugar alternately with milk. Beat to spreading consistency; blend in vanilla. Servings: 15 Recipe Type Squares, Cookies

139

Warm Brownie Pudding Cake

Warm Brownie Pudding Cake


3/4 3/4 1 1/2 1/2 1/4 1/3 1/4 cup cup tsp tsp tsp cup cup All-purpose flour Granulated sugar Baking powder Baking soda Salt Unsweetened cocoa Unsweetened cocoa 1/2 3 cup Milk Tbs Butter or margarine; melted 1 tsp Vanilla extract 1/2 cup Firmly packed brown sugar 1 3/4 cup Boiling water Whipped cream Or vanilla ice cream (optional)

Procedure 1 Preheat oven to 350 degrees. Grease 9-inch square baking dish. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour over boiling water over entire mixture; do not stir. Bake 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream if desired. Makes 8 servings. 2 Nutrition facts per serving: 235 calories, 6 g fat, 14 mg chol., 296 mg sodium. COMMENT: What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, its an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon. Servings: 8

140

Warm Brownie Pudding Cake

Warm Brownie Pudding Cake


cup 3/4 cup 1 1/2 tsp 1/2 tsp 1/4 tsp 1/3 cup 1/4 cup All-purpose flour Granulated sugar Baking powder Baking soda Salt Unsweetened cocoa Unsweetened cocoa 1/2 3 cup Milk Tbs Butter or margarine; melted 1 tsp Vanilla extract 1/2 cup Firmly packed brown sugar 1 3/4 cup Boiling water Whipped cream; optional Or vanilla ice cream

Procedure 1 Preheat oven to 350 degrees. Grease 9-inch square baking dish. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour over boiling water over entire mixture; do not stir. Bake 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream if desired. Makes 8 servings. 2 Nutrition facts per serving: 235 calories, 6 g fat, 14 mg chol., 296 mg sodium. COMMENT: What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, its an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon. Servings: 8

141

White Chocolate Brownies

White Chocolate Brownies


25 1/4 1/2 1/8 2 oz cup cup tsp bars white chocolate Margarine Sugar Salt Eggs 1 1/4 1 1/4 tsp tsp cup tsp Vanilla Almond extract Flour Baking powder

Procedure 1 ----GLAZE---- oz Semisweet chocolate ts Shortening 2 Grease a 9" baking pan. In saucepan over low heat melt margarine and bar white chocolate, stirring til well blended. In large bowl, combine sugar, salt and eggs and beat at highest speed of mixer for about 4 minutes. Reduce speed to low and add melted candy bar mixture and extracts. Sift together flour and baking powder, stir into candy mixture til just combined. Break up other candy bar and stir in. Bake at 350 degrees for 25 to 30 minutes. Melt glaze ingredients together and drizzle over cooled brownies. Servings: 32

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Index

Index
7 7 Layer Brownie Ice Cream Cake . 2 A Almond Macaroon Brownies ........ 3 Amaretto Brownies ....................... 4 Apricot Angel Brownies ............... 5 B Banana Split Brownie Pizza.......... 6 Banana-Brownies, Lo Cal ............. 7 Best-ever Brownies ....................... 8 Blond Brownies ...................... 9, 10 Breezy Brownies ......................... 11 Brownie Bottom Bourbon Pie ..... 12 Brownie Bread Abm ................... 13 Brownie Cake Delight (Pil) ........ 14 Brownie Cake in a Jar ................. 15 Brownie Cakes in a Jar/cp .......... 16 Brownie Cheesecake Bars .......... 17 Brownie Cookie (The Chewy) .... 18 Brownie Cookies ........................ 19 Brownie Cookies # 2................... 20 Brownie Mix ............................... 21 Brownie Mousse Delight ............ 22 Brownie Pie ................................ 23 Brownie Pizza ............................. 25 Brownie Pudding ........................ 26 Brownie Swirl Cheesecake ......... 27 Brownie Tarts ............................. 28 Brownies ..................................... 29 Brownies ( Almond Butter ) ....... 30 Brownies ( Apricot Angel ) ........ 31 Brownies ( Baker's Chocolate ) .. 32 Brownies ( Banana ) ................... 33 Brownies ( Banana Fudge ) ........ 34 Brownies ( Black & White ) ....... 35 Brownies ( Black Russian ) ........ 36 Brownies ( Caramel Carrot ) ....... 37 Brownies ( Carrot Raisin ) .......... 38 Brownies ( Chilly Peanut Butter ) .................................................... 39 Brownies ( Chocolate Peanut Butter ) ....................................... 40 Brownies ( Cream Cheese ) ........ 41 Brownies ( Date & Almond ) ..... 42 Brownies ( Disappearing Marshmallow ) ........................... 43 Brownies ( Fancy Walnut ) ........ 44 Brownies ( Fudge #1 ) ................ 45 Brownies ( Fudgy Cheesecake Swirl ) ......................................... 46 Brownies ( German Sweet Chocolate Cream Cheese ) ......... 47 Brownies ( Kahlua Mudslide ) ... 48 Brownies ( Maple Butterscotch ) 49 Brownies ( Marbled Cream Cheese ) .................................................. 50 Brownies ( Mincemeat ) ............. 51 Brownies ( Minty Fudge ) .......... 52 Brownies ( No Bake Peanut ) ..... 53 Brownies ( One Bowl & Variations ) .................................................. 54 Brownies ( Peanut Butter Swirl ) 55 Brownies ( Rocky Road ) ........... 56 Brownies ( Triple Espresso ) ...... 57 Brownies 1 ................................. 58 C Cake Brownies ........................... 59 Caramel Brownies ...................... 60 Cheesecake Brownies ................. 61 Chewy Peanut Butter Brownies.. 62 Chewy S'mores Brownies ........... 63 Chez' Freddy's Alternative Brownies .................................... 64 Chez' Freddy's House Brownies . 65 Chippy Zucchini Brownies ......... 66 Chocolate Amaretto Brownies ... 67 Chocolate Brownies, Low cal .... 68 Chocolate Chip Brownies ........... 69
143

Index

Chocolate Cream Cheese Brownies .................................................... 70 Chocolate Crunch Brownies ....... 71 Chocolate Mint Brownies ........... 72 Chocolate Nut Brownies ............. 73 Chocolate Syrup Brownies ......... 74 Chocolate-Cheesecake Brownies 75 Chocolate-peanut Brownie Cup .. 76 Cinnamon Brownies ................... 77 Classic Brownies ........................ 78 Cream Cheese Swirled Brownies 79 Crockpot Brownie Cakes in a Jar 80 Crustless Brownie Pie ................. 82 D Dark Chocolate Brownies ........... 83 Deep Dish Brownies ................... 84 Diamond Walnut Raspberry Brownies ..................................... 85 Doc Shok's Brownies .................. 86 Double Chocolate Brownies ....... 87 Double Decadent Brownie Torte 88 Double Decker Brownies ............ 89 Double Frosted Brownies ........... 90 Double Fudge Kahlua Brownies . 91 F Felde's Favorite Brownies ........... 92 Five-Star Brownies ..................... 93 Fudge Brownie Pie ..................... 94 Fudge brownies ........................... 95 Fudge Brownies With Glaze ....... 96 Fudge Mint Brownies ................. 97 Fudgy Minty Brownies ............... 98 G German Chocolate Brownies ...... 99 German Sweet Chocolate Cream Cheese Brownies ...................... 100 Ginger-macadamia Brownies.... 101 H Heavenly Brownies ................... 102

I Impossible Brownie Pie............ 103 In The Pan Brownies ................ 104 J James Beard's Brownies ........... 105 Joanna Philbin's Final Exam Brownies .................................. 106 K Kahlua Brownies ...................... 107 Katherine Hepburn's Brownies . 108 Killer Triple Chip Brownies ..... 109 L Layered Cheesecake Brownies . 110 Light Chocolate Brownies ........ 111 ' 'light' Fudge Brownie Sundae ... 112 M Maple Butterscotch Brownies .. 113 Marvelous Mocha Brownies .... 114 Mary Jane's Brownies ............... 115 Minty Fudge Brownies ............. 116 Moist Chocolate Brownies ....... 117 Mother's Brownies.................... 118 N Nearly Brownie Cookies .......... 119 No-bake Peanut Brownies ........ 120 O One Bowl Brownies ................. 121 One-bowl Brownies.................. 122 P Peanut Butter Brownie Cups .... 123 Peanut Butter Brownies # 3 ...... 124 Q Quick Brownie Sundae ............. 125
144

Index

R Raspberry Cheesecake Brownies .................................................. 126 Raspberry Cream Brownie Wedges .................................................. 127 Raspberry Truffle Brownies ..... 128 Reese Brownies ( Made From Scratch) ..................................... 129 Refrigerator Confetti Brownies. 130 S Shasta Mountain Brownies ....... 131 Snickers Bar Brownie Cake ...... 132 Steamed Brownie Pudding with Raspberry Sauce ....................... 133 Stephanie's Buttermilk Brownies .................................................. 134

Strawberry Brownie Torte-Cake .................................................. 135 Suzy's Favorite Brownie Muffins .................................................. 136 Swiss Chocolate Brownies ....... 137 T Texas Brownie Cake ................ 138 U Ultimate Chocolate Brownies .. 139 W Warm Brownie Pudding Cake . 140, 141 White Chocolate Brownies ....... 142

145