Brownie

Brownies

 

A. B. C. Brownies

 

1/2 c Butter

1 1/2 ts Baking powder

1 c Brown sugar — packed

1/2 c Almonds — coarsely chop

2 Eggs — beaten

1 ts Vanilla extract

1/2 c Chocolate chips

1 1/2 c Flour

 

Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off

heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to

cook them. A dd vanilla. In bowl, combine flour and baking powder.

Stir into sugar-egg mix. Pour into a greased 8″ square pan. Sprinkle

with almonds and chocolate chips. Bake at 375 degrees F for 20

minutes.

 

Afternoon Tea Brownies

 

1 c Cake flower;

1/2 ts Salt;

1 ts Baking powder;

2 tb Cocoa;

1 oz Baking chocolate, melted;

1/4 c Vegetable shortening;

3 Eggs;

1/2 c Granulated sugar replacement

1/2 c Skim milk;

1/2 c Pecans, toasted and ground;

 

Sift flower, salt, baking powder and cocoa together. Pour melted

chocolate over shortening and stir until completely blended. Beat eggs

until thick and lemon-colored; gradually add sugar replacement. Add

chocolate mixture and small amount of flower mixture. Beat to

thoroughly blend. Add remaining flour mixture alternately with the

milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined

pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars.

 

Best Brownies
Ingredients:

 

½ cup of melted butter ¼ cup of unsweetened 1 cup of sugar Cocoa powder 1 teaspoon of vanilla ¼ teaspoon of baking powder 2 eggs ¼ teaspoon of salt ½ cup of un-sifted all-purpose flour ¼ cup of milk chocolate baking chips

 

Directions:

 

Blend melted butter, sugar, and vanilla in a large bowl. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder, and salt in another large bowl. Gradually blend the flour mixture into the egg mixture. Stir in the baking chips.

 

Spread in a greased 9 inch square pan. Bake at 350 for 25 minutes. Cool and frost with Creamy Brownie Frosting. Cut into squares.

 

Creamy Brownie Frosting Ingredients: 3 tablespoons of softened butter ½ teaspoon of vanilla 3 tablespoons of unsweetened cocoa powder 1 cup of confectioner sugar 1 tablespoon of light corn syrup 1-2 tablespoons of milk

 

Cream the butter, cocoa, corn syrup, and vanilla in a small bowl. Add confectioners sugar and milk. Beat to spreading consistency.

 

All Time Brownies

 

2/3 c Butter

4 tb Cocoa

1/2 c Fruit Sweet

2 Eggs

2/3 c Flour

1 ts Baking powder

1/4 ts Salt

1/2 c Nuts; chopped (opt)

 

Preheat the oven to 325 F. Spray a 9″ square pan with a non-stick

coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs,

one at a time, beating well after each addition. Mix the flour, baking

powder and salt; add to the mixture. Fold in the nuts. Pour into the

pan and bake 15 to 20 minutes, until the brownies spring back when

lightly touched in the center.

 

Chewy Brownies

 

Ingredients:

 

1 1/3 cup flour 1 tsp. Baking powder ½ tsp. Salt 4 eggs 2 cups sugar 13 TBSP Crisco Shortening (melted) 2 TBSP Vanilla 12 TBSP Cocoa

 

Directions:

 

Combine flour, powder and salt. Mix eggs and sugar, add melted Crisco, Cocoa and flour mixture. Add vanilla, pour ½ of this into 9 X 13 pan (greased). Reserve other ½ of batter.

 

Cream Cheese Layer:

 

8 oz Cream cheese, softened 2 eggs 12 oz. Semi Sweet Chips ½ cup sugar

 

Beat until creamy.  Add chips, spread gently over brownie batter in pan. Spread remaining brownie batter on top of cream cheese layer.  Bake in pre-heated oven 350 for 40 minutes.

 

Frosting:

 

½ cup cocoa

½ cup butter 1/3 cup milk

1 lb. 10X sugar 1 tsp. Vanilla

1 cup marshmallow (mini) ½ cup crushed walnuts

 

Melt butter and milk. Add cocoa and marshmallows, mix well. Add sugar, vanilla and walnuts.  Garnish with stripes of caramel and a walnut in center and edible glitter.

 

 

 

Peanut Lover’s Brownies

 

Ingredients:

 

½ cup butter, soften ¾ cup all purpose flour ½ cup of graham cracker crumbs ¼ cup of sugar ½ cup of salted peanuts, chopped

 

BROWNIE LAYER ¾ cup of butter, cubed 1 cup of dark chocolate chips 4 eggs 2 cups of sugar 2 teaspoons of vanilla extract 1 cup all-purpose flour

 

PEANUT CREAM TOPPING: 1 cup of creamy peanut butter 1 carton (12 ounces) frozen whipped topping, thawed 12 miniature peanut butter cups, coarsely chopped

 

Directions:

 

Line a 13-in.X 9-in.X 2-in baking pan with foil; grease the foil. In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake 350 degrees for 10-12 minutes or until set. Coop on a wire rack. Sprinkle peanuts over crust.

 

In a microwave, melt the butter and chocolate; stir until smooth. In a mixing bowl, combine the eggs, sugar, vanilla and chocolate mixture. Add flour, mix well. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold whipped topping; spread over brownies.  Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups.  Using foil, lift brownies out of pan; remove foil. Cut into squares. Store in refrigerator. Yield: Makes 2 dozen.

 

Almond Butter Brownies

 

1/2 c Almond butter

1 c Sugar

2 Eggs

1 ts Almond extract

1/2 c Flour

1/4 c Cocoa

1 ts Baking powder

1/4 ts Salt

1/2 c Grated coconut

 

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 9-inch

square baking pan. Bake for 35 minutes.

 

Almond Macaroon Brownies

 

3 oz Cream cheese

6 tb Butter or margarine

3/4 c Sugar

3 Eggs

1/2 c Flour

1 tb Flour

1 2/3 c Flaked coconut

1 c Whole blanched almonds

6 oz Semisweet chocolate

1/2 ts Vanilla

1/2 ts Baking powder

1/4 ts Salt

 

Beat cream cheese and 2 tablespoons butter until softened. Beat in

1/4 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.

 

 

 

Almost Fat Free Brownies

 

1/2 c Unsweetened Cocoa Powder

4 oz Jar Prune Baby Food

3 Egg Whites

1 c Sugar

1 ts Salt

1 ts Vanilla

1/2 c Flour

1/4 c Nuts — (optional)

 

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with

cooking spray. Combine all ingredients. Add nuts if desired. Bake

about 30 minutes or until springy to touch. Cool on rack.

Cut into 16 pieces.

 

Ark Brownies

 

1 lb Butter

3/4 lb Semi-sweet chocolate,(12 sq)

3 c Flour (minus 6 Tbsp.)

2 1/4 t Vanilla

7 Eggs

4 c Sugar

4 c Walnuts, chopped

 

Preheat oven to 350. Over low heat, melt butter and chocolate.

Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and

sugar until mixture resembles a yellow ribbon. Blend in chocolate

mixture on slow speed. Stir in walnuts. Spread batter into a greased

9X13″ and a greased 8″ square pan. Bake 35 minutes for large pan:

30 minutes for small pan. Makes 3 1/2 dozen.

 

Award Winner Brownies

 

2 Eggs

3/4 c Sugar

1 ts Vanilla

1/2 c Butter or margarine; melted

3/4 c Chocolate; ground

2/3 c Unsifted flour

1/4 ts Baking powder

1/4 ts Salt

1/2 c Walnuts; chopped

 

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and

vanilla; add butter. Sift Ground Chocolate with flour, baking powder

and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9″

square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy

brownies, use 8″ pan and less baking time. For cake like brownies use

9″ pan and longer baking. Cut into squares.

 

Triple-Choclate Fudge Brownies

3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 1 ounce unsweetened chocolate, chopped ¾ stick (6 TBS) unsalted butter, cut into pieces ¼ cup sugar 1 tsp vanilla 2 large jersey fresh eggs ½ tsp salt ½ cup all-purpose flour ½ cup semisweet chocolate chips

Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knocking out excess flour.

In a heavy 1½ quart saucepan, melt bittersweet and unsweetened chocolates and butter over low heat, stirring until smooth, and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Do not over bake. Cool brownies completely in pan on a rack before cutting into 16 squares.

 

 

Banana Berry Brownie Pizza

 

1/3 c Cold water

1 15 oz pkg. brownie mix

1/4 c Oil

1 Egg

8 oz Phila. Brand Cream Cheese, softened

1/4 c Sugar

1 Egg

1 ts Vanilla

Strawberry slices

Banana slices

 

2 1 oz squares Baker’s semi-sweet chocolate, melted

Preheat oven to 350 degrees. Bring water to a boil. Mix together

brownie mix, water, oil and egg in large bowl til well blended. Pour into

greased, floured 12 inch pizza pan. Bake 25 minutes. Beat cream

cheese sugar, egg and vanilla in small mixing bowl at medium speed til

well blended. Pour over crust. Bake 15 minutes. Cool. Top with fruit.

Drizzle with chocolate. Garnish with mint leaves if desired.

 

Banana Cream Brownie Squares

 

3/4 c Dry roasted peanuts; chopped

15 oz Brownie mix

2 md Banana; sliced

1 1/4 c Milk

5 1/8 oz Instant vanilla pudding & pie filling

8 oz Cool whip(r); thawed

9 Strawberries; optional

1 oz Unsweetened baking chocolate, optional

1 md Banana; optional

 

Prepare brownie mix according to package directions & stir in 1/2 cup

chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F

for 24-27 minutes. Cool completely.

Layer 2 of the sliced bananas over the brownie. Whisk pudding mix &

milk together until pudding just begins to thicken. Fold in 2 1/2 cups

Cool Whip. Quickly spread pudding mixture over the sliced bananas.

Refrigerate 30 minutes.

Sprinkle remaining 1/4 cup peanuts over pudding mixture.

To serve: Pipe remaining Cool Whip over the squares. Grate chocolate

over the dessert. Top each square with banana & strawberry slices.

 

 

 

Banana-brownies, Lo Cal

 

1 c Flour, all purpose

1/4 c Nonfat dry milk powder

1/4 ts Salt

1 c Sugar

1/4 c Buttermilk

1/3 c Coca, unsweetened

1/4 ts Baking soda

1 ea Large very ripe banana

2 ea Large egg whites

1 ts Vanilla

 

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.

 

Beacon Hill Brownies

 

8 oz Unsweetened chocolate

1 c Butter

5 Eggs

3 c Sugar

1 tb Vanilla

1 1/2 c Flour

2 c Walnuts; coarsely chopped

 

Melt chocolate with butter in saucepan over very low heat; stirring

constantly until smooth. Cool slightly. Beat eggs, sugar, and vanilla in

a large mixing bowl at high speed 10 min. Blend in chocolate at low

speed. Add flour, beating just to blend. Stir in walnuts. Spread in

greased 13×9″ pan. Bake at 375 degree For 35-40 minutes. (do not

overbake). Cool in pan. Cut into bars or squares. Makes 24-32

 

Beanie Brownies

 

1 c Brown tepary beans; cooked

1/2 c Carob powder;

3/4 c Mild honey;

1/4 c Margarine; melted

1/2 c Flour, all-purpose;

1/2 c Walnuts, chopped;

1/2 c Raisins (optional)

2 Eggs; well beaten

1 1/2 ts Vanilla essence;

1/2 ts Salt;

 

Butter an 8 inch square pan. Line with waxed paper and butter the

paper. Whirl the tepary beans in a food processor until smooth. In a

large bowl, mix the processed beans with rest of the ingredients.

Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35

minutes. Cool, before removing from the pan. Peel off waxed paper

and cut into squares. Makes 16 2 inch squares.

 

No Mess S’mores

Ingredients:

 

-tortillas

-chocolate

-mini marshmallows

Directions:

Take 1 tortilla and lay it in a pan or anything over the fire just until its warm. Once the tortilla is warm (don’t burn it), add chocolate and mini-marshmallows. If you want to experiment, add carmel and apples or bananas. Fold the tortilla over and there you go a no mess s’more.

 

S’mores (or, “some-more-s”)

Ingredients:

 

1 or 2 marshmallows

2 squares of graham crackers

1 square of chocolate bar

Directions:

Place the chocolate square on top of one graham cracker square. Put brown marshmallows on a stick over hot coals, then place on top of chocolate and graham cracker. Cover marshmallows with other graham cracker, then eat like a sandwich. Look out; the marshmallow will squish out the sides.

 

Best Chocolate Brownies

 

1 c Butter or margarine

4 oz Unsweetened chocolate

2 c Sugar

4 Eggs

1 c All purpose flour

2 ts Vanilla

1 ts Baking powder

1 c Chopped walnuts

1 c Semi-sweet chocolate

 

In a 2 quart saucepan melt butter or margarine and unsweetened

chocolate over low heat. Transfer chocolate mixture to a large mixer

bowl.

Add sugar, mix well, add eggs, one at a time, beating just till blended.

In a mixing bowl stir together flour and baking powder. Add to

chocolate mixture along with the vanilla, mix well. Pour batter into a

greased and floured 13x9x2 inch baking pan. Sprinkle with the

chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F

about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

 

Best Chocolate Syrup Brownies

 

1/2 c Butter

1 c Sugar

3 Eggs

ds Salt

1 c All purpose flour

3/4 c Chocolate syrup — canned

2 tb Vanilla extract

3/4 c Chopped pecans

Pecans for garnish

 

Cream together butter, sugar and eggs until creamy and well blended.

Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and

chopped pecans. Turn mixture into well greased and lightly floured 9″

square pan. Smooth top. Bake at 350 degrees for about 35 minutes

until stick inserted near center comes out clean. Cool in pan on wire

rack but loosen cake at edges, cut into squares. Garnish with pecan

halves, dust with powdered sugar.

 

Bisquick Fudge Brownies

 

2 c Chocolate chips

1/4 c Margarine

2 c Biscuit baking mix

1 cn Sweetened condensed milk

1 Eggs; beaten

1 ts Vanilla

 

Preheat oven to 350 degrees F. In large saucepan, over low heat, melt

1 cup chips with margarine; remove from heat. Add biscuit mix,

condensed milk, egg and vanilla. Stir in remaining chips. Turn into

well-greased 13×9″ pan. Bake 20 to 25 minutes or until brownies begin

to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Black & White Brownies

 

1 c Cake flour

1 ts Baking powder

1/4 ts Salt

1/2 c Shortening, softened

1/2 c Granulated sugar replacement

2 Eggs

1 ts Vanilla extract

1 tb Water

1/4 c Unsweetened coconut, grated

1 ts Coconut milk

1 oz Baking chocolate, melted

 

Sift together the flour, baking powder and salt. Cream shortening and

sugar replacement until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in

vanilla extract and water.

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.

Spread coconut mixture on bottom of well-greased 8-in square pan.

Spread chocolate layer on top of coconut layer. Bake at 350 degrees F

for 25 to 30 min. Cut into 1 x 2 inch bars.

 

Black Forest Brownies A La Mode

 

21 1/2 oz Brownie mix

1 c Cherry pie filling

1/4 c Oil

2 Egg whites — whipped

1 c Semisweet chocolate chips

2 c Low-fat vanilla ice cream

 

Preheat oven to 350. prepare a 13 x 9″ pan with cooking spray and

flour; set aside. In a mixing bowl, combine brownie mix, cherry pie

filling, oil, and egg whites. Pour into prepared pan. Bake for 30

minutes. Remove from oven, sprinkle with chocolate chips, spread

when melted.

 

Blockbuster Brownies

 

8 Squares unsweetened chocolate

1 1/2 c Butter or margarine

6 Eggs

3 c Granulated sugar

1 1/2 c Flour

1 tb Vanilla

1 c Chopped walnuts

 

Melt chocolate and butter or margarine over hot water or in microwave

on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually

add sugar, beating until thick about 3 minutes. Stir in chocolate

mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l

square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle

with chopped nuts and semi sweet chocolate chips before baking.

Sprinkle cool Brownies with icing sugar

Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and

1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar,

blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2

cups miniature marshmallows over 1 pan of brownies. Broil under

preheated broiler until golden brown. Drizzle with 1 square melted

semi sweet chocolate.

 

Blond Brownies

 

8 oz (1)pkg white cake mix; NO-SUGAR

2 Eggs;

2 tb Granulated brown sugar; REPLACEMENT

2 tb Water

1/4 c Mints chocolate chips;

1/4 c Peanut butter chips;

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 until brownies test done.

Cut into 2-in squares.

 

Blondies

 

6 tb Butter

3/4 c Light brown sugar

1 Egg

1 tb Milk

1 ts Vanilla

1 c Flour

1/2 ts Soda

1/8 ts Salt

10 oz Chocolate chunks or chips

1/2 c Nuts; chopped (opt)

 

Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar

and vanilla. Add flour mix and beat until creamy. Add chocolate chips

and nuts if desired. Bake in 9×9″ pan at 350~ for 20-25 minutes.

 

Bombshell Brownies

 

3 Cloves garlic; finely chopped

1/2 c Butter

1 c Unsweetened cocoa

4 Eggs; lightly beaten

1 c Sugar (some of it brown, if you prefer)

1 c Flour; sifted

3/4 c Walnuts; chopped

1/3 c Almonds; blanched

 

Preheat oven to 325F. Put the garlic and butter into a large bowl over

a saucepan of water on a gentle heat. When the butter has melted, stir

in the cocoa and mix well. Add the eggs, sugar, flour and walnuts,

stirring well after each addition. Pour the mixture into a greased and

floured 8X10 inch cake pan and decorate with the blanched almonds.

Bake for approx. 35 minutes. The top should be springy, but the inside

slightly moist. Turn out onto a wire rack and cut into squares or bars.

 

Boston Brownies

 

4 Squares unsweetened chocolate

1/2 lb Butter or Parkay margarine

2 c Sugar

1 c Flour

4 Eggs

2 ts Vanilla

1 c Nuts, chopped

1 c Semisweet chocolate chips

 

Melt Chocolate and butter together in a small saucepan over low heat.

In a large bowl, mix sugar, flour, eggs and vanilla. Add melted

chocolate mixture and mix well. Stir in nuts and chocolate chips. Pour

into greased 9×13-inch pan. Bake at 350 degrees for 30 to 32

minutes. Test corners to see if done, as center will seem gooey. Cool

30 minutes. refrigerate for 1 1/2 to 2 hours. Cut into squares.

 

Brownie Bottom Bourbon Pie

 

Brownie mix

3/4 c Sugar

1/4 c Cold water

3 c Heavy cream

5 Egg yolks

1 pk Envelope unflavored gelatin

1/2 c Bourbon

 

Bake 1 brownie mix according to directions, but bake a few minutes

less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon

colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3

of the bourbon. Heat this mixture of bourbon over boiling water until

gelatin dissolves. Pour into yolks and stir briskly. Add remaining

bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into

brownie crust and chill 4 hours. Top with remaining cream whipped

with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.

 

Brownie Bread

 

1 c Water

2 tb Water

1/2 c Unsweetened cocoa powder

2 1/2 ts Active dry yeast

3 c Bread flour

3/4 c Sugar

1 1/2 ts Salt=7F

2 tb Oil

1 Egg

1 Egg yolk

1/2 c Walnut pieces

 

Bring the water to a 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

manual. Select raisin bread setting. Start. Add the nuts at the beeper.

 

Brownie Cake

 

1 pk Devil Food cake mix

1 Stick margarine

3 Eggs

1 (8 oz.) pkg. cream cheese

1 Box powdered sugar

 

Mix together cake mix, margarine and 1 egg. Press in bottom of

greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered

sugar. Spread over cake mixture. Bake at 350 degrees for 45 minutes.

 

Brownie Cake Delight

 

1 pk Fudge brownie mix, reduced-fat

1/3 c Strawberry all fruit spread

2 c Whipped topping, reduced-fat, nondairy — frozen, thawed

1/4 ts Almond extract

2 c Fresh strawberries — stemmed, halved

1/4 c Chocolate sauce, reduced-fat

 

Prepare brownies according to package directions and use an 11×7-

inch pan. Cool completely in pan.

Blend fruit spread and 2 tablespoons of water in small bowl until

smooth. Combine whipped topping and almond extract in a medium

bow. Stem the strawberries and halve them (tip to stem).

Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place

half of brownie, flat-side down, on serving dish. Spread with fruit

spread; top with 1 cup whipped topping. Spread rest of fruit spread on

the second piece’s crusty side. Spread most of the whipping topping on

top of that, avoid the edges. 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).

 

Brownie Carob Oatmeal Cookies

 

1/2 c Banana; mashed

1/3 c Vegetable oil

1/4 ts Vanilla extract

2 lg Eggs

1/4 c Milk

1 1/4 c Unbleached flour

1/4 c Carob powder

1/4 ts Baking soda

1 c Chopped nuts

2/3 c Rolled oats

 

In a medium-sized mixing bowl beat together mashed banana, oil,

vanilla, eggs and milk until creamy. Add flour, carob and baking soda.

Beat well. Stir in chopped nuts and rolled oats. Mix well. Drop by

teaspoonfuls on oiled baking sheets. Bake at 350 for 8-10 minutes or

until just firm. Cool on wire racks.

 

Brownie Cheesecake Bars

 

1 1/2 c All-purpose flour

1 1/2 c Sugar

2/3 c Butter or margarine; melted

2/3 c Cocoa

3 Eggs; divided

1/2 c Milk

3 ts Vanilla extract; divided

1/2 ts Baking powder

1 c Chopped Nuts; optional

1 pk (8 oz)cream cheese; soft

2 tb Butter or margarine

1 tb Cornstarch

1 cn (14 oz)Sweetened condensed milk

 

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.

 

Brownie Crust Pie

 

1 pk Brownie mix

1 pk Chocolate chips

1 pk Cream cheese,softened

1 ct Cool Whip,thawed

1 cn Any ready-made pie filling

 

Make brownie mix according to directions on box. Add chocolate chips

and bake in springform pan as directed on box. Let cool. Mix cream

cheese with Cool Whip. Spread on brownie crust and chill for eight

hours or overnight. Remove springform – draw knife around the edge

for easy removal. Top with pie filling and serve.

 

Brownie Fruit Pizza

 

1 pk Fudge brownie mix (12.9 or 15 oz)

1 pk Cream cheese, softened (8 oz.)

1 cn Eagle Brand Sweetened Condensed Milk (14 oz.)

1/2 c Frozen pineapple or orange juice concentrate

1 ts Vanilla extract

 

Assorted fresh or canned fruit (strawberries, bananas, kiwi, orange,

pineapple, etc)

Preheat oven to 350 degrees. Prepare brownie mix as package directs.

On greased pizza pan or baking sheet, spread batter into 12-inch

circle. Bake 15 to 20 minutes. Meanwhile, in small mixer bowl, beat

cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth. Stir in juice

concentrate and vanilla. Chill thoroughly. Just before serving, spoon

filling over cooled brownie crust. Arrange fruit on top. Refrigerate

leftovers. Makes one 12 inch pizza

 

Brownie Ice Cream Loaf

 

1 1/2 c All-Purpose Flour

1 ts Baking Powder

1/2 ts Salt

1 c Margarine

1 c Cocoa

2 c Sugar

4 ea Eggs

1 1/2 ts Vanilla

1 c Nuts, chopped

4 c Strawberry Ice Cream, soft

1 x FRY’s Chocolate Sauce

Stir together flour, baking powder, and salt in a small bowl. Melt

margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend

in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if

desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch

(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until

done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal

pieces. Place one piece of brownie on plate; spread with half the ice

cream. Layer the second piece of brownie and remaining ice cream.

Top with remaining piece of brownie. Wrap and freeze until firm.

Remove from freezer 10 minutes before serving. Slice and serve with

Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.

 

 

 

Brownie Mix

 

6 c Unbleached Flour

4 ts Salt

1 cn (8 oz) Unsweetened Cocoa

4 ts Baking Powder

8 c Sugar

2 c Vegetable Shortening

Sift together all dry ingredients into a large bowl and mix well. Using a

pastry blender, cut in shortening until evenly distributed. Put in a large

airtight container and label as Brownie Mix. Store in a cool, dry place

and use within 10 to 12 weeks.

Makes about 17 cups of mix.

 

Brownie Mounds

 

3 1/2 c Sifted flour

1 ts Baking powder

1/2 ts Salt

2/3 c margarine

1 1/2 c Sugar

2/3 c Karo light corn syrup

2 Eggs

6 oz Unsweetened chocolate, melted

2 ts Vanilla

1 1/2 c Coarsely chopped nuts.

 

Sift flour, baking powder, and salt together. Mix Mazola margarine and

sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts.

Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10

to 12 minutes.

 

Brownie Oatmeal Cookies

 

2/3 c Whole wheat flour

1/3 c Sugar

1 c Quick cooking rolled oats

1/2 c Unsweetened cocoa powder

1 ts Baking powder

1/4 ts Salt, (optional)

1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water)

1/3 c Corn syrup, light or dark (or substitute honey)

1 ts Vanilla

 

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry

ingredients, make a well, add liquid and stir till moistened. On a

spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for

about 10 minutes Cool on sheet/wire rack for 5/5 minutes.

 

Brownie Oatmeal Gems

 

8 oz Semi sweet Chocolate

1/4 c Margarine or butter

2/3 c Corn syrup light

2 Eggs; slightly beaten

1/4 ts Salt

4 c Oats old fashioned

2/3 c Brown sugar; firm pack

1 c Walnuts; coarsely chopped

 

In 2 quart saucepan, stir chocolate and butter over low heat just until

chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt.

In large bowl, combine remaining ingredients. Pour chocolate mix over

dry ingredients and mix well. Drop by tablespoonfuls on greased

cookie sheet. Bake at 350 degrees F for 15 minutes. Cookie will not

change much during baking. Cool 5 minutes on cookie sheet. Remove;

cool completely. For Chocolate Dipped Gems:Dip half of each cookie in

4 oz. melted semi sweet or German chocolate.

 

Brownie Peanut Butter Bites

 

1 pk (15 oz) brownie mix

1/3 c Hot water

1/4 c Oil

1 Egg

48 Miniature chocolate covered peanut butter cups

 

Preheat oven to 350 degrees. Combine brownie mix, water, oil and

egg. Beat well with spoon. Fill paper-lined mini-muffin cups about 1/2

full. Press one peanut butter cup into batter in each cup. Bake 15-20

minutes or until brownie is set. Cool completely. Yield: 40-48 pieces.

 

Brownie Pie

 

1 pk (21 oz.) brownie mix, prepared as directed

1 c Nuts, coarsely chopped

2 Frozen 8- or 9-inch pie shells

 

Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie

shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350

degrees F. The brownie mixture should be slightly underdone. Serve

hot or cold with mocha ice cream. Serves 12.

 

Brownies

 

1 lb Butter

3/4 lb Semi-sweet chocolate

3 c Flour (minus 6 Tbsp.)

2 1/4 ts Vanilla

7 Eggs

4 c Sugar

4 c Walnuts; chopped

 

Preheat oven to 350 degrees F. Over low heat, melt butter and

chocolate. Remove from heat. Stir in flour and vanilla. With mixer,

whip eggs and sugar until mixture resembles a yellow ribbon. Blend in

chocolate mixture on slow speed. Stir in walnuts. Spread batter into a

greased 9×13″ and a greased 8″ square pan. Bake 35 minutes for large

pan: 30 minutes for small pan. Makes 3 1/2 dozen.

 

Brownies (flourless)

 

2 Egg

1 pk Chocolate alba

1/2 c Applesauce

2 tb Cocoa

1/2 ts Baking powder

1/2 ts Baking soda

2 pk Sweet & low

 

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans

with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake.

Should be chewy.

 

Brownies Divine

 

1/2 c Diet margarine

1 1/4 c Sugar replacement

1 Square unsweetened chocolate

1 ts Vanilla extract

2 Eggs

3/4 c Flour

1 ts Baking powder

1/2 c Nuts, chopped

 

Preheat oven to 350 degrees F. Cream margarine and sugar

replacement until light and fluffy. Place chocolate in aluminum foil;

melt over boiling water. Stir chocolate into margarine mixture; beat

until smooth. Beat in vanilla and eggs. Sift and stir together flour and

baking powder; add nuts; stir this mixture into chocolate mixture until

smooth. Grease an 8″ square pan; pour in batter; bake until brownies

are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve

cool.

 

Brownies In A Cone

 

12 Flat-bottomed ice cream cone

1 Box brownie mix

6 oz Semisweet chocolate chips

6 tb Butter

Candy sprinkles

 

Preheat oven to 350F. Place cones in 12 muffin tins. Prepare brownie

mixture. Fill cones 3/4 full. Bake 30-35 minutes, or until tops are

cracked. Cool. Melt chips with butter, stirring until smooth. Dip tops of

cones into chocolate. Stand cones upright and top with sprinkles.

Butterscotch Brownies

 

1 c Sifted flour

1/2 ts Baking powder

1/8 ts Baking soda

1/2 ts Salt

1/2 c Chopped nuts

1/3 c Butter or margarine

1 c Brown sugar

1 Egg, slightly beaten

1 ts Vanilla

1/2 c Chocolate bits

 

Combine first five ingredients and set aside. Melt butter in saucepan,

add brown sugar, mix well. Cool slightly. Add beaten egg and vanilla,

blend. Add flour mixture slowly, beating with each addition.

Spread in greased 9×9 inch pan. Sprinkle chocolate bits on top. Bake

at 350 for 20 to 25 minutes. Do not overcook. Cool in pan. Cut into

bars.

 

Canal Street Brownies

 

2/3 c Unsifted flour

1/2 ts Baking powder

1 c Sugar

2 pk Baker’s Redi-Blend chocolate

1/2 c Broken walnuts or pecans

1/4 ts Salt

2 Eggs

1/3 c margarine

1 ts Vanilla extract or flavor

 

Combine flour, salt, and baking powder; set aside. Beat eggs well;

gradually blend in sugar. Beat in margarine, and Redi-Blend, then

blend in the flour mixture. Stir in nuts and vanilla.

Pour into greased 8 inch square pan and bake at 350 F. abt. 25 min.

Cool in pan; then cut in squares. Makes about. 20 brownies.

 

Caramel Chocolate Brownies

 

8 oz Walnut pieces

1 Stick butter; softened-4oz

1 c Sugar

2 Eggs

2 ts Vanilla extract

3 Squares unsweetened. Chocolate, melted (1 oz each)

2/3 c Flour plus 1/4 c Flour

12 1/4 oz Jar caramel topping

12 oz Semisweet chocolate chips (about 2 cups)

1/4 c Heavy cream

1/2 c Flaked coconut

Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop

remaining walnuts.

 

Preheat oven to 350 degrees F. In a medium bowl, beat together 1

stick butter, sugar, eggs, and vanilla with an electric mixer on medium

speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add

2/3 cup flour and beat until well blended. Stir in finely chopped nuts.

Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake

10 minutes. In a small bowl, mix together caramel and remaining 1/4

cup flour until blended. Drizzle over partially baked brownies. Sprinkle

coarsely chopped nuts over top. Return to oven and bake 20 minutes

longer, or until bubbly.

 

Carmel Turtle Brownies

 

1 Bag Caramels (50)

2/3 c Evaporated milk

1 pk German chocolate cake mix

3/4 c Butter — melted

1 c Nuts

1 c Chocolate chips

 

In small saucepan, or double boiler, combine caramels and 1/3 c.

evaporated milk. Cook over low heat until caramels are melted, then

set aside. Grease and flour 9×13 pan.

Combine dry cake mix, butter, remaining milk, & nuts and mix until

dough sticks together. Press half of dough into pan; bake for 6

minutes. Then sprinkle chocolate chips and caramel mixture over

crust. Break remaining dough over top. Bake 15-18 minutes. Cool

before cutting.

 

 

 

Carob Brownies

 

2 c Whole-wheat pastry flour

1/3 c Carob powder

2 ts Baking powder

1/3 c Honey

1/2 c Unsweetened applesauce

1 c Water

1 ts Vanilla; 1/2 tsp if Watkins

1/4 c Chopped nuts (optional)

 

In a large mixing bowl, combine flour, carob powder and baking

powder. In a separate bowl, thoroughly mix remaining ingredients,

except nuts. Add dry ingredients to wet ingredients and mix well. Stir

in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.

Bake at 350 for 35 minutes. Makes 16 brownies.

 

Chewy Chocolate Brownies

 

4 oz Unsweetened baking chocolate

3/4 c Butter or margarine

2 ts Vanilla

2 c Sugar

4 Eggs

1 1/2 c All-purpose flour, sifted

1 c Pecans, chopped

 

Preheat oven to 375 degrees F. Butter a 12″x8″ pan. Melt chocolate

with butter over low heat, stirring constantly; or melt in microwave

bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla.

Set aside. In large bowl, cream sugar and eggs about 5-6 minutes

until sugar is dissolved. Fold chocolate, flour and nuts into sugar

mixture, just until well blended.

Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your

favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish

with pecans if desired. Store in refrigerator.

 

Chewy Peanut Butter Brownies

 

4 oz Semisweet chocolate

1/2 c Creamy peanut butter

1 c Margarine

4 Eggs

2 1/2 c Sugar

1/2 ts Salt

2 ts Vanilla

2 c Flour; sifted

1 c Walnuts; chopped

 

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.

 

Chippy Zucchini Brownies

 

6 oz Pkg chocolate chips

1/2 c Flour

1/2 c Sugar

1/4 ts Salt

1/2 ts Baking powder

2 Eggs, beaten

1 c Grated zucchini

1/2 c Chopped nuts

 

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 wellgreased

8×8 inch pan. Bake at 350 for 35 to 40 minutes.

Chocoholic Brownies

 

1/2 c Butter

4 oz Baking chocolate (4 squares)

2 Eggs

1 ts Vanilla

3/4 c Flour

1 1/4 c Sugar

1/4 ts Salt

1/2 c Chopped nuts

 

Preheat oven to 350 degrees Ff. In a small saucepan, melt butter;

remove from heat. Stir in chocolate. Cool completely. In a small mixer

bowl, beat eggs and vanilla. Gradually add sugar, beating until pale

yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in

nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or

until done. Cool completely in pan. Cut into 2 inch squares. Makes 16

brownies.

 

Chocolate Brownies, Low Cal

 

6 oz Chocolate, semisweet

4 ea Egg whites

2/3 c Sugar

1 ts Baking powder

1 ea Icing sugar

1/2 c Hot water

1 ts Vanilla

2/3 c Flour, all-purpose

1 pn Salt

 

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.

 

Chocolate Butterscotch Swirl Brownies

 

1 c Chocolate chips

1 c Butterscotch chips

2 c Flour

1 1/2 ts Baking powder

1/2 ts Salt

1 c Butter; softened

1 c Brown sugar; packed

2 ts Vanilla

3 Eggs

1 c Pecans; chopped

 

Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate and

butterscotch chips, SEPARATELY, over very low heat; set aside. In

small bowl, stir together baking powder, flour and salt. In large bowl,

combine butter, brown sugar and vanilla; beat until creamy. Add eggs,

one at a time, beating well after each. Gradually stir in dry ingredients

then the pecans. Divide batter in half. Blend melted butterscotch chips

into one half of the batter. To remaining batter add melted chocolate.

Stir well. In pan, alternate globs of butterscotch and chocolate batters,

making a checkerboard effect. Swirl together to marbelize. Gently

smooth top of batter with a wet hand to make an even layer. Bake

about 35 minutes or until done. Cool completely in pan before cutting.

 

Chocolate Chile Pecan Brownies

 

4 oz Unsweetened chocolate

10 tb Unsalted butter

1 1/2 c Sugar (castor)

3 Extra large eggs

1 1/4 ts Pure vanilla extract

1 c Unbleached flour

2 ts Hot ground red chile

Generous pinch of salt

1 c Caramelized Pecans

 

Preheat oven to 350. Generously butter and lightly flour 9×13 in.

baking pan. Melt chocolate and butter in a heavy-bottomed pan over

low heat. Stir well and let cool a few minutes. Beat mixture w/ a

wooden spoon until blended. Stir in sugar and mix well. Beat eggs and

vanilla into the batter until well blended. Stir in flour, ground chile, and

salt until just mixed. Stir in pecans and pour batter into pan, spread

evenly. Bake for 25-30 minutes.

 

 

Chocolate Chip Blond Brownies

 

2 c Flour

1 ts Baking powder

1/2 ts Baking soda

1 ts Salt

1 c Chopped nuts

2/3 c Butter or margarine

2 c Packed brown sugar

2 Eggs, slightly beaten

2 ts Vanilla

6 oz Semi-sweet chocolate chips (1 package)

 

Sift together flour, baking powder, soda and salt. Add nuts; mix well

and set aside. Melt butter in saucepan; remove from heat. (If

margarine is used, add 2 tablespoons hot water.) Add brown sugar;

beat well. Let cool. Add eggs and vanilla; Blend well. Add flour

mixture, a small amount at a time, mixing well after each addition.

Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20

to 25 minutes. Do not over bake. Cool in pan and cut in squares.

 

Chocolate Crunch Brownies

 

1 c Butter or margarine, softened

2 c Sugar

4 Eggs

6 T Baking cocoa

1 c All-purpose flour

2 t Vanilla extract

1/2 t Salt

1 Jar marshmallow cream (7 oz)

1 c Creamy peanut butter

2 c Semisweet chocolate chips (12 oz.)

3 c Crisp rice cereal

 

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa,

flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in

baking pan. Bake at 350 degrees F for 25 minutes or until brownies

test done. Cool. Spread marshmallow cream 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.

 

 

 

Chocolate Kahlua Brownies

 

1 1/2 c Sugar

1/2 c Egg substitute or fresh eggs

3 tb Kahlua

1/4 c Margarine, melted

1 1/4 c Sifted cake flour

1/2 c Unsweetened cocoa powder

1 ts Baking powder

1/8 ts Salt

1/3 c Finely chopped walnuts

Vegetable cooking spray

 

Preheat oven to 325 degrees. With an electric mixer, beat together the

sugar, egg, liqueur and melted margarine until blended. Combine cake

flour, cocoa, baking powder and salt. Add to the sugar mixture,

beating just to blend. Stir in walnuts. Spray a 9″ square pan with

vegetable cooking spray. Transfer batter to the pan and bake 30

minutes, until toothpick inserted comes out clean. Cool completely.

Makes 16 brownies.

 

Chocolate Mint Brownies

 

3 lg Egg whites

1/2 c Date sugar

1/4 c Carob powder

1/2 c Cake flour, sifted

1/2 ts Baking powder

1/2 c Lowfat buttermilk

1 ts Canola oil

1 ts Vanilla extract

1 ts Peppermint extract

1/3 c Carob chips

1/4 c Raisins

1/4 c Sliced dates

2 tb Sunflower seeds

 

Preheat oven to 350 degrees F. Spray a loaf pan with pam and set

aside. Whip egg whites until light. Add date sugar, carob powder, flour,

baking powder, buttermilk, oil and vanilla and mix until thoroughly

combined. Add peppermint flavoring, carob chips, raisins, dates, and

sunflower seeds. Mix to combine. Pour into pan and bake until a

toothpick inserted in center comes out clean. Remove from pan and

cut into bars or squares.

 

Chocolate Nut Brownies

 

1 Square unsweetened chocolate OR 1 oz No-melt unsweetened

chocolate.

1/2 c Shortening

2 tb Sweetener

2 ts Vanilla

2 Eggs; beaten

1 c Sifted all-purpose flour

1/2 ts Baking soda

1/4 c Chopped nuts

Melt shortening and chocolate over low heat. Remove from heat. Add

liquid sweetener, 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 325 for 20 mins; cool. Cut into

30 squares.

 

Chocolate Raspberry Cheesecake Brownies

 

6 oz Semisweet chocolate; chopped

3 oz Unsweetened chocolate; chopped

2 Cream cheese; softened

2 c Sugar

4 Eggs

1 tb Vanilla extract

1 c Butter; softened

1 c Flour

1/4 ts Salt

1/2 c Raspberry jam

In heatproof bowl set over hot (not boiling) water, melt semisweet

with unsweetened chocolate. Remove from heat; stir until smooth. Let

cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of

the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the

vanilla until well combined. Set aside. In separate large bowl, beat

butter with remaining sugar until smooth. Beat in remaining eggs, one

at a time, beating well after each addition. Beat in remaining vanilla,

then chocolate, mixing well. Mix in flour and salt just until combined.

Line a 13 x 9 inch cake pan with foil, leaving overhand for “handles”.

Reserve 1 cup of the chocolate batter. Spread remaining chocolate

batter in pan. Spread with cream cheese mixture. Spoon reserved

chocolate batter in dollops over top.

Spoon jam in smaller dollops among chocolate dollops. With knife,

zigzag through layers for marble effect.

Bake in 350 degrees F oven for 35 minutes or until tester inserted 2

inches from center comes out slightly moist. Let cool on rack. Using

foil handles, lift onto cutting board; cut into squares.

Chocolate Syrup Brownies

 

1 c Flour

1/4 ts Baking powder

1/2 c Butter

1 c Sugar

2 Eggs

3/4 c Chocolate syrup

3/4 c Chopped pecans

1 ts Vanilla

 

Preheat oven to 350 degrees. Mix flour and soda together. Cream

butter. Add sugar, gradually beating until light and fluffy. Add eggs

(one at a time) beating well after each addition. Add dry ingredients

alternately with syrup. Add nuts and vanilla. Beat until well blended.

Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until

done. Recipe may be doubled for a 9 x 13 pan.

 

Cocoa Brownie Cookie Bars

 

4 Egg whites

1/3 c Oil

1/4 c Nonfat yogurt

1 ts Vanilla

1 1/3 c Sugar

1/2 c Cocoa powder

1 1/4 c Flour

1/4 ts Salt

Topping:

1 tb Confectioners sugar

 

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg

whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and

vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt.

Mix until blended. Pour into pan. Bake at 360 degrees for 26-28

minutes. Avoid over baking. Dust with confectioners sugar.

 

Cocoa Brownies

 

2/3 c Sifted all-purpose flour

1/3 c Cocoa

1/2 ts Baking powder

1/2 ts Salt

2 Eggs; unbeaten

1 c Brown Sugar

1 ts Vanilla

1/3 c Salad oil

1 c Coarsely chopped nuts

 

Sift together flour, cocoa, baking powder, and salt; set aside. In

mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla

and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in

greased shallow 11×7 or 9-inch square pan. Bake at 350 degrees for

22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds.

Makes 20 to 24 fudgy brownies.

 

Coconut Pecan Brownies

 

1 pk 21.5 oz, fudge brownie mix

1/2 c Water

1/2 c Oil

1 Egg

1 cn Pillsbury Coconut Pecan Frosting Supreme

1 c Sour cream

1/2 c Chopped pecans

1/2 c Mini chocolate chips

 

Heat oven to 350. Grease bottom (only) of 13×9 pan. In large bowl,

combine brownie mix, water, oil and egg. Beat well. Add frosting and

sour cream; mix well. Spread batter in pan. Sprinkle pecans and

chocolate chips evenly over top. Bake for 42-52 minutes (until

toothpick comes out clean). Cool completely. Cut into 36 bars.

 

Confectioners Sugar Brownies

 

1 lb Powdered Sugar

1/2 c Butter or Margarine

4 Chocolate Squares, melted

4 Eggs, well beaten

1 ts Vanilla

1 1/2 c Flour

1 c Walnuts, chopped

 

Cream sugar and butter until light and fluffy. Add melted chocolate and

vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and

flour a 9×13 pan. Preheat oven to 350 degrees F and bake for 25-30

minutes. Cool and cut.

 

Cornmeal Brownies

 

1 c Cornmeal

1 c Flour

1 1/2 ts Baking powder

1 ts Salt

4 Eggs

1 c Chopped nuts

2 c Sugar

1/2 c Plus 3 tbsp butter

3 Squares unsweetened chocolate

1 1/2 ts Vanilla extract

 

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour,

baking powder and salt into bowl with cornmeal and mix the

ingredients. To the beaten eggs add the sugar, melted butter, melted

chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts

and pour into two greased and floured 8-inch square pans. Bake 25 to

30 minutes. Cool before cutting into squares. These are better served

hot.

 

Cream Cheese Brownies

 

4 oz Sweet cooking chocolate

5 tb Butter or margarine

3 oz Cream cheese, softened

1 c Sugar

3 Eggs

1/2 c Plus 1 T all-purpose flour

1 1/2 ts Vanilla extract

1/2 ts Baking powder

1/4 ts Salt

1/4 ts Almond extract

1/2 c Chopped nuts

 

Preheat oven to 350 degrees F. 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.

 

Creamy Brownie Frosting

 

6 tb Butter, softened

6 tb Cocoa

2 tb Light corn syrup or honey

1 ts Vanilla extract

2 c Confectioners sugar

2 tb Milk (add more if needed)

 

In a small bowl cream butter, cocoa, corn syrup and vanilla. Add

Confectioners sugar and milk. Beat to spreading consistency.

Makes 2 cups of frosting.

 

Crustless Brownie Pie

 

1/2 c Butter or margarine; softened

1 c Sugar

1/4 c Cocoa powder

1/2 c PLUS 1 ts Flour; divided

2 lg Eggs; at room temperature

1 ts Vanilla

1/8 ts Salt

3/4 c Pecans or walnuts; sliced

 

Using mixer on medium speed, beat butter, sugar, cocoa, 1/2 cup

flour, eggs, vanilla and salt for 4 minutes. Sprinkle 1 teaspoon flour on

nuts. Stir nuts into mixture. Spread in buttered 9-inch pie pan. Bake at

325F for 35-40 minutes. Cool.

 

Dark Chocolate Brownies

 

2/3 c Unsalted butter

2 oz Unsweetened chocolate cut into small pieces

2 oz Semisweet chocolate cut into small pieces

1 c Granulated sugar

3/4 c Light brown sugar, packed

3 Jumbo eggs

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Vanilla

1 1/2 c Coarsely chopped walnuts OR pecans

 

Preheat the oven to 375 degrees F. 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-by-9-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.

 

Delicious Brownies

 

1 Double Fudge Brownie Mix

6 oz Nestles chocolate chips

4 oz Almonds; sliced

 

In a 9×13 pan, sprinkle the chocolate chips and nuts over the prepared

Brownie Mix and cook according to package directions. Be careful not

to overcook; if anything, “undercook” and then let them cool for at

least an hour before you cut them in 2″ squares (or 3″ to be really

impressive). And if anyone asks you where you got the recipe, just

smile and say it’s a secret.

 

Disappearing Marshmallow Brownies

 

6 oz Pkg. butterscotch chips

1/2 Cup butter or margarine

2/3 Cup brown sugar

1 1/2 Cup flour

1 tsp vanilla

2 tsp baking powder

1/2 Tsp salt

2 eggs

2 cups miniature marshmallows

2 cups semisweet chocolate chips

1/2 cup nuts chopped

 

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 degrees for

20 to 25 minutes.

 

Double Deluxe All American Brownie

 

2 c Sugar

1 1/2 c Flour

3/4 c Cocoa powder

1/2 ts Salt

1/2 ts Soda

1 c Butter or margarine

4 Eggs

2 ts Vanilla

1 1/2 c Semi-sweet chocolate chips

1 c Nuts; chopped

 

Preheat oven to 350 degrees F. Grease lightly 13×9″ pan. Stir sugar,

flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and

vanilla until smooth. Add flour mixture and stir until moistened. Fold in

chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-

40 minutes. Do not overbake.

 

Easy Microwave Brownies

 

1/2 c Butter or marg

1 c Sugar

2 Eggs

1 ts Vanilla extract

1/2 c Unsweetened Cocoa

1/2 c Flour

 

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry

ingredients. Mix until well blended. Pour into greased & sugared round

glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9

minutes on 50% power. (will be slightly moist on top when done, and

the brownie will come away from the sides of the pan.)

 

First Place Favorites Chewy Chocolate Brownies

 

1 c Flour

1 ts Baking powder

1/4 ts Salt

1/2 c Diet margarine, melted

3 tb Cocoa

Sugar subst. to taste

1 ts Vanilla

2 Eggs

1/4 c Canned evap. skim milk

5 Pecan halves, chopped

 

Preheat oven to 350 degrees. In a bowl mix flour, baking powder and

salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture.

Bake for 20 minutes.

 

Four-minute Brownie Pie

 

2 Eggs

1 c Sugar

1/2 c Butter or margarine softened

1/2 c Flour

4 tb Unsweetened cocoa powder

1 ts Vanilla

1 ds Salt

1/2 c Chopped walnuts

Ice cream

 

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer

bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie

pan. Bake at 325F 30 minutes, or until done. Pie will settle like

meringue when cool. Cut in wedges and serve with ice cream.

 

Fudge Brownie Pie

 

1 9″ unbaked pastry shell

6 oz Semisweet chocolate chips

1/4 c Margarine or butter

14 oz Sweetened condensed milk

1/2 c Biscuit baking mix

2 Eggs

1 ts Vanilla extract

1 c Nuts,chopped

 

Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove

from oven. Reduce oven temperature to 325 degrees F. In saucepan,

over low heat, melt chips with margarine. In large mixer bowl, beat

chocolate mixture with remaining ingredients except nuts until smooth.

Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until

center is set. Cool. Serve warm at room temperature with ice cream if

desired.

 

Fudge Brownie Sundae

 

1 c Flour

3/4 c Sugar

1/4 c Cocoa powder

2 ts Baking powder

1/2 ts Salt

1/2 c Milk; skim suggested

1/4 c Applesauce

1 ts Vanilla extract

3/4 c Brown sugar

1/4 c Cocoa powder

1 3/4 c Water; hot

 

Preheat oven to 350. Spray an 8″ square pan with cooking spray. In a

large mixing bowl, combine flour, sugar, cocoa, baking powder and

salt. Add milk, applesauce and vanilla to dry ingredients and stir to

blend. Spoon batter into pan.

In a medium size bowl, combine brown sugar, cocoa and hot water.

Stir to blend. Pour over batter in prepared pan.

Bake for 40 minutes. Remove cake from oven and cool in pan.

Serve with school of lowfat frozen yogurt and spoon the chocolate

sauce that has formed on the bottom of the pan over the brownies as

a topping.

 

 

 

Fudge Brownies

 

2 c Chocolate chips

1/4 c Margarine

2 c Biscuit baking mix

1 cn Sweetened condensed milk

1 Eggs; beaten

1 ts Vanilla

 

Preheat oven to 350 degrees F. In large saucepan, over low heat, melt

1 cup chips with margarine; remove from heat. Add biscuit mix,

condensed milk, egg and vanilla. Stir in remaining chips. Turn into

well-greased 13×9″ pan. Bake 20 to 25 minutes or until brownies begin

to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Gooey Brownies

 

1 c Margarine

4 lg Eggs

2 tb Vanilla

2 c Sugar

1 1/3 c Flour

4 Unsweetened Chocolate squares, melted

 

Combine all the ingredients and mix well. Pour into a greased 9 x 13

pan and bake in preheated 325 oven for 20 to 25 minutes.

They are done when the brownies pull away from the edges of the

pan.

 

Guiltless Brownies

 

3 tb Unsweetened cocoa powder

1/4 c Vegetable oil

2 Very ripe bananas

1/2 c Sugar

2 lg Eggs

1 c Whole-wheat flour

1/2 c Chopped nuts

 

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree

until smooth. Combine sugar, eggs, flour and banana mixture in a

mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for

15-20 minutes or until done. Toothpick inserted into center should

come out clean.

Hazelnut Chunk Brownies

 

1/2 c Hazelnuts

1 c Unsalted butter

2 c Sugar

4 Eggs; beaten to blend

1/2 c Cocoa powder; unsweetened

1 tb Vanilla

1/3 c All purpose flour

1/2 ts Salt

7 oz Semisweet chocolate; coarsely chopped

 

Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely

chop; set aside. Lightly butter 9×13″ baking pan. Melt 1 cup butter in

heavy large saucepan over low heat. Remove from heat and whisk in

sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped

chocolate and nuts. Spread batter in prepared pan. Bake until tester

inserted in center comes out barely moist but not wet, 25 to 30

minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap

tightly.) Cut into 1 1/2-inch squares.

 

Honey Brownies

 

1 c Semisweet chocolate chips

6 tb Butter or margarine

2 Eggs

1/3 c Honey

1 ts Vanilla

1/2 c Flour

1/2 ts Baking powder

ds Salt

1 c Walnuts; chopped

 

Preheat oven to 350 degrees F. Butter an 8 inch square pan. Melt

chocolate and butter in medium sized heavy saucepan over low heat.

Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder and salt in small bowl. Stir in chocolate

mixture with walnuts. Spread batter evenly in prepared pan. Bake 20-

25 minutes or just until center feels springy. Cool in pan on wire rack.

Cut into 2″ squares.

 

How Now Brownies

1 pk (12-oz) chocolate chips

3/4 c Unsalted butter or margarine

4 Eggs

3/4 c Sugar

1 ts Vanilla

3/4 c Whole wheat flour

 

Heat oven to 350 degrees. Melt chocolate and butter together in

microwave or over medium heat. Stir and let cool slightly. Beat eggs

by hand in large bowl; add sugar and vanilla; continue to beat until

smooth, 2-3 minutes. Add chocolate mixture and flour; stir well. Pour

into greased 9″ x 13″ pan. Bake for 20-25 minutes. Cool; cut into

squares.

Yield 56 brownies.

 

Ice Cream Pizza Bobslead Brownie

 

1 Brownie crust

Use a chunkie style ice cream if possible, if not blend bits of topping

into it. still ice cream till creamy, spread on crust, top w/ condiments,

drizzle with topping. Refreeze. Bobslead Brownie, Brownie crust topped

with a chocolate chip ice cream w/ brownie chunks and chopped

walnuts. Drizzle with fudge and marshmallow sauce.

 

Kahlua Fudge Brownies

 

1 1/2 c Flour — sifted

1/2 ts Baking powder

1/2 ts Salt

2/3 c Butter

3 Squares unsweetened baking

Chocolate

3 lg Eggs

2 c Sugar

1/4 c + 1 Tb Kahlua

3/4 c Walnuts – chopped

 

Grease a 9″ square pan. Preheat oven to 350F. Sift flour, baking

powder, and salt together. Melt butter and chocolate together over low

heat. Beat eggs and sugar until light. Add flour mixture, chocolate

mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake 30 minutes

or until done. Cool in pan. Brush with remaining Kahlua.

 

 

 

Light Brownies

 

1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot

water

1 c Brown sugar

1 ea Egg

1 ts Vanilla

1 c Flour

1/2 ts Baking powder

1/8 ts Baking soda

4 oz Semi-sweet chocolate chips

1/2 ts Salt

1/2 c Chopped nuts, optional

 

Melt butter (or shortening with water) in sauce pan over medium heat.

Remove from heat, add to brown sugar and mix well. Allow mixture to

cool. Stir in egg and vanilla. Add remaining dry ingredients and mix

well. Pour mixture into greased baking pan (8×8 or 11×7).

Bake at 350 deg. F for 20 to 25 minutes.

 

Low Fat Rocky Road Brownies

 

4 Egg whites; whipped

1 c Sugar

1 tb Vanilla

1/2 c Cocoa powder; sifted

1/4 ts Baking soda

1/4 ts Baking powder

1/4 ts Salt

1/2 c Flour

1 c Marshmallow creme

 

Preheat oven at 325. Prepare a 9 x 13″ pan with cooking spray and

flour. In a mixing bowl, combine baking soda, baking powder, cocoa

powder, salt, and flour. In another mixing bowl, combine egg whites,

sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet

ingredients just until moistened. Pour mixture into prepared pan. Bake

for 18 minutes.

 

Low-cal Brownies

 

2 Egg

1 pk Alba chocolate drink mix

1/2 c Applesauce

1/2 ts Baking powder

1/2 ts Baking soda

2 pk Sweet & Low artificial sweetener

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans

with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake.

Should be chewy.

 

Microwave Brownies

 

3/4 c Flour

1/4 c Cocoa

2 Eggs

1/2 c Chopped pecans

1/4 ts Salt

1/2 c Soft margarine

1 ts Vanilla

Combine in order listed, pour in 8 x 8 x 2 inch greased pan. In

microwave on medium heat 8-10 minutes. Let stand 10 minutes.

 

Milky Way Brownies

 

1/2 c Butter

4 Milky Way candy bars, (2.23 oz. each)

1/4 c Sugar

1 ts Vanilla

2 Eggs

3/4 c Flour

1/4 ts Baking powder

1/4 ts Salt

 

Stir butter and sliced Milky Way bars in medium saucepan over low

heat until smooth; using a wire whisk if necessary. Remove from heat

and stir in sugar and vanilla. Add eggs one at a time beating well after

each. Stir in flour blended with baking powder and salt. Spread into

greased square dish, bake at 350 degrees F for 25 minutes. Cool and

cut into squares, dust with powdered sugar if desired.

 

Mudslide Brownies

 

2 c All-purpose flour

1/2 ts Baking powder

1/2 ts Salt

2/3 c Unsalted butter

4 oz Unsweetened choc, chopped

3 Eggs

1 1/2 c Sugar

4 tb Coffee liqueur

2 tb Irish Creme liqueur

1 tb Vodka

3/4 c Coarsely ch. walnuts (opt.)

Kahlua Glaze:

1 1/4 c Powdered sugar

3 tb Coffee liqueur

 

Sift flour with baking powder and salt. In small saucepan, combine

butter and chocolate. Set over low heat, just until chocolate is melted.

Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee

liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13×9-

inch pan and bake at 350 degrees F about 25 minutes. Cool in pan.

Spread with Kahlua Glaze. Decorate with whole coffee beans, if

desired. Cut into squares and serve.

 

No Guilt Brownies

 

3 oz Baking chocolate

1 c Sugar

3/4 c Flour

3/4 c Low-fat cottage cheese

3 Eggs

1 ts Vanilla

1/4 ts Salt

Powdered sugar

 

Heat oven to 350 deg f. Over very low heat, melt chocolate, cool

slightly. In a food processor, puree cheese and all other ingredients,

except chocolate and powdered sugar until smooth. Add melted

chocolate and blend well. Pour into lightly buttered 8 inch square pan.

Bake for 20 minutes or until just set. Sprinkle with powdered sugar

and cut into 16 squares (cut pan four ways). Makes 16 servings.

 

Oklahoma Crude

 

1/2 c Sugar

1/2 c Vegetable (not olive) oil

3/4 c Chocolate flavor syrup

1 ts Vanilla extract

1 Egg

1 c Flour

1/4 ts Salt

1/4 ts Baking powder

 

Preheat oven to 350-degrees. Grease an 8-inch square pan. In a

mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until

smooth. Don’t overbeat. Add flour, salt and baking powder and stir just

until smooth. Spread in prepared pan and bake 35-40 minutes, until

toothpick or cake tester inserted near center comes out clean. Cool 15

minutes in pan before removing to cooling rack. Or, if you can’t wait,

cut into brownies while they’re warm and enjoy.

 

Oregon Hazelnut Brownies

 

2 oz Unsweetened chocolate

1/2 c Butter or margarine

2 Eggs

1 c Sugar

3/4 c Sifted all-purpose flour

1/2 ts Baking powder

1/4 ts Salt

1 c Roasted & chopped hazelnuts

1 ts Vanilla extract

 

Melt chocolate with butter over hot water; cool. Add eggs and sugar,

and beat until well blended. Combine flour, baking powder and salt;

stir into chocolate mixture with hazelnuts and vanilla. Spread mixture

evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25

to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.

 

Passover Brownies

 

3 Eggs

1 c Sugar

1/2 c Oil

2 tb Cocoa

1/2 c Potato starch

1 c Nuts, chopped

 

Beat eggs and sugar until light and fluffy. Gradually add oil. Then add

rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch

spare pan.

 

Peanut Butter Banana Brownie Pizza

 

1 pk Brownie mix

1 pk Cream cheese, softened

1/4 c Sugar

1/4 c Creamy peanut butter

3 Large bananas,peeled,sliced

1/4 c Coarsely chopped peanuts

2 Squares semi-sweet chocolate

2 ts Butter or margarine

 

Prepare brownie mix as directed on package. Spread butter evenly in

greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire

rack. Mix cream cheese, sugar and peanut butter with electric mixer on

medium speed until well blended. Spread over brownie. Arrange

banana slices over cream cheese mixture; sprinkle with peanuts. Cook

chocolate and butter in heavy saucepan on very low heat, stirring

constantly until just melted. Drizzle over bananas and peanuts. Makes

12 servings.

 

Peanut Butter Brownie Cups

 

1 pk Betty Crocker Fudge Brownie Mix

15 ea Up to 18 Reeses Mini Peanut butter Cups

Make brownie mix per directions. Fill paper-lined muffin cups 2/3 full.

Unwrap peanut butter cups & press into the center of each ‘muffin’

until the batter meets the top edge of the candy. Bake at 350 degrees

for 20 to 25 minutes. Makes 15 to 18.

 

Peanut Butter Chip Brownies

 

4 Egg whites

1/2 c Buttermilk

2 1/2 oz Prunes — 1 jar of baby food

1 ts Vanilla

3/4 c Cocoa

1/2 ts Baking soda

1/2 c Boiling water

1 3/4 c Sugar

1 c All-purpose flour

1/2 c Whole-wheat flour

1 1/4 c Peanut butter chips

 

Preheat oven to 350F. Beat egg whites until foamy. Stir in buttermilk,

prunes and vanilla. Set aside. In a large mixing bowl, combine cocoa

and baking soda; ass boiling water and stir until mixture thickens. Stir

in egg-white mixture until smooth. Add sugar and flours; blend

completely. Stir in peanut butter chips. Pour batter into a 13×9 inch

baking pan lightly coated with nonstick cooking spray. Bake for 30

min. Let cool before cutting.

 

Peanut Butter Swirl Brownies

 

2 oz Unsweetened chocolate

2 1/4 c Flour

2 ts Baking powder

1/2 ts Salt

10 tb Unsalted butter

1 1/2 c Sugar

1 ts Vanilla

3 Eggs

1/2 c Smooth peanut butter

1 1/2 7 oz milk-choc candy bars

 

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.

Peanut-butter-banana Brownie Pizza

 

1 pk Brownie mix

1 pk Cream cheese, softened

1/4 c Sugar

1/4 c Creamy peanut butter

3 Large bananas,peeled,sliced

1/4 c Coarsely chopped peanuts

2 Squares semi-sweet chocolate

2 ts Butter or margarine

 

Prepare brownie mix as directed on package. Spread butter evenly in

greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire

rack. Mix cream cheese, sugar and peanut butter with electric mixer on

medium speed until well blended. Spread over brownie. Arrange

banana slices over cream cheese mixture; sprinkle with peanuts. Cook

chocolate and butter in heavy saucepan on very low heat, stirring

constantly until just melted. Drizzle over bananas and peanuts. Makes

12 servings.

 

Pecan Turtle Brownies

 

1 ts Vegetable shortening; solid

2 pk Jiffy fudge brownie mix; 8 oz each

1/2 pk Jiffy white frosting mix; 8 oz package

1 tb Butter or margarine; melted

1/4 ts Maple syrup

1 tb Light corn syrup

2 tb Water

2 Eggs

1/2 c Pecans; chopped

 

Using shortening, grease 7 1/2-by-11-inch baking dish.

In large bowl, combine brownie mix, frosting mix, butter or margarine,

maple syrup, corn syrup, water and eggs. Spread batter in prepared

dish; sprinkle with pecans.

Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until

just warm. Cut into squares.

Makes 2 dozen.

 

Peppermint Candy Brownies

 

3/4 c All-purpose flour

1/2 ts Baking powder

1/4 ts Salt

2 oz Unsweetened chocolate

1/3 c Unsalted butter

2 lg Eggs

1 c Sugar

1/2 c Chopped nuts

1/2 c Coarsely crushed peppermint candy

Heat oven to 350 degrees. Grease an 8-inch square baking pan.

Combine flour, baking powder and salt; set aside.

Melt chocolate with butter; cool slightly.

Beat eggs and sugar until light. Add chocolate mixture and stir until

smooth. Fold in dry ingredients, the nuts and candy.

Transfer to prepared pan. Bake until a toothpick inserted in the center

comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool

before cutting into squares.

 

Pesach Brownies

 

1/2 c Cocoa

2 c Sugar

1 pk Vanilla sugar

1/2 c Margarine

1 c Matzo cake meal

1/4 ts Salt

Melt margarine, add cocoa stir till dissolved. Cool.

Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo

meal.

Put into greased 9″x13″ pan. Bake 25-30 min. at 350F.

 

Pistachio Chocolate Swirl Brownies

 

2 oz Unsweetened chocolate

1 c Butter; softened

2 c Sugar

1 1/2 ts Vanilla

4 Eggs

1 3/4 c Flour

1/2 ts Salt

1/2 ts Almond extract

1 c Pistachios; chopped

Green food coloring

1 c Chocolate chips

 

Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate;

set aside to cool. In large bowl, beat together butter, sugar and vanilla

until light and fluffy. Beat in eggs, one at a time. Blend in flour and

salt. Divide batter in half. To one half, add almond extract, chopped

pistachios, and enough green food color to tint batter a light green (2-

4 drops). To other half of batter, stir in melted chocolate and chocolate

chips; mix well. Spoon batter alternately into pan, checkerboard

fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or

until tested done. Cool completely; cut into bars.

 

Pudding Brownies

 

4 oz Chocolate pudding

1/2 c Unsifted flour

1/4 ts Baking powder

1/3 c Butter

2/3 c Sugar

1 ts Vanilla

1/2 c Nuts; chopped

2 Eggs

 

Combine: Flour, pudding mix and baking powder. Mix well. Melt butter

in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in

vanilla and pudding mixture. Spread in 8″ square pan and bake at 350

degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into

bars.

 

Quick Brownies

 

16 oz Semi-sweet chocolate chips

2/3 c Sweetened condensed milk

1 ts Vanilla extract

1 c Walnuts; coarsely chopped

 

In top of double boiler, placed over simmering water, melt chocolate.

Stir in Sweetened condensed Milk. Remove from heat. Stir in

remaining ingredients. Turn into greased, waxed paper OR metal foillined

and greased again 8×8″ pan. Bake in 375 degree F oven until

toothpick inserted in center comes out clean, about 25 minutes. Turn

out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut

into 2″ squares.

 

Raisin Oatmeal Brownies

 

3/4 c Rolled Oats

6 oz Chocolate Chips, semisweet

6 tb Butter

1/2 c Brown Sugar

2 lg Eggs

1 ts Vanilla

3/4 c Flour

1/2 c Raisins

1/4 ts Baking Soda

1/4 ts Salt

 

Preheat oven to 325 degrees F.

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking

pan; set aside. In saucepan melt chocolate and butter over low heat;

stir constantly.

Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir

together flour, remaining oats, raisins, soda and salt; stir into

chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool;

cut into bars.

 

Ravine Brownies

 

2 oz Unsweetened chocolate

1/2 c Butter

1 c Sugar

2 Eggs

1/2 c Flour

1/2 ts Vanilla

1/2 c Chopped Nuts

Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs,

flour, vanilla and nuts. Beat well. Spread evenly in greased pan (8×8

inches). Bake in 350F oven for 15 to 20 minute, or until done. Test

with a toothpick; if tester comes out sticky — but not doughy —

brownies are done. They will be soft and chewy.

 

Rich Brownie Mix

 

4 c Sugar

2 c Flour

1 1/3 c Unsweetened cocoa powder

2 ts Baking powder

2 ts Salt

1 c Vegetable shortening

 

Put all ingredients except the shortening in a large bowl; use a spoon

to mix until uniform. Cut in shortening using either a pastry blender or

your fingertips until mixture looks like chocolate cornmeal. Seal tightly

in a plastic bag or jar, label and store at room temperature.

Makes 8 cups of mix; enough for 4 pans of brownies

TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a

mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or

margarine which has been cooled. Lightly spoon 2 cups of the mix into

the mixing bowl; do not pack the mix when measuring. Beat well with

a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped

nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan.

Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a

knife inserted in the center comes out clean. Cool in pan then cut into

squares.

 

Saucepan Fudge Brownies

 

1/2 c Butter Or Margarine; Melted

2 oz Chocolate; Unsweetened

1 c Sugar

2 Eggs; Large

1 ts Vanilla

3/4 c Flour; Unbleached

1/2 c Nuts; Chopped

Melt butter or margarine and chocolate in a saucepan. Remove from

heat; stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir

in flour and nuts and mix well. Spread in greased 8 X 8 X 2-inch

baking pan.

Bake at 350 degrees for 30 minutes. Cool; cut into squares.

Makes 16 brownies.

 

Sinless Brownies

 

1 1/2 c Sugar

1 c Flour

1/3 c Cocoa

1/2 ts Baking powder

1/4 ts Salt

3 Egg whites

1/4 c Water

2 tb Butter; softened

1 tb Extract, vanilla

Vegetable cooking spray

 

Preheat oven to 350 F. In medium bowl, combine sugar, flour, coco,

baking powder, and salt. Add egg whites, water, butter, and vanilla;

stir until well blended. Spoon batter into 8″ square baking pan sprayed

with cooking spray. Bake 25-30 minutes, until dry on top and set in

center. Cut into 2″ squares.

S’more Brownies

 

2/3 c Unsweetened Cocoa Powder

1/2 c Packed Light Brown Sugar

1/2 c Granulated Sugar

1/4 c All-Purpose Flour

1/2 ts Baking Powder

4 Egg Whites

1 Egg

1/4 c Vegetable Oil

2 ts Vanilla

3/4 c Mini-Marshmallow

3/4 c Graham Crackers Broken In-Small Pieces

 

Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting

ends extend above pan on 2 sides. Spray foil with nostick cooking

spray.

Stir cocoa, sugars, flour, and baking powder in a large bowl, until

blended. Add egg whites, egg, oil and vanilla and stir until blended.

Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread

batter evenly in prepared pan.

Bake 10 minutes. Sprinkle remaining marshmallows and graham

crackers over top, pressing them gently until partially submerged in

batter. Bake 18 to 20 minutes longer until marshmallows on top are

golden brown.

Cool completely in pan on wire rack. Lift foil by ends to a cutting

board. Peel off foil and cut into squares.

 

Snacking Brownies

 

1/2 c Butter or margarine softened

1 c Sugar

1 1/2 c Hershey’s Syrup

4 Eggs

1 1/4 c All-purpose flour

1 c Semi-Sweet Chocolate Chips

 

Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large

mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat

well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to

35 minutes or until brownies begin to pull away from sides of pan. Cool

completely in pan on wire rack. Cut into bars. About 36 brownies.

 

Snickers Bar Brownies

 

1 German Chocolate Cake Mix

3/4 c Margarine; melted

2/3 c Sweetened condensed milk

1 Large bag Snickers -OR- Milk Way Bars

 

Mix cake mix with melted margarine and condensed milk, Spread out

1/2 of the mixture into a 9×13″ pan. Bake at 350 degrees F for 10

minutes. Slice candy bars into little slices. Lay these on top of the

baked crust. With the remaining crumbly texture. No need to spread it

on top to make it smooth. Put it back into the oven and bake it at 350

degrees F for 20 minutes.

 

Texas Longhorn Touchdown Brownies

 

1 1/4 c Butter or margarine

3/4 c Unsweetened cocoa

2 c Sugar

6 lg Eggs

1 tb Vanilla

2 c All-purpose flour

2 c Pecan halves

3/4 lb Semisweet chocolate; cut in 1/2″ chunks

 

In a 3-4 quart pan over low heat, stir butter with cocoa until melted.

Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour,

pecans, and chocolate; mix well. Spread batter in buttered 9×13″ pan.

Bake in a 325 degree oven until top feels dry in center, about 35

minutes. Cool in pan. If baking ahead, wrap airtight when cool and

hold up to a day. Cut into 12 to 16 pieces.

 

Toffee Fudge Brownies

 

6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

 

Position rack in center of oven and preheat to 325~F. Grease and flour

9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts

in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from

work bowl and set aside. Combine sugar and chocolate in work bowl

and mix using 6 on/off turns, then process until chocolate is as fine as

sugar, about 1 minute. Add butter and blend 1 minute. Add eggs,

vanilla and salt and blend until fluffy, about 40 seconds, stopping as

necessary to scrape down sides of work bowl. Add flour and toffee

mixture and blend using 4 to 5 on/off turns, just until flour is

incorporated; do not overprocess (remove Steel Knife and blend

mixture gently with spatula if necessary to mix in flour completely).

Turn batter into prepared pan, spreading evenly. Bake until tester

inserted in center comes out almost clean, about 50 minutes (for

firmer, cakelike brownies, bake about 5 minutes longer). Let cool in

pan on rack. Cut into 1 3/4-inch squares. Store in airtight container.

These are dark, moist and crunchy with bits of toffee candy.

 

M&M’S Holiday Brownies

 

1 box your favorite brownie mix (for 13″x 9″ baking pan)

1 bag M&M’S Milk Chocolate Candies for the Holidays

2 8-ounce packages cream cheese

2/3 cup sugar

1/4 cup heavy cream

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups whipped cream (optional)

 

Preheat the oven to 350 degrees.

Prepare the brownie mix according to the package directions.

Spoon batter into 13″ x 9″ baking pan, spreading evenly.

Cover batter with 1 cup of M&M’S Brand Milk Chocolate Candies for

the Holidays.

In another mixing bowl, thoroughly beat the cream cheese with the

sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend

mixture until smooth, scraping down the sides of the bowl several

times.

Evenly spoon the cream cheese mixture over the brownie batter.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center

of the pan comes out almost clean.

Remove and cool completely.

Optional: Just before serving, top with a layer of whipped cream.

Cut into 2-inch squares.

Prior to serving, decorate with M&M’S Brand Milk Chocolate Candies

for the Holidays. Refrigerate any leftovers.

 

Cream Cheese Brownies

 

4 ounce package German sweet chocolate

5 tablespoons butter

3 ounce package cream cheese

1 cup sugar

3 eggs

1/2 cup plus 1 tablespoon flour

1-1/2 teaspoons vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup nuts, chopped

1/4 teaspoon almond extract

 

Melt chocolate with 3 tablespoons butter over low heat, stirring

constantly. Cool. Cream remaining butter with cream cheese until

soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon

flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add

baking powder, salt, and remaining flour. Blend in cooled chocolate

mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup

chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top

with cheese mixture. Drop measured chocolate batter from tablespoon

onto cheese mixture; swirl to marbleize. Bake at 350 F for 35 to 40

minutes. Cool. Cut and store in refrigerator.

 

Cream Cheese Topped Brownies

 

Brownie Batter:

1 c. butter or margarine

2 c. sugar

2 tsp. vanilla extract

4 eggs

3/4 c. powdered baking cocoa

1/2 tsp. baking powder

1/4 tsp. salt

1 c. flour

Cream Cheese Marbling:

1 egg

1/4 c. sugar

4 oz. pkg. cream cheese, softened

 

In a lg. mixing bowl combine in the following order: butter, 2 c.

sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.

Grease 9×13″ baking pan. Pour batter into prepared pan.

Prepare the cream cheese topping: in a separate mixing bowl beat

until smooth: 1 egg, 1/4 sugar and softened cream cheese.

Drop spoonfuls of the cream cheese mixture on the brownie batter.

Run knife lengthwise across pan dragging through the cream cheese.

Turn pan and drag knife again across the pan to marble the mixture,

but not combine.

Bake in 350 oven for 30-35 mins. or until brownies just begin to pull

away from sides of pan. Cool. Cut into bars.

 

Tollhouse Golden Brownies

 

3/4 c Margarine, softened

3 Eggs

3/4 c Sugar

2 c Unsifted flour

3/4 c Packed dark brown sugar

2 ts Baking powder

1 ts Vanilla

1 ts Salt

1 c Chocolate chips

 

Preheat oven to 350 degrees F. Combine margarine, sugar, brown

sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a

time, beating well after each. Add the flour, baking powder and salt,

and mix well. Stir in chocolate chips. Spread the batter evenly in a

well-greased 9″x13″ pan. Test the batter. Bake the remaining brownie

(heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.

Try Some More Brownies

 

2 c All-purpose flour

1 ts Baking soda

1 ts Baking powder

1 c Cocoa powder

1 pn Salt

1 1/2 c Sugar

1 c Soy milk

2 tb Lemon juice

2 tb Oil

1/2 c Walnuts, optional

 

Preheat oven to 350F & lightly oil a 8 X 8 inch baking pan. Combine all

the dry ingredients in a large mixing bowl. Mix well. Combine the liquid

ingredients & stir into the dry ingredients. Mix well & mix in the

walnuts if using.

Pour batter into prepared baking pan & bake in the preheated oven for

about 40 to 45 minutes or until the brownies test done. Cool before

serving.

 

Walnut Raspberry Brownies

 

3 Squares chocolate unsweetened

1/2 c Crisco

3 Eggs

1 1/2 c Sugar

1 1/2 ts Vanilla

1/2 ts Salt

1 c Flour

1 1/2 c Walnuts, chopped

1/3 c Raspberry jam

 

Melt chocolate and Crisco over warm water; cool slightly. Blend

together eggs, vanilla, sugar and salt; stir in chocolate mixture, then

flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake

at 325 degrees F for about 40 minutes. Spoon jam over hot brownies;

spread carefully. Let cool.

 

Wholesome Brownies

 

6 oz Chocolate chips; semisweet

1/3 c Butter

1 c Rolled oats; quick-cooking

1/4 c Brown sugar; packed

1/4 c Wheat germ

1/3 c Milk

1/2 ts Baking powder

1/4 ts Salt

1/2 c Walnuts; chopped

2 Eggs

2 tb White sugar

1 ts Vanilla

 

Preheat the over to 350 degrees. Melt the chocolate chips and the

butter in the top of a double boiler or in a small heavy saucepan over –

NOT IN – just simmering water. Remove the pan from the heat. Stir

until smooth. Set aside. Combine the oats, wheat germ, dry milk,

baking powder, salt and nuts in a medium size bowl. Set aside. Beat

the eggs in a large mixing bowl. Mix in the brown and white sugars and

the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the

oats mixture until just blended. Pour the batter into a greased (8″)

square baking pan. Bake for 20 to 25 minutes or until the top is crisp

but a toothpick inserted in the center comes out slightly moist. Set the

pan on a rack to cool completely before cutting. Yields 25 Brownies

 

Zucchini Brownies

 

4 Eggs

1 1/2 c Oil

2 c Sugar

2 c Flour

2 ts Soda

2 ts Cinnamon

1 ts Salt

4 tb Cocoa

1 ts Vanilla

3 c Grated zucchini

1 c Chopped nuts

 

Beat together eggs, oil and sugar. Mix together the dry ingredients

until smooth.

Mix all together well and spread into greased jelly roll pan. 350

degrees for 25-30 minutes