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.
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.
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
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.
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
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 13x9" 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.
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 13x9" 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 9x9" 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 9x13-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
1/4 c Chocolate sauce, reduced-fat
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, Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, 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 9x13" 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 9x9 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 unsw