Brownies Greats

Brownies Greats:

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

Notice of Rights : Copyright © Jo Frank. All rights reserved. No part of this book 

may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written  permission of the publisher. Notice of Liability : The information in this book is distributed on an “As Is” basis 

without warranty. While every precaution has been taken in the preparation of the  book, neither the author nor the publisher shall have any liability to any person or  entity with respect to any loss or damage caused or alleged to be caused directly  or indirectly by the instructions contained in this book or by the products  described in it. Trademarks : Many of the designations used by manufacturers and sellers to 

distinguish their products are claimed as trademarks. Where those designations  appear in this book, and the publisher was aware of a trademark claim, the  designations appear as requested by the owner of the trademark. All other  product names and services identified throughout this book are used in editorial  fashion only and for the benefit of such companies with no intention of  infringement of the trademark. No such use, or the use of any trade name, is  intended to convey endorsement or other affiliation with this book.

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Foreword

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

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

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

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

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

"Blondie" Brownies

"Blondie" Brownies 1/2 1 1 1 1

cup Butter  Tbs Milk  cup Brown Sugar, firmly packed Egg cup Flour, all purpose

1/2 1/8 1 1/2

tsp tsp tsp cup

Baking Powder  Salt Vanilla Walnuts, chopped

Procedure

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

1

7 Layer Brownie Ice Cream Cake

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

Procedure

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

2

Almond Macaroon Brownies

Almond Macaroon Brownies 3 6 3/4 3 1/2 1

oz Cream cheese Tbs Butter or margarine cup Sugar  Eggs cup Flour  Tbs Flour 

1 2/3 1 6 1/2 1/2 1/4

cup cup oz tsp tsp tsp

Flaked coconut Whole blanched almonds Semisweet chocolate Vanilla Baking powder  Salt

Procedure

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

3

Amaretto Brownies

Amaretto Brownies 1/4 2 2 3/4 1/2

lb oz

Sweet butter  Semi-sweet chocolate Eggs, well beaten cup Sugar  cup Flour 

1/4 tsp Salt 1/2 cup Almonds or pecans 1/4 cup Amaretto liquor  Chocolate frost if desired

Procedure

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

4

Apricot Angel Brownies

Apricot Angel Brownies 2

Bars (2 oz ea) white baking Chocolate 1/3 cup Butter or margarine 1/2 cup Brown sugar; packed 2 Eggs; beaten 1/4 tsp Vanilla extract

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

cup tsp tsp cup cup cup

Flour  Baking powder  Salt Dried apricots; finely chop Almonds; sliced Coconut; flaked

Procedure

1 In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking  powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350 degrees for 25 minutes or until golden brown. Cool. Servings: 1 Yield: 2 Dozen

5

Banana Split Brownie Pizza

Banana Split Brownie Pizza 3/4 1/4

cup Shortening; melted cup Butter or margarine; melted 3/4 cup Baking cocoa 2 cup Sugar  4 Eggs; beaten 1 tsp Vanilla extract 1 1/2 cup All-purpose flour  1 tsp Baking powder  1/2 tsp Salt

Topping:

16 2/3 8 1 1

oz Cream cheese; softened cup Sugar  oz Pineapple tidbits Ripe banana; sliced cup Fresh strawberries, halved Or more 1/4 cup Chopped pecans; toasted 1 oz Semisweet chocolate 1 Tbs Butter or margarine

Procedure

1 In a large bowl, combine shortening, butter and cocoa. Stir in sugar, eggs and vanilla. Combine flour, baking powder and salt; stir into egg mixture. Spread evenly over a well-greased 12" to 14" pizza pan. Bake at 350 degrees for -25 min. cool. In a mixing bowl, beat cream cheese and sugar until smooth; spread over brownie crust. Drain the pineapple, reserving juice; dip banana slices in juice (then discard the juice). Arrange bananas, pineapple and strawberries over cream cheese layer; sprinkle with pecans. In a small saucepan over low heat, melt chocolate and butter; drizzle over top of pizza. Chill for 1 hour. Refrigerate any leftovers. Servings: 12

6

Banana-Brownies, Lo Cal

Banana-Brownies, Lo Cal 1 1/3 1/4 1/4 1/4

cup cup cup tsp tsp

Flour, All Purpose Coca, unsweetened Nonfat Dry milk powder  Baking soda Salt

1 Large very ripe banana 1 cup Sugar  2 Large egg whites 1/4 cup Buttermilk  1 tsp Vanilla

Procedure

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

7

Best-ever Brownies

Best-ever Brownies 1/2 2 1 2 1

cup Butter  oz Chocolate, 2 sqrs (unsweet) cup Sugar, granulated Eggs, beaten tsp Vanilla extract, pure

1/2 1/4 1 1

cup tsp cup cup

Flour, all-purpose Salt Walnuts, coarsely chopped Dates or raisins, c-chopped

Procedure

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

8

Blond Brownies

Blond Brownies 2 2/3 2 1/2 1/2 2/3 1

cup tsp tsp cup lb

Flour  Baking powder  Salt Butter  Box light brown sugar 

3 6 oz 6 oz 1 cup

Eggs Pkg chocolate chips Pkg butterscotch chips Pecans

Procedure

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

9

Blond Brownies

Blond Brownies 8 oz

(1)pkg white cake mix NOSUGAR  2 Eggs 2 Tbs Granulated brown sugar  REPLACEMENT

2 Tbs Water  1/4 cup Mints chocolate chips 1/4 cup Peanut butter chips

Procedure

1 Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing  bowl. Beat in medium speed until well blended and thickened. Fold in chips. Pour batter into two, greased and papered 8-in pans. Bake at 375 degrees for  12 to 15 minutes or unitl brownies test done. Cut into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2 FAT EXCHANGE PER SQUARES. CAL: SQUARE: 56; 2 Servings: 1 Yield: 32 Bars

10

Breezy Brownies

Breezy Brownies Frosting:

1 1/2 4 1/8 3/4 1 1

cup Sugar  cup Butter or margarine Eggs tsp Salt cup Chocolate syrup cup Plus 1 T flour  cup Pecans; chopped

1 1/2 6 1/3 1/2 1/2

cup Tbs cup cup cup

Sugar  Butter or margarine Milk  Semisweet chocolate chips Pecans; chopped

Procedure

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

11

Brownie Bottom Bourbon Pie

Brownie Bottom Bourbon Pie Brownie mix 3/4 cup Sugar  1/4 cup Cold water  3 cup Heavy cream

5 1

Egg yolks package Envelope unflavored gelatin 1/2 cup Bourbon

Procedure

1 Bake 1 brownie mix according to directions,but bake a few minutes less, in Servings: 6

12

Brownie Bread Abm

Brownie Bread Abm BEST BREAD MACHINE CB EVER 

1/2 Tbs Yeast 1 7/8 cup Bread flour  1/3 cup Unsweetened cocoa  powder  1/2 cup Sugar 

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

tsp Salt Tbs Oil Eggs cup Water  cup Walnut pieces

Procedure

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

13

Brownie Cake Delight (Pil)

Brownie Cake Delight (Pil) 1

package Fudge brownie mix, 1/4 tsp Almond extract r educed-fat 2 cup Fresh strawberries; 1/3 cup Strawberry all fruit spread stemmed, 2 cup Whipped topping, red ucedHalved fat, 1/4 cup Chocolate sauce, reduced-fat  Nondairy; frozen, Thawed Procedure

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

14

Brownie Cake in a Jar 

Brownie Cake in a Jar 2 1 1 1/2 1/4 1

cup cup tsp tsp cup

Wide-mouth canning jars All-purpose flour  Sugar  Baking soda Ground cinnamon; optional Butter or margarine

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

cup Water  Tbs Unsweetened cocoa powder  cup Buttermilk  Egg; beaten tsp Vanilla extract cup Walnuts; finely chopped

Procedure

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

15

Brownie Cakes in a Jar/cp

Brownie Cakes in a Jar/cp 2 1 1 1/2 1/4 1/3 1/4

cup cup tsp tsp cup cup

Canning jars; * wide mouth All-purpose flour  Sugar  Baking soda Ground cinnamon; opt. Margarine; or butter  Water 

3 1/4 1 1/2 1/4

Tbs Unsweetened cocoa powder  cup Buttermilk  Egg; beaten tsp Vanilla extract cup Walnuts; finely chopped Ice cream

Procedure

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

16

Brownie Cheesecake Bars

Brownie Cheesecake Bars 1 1/2 cup All-purpose flour  1 1/2 cup Sugar  2/3 cup Butter or margarine; melted 2/3 cup Cocoa 3 Eggs; divided 1/2 cup Milk  3 tsp Vanilla extract; divided

1/2 1 8 2 1 1

tsp cup oz Tbs Tbs

Baking powder  Chopped nuts; optional Cream cheese; soft Butter or margarine Cornstarch cn Sweetened condensed milk 

Procedure

1 Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking  powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl,  beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator. Servings: 30

17

Brownie Cookie (The Chewy)

Brownie Cookie (The Chewy) 2/3 1 1/2 1 1 2

cup cup Tbs tsp

butter  Brown sugar  Water  Vanilla Eggs

1 1/2 cup All-purpose flour  1/3 cup Unsweetened baking cocoa 1/2 tsp Salt 2 cup Semi-sweet chocolate chips (12 oz pkg)

Procedure

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

Cookies, Chocolate

18

Brownie Cookies

Brownie Cookies What could be easier than a brownie you can break and then bake into delicious cookies! The kids in the family will be sure to enjoy! 1

pkg. (18 oz.) Refrigerated Brownie or Walnut Brownie Bar Dough

Procedure

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

Dessert

19

Brownie Cookies # 2

Brownie Cookies # 2 1/4 2 2 1/3 1 1/2 1/2 1/4

lb oz cup tsp tsp lb

Semi-sweet chocolate Unsweetened chocolate Sifted all-purpose flour  Baking soda Baking powder  Unsalted butter 

1 1 2 1 3/4

cup Granulated sugar  Tbs Vanilla Eggs Tbs Milk  cup Finely chopped walnuts

Procedure

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

Cookies

20

Brownie Mix

Brownie Mix 6 cup Unbleached Flour  4 tsp Salt 1 cn (8 oz) Unsweetened Cocoa

4 tsp Baking Powder  8 cup Sugar  2 cup Vegetable Shortening

Procedure

1 Sift together all dry ingredients into a large bowl and mix well. Using a pastry  blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. 2 Makes about 17 cups of mix. Servings: 1

21

Brownie Mousse Delight

Brownie Mousse Delight 2 1

package Large instant choc.  pudding package Brownie mix

1 1

package Large cool whip, thawed package Toffee sprinkles

Procedure

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

22

Brownie Pie

Brownie Pie CRUST:

1 1/4 3

cup Flour  cup Sugar  Tbs Unsweetened cocoa  powder  1/4 tsp Salt 6 Tbs Unsalted butter, cut into 12 pieces 1/2 tsp Vanilla extract 2 To 3 Tbs cold water  Vegetable cooking spray FILLING:

1 4

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

cup tsp cup tsp tsp

Unsalted butter, cut into Pieces Eggs Sugar  Vanilla extract Flour  Salt Baking powder  TOPPING:

1/2 cup Whipping cream 1/2 tsp Vanilla extract 1 Tbs Powdered sugar 

cup Hazelnuts oz Unsweetened chocolate

Procedure

1 To prepare the crust: Blend together the flour, sugar, cocoa and salt. Add the  butter, working until crumbly. Stir in the vanilla and water, making a dough that holds together when pressed. 2 Spray a 9-inch glass pie pan with cooking spray. Press the dough over the  bottom and up the sides of the pan. Set aside. 3 To prepare the filling: Put the hazelnuts into a small baking pan and toast in a  preheated 350-degree oven 10 minutes. Remove from the pan. Cool slightly and put into a kitchen towel. Close the towel and rub together to remove the skins from the nuts. Chop nuts coarsely. 4 Melt the chocolate and butter in a small heavy saucepan over low heat. Stir to  blend and cool slightly. 5 With an electric mixer, beat together the eggs and sugar until fluffy; beat in the vanilla, and then the flour, salt, and baking powder. Beat in the chocolate mixture. Stir in the nuts and pour into the crust. 6 Bake in a pre-heated 325-degree oven 25-30 minutes, until just done in the center. Cool on a rack. 7 Just before serving, beat the cream until soft peaks form. Beat in the vanilla and powdered sugar until softened. Serve a dollop of the cream on each wedge of pie. 23

Brownie Pie

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

24

Brownie Pizza

Brownie Pizza 1/3 15 1/4 1 8 1/4

cup Cold Water  oz Brownie Mix cup Oil Egg oz Cream Cheese, softened cup Sugar 

1 Egg 1 tsp Vanilla Strawberry Slices Banana Slices 2 oz Chocolate, melted Mint leaves

Procedure

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

25

Brownie Pudding

Brownie Pudding 1 2 1/2 3/4 2

cup tsp tsp cup Tbs

Sifted flour  Baking powder  Salt Sugar  Cocoa

3/4 1 2 3/4

cup tsp Tbs cup

Milk  Vanilla Shortening; melted Nut meats, chopped

Procedure

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

26

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 cup Sugar 

1 tsp Vanilla 2 Large Eggs 1 cup Milk Chocolate Chips, Melted

Procedure

1 Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over  cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. Servings: 10

27

Brownie Tarts

Brownie Tarts 1/2 cup Butter or margarine; softene 1/2 cup 3 oz Cream cheese; softened 1 1 cup All-purpose flour  1 tsp 1/2 cup Filling: 1/2 cup Semisweet chocolate chips 2 Tbs Butter or margarine

Sugar  Egg; beaten Vanilla extract Chopped pecans; optional Maraschino cherry halves; op

Procedure

1 In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1" balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at degrees for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if  desired. Servings: 24

28

Brownies

Brownies 1/3 1 1 1 1

cup tsp Tbs cup tsp

Oil Vanilla White vinegar  Cold water  Baking soda

1 2 1/2 1 1/2 1/2

cup Tbs tsp cup cup

White sugar  Cocoa powder  Salt White flour  Walnuts, chopped

Procedure

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

29

Brownies ( Almond Butter )

Brownies ( Almond Butter ) 1/2 1 2 1 1/2

cup Almond butter  cup Sugar  Eggs tsp Almond extract cup Flour 

1/4 1 1/4 1/2

cup tsp tsp cup

Cocoa Baking powder  Salt Grated coconut

Procedure

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

30

Brownies ( Apricot Angel )

Brownies ( Apricot Angel ) 2 1/3 1/2 2 1/4 3/4

cup cup tsp cup

Bars (2 oz. ea.) white Baking chocolate Butter or margarine Packed brown sugar  Eggs, beaten Vanilla extract All-purpose flour 

1/2 tsp Baking powder  1/4 tsp Salt 1 cup Finely chopped dried Apricots 1/4 cup Sliced almonds 1/4 cup Flaked coconut

Procedure

1 In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking  powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-in square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350F for 25 minutes or  until golden brown. Cool. Servings: 16

31

Brownies ( Baker's Chocolate )

Brownies ( Baker's Chocolate ) Serious chocolate brownies Procedure

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

32

Brownies ( Banana )

Brownies ( Banana ) 1 1/4 1/4 1 1/4

cup cup tsp cup cup

Flour, all purpose Nonfat dry milk powder  Salt Sugar  Buttermilk 

1/3 cup Coca, unsweetened 1/4 tsp Baking soda 1 Large very ripe banana 2 Large egg whites 1 tsp Vanilla

Procedure

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

33

Brownies ( Banana Fudge )

Brownies ( Banana Fudge ) 1 cup Cream cheese 2 cup Granulated sugar  4 Eggs, beaten 3 Bananas, very ripe, Mashed

3/4 2 1/2 1/2 2

cup cup tsp tsp tsp

Cocoa Flour  Baking powder  Salt Vanilla

Procedure

1 Preheat oven to 350 degrees. Grease a 9x13 pan. 2 Cream together the cream cheese and sugar, then add eggs one at a time and mix until well blended. Mix in bananas. 3 Sift dry ingredients together and add to creamed mixture, and stir just until moist. Stir in vanilla. 4 Pour into prepared pan and bake 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before slicing. Servings: 32

34

Brownies ( Black & White )

Brownies ( Black & White ) 1 1 1/4 1/2 1/2 2

cup tsp tsp cup cup

Cake flour  Baking powder  Salt Shortening, softened Granulated sugar  replacement Eggs

1 tsp Vanilla extract 1 Tbs Water  1/4 cup Unsweetened coconut, grated 1 tsp Coconut milk  1 oz Baking chocolate, melted

Procedure

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

35

Brownies ( Black Russian )

Brownies ( Black Russian ) 4 1 3/4 4 1 1/2 1 1/2 1/3

cup tsp cup tsp cup

Squares unsweetened chocolate (1 oz ea) Butter  Black pepper  Eggs, lightly beaten Sugar  Vanilla KAHLUA

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

Tbs cup tsp tsp cup

Vodka All-purpose flour  Salt Baking powder  Chopped walnuts or  toasted sliced almonds Powdered sugar (opt)

Procedure

1 Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and  butter with pepper in small saucepan over low heat. Remove from heat. 2 Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka. Combine flour, salt and baking  powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan. 3 Bake in 350'F. oven just until toothpick inserted in conter comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into  bars. Sprinkle with powdered sugar, if desired. 4 Makes about 30 brownies. Servings: 30

36

Brownies ( Caramel Carrot )

Brownies ( Caramel Carrot ) 2 cup Graham cracker crumbs 14 oz Sweetened condensed milk  1 tsp Vanilla 1 cn Carrot; shredded

1 cup Pecans; chopped 1/2 cup Butter  1/3 cup Packed brown sugar 

Procedure

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

37

Brownies ( Carrot Raisin )

Brownies ( Carrot Raisin ) 1 1/2 cup Light brown sugar; packed 1/2 cup Butter or margarine softened 2 Eggs 1 tsp Vanilla 1 1/2 cup Flour; unsifted 1/2 tsp Salt

1/2 1/2 1/2 1 1/2 1/2

tsp tsp cup cup cup

Baking soda Baking powder  Raisins, chopped Carrots, finely grated Walnuts, finely chopped

Procedure

1 Preheat oven to 350 F (moderate). 2 Grease a 9- by 13-inch baking pan. 3 Mix sugar and fat. Add eggs and vanilla; beat. Stir in dry ingredients. Add raisins and carrots; stir. Spread mixture into baking pan; sprinkle with walnuts. Bake about 40 minutes or until a toothpick inserted in center comes out clean. Cool; cut into squares. 4 Calories per brownie: About 150 5 Servings: 1 Yield: 24 Brownies

38

Brownies ( Chilly Peanut Butter )

Brownies ( Chilly Peanut Butter ) 1 cup 1/3 cup 1 1/2 cup 5 Tbs

PEANUT BUTTER  LAYER  Smooth peanut butter  Sugar  Large egg CHOCOLATE LAYER  Flour  Unsalted butter, softened

3/4 cup Sugar  2 Large eggs 1 tsp Vanilla 1/4 cup Cocoa- unsweetened, sifted, Alkalized 5 oz Milk chocolate, cut into 1/4 inch pieces

Procedure

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

39

Brownies ( Chocolate Peanut Butter )

Brownies ( Chocolate Peanut Butter ) 3/4 1 1 1 1/8 3

cup Tbs tsp tsp tsp

Flour  Plus Unsweetened cocoa Baking powder  Salt Eggs

1/4 1 1 1 1/4 12

cup Tbs tsp Tbs cup tsp

Plus -peanut butter  Vanilla extract Vegetable oil Plain lowfat yogurt Sugar 

Procedure

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

40

Brownies ( Cream Cheese )

Brownies ( Cream Cheese ) 4 5 3 1 3 1/2

oz Tbs oz cup

Sweet cooking chocolate Butter or margarine Cream cheese, softened Sugar  Eggs cup Plus 1 T all-purpose flour 

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

tsp tsp tsp tsp cup

Vanilla extract Baking powder  Salt Almond extract Chopped nuts

Procedure

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

41

Brownies ( Date & Almond )

Brownies ( Date & Almond ) 2/3 1/2 1/4 1 1/3 2

cup tsp tsp cup oz

Flour  Baking powder  Salt Butter  Unsweetened baking chocolate

1 2 1/2 1/2 1

cup Sugar  Eggs, beaten cup Chopped almonds cup Chopped dates tsp Vanilla extract

Procedure

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

42

Brownies ( Disappearing Marshmallow )

Brownies ( Disappearing Marshmallow ) 6 1/2 2/3 1 1/2

oz cup cup cup

Pkg. butterscotch chips butter or margarine brown sugar  flour 

1 tsp vanilla 2 tsp baking powder  1/2 tsp salt 2 eggs

Procedure

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

43

Brownies ( Fancy Walnut )

Brownies ( Fancy Walnut ) BROWNIES

1 1

package Brownie Mix Egg

1/3 cup Water  1/3 cup oil

Procedure

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

44

Brownies ( Fudge #1 )

Brownies ( Fudge #1 ) 1 cup 4 oz 4  pinch 2 cup

Butter  Unsweetened chocolate Eggs salt Sugar 

1 1 1 1

cup tsp tsp cup

Sifted flour  Baking powder  Vanilla Chopped pecans

Procedure

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

45

Brownies ( Fudgy Cheesecake Swirl )

Brownies ( Fudgy Cheesecake Swirl ) CREAM CHEESE BATTER 

1 Egg 1 tsp Vanilla extract

1

package Cream cheese, softened (8oz) 1/2 cup Sugar  Procedure

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

46

Brownies ( German Sweet Chocolate Cream Cheese )

Brownies ( German Sweet Chocolate Cream Cheese ) BROWNIE LAYER 

4 oz Germans sweet chocolate 1/4 cup Margarine 1/4 cup Sugar 

2 Eggs 1 tsp Vanilla 1/2 cup Flour  1/2 cup Chopped nuts

Procedure

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

47

Brownies ( Kahlua Mudslide )

Brownies ( Kahlua Mudslide ) 2 1/2 1/2 2/3 4 3

cup tsp tsp cup

All-purpose flour  Baking powder  Salt Butter  Squares unsweetened chocolate, chopped (1oz ea) Eggs

1 1/2 4 2 1 3/4

cup Tbs Tbs Tbs cup

Granulated sugar  KAHLUA Irish cream liqueur  Vodka Coarsely chopped walnuts Whole coffee beans (opt)

Procedure

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

48

Brownies ( Maple Butterscotch )

Brownies ( Maple Butterscotch ) 1 1/2 cup Packed brown sugar  1/2 cup Butter or margarine, melted 1 1/2 tsp Imitation maple flavoring 2 Eggs

1 1/2 cup All-purpose flour  1 tsp Baking powder  1 cup Chopped walnuts Confectioners' sugar, opt.

Procedure

1 In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-in square baking pan. Bake at 350F for 30 minutes or until brownies test done. Cool. Dust with confectioners' sugar if  desired. Servings: 16

49

Brownies ( Marbled Cream Cheese )

Brownies ( Marbled Cream Cheese ) 6

oz

Semisweet chocolate, coarsely chopped 3 oz Unsweetened chocolate, coarsely chopped 16 oz Cream cheese, softened 2 cup Granulated sugar, divided 4 lg Eggs, at room temperature

1 1 1 1/4

Tbs cup cup tsp

Vanilla extract, divided Unsalted butter, softened All-purpose flour  Salt

Procedure

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

50

Brownies ( Mincemeat )

Brownies ( Mincemeat ) 1/2

cup Butter or margarine, softened 1 cup Granulated sugar  2 Eggs 1/2 cup Mincemeat 1 1/2 Sqrs unsweetened chocolate, melted and cooled

1 1/2 3/4 1/4

tsp cup cup tsp

Vanilla extract Chopped nuts All-purpose flour  Salt Confectioners' sugar 

Procedure

1 Preheat oven to 350xF. Cream butter and granulated sugar until well blended. Add eggs one at a time, beating well after each. Stir in next four ingredients. Then add flour and salt and mix well. Spread in buttered 9" square pan and  bake about 30 minutes. Cool in pan on cake rack. Then cut in 2 1/4" squares and roll in confectioners' sugar. Servings: 1 Yield: 16 Brownies

51

Brownies ( Minty Fudge )

Brownies ( Minty Fudge ) 1 1/4 1/2 1/2 1 1/2 3

cup tsp tsp cup cup Tbs

Flour; unbleached Baking soda Salt Sugar  Butter  Water 

1 1/2 cup Mint-chocolate chips; * 1 1/2 tsp Vanilla extract 3 Eggs; large 1 cup Nuts; chopped Walnut halves; optional

Procedure

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

52

Brownies ( No Bake Peanut )

Brownies ( No Bake Peanut ) 4 1 1/2 1/4

cup cup cup cup

Graham cracker crumbs Chopped peanuts Confectioners' sugar  Peanut butter 

2 cup Semisweet chocolate chips (12 oz.) 1 cup Evaporated milk  1 tsp Vanilla extract

Procedure

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

53

Brownies ( One Bowl & Variations )

Brownies ( One Bowl & Variations ) 4 Unsweetened Chocolate 3/4 cup Margarine or butter  2 cup Sugar  3 Eggs

1 tsp Vanilla 1 cup All-purpose flour  1 cup Chopped nuts (opt)

Procedure

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

54

Brownies ( Peanut Butter Swirl )

Brownies ( Peanut Butter Swirl ) 2 2 1/4 2 1/2 10

oz cup tsp tsp Tbs

Unsweetened chocolate Flour  Baking powder  Salt Unsalted butter 

1 1/2 1 3 1/2 1 1/2 7

cup Sugar  tsp Vanilla Eggs cup Smooth peanut butter  oz milk-choc candy bars

Procedure

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

55

Brownies ( Rocky Road )

Brownies ( Rocky Road ) 1 1 2 1

cup cup tsp cup

Flour, all-purpose Sugar  Cocoa Butter (or marg.); melted

2 Eggs 1 tsp Vanilla extract 1 cup Nuts; chopped 6 1/4 oz Marshmallows, miniature

Procedure

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

56

Brownies ( Triple Espresso )

Brownies ( Triple Espresso ) 1/2 1 1 1/4 1 1 3 1/2 1/8

cup tsp cup tsp cup tsp

-----brownies----Water  Egg Vanilla Butter, softened Egg Vanilla Chocolate bars, sweet dark/b Semi-sweet chocolate chips Espresso granules, instant

21 1/2 oz 1/4 2

cup tsp

1/2

cup

2

tsp

1

cup

1 1

Tbs tsp

Brownie mix (1 pkg.  pillsbur  Oil Expresso granules, instant -----filling----Brown sugar, firmly  packed Espresso granules, instant Walnuts, coarsely chopped -----glaze----Butter or margarine Milk or whipping cream

Procedure

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

57

Brownies 1

Brownies 1 2 Eggs 1 tsp Vanilla

3

cup Chocolate cookie mix (hershe 1/2 cup Nuts; chopped

Procedure

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

58

Cake Brownies

Cake Brownies 1/2 1/2 1 4 2 2 2 1

cup cup cup Tbs cup cup

Butter  Oil Water  Unsweetened cocoa Flour  Sugar  Eggs tsp Baking soda

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

cup tsp cup Tbs cup

Buttermilk  Vanilla Butter  Unsweetened cocoa Buttermilk  package Confectioners sugar  cup Chopped walnuts tsp Vanilla

Procedure

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

59

Caramel Brownies

Caramel Brownies 14 1/3 8 6 4 1

oz cup oz Tbs

Caramels Evaporated milk  German sweet chocolate Butter  Eggs cup Sugar 

1 1 1/2 2 6 1

cup tsp tsp tsp oz cup

Flour (sifted) Baking powder  Salt Vanilla Chocolate chips Walnuts, chopped

Procedure

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

60

Cheesecake Brownies

Cheesecake Brownies 18 1/4 oz 1 1/2 1

German chocolate cake mix Egg; beat cup Butter or margarine; melt cup Nuts; chop TOPPING

8 oz 1 cup 2 1 tsp

Cream cheese; soft Sugar  Eggs; beat Vanilla extract

Procedure

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

61

Chewy Peanut Butter Brownies

Chewy Peanut Butter Brownies 4 1/2 1 4 2 1/2

oz Semisweet chocolate cup Creamy beanut butter  cup Margarine Eggs cup Sugar 

1/2 2 2 1

tsp tsp cup cup

Salt Vanilla Flour, sifted Walnuts, chopped

Procedure

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

Cookies, Snacks

62

Chewy S'mores Brownies

Chewy S'mores Brownies -basic box preparation 1 package fudge brownie m 1/3 cup Water  1/3 cup Crisco vegetable oil 1 Egg; -see note

3/4 cup Chopped nuts; optional additional ingredients 2 cup Miniature marshmallows 9 Graham crackers 6 oz Milk chocolate chips; or  Semisweet chocolate chips

Procedure

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

63

Chez' Freddy's Alternative Brownies

Chez' Freddy's Alternative Brownies 1 1

French Vanilla cake mix cn 21 oz crushed pineapple [drained] 3/4 cup Coconut [shredded]

1

cn Condensed sweetened milk  16 oz Pineapple ice cream topping 1 lg (tub) CoolWhip 1 Tbs Cinnamon/sugar 

Procedure

1 Prepare the cake mix according to package directions, adding in the drained  pineapple and the coconut, and pour into a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2 a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then... 3  b. Heat the condensed milk and the pineapple topping `til free flowing liquid (like water) and pour the evaporated milk in them... then the pineapple topping in them as well... 4 Dust the top with the cinnamon/sugar and refrigerate `til dessert is to be served... 5 Remove from the fridge and, top with the cool whip, garnish with additional syrup, cinnamon/sugar, slice and serve... 6 Servings: 12

64

Chez' Freddy's House Brownies

Chez' Freddy's House Brownies 1 Chocolate Cake mix 1 lg (tub) Chocolate CoolWhip 1 cn Condensed sweetened milk  1 cup Walnuts [crushed] 16 oz Chocolate (or fudge) syrup Procedure

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

65

Chippy Zucchini Brownies

Chippy Zucchini Brownies 6 1/2 1/2 1/4

oz cup cup tsp

Pkg chocolate chips Flour  Sugar  Salt

1/2 tsp Baking powder  2 Eggs, beaten 1 cup Grated zucchini 1/2 cup Chopped nuts

Procedure

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

66

Chocolate Amaretto Brownies

Chocolate Amaretto Brownies 1 cup Shortening 4 oz Sq unsweetened chocolate 2 cup Sugar  4 Eggs; beaten

2 Tbs Amaretto 1 1/2 cup Flour  1/2 tsp Salt Handful sliced almonds

Procedure

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

67

Chocolate Brownies, Low cal

Chocolate Brownies, Low cal 6 1/2 4 1 2/3

oz Chocolate, semisweet cup Hot water  Egg whites tsp Vanilla cup Sugar 

2/3 cup 1 tsp 1 pinch 1

Flour, all-purpose Baking powder  Salt Icing sugar 

Procedure

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

68

Chocolate Chip Brownies

Chocolate Chip Brownies 1 3 6 1 2 1/4

cup Butter  cup Sugar  Eggs Tbs Vanilla cup Flour 

1/2 1 1 1 1

cup tsp cup cup cup

Cocoa Baking powder  Semisweet chocolate chips White chocolate chips Nuts, chopped

Procedure

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

Cookies

69

Chocolate Cream Cheese Brownies

Chocolate Cream Cheese Brownies 1

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

Tbs cup cup tsp tsp tsp

package (4 oz) German sweet Chocolate Butter or margarine Eggs Sugar  Flour  Baking powder  Salt Vanilla extract

1/4 tsp Almond extract 1/2 cup Nuts; chopped Filling:

2 3 1/4 1 1 1/2

Tbs Butter or margarine oz Cream cheese; softened cup Sugar  Egg Tbs Flour  tsp Vanilla extract

Procedure

1 In a saucepan, melt chocolate and butter over low heat, stirring frequently. Set aside. In a bowl, beat the eggs. Gradually add sugar, beating until thick. Combine flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-inch square baking pan; set aside. For filling, beat butter and cream cheese in a mixing bowl until light. Gradually add sugar, beating until fluffy. Blend in egg, flour and vanilla; mix well. Spread over batter in pan. Dollop remaining  batter over filling. With a knife, cut through batter to create a marbled effect. Bake at 350 degrees for 35-40 minutes or until brownies test done. Cool. Store in the refrigerator. Servings: 1 Yield: 2 Dozen

70

Chocolate Crunch Brownies

Chocolate Crunch Brownies 1 2 4 6 1 2

cup Butter or margarine; soften cup Sugar  Eggs Tbs Baking cocoa cup Flour  tsp Vanilla extract

1/2 7 1 12 3

tsp oz cup oz

Salt Marshmallow creme Creamy peanut butter  Semisweet chocolate chips (2 cups) cup Crisp rice cereal

Procedure

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

71

Chocolate Mint Brownies

Chocolate Mint Brownies Filling:

1 1/2 1/2 4 1 16 1

cup Flour  cup Butter or margarine; soften tsp Salt Eggs tsp Vanilla extract oz Can chocolate-flavored syrup cup Sugar 

2 1/2 1 1/2 3

cup cup Tbs tsp

Confectioners' sugar  Butter or margarine; soften Water  Mint extrat dr Green food coloring Toppping:

10 oz Mint chocolate chipes 9 Tbs Butter or margarine

Procedure

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

72

Chocolate Nut Brownies

Chocolate Nut Brownies 1

Square unsweetened chocolate

2 2 =or= 1 1 oz -no-melt unsweetened choc. 1/2 1/2 cup Shortening 1/4 2 Tbs Sweetener 

tsp Vanilla Eggs, beaten cup Sifted all-purpose flour  tsp Baking soda cup Chopped nuts

Procedure

1 Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at for 20 mins; cool. Cut into 30 squares. 2 Exchange: 2 brownies = 1/2 bread and 1 1/2 fat. Servings: 30 Recipe Type

Cookies, Diabetic

73

Chocolate Syrup Brownies

Chocolate Syrup Brownies 1 1 3/4 1 1/2 1/4

cup cup cup tsp

Egg Brown sugar; packed chocolate syrup Flour  Baking soda

1 dash Salt 1/2 cup Butter; melted 3/4 cup Pecans or walnuts; chopped The egg; and add the sugar  a Syrup. sift the

Procedure

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

74

Chocolate-Cheesecake Brownies

Chocolate-Cheesecake Brownies 4

oz

Semisweet chocolate square --- coarsely chopped 1/2 cup Butter; softened 1 1/2 cup Sugar  1 Tbs Sugar 

1 tsp Vanilla extract 4 lg Eggs 3/4 cup Flour  1 1/2 Tbs Flour  1 package Cream cheese(8oz); softened

Procedure

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

75

Chocolate-peanut Brownie Cup

Chocolate-peanut Brownie Cup 1/2 1/2 3 1/4 6

cup cup Tbs tsp Tbs

Flour  Sugar  Cocoa Baking soda Peanut butter; creamy or cr 

2 Tbs Milk  1 Egg, large 1/2 cup Chocolate chips 1 cup Marshmallows, miniature

Procedure

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

76

Cinnamon Brownies

Cinnamon Brownies 6 3/4 1/2 2/3

cup Baking cocoa tsp Baking soda cup Butter or margarine; melted Divided 1/2 cup Boiling water  2 cup Sugar  2 Eggs; beaten 1 tsp Vanilla extract 1 1/3 cup Flour  1 1/2 tsp To 2 tsp ground cinnamon 1/4 tsp Salt

oz

Semisweet chocolate chips (1 cup) Frosting:

6

Tbs Butter or margarine; soften 1/2 cup Baking cocoa 2 2/3 cup Confectioners' sugar  1 tsp To 1-1/2 tsp ground cinnamon 1/3 cup Evaporated milk  1 tsp Vanilla extract

Procedure

1 In a mixing bowl, combine cocoa and baking soda; blend in 1/3 cup melted  butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 40 minutes or until brownies test done. Cool. For frosting, cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if  necessary. Spread over the brownies. Servings: 1 Yield: 3 Dozen

77

Classic Brownies

Classic Brownies 20 1 3 1 1/2 1/2 8

oz cup tsp tsp Tbs

1 1/4 cup 2

Preheat Oven to 250~ Min- Work Time Hr - Total Time Unsweetened chocolate Flour  Baking powder  Salt Unsalted butter  (marg/short) At room temp Sugar  Eggs

1 1/2 tsp Vanilla extract 3/4 cup Walnuts, chopped. (optional) PER SQUARE:

180 2 10 93 23 43

Calories g Protein g Fat mg Sodium g Carbohydrates mg Cholesterol

Procedure

1 Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, & melt in the oven, stirring occasionally, until smooth. Remove chocolate, increase oven temp to 325~. Grease a 9" square baking pan. Combine flour, baking  powder, & salt. With an electric mixer set on medium-low speed, beat butter  & sugar, until light & fluffy. Beat in eggs, one at a time. Slowly, beat in chocolate, then the vanilla. Reduce to low speed, add flour mixture & beat until just mixed. Stir in walnuts. Spread batter into pan. Bake until tested done (toothpick test) about 30-35 minutes. Cool before cutting into squares. 2 Reminder: If using GLASS baking pan, reduce oven heat by 25~. Servings: 16

78

Cream Cheese Swirled Brownies

Cream Cheese Swirled Brownies FILLING

1/3 cup Butter  1 package Cream cheese, softened 8 ounce package 1 tsp Vanilla

1/2 cup Sugar  2 Eggs 3 Tbs Flour, all purpose

Procedure

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

79

Crockpot Brownie Cakes in a Jar 

Crockpot Brownie Cakes in a Jar 2 1 1 1/2 1/4

cup cup tsp tsp

1/3 cup

CANNING JARS, wide mouth (See note) ALL-PURPOSE FLOUR  SUGAR  BAKING SODA GROUND CINNAMON (optional) BUTTER or MARGARINE

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

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

Procedure

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

Crockpot Brownie Cakes in a Jar 

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

81

Crustless Brownie Pie

Crustless Brownie Pie 1 1/2 1/4 1/2

cup cup cup cup

Sugar  All-purpose flour  Cocoa Butter or margarine -softened

2 1 tsp 1 pinch 1/2 cup

Eggs Vanilla extract Salt Pecans or walnuts, chopped Whipped cream or ice cream

Procedure

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

Pies

82

Dark Chocolate Brownies

Dark Chocolate Brownies 2/3 cup Unsalted butter  2 oz Unsweetened chocolate cut into small pieces 2 oz Semisweet chocolate cut into small pieces 1 cup Granulated sugar  3/4 cup Light brown sugar, packed

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

cup tsp tsp cup

Jumbo eggs Sifted all-purpose flour  Salt Vanilla Coarsely chopped walnuts OR pecans

Procedure

1 PREHEAT THE OVEN TO 375F. Melt the butter with the four squares of  chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the  brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares. Servings: 16

83

Deep Dish Brownies

Deep Dish Brownies 3/4

cup Butter or margarine; melted 1 1/2 cup Sugar  1 1/2 tsp Vanilla 3 Eggs 3/4 cup All-purpose flour 

1/2 1/2 1/2 1

cup tsp tsp cup

cocoa Baking powder  Salt Reese's peanut butter chips semi-sweet chocol

Procedure

1 Heat oven to 350 degrees. Grease square pan, 8x8x2 inches. In medium mixing bowling blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely; cut into squares. 16 brownies. Servings: 8

84

Diamond Walnut Raspberry Brownies

Diamond Walnut Raspberry Brownies 3

oz

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

cup cup tsp tsp cup

Unsweetened chocolate 1 1/2 cup Walnuts; chopped squares 1/3 cup Raspberry jam Solid vegetable shortening Velvet chocolate glaze Eggs (see recipe) Granulated sugar  Chocolate dipped walnuts Vanilla For garnish/optional Salt All-purpose flour 

Procedure

1 Melt chocolate with shortening over warm water; let cool slightly. Blend together, egg, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8" square pan. Bake in a preheated degrees oven about 40 min. Spoon jam over hot brownies; spread carefully. Let cool. Spread velvet chocolate glaze over brownies and top with chocolatedipped walnuts, if desired. Cut into bars. Servings: 12

85

Doc Shok's Brownies

Doc Shok's Brownies 1 2

package Graham cracker crumbs cn condensed milk 

4 oz Chopped English walnuts 1 package Semi-sweet chocolate chips

Procedure

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

86

Double Chocolate Brownies

Double Chocolate Brownies 5

oz

1/2 2 1 1 1/2 1/2

cup cup tsp cup tsp

Semi sweet chocolate, melted Butter, melted Eggs Sugar  Pure vanilla extract All purpose flour  Baking powder 

Salt 2 oz White cho. cut 1/2 in pieces 1/2 cup Chopped pecans toppings

1 1

oz oz

White chocolate, melted Semi sweet chocolate melted

Procedure

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

87

Double Decadent Brownie Torte

Double Decadent Brownie Torte 1/2 1/2 1 1/2 3 1 1

cup cup cup cup

Butter  Light corn syrup Semisweet chocolate chips Granulated sugar  Eggs tsp Vanilla cup All-purpose flour 

1

cup Chopped walnuts or pecans -----chocolate glaze----1/2 cup Semisweet chocolate chips 2 Tbs Butter  1 Tbs Corn syrup 1 tsp Vanilla Sliced strawberries for  garnish

Procedure

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

88

Double Decker Brownies

Double Decker Brownies 1 Rcp brownies from cookie mix 1 Tbs Shortening 1 cup Miniature marshmallows 1 1/2 cup Crisp rice cereal 1 cup Peanut butter chips; reese's Procedure

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

89

Double Frosted Brownies

Double Frosted Brownies 2 1/2 1/2 2 1 1/2 1/4 1 1/2

oz cup cup cup tsp tsp cup

First layer: Unsweetened chocolate Butter  Eggs Sugar  Flour  Salt Vanilla Chopped pecans

1/2 3 2

cup Tbs Tbs

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

Second layer: Butter  Milk  Vanilla instant pudding mix Powdered sugar  layer: pk Semi-sweet chocolate chips Butter  Water 

Procedure

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

Cookies

90

Double Fudge Kahlua Brownies

Double Fudge Kahlua Brownies 4 1 3/4 4 1 1/2 1 1/2

oz Unsweetened chocolate cup Butter  tsp Black pepper  Large eggs cup Sugar  tsp Vanilla

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

cup cup tsp tsp cup

Kahlua Sifted flour  Salt Baking powder  Chopped walnuts (toasted)

Procedure

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

91

Felde's Favorite Brownies B rownies

Felde's Favorite Brownies 1/2 cup Vegetable oil; or  Butter; melted 1 cup Granulated sugar  1 tsp Vanilla 2 Egg 1/2 cup Flour 

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

cup tsp tsp cup cup

Unsweetened cocoa powder  Baking powder  Salt Chopped nuts Semisweet chocolate chips Powdered sugar; (i didn't us

Procedure

1 Blend oil, sugar and vanilla in large mixing bowl. Add eggs and beat well. well. Combine flour, cocoa, baking baking powder and salt. Gradually stir into into egg mixture. Add nuts and chocolate chips. Spread mixture into greased 9-inch square baking pan. 2 Bake at 350F for 30 to 35 minutes, or until dough starts to pull away from the edges of the pan. Cool, sprinkle with powdered sugar, and cut into squares. Makes about 16 servings. 3 calories; 111 mg sodium; 42 mg cholesterol; 10 grams fat; 18 grams carbohydrates; 2 grams protein; 0.67 gram fiber. 4 Servings: 1

92

Five-Star Brownies

Five-Star Brownies 3 Eggs 2 cup Sugar  1 1/2 tsp Vanilla extract 1/2 cup Butter or margarine; melted 1/4 cup Shortening; melted

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

cup cup tsp cup

All-purpose flour  Baking cocoa Salt Chopped nuts; optional

Procedure

1 In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter  and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts if desired. Line a 13"x9"x2" baking pan with foil and grease the foil; pour batter into pan. Bake at 350 degrees for 30 minutes or until  brownies test done with a wooden pick. Cool in pan. Turn T urn brownies out of   pan onto a cookie sheet; remove foil. Place a wire rack over brownies; turn over and remove cookie sheet. Cut with a star cutter or into bars. Servings: 36 Yield: about 3 dozen

93

Fudge Brownie Pie

Fudge Brownie Pie 1

(9-inch) pastry shell Unbaked 1 cup Chocolate chips 1/4 cup Butter or margarine 1 cn (14oz) sweetened condensed

Milk  1/2 cup Biscuit baking mix 2 Eggs 1 tsp Vanilla extract 1 cup Chopped nuts

Procedure

1 Preheat oven to 375F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325F. In saucepan, over low heat, melt chips wit Cool. Serve warm or at room temperature with ice-cream if desired. Servings: 1

94

Fudge brownies

Fudge brownies 1 cup 4 oz 4  pinch 2 cup

Butter  Unsweetened chocolate Eggs salt Sugar 

1 1 1 1

cup tsp tsp cup

Sifted flour  Baking powder  Vanilla Chopped pecans

Procedure

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

95

Fudge Brownies With Glaze

Fudge Brownies With Glaze Procedure

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

96

Fudge Mint Brownies

Fudge Mint Brownies Kathy Burnett 1/3 cup Cocoa 16 Tbs Margarine 4 Eggs 2 cup Sugar 

1 1/2 cup dash 1 tsp 15

Flour  Salt Vanilla Chocolate covered mints

Procedure

1 Melt cocoa, margarine and 10 mints over low heat. Beat eggs well. Sift sugar  into eggs along with flour and slat, beat until smooth. Pour cocoa mixture and vanilla into flour, beat well. Pour into a large greased pan. Bake 20-25 minutes at 350~F. Remove from oven and place the remainder of the mints on top of the brownies. Return to oven to melt mints, then spread evenly over  the top of brownies. Cut when cooled. Margaret Garland DFYX18A 2 Servings: 1 Yield: 16 Brownies

97

Fudgy Minty Brownies

Fudgy Minty Brownies 3/4 1/2 2/3 1/2 2

cup tsp cup cup cup

Cocoa Baking Soda Oil Water,boiling Sugar 

2 Eggs 1 1/2 cup Flour  1 tsp Mintflavoring 1/4 tsp Salt 20 Mintpatties

Procedure

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

98

German Chocolate Brownies

German Chocolate Brownies Procedure

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

99

German Sweet Chocolate Cream Cheese Brownies

German Sweet Chocolate Cream Cheese Brownies BROWNIE LAYER 

4 oz German Sweet Chocolate 1/4 cup Margarine 3/4 cup Sugar 

2 Eggs 1 tsp Vanilla 1/2 cup All-Purpose Flour  1/2 cup Chopped Nuts; (optional)

Procedure

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

100

Ginger-macadamia Brownies

Ginger-macadamia Brownies 3/4 cup (1 1/2 sticks) unsalted - butter, cut into pieces 4 oz Unsweetened chocolate, - chopped 1 tsp Instant coffee powder  3 lg Eggs

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

cup tsp tsp cup

(packed) brown sugar  Vanilla extract Salt Unbleached all purpose flour  cup Chopped macadamia nuts cup Minced crystallized ginger 

Procedure

1 Preheat oven to 325F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally. 2 Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into  prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares. Servings: 16 Recipe Type

Desserts, Bars

101

Heavenly Brownies

Heavenly Brownies 1 cup Sugar  2 Eggs 2 Tbs Cocoa (heaping) 1/2 cup Flour 

8 1 1 1

Tbs cup tsp dash

Margarine; melted Pecans; chopped Vanilla Salt

Procedure

1 Beat sugar and eggs together at high speed for 5 minutes. Stir cocoa and flour  together, blend into egg and sugar mixture. Stir in the melted margarine by hand. Stir in pecans, vanilla and salt. Pour batter into greased and flour 8x10  pan. Bake at 350~F for about 30 min. Servings: 1 Yield: 12 Brownies

102

Impossible Brownie Pie

Impossible Brownie Pie 4 Eggs 1/4 cup Margarine or butter; melted 4 oz Chocolate; cooking melted & cooled 1/2 cup Brown sugar; packed

1/2 cup Bisquick or baking mix 1/2 cup Sugar; granulated 3/4 cup Nuts; chopped

Procedure

1 Prehat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand  beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occaisionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool. Servings: 1

103

In The Pan Brownies

In The Pan Brownies Don't dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake these chocolatey delights all in the same pan. 1/2 2 1 1 4

cup cups cup cup

(1 stick) butter  granulated sugar  all-purpose flour  chopped pecans large eggs

4

packets (1 oz. each) NESTLÉ TOLL HOUSE CHOCO BAKE Unsweetened Chocolate Flavor  1 tsp vanilla extract 1/4 tsp ground cinnamon

Procedure

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

Dessert

104

James Beard's Brownies

James Beard's Brownies 4 oz 2 1 cup 2 cup

Semi sweet chocolate Eggs Maple syrup -ORBrown sugar 

1 1 1/2 1/2

cup tsp tsp cup

Flour; sift Vanilla Salt Walnuts; chop

Procedure

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

105

Joanna Philbin's Final Exam Brownies

Joanna Philbin's Final Exam Brownies 4 Sq unsweetened chocolate 1 cup Butter  2 cup Sugar  4 Eggs; room temp 1 cup All-purpose flour 

1 2 1 1 1/2

tsp cup cup cup cup

Vanilla extract Mini marshmallows Pecans; chop Chocolate chips or M&M's Chocolate chips or M&M's

Procedure

1 Melt butter and chocolate. Add sugar. Blend. Beat in eggs. Add flour, vanilla, marshmallows, nuts and 1 c chips or M&M's or combo. Generously grease a 13x9 pan. Spread out batter. Top with 1/2 c chips or M&M's or combo. Bake 350~ for 40 to 45 minutes. Servings: 1 Yield: 1 Recipe

106

Kahlua Brownies

Kahlua Brownies BROWNIE

2 1/4 1 1 2

oz cup cup cup

Chocolate, unsweetened Butter  Flour  Sugar  Eggs; well beaten

1 1 2 1/2 1/2

tsp Tbs Tbs tsp tsp

Vanilla Coffee, instant crystals Kahlua Salt Baking powder 

Procedure

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

107

Katherine Hepburn's Brownies

Katherine Hepburn's Brownies 2 oz 1/4 lb 1 cup 2

Unsweetened chocolate Unsalted butter  Sugar  Eggs

1/2 1/4 1/4 1

tsp cup tsp cup

Vanilla extract All-purpose flour  Salt Coarsely chopped walnuts

Procedure

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

108

Killer Triple Chip Brownies

Killer Triple Chip Brownies Butter, to grease the foil 16 Tbs Unsalted butter, softened 2 cup Sugar  8 oz Bittersweet chocolate - melted and slightly cooled 2 tsp Vanilla extract 4 Eggs

1 1 1 2 2 2

cup tsp cup cup cup cup

Unbleached all-purpose flour  Salt Chopped walnuts Semisweet chocolate Milk chocolate Butterscotch bits

Procedure

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

Cookies, Snacks

109

Layered Cheesecake Brownies

Layered Cheesecake Brownies 1/2 1/2 2 1 1/4 1/2

cup Unsalted butter  cup Sugar  Eggs tsp Pure vanilla extract tsp Salt cup Flour, all-purpose

2 1/2 1 2 2 1

Tbs Unsalted butter  cup Sugar, granulated Tbs Flour, all-purpose Eggs Tbs Sour cream tsp Vanilla

Procedure

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

Squares, Cookies

110

Light Chocolate Brownies

Light Chocolate Brownies 6

Tbs Light corn oil spread; por  Applesauce 1 cup Sugar  1/2 cup cocoa 1 tsp Vanilla extract

1/2 cup Egg substitute; * 1/2 cup All-purpose flour  1/4 cup Finely chopped walnuts; opti Powdered sugar 

Procedure

1 add * 2 slightly beaten egg whites may be substituted 2 Heat oven to 350^. Lightly spray 8" square baking pan with with light vegetable cooking spray. In medium saucepan over low heat, melt spread. Add sugar; sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared  pan. Bake 25 minutes or until edges begin to pull away awa y from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into 16 squares (2" X 2"). 3 Per serving (1 square): Calories 100; Fat 3g; Cholesterol 0mg; sodium 55 mg. Servings: 1

111

'light' Fudge Brownie Sundae

'light' Fudge Brownie Sundae 1 cup Flour  1/2 cup Cocoa, unsweetened,non; fat 2 tsp Baking powder  1/2 tsp Salt 1/2 cup Nonfat milk 

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

cup tsp cup cup cup

Apple sauce Vanilla extract Brown sugar  Water; hot Frozen yogurt, vanilla non; fat

Procedure

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

112

Maple Butterscotch Brownies

Maple Butterscotch Brownies 1 1/2 cup Brown sugar; packed 1/2 cup Butter or margarine; melted 1 1/2 tsp Imitation maple flavoring 2 Eggs

1 1/2 cup Flour  1 tsp Baking powder  1 cup Nuts; chopped Confectioners' sugar, optl

Procedure

1 In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool. Dust with confectioners' sugar if desired. Servings: 1 Yield: 16 Brownies

113

Marvelous Mocha Brownies

Marvelous Mocha Brownies 1 x Brownies:

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

cup cup cup cup

Cocoa Sugar; granulated Flour; all purpose Shortening; softened Eggs tsp Coffee; instant

1 x Icing:

1/4 2 1 1 2

cup Tbs Tbs cup oz

Butter  Coffee;strong Milk  Sugar; icing Chocolate; semisweet (2 sq)

Procedure

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

114

Mary Jane's Brownies

Mary Jane's Brownies 3/4 1/4 1/3 3/4 2

cup tsp cup cup Tbs

Flour  Baking soda Butter  Sugar  Water 

12 oz 1 tsp 2 1/2 cup

Semisweet chocolate chips Vanilla Eggs Chopped nuts

Procedure

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

Cookies

115

Minty Fudge Brownies

Minty Fudge Brownies 1 1/4 1/2 1/2 1 1/2 3

cup tsp tsp cup cup Tbs

Flour; Unbleached Baking Soda Salt Sugar  Butter  ;Water 

1 1/2 cup Mint-Chocolate Chips; * 1 1/2 tsp Vanilla Extract 3 Eggs; Large 1 cup Nuts; Chopped Walnut Halves; Optional

Procedure

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

116

Moist Chocolate Brownies

Moist Chocolate Brownies Vegetable cooking spray 14 oz Low-fat sweetened condensed milk  1/3 cup Cocoa powder  3/4 cup Semisweet chocolate chips 4 Egg whites

1/4 cup All-purpose flour  1 tsp Baking powder  1 tsp Vanilla extract Confectioner's sugar  optional

Procedure

1 Preparation Time: 0:20 Preheat oven to 350 degrees. Spray 13x9" baking pan with cooking spray. In large saucepan, over low heat, combine milk, cocoa and chocolate morsels. Stir until morsels are melted; remove from heat. Stir in egg whites, flour, baking powder and vanilla, mixing well. Turn into prepared  pan. Bake 20 minutes, or until center is set. Cool completely on wire rack. To serve, cut into squares. Sprinkle with confectioner's sugar, if desired.  Nutritional Information: Calories: 120; Protein 3g; Carbohydrates 20g; Fat 3g; Sodium 60mg. Servings: 18

117

Mother's Brownies

Mother's Brownies 1 1/4 1

cup cup

1 1/2 cup 2 Tbs

Egg Butter - melted White sugar  OR  Brown sugar  Water 

3 3/4 1/4 1/2

Tbs cup tsp tsp

Cocoa Flour  Salt Baking powder   Nuts

Procedure

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

118

Nearly Brownie Cookies

Nearly Brownie Cookies 8 3 1/4 1/4 1/8

oz Tbs cup tsp tsp

Semisweet chocolate Butter  All-purpose flour  Baking powder  Salt

2 3/4 1/2 1

cup tsp cup

2 1/4 cup

Eggs Sugar  Vanilla Semisweet chocolate morsels Pecans, chopped roughly

Procedure

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

119

No-bake Peanut Brownies

No-bake Peanut Brownies 4 1 1/2 1/4

cup cup cup cup

Graham cracker crumbs Peanuts; chopped Confectioners' sugar  Peanut butter 

2 cup Semisweet chocolate chips 1 cup Evaporated milk  1 tsp Vanilla extract

Procedure

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

120

One Bowl Brownies

One Bowl Brownies 4 Sq unsweetened chocolate 3/4 cup Margarine or butter (1 1/2) 2 cup Sugar  3 Eggs

1 tsp Vanilla 1 cup Flour  1 1/2 cup Chopped walnuts

Procedure

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

121

One-bowl Brownies

One-bowl Brownies 4

Squares unsweented chocolate 3/4 cup Butter or margarine 2 cup Sugar  3 Eggs

1 tsp Vanilla 1 cup Flour  1 cup Coarsely chopped nuts (opt.)

Procedure

1 Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or  until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. Servings: 10

122

Peanut Butter Brownie Cups

Peanut Butter Brownie Cups Butter cups 21 1/2 oz Fudge brownie mix 15 To 18 miniature peanut Procedure

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

123

Peanut Butter Brownies # 3

Peanut Butter Brownies # 3 1/3 cup Butter or margarine 1/2 cup Granulated sugar  1/2 cup Light brown sugar, firmly -packed 2 Eggs 1/2 cup Peanut butter, crunchy or 

-smooth 1 cup Self-rising flour, * see -note 1/2 tsp Vanilla 1 pk Semisweet chocolate morsels - (6 ozs)

Procedure

1 Martha White Southern Sampler Preheat oven to 350. Grease a 9-inch square  baking pan. Melt butter in large saucepan over low heat; remove from heat. Stir in remaining ingredients in order listed, mixing well after each addition. Spread batter in prepared pan. Bake for 30 to 35 minutes or until golden  brown. Cool in pan on wire rack. Cut into 2-inch squares. * NOTE: If using Martha White All-Purpose Flour, sift 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with flour. Servings: 16 Recipe Type

Cookies

124

Quick Brownie Sundae

Quick Brownie Sundae Great Birthday Party dessert! 1

pkg. (18 oz.) Refrigerated Brownie or Walnut Brownie Bar  Dough Ice cream Whipped cream

6

Chocolate Flavor NESQUIK® Syrup Semi-Sweet Chocolate Mini Morsels maraschino cherries

Procedure

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

Dessert

125

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies For brownie batter:

4

oz

2

oz

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

cup cup tsp tsp cup

Fine-quality bittersweet =chocolate chopped Unsweetened chocolate chopped Unsalted butter  Sugar  lg Eggs Vanilla Salt All-purpose flour 

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

cup Sugar  tsp Fresh lemon juice lg Egg tsp Vanilla tsp Salt Tbs All-purpose flour  cup Raspberries Tbs Sugar  Confectioners' sugar  = for sprinkling = brownies (if desired)

For cheesecake topping:

8

oz

Cream cheese; softened

Procedure

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

126

Raspberry Cream Brownie Wedges

Raspberry Cream Brownie Wedges 8 oz Cream Cheese, softened 1/2 cup Raspberry Preserves , Seedless 1 Tbs Flour  1 Egg 6 dr Red Food Color  3/4 cup Unsalted Butter  4 oz Unsweetened Chocolate 3/4 cup Sugar  3 Eggs

1 1/2 1/2 3 2 4

cup tsp tsp Tbs oz tsp

Flour  Baking Powder  Salt Chambord White Chocolate Oil Filling, , Brownie, , Glaze, , -

Procedure

1 Preheat oven to 350. 2 Lightly grease 9-inch springform pan. In a small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. 3 In a medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and cool slightly. Add sugar and 3 eggs; beat well. Stir in flour, baking powder and salt. Stir in Chambord. Spread half of  chocolate mixture in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mixture over filling. Bake for 37-42 minutes or  until center is set. Cool on rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan. 4 Melt glaze ingredients over double boiler. Spread glaze on top of brownie and cool. Servings: 1

127

Raspberry Truffle Brownies

Raspberry Truffle Brownies Filling:

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

cup Butter or margarine cup Semisweet chocolate chips Eggs cup Brown sugar; packed tsp Instant coffee crystals Tbs Water  tsp Baking powder  cup Flour 

1 8 1/4 1/3

cup oz cup cup

Semisweet chocolate chips Cream cheese; softened Confectioners' sugar  Seedless red raspberry jam Glaze:

1/4 cup Semisweet chocolate chips 1 tsp Shortening

Procedure

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

128

Reese Brownies ( Made From Scratch)

Reese Brownies ( Made From Scratch) 3/4 2 1/2 2 2/3

cup cocoa Eggs tsp Baking soda cup All-purpose flour (unsifted) cup Butter (melted)

1 1/2 1/4 2 2

tsp cup tsp cup cup

Vanilla Water (boiling) Salt Sugar  Reese's peanut butter chips

Procedure

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

129

Refrigerator Confetti Brownies

Refrigerator Confetti Brownies 3 cup Graham cracker crumbs 2 cup Colored miniature Marshmallows 1 cup Walnuts or pecans; chopped

1 2 1 1/2

cup cup cup tsp

Confectioners' sugar  Semisweet chocolate chips Evaporated milk  Peppermint extract; optl

Procedure

1 In a large bowl, combine the crumbs, marshmallows, nuts and sugar. In a saucepan, melt chocolate chips and milk over low heat, stirring often until  blended and smooth. Remove from the heat; add extract if desired. Set aside /2 cup. Pour remaining chocolate mixture over crumb mixture; stir until well  blended. Pour batter into a greased 8-inch square baking pan. Press down evenly. Frost wtih reserved chocolate mixture. Chill for 1 hour. Servings: 1 Yield: 30 Brownies

130

Shasta Mountain Brownies

Shasta Mountain Brownies 6

oz

Bittersweet chocolate (for  1/2 cup Flour  extra-rich results, use 2 Tbs Flour  chocolate bars like Lindt 1 cup Chocolate chip cookie Extra instead of baker's crumbs chocolate) (8 oz; about 10 cookies 1 cup Unsalted butter (8 oz) crushed by hand or in a 4 lg Eggs  blender or food processor) 2 1/4 cup Granulated sugar  Vegetable oil spray for pans 1 tsp Vanilla extract Flour for pans Procedure

1 Preheat the oven to 350'F. Spray, then flour two 9x9" pans. Melt the butter  and chocolate over low heat; cool. 2 Beat the eggs, sugar and vanilla with an electric mixer on medium speed until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of  the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes, or until set. (The brownies will be soft in the center.) Let cool completely. Cut into 3x3" squares. 3 Per brownie: 326 calories, 3.5 grams protein, 41 grams carbohydrates, gram fiber, 18 grams fat (9 grams saturated), 40 milligrams sodium. Servings: 1 Yield: 18 Brownies

131

Snickers Bar Brownie Cake

Snickers Bar Brownie Cake 1 German chocolate cake mix 3/4 cup Margarine; melted 2/3 cup Sweetened condensed milk 

1

Snickers bars; large bag Or milky way bars

Procedure

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

132

Steamed Brownie Pudding with Raspberry Sauce

Steamed Brownie Pudding with Raspberry Sauce PUDDING

6 6 1 1/2 1/4

oz

Chocolate, semi-sweet Eggs cup Sugar  tsp Vanilla extract cup Flour 

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

Tbs tsp tsp cup tsp

Flour  Baking powder  Baking soda Pecans, chopped Salt

Procedure

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

133

Stephanie's Buttermilk Brownies

Stephanie's Buttermilk Brownies Procedure

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

134

Strawberry Brownie Torte-Cake

Strawberry Brownie Torte-Cake Torte cake:

21 1/2 oz 1/2 1/2 1

cup cup

Deluxe fudge brownie mix Hot tap water  Oil Egg Filling:

1

quart Vanilla ice cream Slightly-softened

1

cup Strawberries, chopped Topping:

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

cup cup cup cup tsp

Powdered sugar  Semi-sweet chocolate chips Evaporated milk  Margarine Vanilla Strawberries

Procedure

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

135

Suzy's Favorite Brownie Muffins

Suzy's Favorite Brownie Muffins 1 1 1/4 1/4 1 1

cup cup tsp Tbs cup

All-purpose Flour  Granulated Sugar  Salt Baking Powder  Unsalted Butter 

4 oz 4 1 tsp 1 cup

Sweet Baking Chocolate lg Eggs, lightly beaten Vanilla extract Chopped pecans ---OPTIONAL,

Procedure

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

Muffins, Desserts

136

Swiss Chocolate Brownies

Swiss Chocolate Brownies 1 cup Water  1/2 cup Butter or margarine 1 1/2 Squares unsweetened Chocolate 2 cup Flour  2 cup Sugar  1 tsp Baking soda 1/2 tsp Salt 2 Eggs; lightly beaten 1/2 cup Sour cream

1/2 1

tsp Vanilla cup Walnuts; chopped Icing:

1/2 cup Butter or margarine 1 1/2 Squares unsweetendd Chocolate 3 cup Confectioners' sugar; divide 5 Tbs Milk  1 tsp Vanilla

Procedure

1 In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a mixing bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla; mix. Fold in walnuts. Pour  into a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350 degrees for  20-25 minutes or until brownies test done. Cool for 10 minutes. For icing, melt butter and chocolate. Place in a mixing bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Servings: 1 Yield: 3 Dozen

137

Texas Brownie Cake

Texas Brownie Cake 2 2 1 1/2 1/2 1 1/2 4 1/2

cup cup tsp tsp cup

Flour  Sugar  Baking soda Salt Milk  Margarine cup Crisco Tbs Cocoa powder  cup Water 

1 tsp 1 4 Tbs 6 Tbs 1 1 tsp

Eggs; beaten Vanilla -----frosting----Margarine Cocoa powder  Milk  package Powdered sugar  Vanilla

Procedure

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

138

Ultimate Chocolate Brownies

Ultimate Chocolate Brownies brownie-,

1/4 1

tsp Salt cup Mint or reg chocolate chips buttercream,

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

cup tsp cup cup cup

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

Frosting 6 1/2 2 2/3 1/3 1

Tbs cup cup cup tsp

Butter  cocoa Confectioners sugar  Milk  Vanilla

Procedure

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

Squares, Cookies

139

Warm Brownie Pudding Cake

Warm Brownie Pudding Cake 3/4 3/4 1 1/2 1/2 1/4 1/3 1/4

cup cup tsp tsp tsp cup cup

All-purpose flour  Granulated sugar  Baking powder  Baking soda Salt Unsweetened cocoa Unsweetened cocoa

1/2 3

cup Milk  Tbs Butter or margarine; melted 1 tsp Vanilla extract 1/2 cup Firmly packed brown sugar  1 3/4 cup Boiling water  Whipped cream Or vanilla ice cream (optional)

Procedure

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

140

Warm Brownie Pudding Cake

Warm Brownie Pudding Cake cup 3/4 cup 1 1/2 tsp 1/2 tsp 1/4 tsp 1/3 cup 1/4 cup

All-purpose flour  Granulated sugar  Baking powder  Baking soda Salt Unsweetened cocoa Unsweetened cocoa

1/2 3

cup Milk  Tbs Butter or margarine; melted 1 tsp Vanilla extract 1/2 cup Firmly packed brown sugar  1 3/4 cup Boiling water  Whipped cream; optional Or vanilla ice cream

Procedure

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

141

White Chocolate Brownies

White Chocolate Brownies 25 1/4 1/2 1/8 2

oz cup cup tsp

bars white chocolate Margarine Sugar  Salt Eggs

1 1/4 1 1/4

tsp tsp cup tsp

Vanilla Almond extract Flour  Baking powder 

Procedure

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

142

Index

Index 7

7 Layer Brownie Ice Cream Cake . 2 A

Almond Macaroon Brownies ........ 3 Amaretto Brownies ....................... 4 Apricot Angel Brownies ............... 5 B

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

Brownies ( Chilly Peanut Butter ) .................................................... 39 Brownies ( Chocolate Peanut Butter ) ....................................... 40 Brownies ( Cream Cheese ) ........ 41 Brownies ( Date & Almond ) ..... 42 Brownies ( Disappearing Marshmallow ) ........................... 43 Brownies ( Fancy Walnut ) ........ 44 Brownies ( Fudge #1 ) ................ 45 Brownies ( Fudgy Cheesecake Swirl ) ......................................... 46 Brownies ( German Sweet Chocolate Cream Cheese ) ......... 47 Brownies ( Kahlua Mudslide ) ... 48 Brownies ( Maple Butterscotch ) 49 Brownies ( Marbled Cream Cheese ) .................................................. 50 Brownies ( Mincemeat ) ............. 51 Brownies ( Minty Fudge ) .......... 52 Brownies ( No Bake Peanut ) ..... 53 Brownies ( One Bowl & Variations ) .................................................. 54 Brownies ( Peanut Butter Swirl ) 55 Brownies ( Rocky Road ) ........... 56 Brownies ( Triple Espresso ) ...... 57 Brownies 1 ................................. 58 C

Cake Brownies ........................... 59 Caramel Brownies ...................... 60 Cheesecake Brownies ................. 61 Chewy Peanut Butter Brownies.. 62 Chewy S'mores Brownies........... 63 Chez' Freddy's Alternative Brownies .................................... 64 Chez' Freddy's House Brownies . 65 Chippy Zucchini Brownies ......... 66 Chocolate Amaretto Brownies ... 67 Chocolate Brownies, Low cal .... 68 Chocolate Chip Brownies ........... 69 143

Index

Chocolate Cream Cheese Brownies .................................................... 70 Chocolate Crunch Brownies ....... 71 Chocolate Mint Brownies ........... 72 Chocolate Nut Brownies ............. 73 Chocolate Syrup Brownies ......... 74 Chocolate-Cheesecake Brownies 75 Chocolate-peanut Brownie Cup .. 76 Cinnamon Brownies ................... 77 Classic Brownies ........................ 78 Cream Cheese Swirled Brownies 79 Crockpot Brownie Cakes in a Jar 80 Crustless Brownie Pie ................. 82

I

D

L

Dark Chocolate Brownies ........... 83 Deep Dish Brownies ................... 84 Diamond Walnut Raspberry Brownies ..................................... 85 Doc Shok's Brownies .................. 86 Double Chocolate Brownies ....... 87 Double Decadent Brownie Torte 88 Double Decker Brownies ............ 89 Double Frosted Brownies ........... 90 Double Fudge Kahlua Brownies . 91

Layered Cheesecake Brownies . 110 Light Chocolate Brownies ........ 111

F

Felde's Favorite Brownies ........... 92 Five-Star Brownies ..................... 93 Fudge Brownie Pie ..................... 94 Fudge brownies ........................... 95 Fudge Brownies With Glaze ....... 96 Fudge Mint Brownies ................. 97 Fudgy Minty Brownies ............... 98 G

German Chocolate Brownies ...... 99 German Sweet Chocolate Cream Cheese Brownies ...................... 100 Ginger-macadamia Brownies.... 101

Impossible Brownie Pie............ 103 In The Pan Brownies ................ 104 J

James Beard's Brownies ........... 105 Joanna Philbin's Final Exam Brownies .................................. 106 K 

Kahlua Brownies ...................... 107 Katherine Hepburn's Brownies . 108 Killer Triple Chip Brownies ..... 109

'

'light' Fudge Brownie Sundae ... 112 M

Maple Butterscotch Brownies .. 113 Marvelous Mocha Brownies .... 114 Mary Jane's Brownies ............... 115 Minty Fudge Brownies ............. 116 Moist Chocolate Brownies ....... 117 Mother's Brownies.................... 118 N

 Nearly Brownie Cookies .......... 119  No-bake Peanut Brownies ........ 120 O

One Bowl Brownies ................. 121 One-bowl Brownies .................. 122 P

Peanut Butter Brownie Cups .... 123 Peanut Butter Brownies # 3 ...... 124

H

Q

Heavenly Brownies ................... 102

Quick Brownie Sundae ............. 125 144