Lots below. Recipes separated by **
Not all have been tried. Recipes have not necessarily been reviewed or
edited either.
**
Aunt Essies Hershey Syrup Brownies
1/2 cup (1 stick) butter
1 cup sugar
4 eggs
1 Tbs. vanilla
16 oz. can Hershey syrup
1-1/3 cups flour
1/4 tsp. baking powder
1 cup chopped walnuts and/or chocolate chips (optional)
Preheat oven to 350. Cream together the butter, sugar, eggs and
vanilla. Add the Hershey syrup to the butter mixture and mix together
thoroughly. Add the flour, baking powder and walnuts and/or chocolate
chips to the chocolate mixture and mix for 2 minutes. Grease a 9x13
pan. Pour the batter into the prepared pan. Bake 30-35 minutes or
until an inserted knife or toothpick comes out clean. While the
brownies are in the oven, prepare the frosting.
Aunt Essies Frosting
2 Tbs. butter
3 Tbs. milk
3/4 cup sugar
1/4 cup chocolate chips
In a saucepan, boil the butter, milk and sugar for 30 seconds or so.
While the mixture is boiling, remove from heat and mix in the
chocolate chips. Pour the frosting onto the brownies.
**
Baking Pan Brownies
3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla
Preheat oven to 350º. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out
clean. Remove pan to rack, cut into 16 squares, cool completely.
Brownies have a tendency to stick, so store in pan, tightly wrapped
and serve directly from pan.
**
BEST EVER PECAN BROWNIES
4 eggs
2 c. sugar
1 c. melted butter
1 c. flour
1/2 c. cocoa
1 tsp vanilla
1/2 c. chopped pecans
Beat eggs, sugar and butter. Add flour, cocoa, vanilla and pecans;
mix. Bake at dg350 in greased 9x13 inch pan for 35 minutes.
**
Bisquick Fudge Brownies
2 cups chocolate chips
1/4 cup margarine
2 cups Bisquick
1 can sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease well a 13 x 9-inch pan.
In large saucepan, over low heat, melt 1 cup chips with margarine; remove
from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract.
Stir in remaining chips. Turn into prepared pan. Bake 20 to 25 minutes or
until brownies begin to pull away from sides of pan. Cool.
Garnish as desired. Cut into bars.
**
Brownie Mallow Bars
1 pkg. Fudge brownie mix (9x13 size)
1 pkg. Miniature marshmallows
1 12-oz. pkg. semisweet chocolate chips
1 c. peanut butter
1 T. Butter
1 1/2 c. crisp rice cereal
Prepare brownie batter according to package directions for fudge like
Brownies. Pour into a greased 9x13 pan. Bake at dg350 28-30
Minutes. Top with marshmallows; bake 3 minutes longer (marshmallows
Will not be completely melted) Cool on wire rack.
In saucepan, combine chocolate chips, peanut butter and butter.
Cook and stir over low heat until smooth. Remove from heat; stir in
cereal. Spread over brownies. Refrigerate 1-2 Hours or until firm
before cutting.
Makes: 2 1/2 dozen bars
**
Brown Sugar Brownies
1/2 cup butter or margarine
5 squares unsweetened chocolate, melted
1 cup brown sugar
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla
1-1/4 cups flour
1/4 teaspoon salt
1 tablespoon oil
1/2 to 1 cup chopped nuts.
Combine all ingredients, putting in oil just before you add the nuts.
Bake in a greased 9x13-inch pan at 350 degrees, for 25 minutes.
**
Buckeye Brownies
19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 tablespoons butter, softened and divided
8-oz. jar creamy peanut butter (yes 1 cup or 8 oz not 18 oz)
6-oz. pkg. semi-sweet chocolate chips
Prepare and bake brownie mix in a greased 13"x9" baking pan according
to package directions. Let cool. Mix powdered sugar, 1/2 cup butter
and peanut butter. Mix well and spread over cooled brownies. Chill for
one hour. Melt together chocolate chips and remaining butter in a
saucepan over low heat, stirring occasionally. Spread over brownies.
Let cool; cut into squares. Makes 2 to 3 dozen.
**
Candy Bar Brownies
Makes 2 & 1/2 dozen
4 large eggs, lightly beaten
2 c. sugar
3/4 c. butter or margarine, melted
2 tsp vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 c. cocoa
4 (2.07-oz.) Snickers bars, coarsely chopped
3 (1.55-oz.) Hershey's bars, finely chopped
Combine first four ingredients in large bowl. Combine flour and next
three ingredients; stir into sugar mixture . Fold in chopped Snickers
bars.
Spoon batter into a greased and flour 13-x 9-x 2 inch pan; sprinkle
with chopped Hershey's bars. Bake at 350 deegrees for 30 to 35
minutes. Cool on wire
rack, then cut into squares.
**
Caramel-Coconut-Pecan Brownies
4 1-oz. unsweetened chocolate baking squares
1 c. butter, softened
2 c. sugar
4 large eggs
1 c. flour
1 tsp vanilla
1 c. semisweet chocolate morsels
2 c. sweetened flaked coconut
1 12-oz. pkg. semisweet chocolate morsels
1 1/2 c. chopped pecans
1 14-oz. can sweetened condensed milk
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50%
power) 1 1/2 minutes, stirring at 30-second intervals until melted.
Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer until
light and fluffy. Add eggs, 1 at a time, beating just until blended
after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in vanilla
and chocolate morsels. Spread batter into a greased and floured 13- x
9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package
semisweet chocolate morsels, and chopped pecans. Drizzle evenly with
sweetened condensed milk.
Bake at 350° for 50 to 55 minutes or until golden brown and center is
set. Cool completely on wire rack. Cut into squares.
**
Chocolate Bliss Caramel Brownies
4 squares unsweetened baking chocolate
3/4 c. butter or regular margarine
2 c. sugar
4 eggs
1 c. flour
1 c. chopped pecans or walnuts
1 pkg. (14 oz) caramels, unwrapped
2 tbsp milk
1 1/2 c. semi-sweet chocolate chunks
Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with
foil and grease foil. Place chocolate squares and butter or margarine
in large microwavable bowl. Microwave on HIGH 2 minutes or until
butter melted. Stir until chocolate is completely melted. Add sugar.
Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in
pecans. Spread into prepared baking dish. Bake 30-35 minutes or until
wooden toothpick inserted into center comes out with fudgy crumbs. Do
Not Overbake. Place caramels and milk in microwavable bowl. Microwave
on High 2 1/2 minutes. Stir after one minute. Stir until caramels are
completely melted and mixture is smooth. Gently spread over brownies
in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack.
Lift brownies out of pan and onto cutting board. Cut into squares.
Yield: about 2 dozen brownies
**
Chocolate Chip Brownies
1/2 c. (1 stick) unsalted butter
1-1/2 c. sugar
1/4 c. milk
2 tbsp vegetable oil
2 c. semisweet chocolate chips
1 tbsp vanilla
4 large eggs
1-1/2 c. flour
1/2 tsp salt
1/2 tsp baking soda
1 c. chopped walnuts
Preheat oven to dg350. Grease a 9 by 12 inch baking dish.
In large saucepan, bring butter, sugar, milk and oil to a boil. Remove
from heat. Add one cup chocolate chips and stir untilmelted. Stir in
vanilla. Add eggs, one at a time, stirring well after each addition.
Stir together flour, salt and baking soda; Stir into batter. Stir in
nuts and remaining chocolate chips.
Spread batter evenly into prepared dish. Bake 28 to 30 minutes, or
until brownies are set around the edges and little or no depression
remains when lightly touched in center. Cool in pan. Cut when cool.
**
Coconut-Topped Brownies
Brownies:
1/2 c. butter
4-oz. unsweetened chocolate, coarsely chopped
1-1/2 c. sugar
3 eggs
1 tsp vanilla
1 c. flour
1/4 tsp salt
Coconut Topping:
2 7-oz. bags shredded coconut
1 c. sweetened condensed milk
2 egg whites
1 tbsp flour
1-1/2 tsp vanilla
1/8 tsp baking powder
For Brownies: Heat oven to dg350. Line a 13- by 9-inch baking pan
with foil. Grease foil. Melt butter in medium saucepan over medium
heat, stirring constantly. Reduce heat to very low; stir in chocolate
until melted. Remove from heat and stir in sugar, eggs and vanilla.
Beat with wire whisk until smooth. Stir in flour and salt until
completely blended. Pour batter into prepared pan. Tap on counter to
level batter. Bake 20 minutes.
For topping: In large bowl combine all ingredients. After brownies
have baked 20 minutes, remove from oven and spoon coconut layer over
top. Return pan to oven and bake until an additional 25-30 minutes
until tips of coconut turn brown. Cut into squares.
Yield 30 brownies--205 calories each.
**
Craggy-Topped Fudge Brownies
Serves: 24
1 c. sugar
1/2 c. butter or margarine, (1 stick)
2 c. Semi-Sweet Chocolate Morsels, (12-oz. package) divided
3 large eggs
1 1/3 c. all-purpose flour
1 tsp vanilla
1/4 tsp baking soda
1/3 c. chopped nuts
PREHEAT oven to dg350. Grease 13 x 9-inch baking pan.
HEAT sugar and butter in medium, heavy-duty saucepan over low heat,
stirring until butter is melted. Remove from heat. Add 1 1/4 cups
morsels; stir until melted. Stir in eggs. Add flour, vanilla extract
and baking soda; stir until flour is incorporated. Spread into
prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center
comes out slightly sticky.
SPRINKLE with remaining morsels and nuts while still hot. Cover with
foil; refrigerate until cooled completely.
**
D's Favorite Brownies
Makes 8 to 12 servings
1/2 c. butter or margerin
2 oz. unsweetened chocolate
2 eggs
1 c. sugar
1 tsp vanilla
3/4 c. flour
1/2 c. chopped nuts (optional)
8x8x2 inch pan slightly greased and floured
Melt butter and chocolate. Stir in eggs, sugar, and vanilla. After
combined stir in flour and nuts. Bake at dg350 30 minutes. Cool in
pan.
**
DARK CHOCOLATE COCONUT BROWNIES
1 pkg. dark chocolate brownie mix
2 c. shredded coconut
1 c. slivered almonds (optional)
Prepare brownie mix according to package directions. Add in coconut
and optional almonds.
Other optional mix-ins.... chocolate chips, peanut butter chips,
English toffee bits.
**
Easy Rich Brownies
1 small box instant chocolate pudding mix
18 oz. box chocolate cake mix
2 c. semi-sweet chocolate chips
Prepare pudding mix according to package directions. Whisk in cake
mix. Stir in chocolate chips. Pour into a greased 15x10" baking pan.
Bake at 350 30-35 minutes or until top springs back when lightly
touched.
**
Fudge Brownies
1/2 stick butter
2 1-oz. squares unsweetened chocolate, cut up
1 c. sugar
2 eggs
1 tsp vanilla
2/3 c. flour
Preheat oven to dg350. In saucepan, combine butter and chocolate. Melt
over low heat. Remove from heat. Stir in sugar, eggs and vanilla.
Using wooden spoon, lightly beat mixture just until combined. Stir in
flour. Spread into lightly greased 8 inch square baking pan. Bake for
30 minutes. Cool completely in pan on wire rack.
**
Fudgy Saucepan Brownies
12-oz. pkg. semisweet chocolate chips (2 cups)
1/2 c. butter or margarine
1 c. sugar
1 1/4 c. all-purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 c. chopped nuts, if desired
Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan
over low heat, stirring frequently, until smooth; remove from heat.
Stir in remaining ingredients except nuts. Stir in nuts.
Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25
to 30 minutes or until center is set. Cool completely. Cut into 8 rows
by 4 rows.
**
Grandmother's Chewy Fudge Brownies
1/4 C. butter
3 1 oz. squares unsweetened chocolate
1 1/3 C. sugar
2 eggs
1/2 C. unsifted self-rising flour
1 tsp. vanilla
2/3 C. chopped nuts
Heat oven to 325 degrees. Grease and lightly flour a 9 inch
baking dish.
Combine butter and chocolate in a small saucepan. Melt over very low
heat, stirring often. Remove from heat. Pour mixture into a
mixing bowl.
Add the sugar and the eggs. Beat with a wooden spoon until well
blended. Stir in the flour and the vanilla. Fold in the walnuts.
Spread mixture in prepared
baking dish. Bake for 30 minutes or until a wooden toothpick inserted
in the center comes out clean. Cool in pan on wire rack. Cut into 2
inch squares
while still warm.
Yield: 16 squares.
**
Keepsake Brownies
4 squares unsweetened chocolate
1 c. butter
2 c. sugar
3 eggs, beaten
1 tsp vanilla
1 c. broken walnuts
1 c. sifted all-purpose flour
1/4 tsp salt
Melt chocolate and butter over hot water. Remove from heat. Add
sugar, eggs and vanilla. Mix well. Stir in walnuts. Mix and sift flour
and salt. Add gradually, mixing well. Pour into greased and floured
9-inch-square pan. Bake at dg350 45 to 50 minutes. Cool thoroughly
before cutting into squares.
**
Midnight Brownies
1-1/2 c. semisweet chocolate pieces (about 9 ounces)
6 Tbsp butter
2 beaten eggs
1/3 c. honey
1 tsp vanilla
1/2 c. all-purpose flour, sifted
1/2 tsp baking powder
1/2 c. chopped nuts
Melt semisweet chocolate pieces and butter together in a small
saucepan over low heat, stirring constantly. Cool.
Gradually add honey to beaten eggs. Blend in chocolate mixture and
vanilla. Sift together flour and baking powder; add to chocolate
mixture. Mix in nuts.
Turn into a greased 9 by 9 by 2-inch pan. Bake in a 350-degree oven
for about 25 minutes. Cool and cut into squares or bars.
Makes 1-1/2 dozen.
**
Milk Chocolate Brownies
8 oz. frozen whipped topping, thawed (chocolate or vanilla)
2 eggs
1 tsp vanilla
1 lb. 5 oz. chocolate brownie mix
6 oz. chopped pecans, walnuts, or both
½ c. milk chocolate chips
½ c. white chocolate chips or milk chocolate chips
Preheat oven to dg325. Grease bottom of 9x13” pan. In large bowl mix
whipped topping, eggs and vanilla until smooth. Stir in brownie mix
just until moistened. Stir in nuts. Spread into pan. Sprinkle chips on
top. Bake 30-40 minutes or until toothpick comes out clean. Do not
over bake. Cool and slice.
**
Moist Brownies
1/2 c. butter
1 c. sugar
4 eggs
1 tsp vanilla
1 16-oz. can chocolate syrup
1/3 c. cocoa powder
1 c. flour
1/4 tsp salt
1 c. chopped walnuts, if desired
1 c. sugar
1/4 c. milk
2 tbsp butter
1 11.5-oz. pkg. milk chocolate chips
Preheat oven to 350 degrees F. In large bowl, combine butter and sugar
and beat until very fluffy. Add eggs, one at a time, beating well
after each addition. Stir in vanilla and chocolate syrup.
Sift cocoa powder, flour and salt into the bowl; mix just until
combined, stir in walnuts. Pour into greased 9" x 13" jelly roll pan.
Bake for 20 to 25 minutes or until just set. Cool on wire rack.
For frosting, combine 1 cup sugar, milk, and 2 tablespoons butter in
heavy saucepan. Bring to a rolling boil, stirring constantly. Remove
from heat and add milk chocolate chips; stir until blended. Spread on
partially cooled brownies immediately. Let stand until cool, then cut
into bars. Makes about 48 brownies
**
Never Fail Brownies
Combine
2 eggs,
1 stick softened margarine,
1 tsp vanilla,
1 c. sugar,
1/2 c. flour
6 tbsp cocoa.
Stir thoroughly and add 1/2 cup nuts (optional). Pour in 8 by 8
sq. baking dish or pan. Bake @ dg350 20 to 25 minutes.
**
Sensational Peppermint Pattie Brownies
24 small (1-1/2 inch) Peppermint Patties
1-1/2 c. (3 sticks) butter or margarine, melted
3 c. sugar
1 tbsp vanilla
5 eggs
2 c. all-purpose flour
1 c. Cocoa
1 tsp baking powder
1 tsp salt
Heat oven to dg350 or dg325 for glass baking dish). Grease 13x9x2-inch
baking pan.
Stir together butter, sugar and vanilla in large bowl. Add eggs; beat
until well blended. Stir in flour, cocoa, baking powder and salt; blend
well. Reserve 2 cups batter. Spread remaining batter in prepared pan.
Arrange peppermint patties about 1/2 inch apart in single layer over
batter. Spread reserved 2 cups batter over patties.
Bake 50 to 55 minutes or until brownies begin to pull away from sides
of pan. Cool completely in pan on wire rack; cut into squares. About 36
brownies.
**
Snowy Day Brownies
Makes 15 large, 20 me
1 1/4 c. flour
1 egg
1/4 c. sugar
1 tsp vanilla
1/2 c. cold butter or margarine
1/2 tsp baking powder
1- 14-oz. can sweetened condensed milk
1- 7-oz. milk chocolate bar in small chunks
1/4 c. unsweetened cocoa
3/4 c. chopped nuts (optional)
Preheat oven to dg350. In medium bowl, combine 1 cup of flour and
sugar. Cut in margerin/butter or until crumbly. Press mixture
into bottom of a 10x10 baking pan. Bake 15 minutes. Meanwhile, in
large mixing bowl, beat sweetend condensed milk, cocoa, egg, remaining
flour, vanilla, baking powder. Stir in nuts (optional) and chocolate
chunks. Spread over prepared crust. Bake 20 minutes. Cool. Sprinkle
with confectioners sugar if desired. Store tightly covered at room temperature.
**
SUPER FUDGY THREE-WAY TOPPED BROWNIES
Yield: 16 brownies
3/4 c. Butter
2/3 c. sugar
1 12-oz. pkg. semi-sweet chocolate chips
2 eggs
1/2 tsp vanilla
1 c. all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
Heat oven to 350ºF. Place butter and sugar in large microwave-safe
bowl. Microwave on HIGH for 2 minutes or until mixture just starts to
boil; stir until well mixed. Add 1 cup chocolate chips; stir until
melted. Add eggs and vanilla; mix well. Add flour, baking powder and
salt; mix well. Stir in remaining chocolate chips.
Pour batter into ungreased 8-inch square baking pan. Bake for 30 to
35 minutes or until toothpick inserted in center comes out with moist
crumbs. Top brownies as desired.
VARIATIONS:
Peanut Butter Cup Brownies: Prepare brownies as directed above.
Meanwhile, coarsely chop 3 (1.5-ounce) packages unwrapped peanut
butter cups. Sprinkle evenly over hot brownies. Lightly press into
brownies. Cool completely before cutting.
S’more Dessert Brownies: Prepare brownies as directed above. Cool completely.
Just before serving, cut cooled brownies into 16 servings; place each
bar onto individual serving plate. Dollop each with 1 tablespoon
marshmallow crème;
sprinkle with crushed graham crackers.
Candy Caramel Brownies: Prepare brownies as directed above.
Meanwhile, cut 2 (1.7-ounce) packages round chewy caramels in milk
chocolate into fourths. Sprinkle evenly over hot brownies. Lightly
press into brownies. Cool completely before cutting.
TIP: To make it easy to cut brownies, line pan with aluminum foil.
When brownies are cool, use foil to lift brownies out of pan.
**
Surprise Brownies
1 c. butterscotch chips
½ c. butter
2 eggs
2/3 c. brown sugar, packed
1 tsp vanilla
1-1/2 c. flour
2 tsp baking powder
½ tsp salt
2 c. miniature marshmallows
2 c. chocolate chips
½ c. nuts, chopped
Melt butter and butterscotch chips in saucepan over low heat. Cool.
In separate bowl, beat eggs, brown sugar and vanilla. Add
butterscotch mixture and mix well.
Combine flour, baking powder and salt. Add to butter mixture and mix
well.
Stir in marshmallows, chocolate chips and nuts.
Pour into greased and floured 9- by 13-inch pan. Bake at dg325 for
25-30 minutes. Cool. Cut into squares.
**
Ultimate Fudgy & Nutty Brownies
1/2 c. Butter
2-oz. unsweetened baking chocolate
1 1/4 c. sugar
1 tsp vanilla
2 eggs
1 c. flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c. chopped walnuts
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring
occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after
each addition. Add flour, baking powder and salt; mix just until all
ingredients are moistened and brownie mixture is smooth. Stir in nuts.
Spread mixture into prepared pan. Bake for 25 to 33 minutes or until
brownies just begin to pull away from sides of pan. (DO NOT
OVER-BAKE.) Cool completely.
Makes 25 brownies.
TIP: To substitute unsweetened cocoa for
unsweetened baking chocolate, use 3 tablespoons >unsweetened cocoa
plus 1 tablespoon butter for each ounce of unsweetened baking
chocolate.
TIP: To prepare brownies in 13 x 9-inch baking pan, double all
ingredients. Bake for 35 to 40 minutes or until brownies just begin to
pull away from sides of pan.
TIP: For the tenderest brownies, stir brownie mixture until smooth; do
not over-mix.
On 4/25/14, Lenore Koszalinski <[email protected]> wrote:
> I can send yuyou some
>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]] On
> Behalf Of [email protected]
> Sent: Friday, April 25, 2014 7:21 PM
> To: [email protected]
> Subject: [CnD] Does anyone have brownie recipes?
>
> Hi there does anyone have brownie recipes?
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> _______________________________________________
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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