Thanks for all your recipes. LOL I didn't read all of them cuz there were so many..But thank you for them again. God bless :D In a message dated 4/26/2014 10:42:49 A.M. Eastern Daylight Time, [email protected] writes:
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 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
