Brownies
 
 

Remarkable Rhubarb Bites

Recipe By     : The 55 Best Brownies in the World
Serving Size  : 24

2 c. diced rhubarb
1 c. sugar
1/2 c. shortening
1 c. brown sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 c.  flour
1/2 tsp. vanilla
Confectioners' sugar

Preheat oven to 350 °.
Mix together rhubarb and 1/2 c. sugar. Set aside.
Cream shortening, remaining 1/2 c. sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then
rhubarb mixture.
Place batter in a greased and floured 13x9" baking pan and bake for 40-45 min.
Let cool, sprinkle with confectioners' sugar and cut into 2" squares.

1 stick margarine   (melted in the microwave)
then add:
1/4 c. cocoa
1 c. sugar
2 eggs
1/2 c. flour

Mix and bake in greased pan for 30 minutes at 350° F.

Recipe By     : Pillsbury Best Cookies Cookbook

Serving Size  : 36
 

Bars

1  c. sugar
1/2  c. firmly packed brown sugar
1/2  c. butter -- softened
1 tsp. vanilla
2  eggs
1 1/2  c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans

Frosting

2 tbs.  butter
2 c. powdered sugar
1/4 tsp. vanilla
3 tbs.  milk
36 pecan halves -- if desired

Bars:   Heat oven to 350 °. Grease a 13x9" baking pan. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking powder and salt; mix well.
Stir in pecans. Spread in greased pan.
Bake for 23-33 min. or until toothpick inserted in center comes out clean.
cool one hour or until completely cooled.
Frosting:  Heat butter in med. saucepan over med. heat until light golden
brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk
for desired spreading consistency; blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.

Mom's Brownie Recipe

Remove teddy bear from oven and preheat oven to 375. Melt 1 c. margarine in saucepan. Remove teddy bear from oven and tell Billy "no, no."  Add margarine to 2 c. sugar. Take shortening can away from Billy and clean c.boards. Measure 1/3 c. cocoa.Take shortening can away from Billy again and bathe cat.Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail.

Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 c. sifted
flour. Take smoldering teddy bear from oven and open all doors and windows for ventilation.Take telephone away from Billy and assure party on the line the call was a mistake.  Call operator and attempt to have direct dialed call removed from bill.Measure 1 tsp. salt, 1/2 c. nuts and beat all ingredients well. Let cat out of refrigerator. Pour mixture into well greased 9x13-inch pan. Bake 25 minutes. Rescue cat and take razor away from Billy. Explain to kids
that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away.

Frosting

Mix the following in saucepan:
1 c. sugar
1 oz unsweetened chocolate
1/4 c. margarine

Take the darn teddy bear out of the @#$% broiler and
throw it away -- far away. Answer the door and meekly explain to nice policeman that you didn't know Billy had slipped out of the house and was heading for the street.  Put Billy in playpen.

Add 1/3 c. milk, dash of salt, and boil, stirring constantly for 2 minutes. Answer door and apologize to neighbor for Billy having stuck a garden hose in  man's front door mail slot.Promise to pay for ruined carpet.Tie Billy to clothesline. Remove burned brownies from oven.
 

1 c. butter or margarine
4 squares unsweetened chocolate
2 c. sugar
4 eggs
1 c. all-purpose flour
1/2 tsp. salt
1 c. chopped California walnuts
1 tsp. vanilla extract
1 8 oz package cream cheese, softened

Grease a 13 x 9 inch baking pan. In 2 quart heavy saucepan over low heat,
melt butter and chocolate. with wire whisk or spoon, beat in 2 c. sugar and 3 eggs until well blended. With wooden spoon, stir in flour, salt, nuts and 1 tsp. vanilla extract. Spread evenly in pan. Preheat oven to 350°F. In small bowl with mixer at low speed, beat cream cheese, 1/2 c. sugar, 1 egg and 1 tsp. vanilla extract until just mixed. At medium speed, beat 2 minutes,occasionally scrapping bowl with rubber spatula. With large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in a crisscross pattern. Bake 40-50 minutes until toothpick comes out clean. Cook on rack.Cut into bars; refrigerate.

Cherry Cream Filling (recipe follows)
1/2 c. butter or margarine, melted
1/3 c. cocoa
2 eggs
1 c. sugar
1 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Prepare CHERRY CREAM FILLING; set aside. Heat oven to 350°F. Grease 9 inch square baking pan. Stir butter and cocoa in small bowl until well blended;
cool slightly. Beat eggs in medium bowl until foamy. Gradually add sugar
and vanilla, beating until well blended. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended.
Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides
of pan. Cool; cut into squares. Cover; refrigerate leftover brownies. Bring
to room temperature to serve.  About 16 brownies

Cherry Cream Filling

3 ounces cream cheese, softened,
1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/3 c. chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended. Add egg, vanilla and almond extract; beat well. (Mixture will be thin.) Stir in cherries and food color, if desired.

4 squares (1 oz. each) unsweetened baking chocolate
1 1/2 c. sugar
1/2 c. plus 1 tbs.. fat free egg substitute
3/4 Prune Butter
2 tbs.. vanilla extract
1 c. flour
1/4 tsp. salt (optional)
3/4 c. chopped walnuts (optional)

Melt the chocolate , place the chocolate in a small saucepan and cook over low heat, stirring constantly, until melted. Add the sugar, egg substitute,prune butter, and vanilla extract to the chocolate, and stir to mix well. Stir in the flour and, if desired, the salt and nuts. Coat a 9X13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 ° for  35 to 40 minutes, or until the edges are firm and the center is almost set.
Cool to room temperature, cut into squares, and serve.

1 c. oat bran
1/3 c. cocoa powder
1 c. sugar
3/4 c. mashed very ripe banana (about 1 1/2 large)
3 egg whites
1 tsp. vanilla extract
1/4 c. chopped walnuts (optional)

Combine the oat bran, cocoa, and sugar, and stir to mix well. Stir in the remaining ingredients.
Coat an 8 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325° for 25 to 30 minutes, or just until the edges are firm and the center is almost set.
Cool to room temperature, cut into squares, and serve.

Recipe By     : Hershey's. Syrup
* Makes about 36 brownies

1/2  c. {1 stick}  butter or margarine softened
1  c.  sugar
1   16 oz. can  Hershey's. Syrup
4    eggs
1 1/4  c.  all-purpose flour
1   c.   Hershey's. Semi-Sweet Chocolate Chips

Heat oven to 350 °. Grease 13 x 9x 2 inch baking pan.
In large bowl, beat butter and sugar. Add syrup, eggs, and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
Bake 30 to 35 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
 

The 55 Best Brownies in the World

Serving Size  : 36

 4 ounces unsweetened chocolate
1/2 c. butter -- softened
1/2 c. creamy peanut butter
2 c. lightly packed light brown sugar
4 eggs
2 tsp. chocolate extract
1 c. flour
2 c. peanut butter chips
12 miniature peanut butter c. candies -- cut into quarters

Preheat oven to 325 °.
Melt chocolate in a saucepan or double boiler, over simmering water. set
aside to cool slightly.
Cream butter, peanut butter and brown sugar. Beat in eggs and chocolate
extract. Mix in melted chocolate. Blend in flour and peanut butter chips.
Pour batter into a greased 9x13" pan. Top evenly with peanut butter c.
candy pieces, pressing pieces lightly into the batter.
Bake for 30-35 min. Remove from oven and let cool completely.
Cut into 1 1/2x2" bars.

Recipe By     : the 55 Best Brownies in the World
Serving Size  : 16

1/2 c. margarine
3 ounces unsweetened chocolate
2 c. sugar
3 eggs
1 tsp. vanilla
1 1/2  c. flour
dash salt
1 c. chopped nuts

Preheat oven to 350 ° F.

Place the margarine and chocolate in a saucepan or double boiler and heat
over simmering water until melted. Remove from heat.
Beat in sugar and then add the eggs, one at a time, beating well after each addition. Mix in vanilla, flour, salt and nuts.
Pour batter in an ungreased 8" square pan and bake for 30-35 min.
Cool slightly and cut into 2" squares.

1/2 c. butterscotch chips
1/2 c. butter or margarine
3/4 c. all-purpose flour
1/2 tsp. vanilla
1 egg, beaten
1 c. miniature marshmallows
1/3 c. firmly packed brown sugar
1/4 tsp. salt
1 tsp. baking powder
1 c. semi-sweet chocolate chips
1/4 c. chopped pecans or walnuts

In 3 quart saucepan, melt butterscotch chips and butter or margarine,
stirring constantly. Remove from heat and cool to lukewarm. Add flour,
brown  sugar, salt, baking powder, vanilla, and egg to butterscotch mixture in  saucepan and mix well. Fold marshmallows, chocolate chips, and chopped nuts into butterscotch batter until combined. Spread in greased 9 inch square  baking pan. Bake at 350 ° for 20 to 25 minutes. Do not over bake.
Center  will be giggly, but becomes firm upon cooling.

Makes: 2 dozen
 

1 (18.5 oz.) pkg. yellow cake mix
1/4 C. packed brown sugar
1/4 C. water
1/4 C. oil
2 eggs
1 C. chocolate chips
1 C. chopped pecans

Heat oven to 350°F. Mix all ingredients well. Pour into greased 13x9 pan.
Bake 30 min.

Blond Brownies I

Recipe By     : 1001 Cookie Recipes
Serving Size  : 24

1/2 c. butter -- room temperature
2 c.  packed light brown sugar
4 large eggs
2 tsp. almond extract
2 1/2  c. flour
2 tsp. baking powder
1 1/2  c. almonds -- chopped
1 1/2  c.  semisweet chocolate chips

Preheat oven to 375 °.
In a large bowl, cream butter and brown sugar. Beat in the eggs and almond
extract. Gradually blend in the flour and baking powder. Stir in the
almonds and chocolate chips.
Spread batter evenly in an ungreased 13x9" baking pan.
Bake for 15-20 min., until a toothpick inserted in center comes out clean.
Cut into bars while still warm and cool in the pan on a rack.
 

1 package Martha White Chewy Fudge Brownie Mix/10 Oz
8 ounces cream cheese -- softened
1 can cherry pie filling -- (21 ounces)
frozen whipped topping -- thawed
chocolate shavings -- (optional)

Prepare and bake brownie mix according to package directions. Cool completely on wire rack. Spread softened cream cheese over cooled brownies.
Pour cherry pie filling over cream cheese. Chill for 1 hour or until cream cheese is firm. Cut into 2 1/2 inch squares and garnish with whipped topping. Sprinkle chocolate shavings over whipped topping for added color, if desired.

NOTE: Martha White Chewy Fudge Brownie Mix (10 1/4 ounces) requires 1 egg and 3 tablespoons vegetable oil for preparation

 

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