BROWNIE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLESAUCE BROWNIES 1 PACKAGE (22 OUNCES) WALNUT BROWNIE MIX 2/3 CUP APPLESAUCE 3 EGGS APPLE FLUFF (BELOW) HEAT OVEN TO 350 DEGREES GREASE BAKING PAN, 13 X 9 X 2 INCHES. MIX ALL INGREDIENTS EXCEPT APPLE FLUFF. POUR BATTER INTO PAN. BAKE 30 MINUTES. CUT INTO 20 SQUARES AND TOP WITH APPLE FLUFF. SERVE WARM OR COLD. MAKES 20 SERVINGS. APPLE FLUFF: IN CHILLED BOWL, BEAT 1/2 CUP CHILLED WHIPPING CREAM AND 2 TABLESPOONS CONFECTIONERS' SUGAR. FOLD IN 1/2 CUP APPLESAUCE AND 1/4 TEASPOON CINNAMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA-BROWNIES, LO CAL (08-07-93) (21:44) SERVINGS: 16 1 C FLOUR, ALL PURPOSE 1/3 C COCA, UNSWEETENED 1/4 C NONFAT DRY MILK POWDER 1/4 T BAKING SODA 1/4 T SALT 1 EA LARGE VERY RIPE BANANA 1 C SUGAR 2 EA LARGE EGG WHITES 1/4 C BUTTERMILK 1 T VANILLA PREHEAT OVEN 350F. COAT 9 IN. SQUARE BAKING PAN WITH VEGETABLE COOKING SPRAY. COMBINE FLOUR, COCOA, MILK POWDER, BAKING SODA AND SALT IN BOWL. PUREE BANANA, SUGAR, EGG WHITES, BUTTERMILK AND VANILLA IN FOOD PROCESSOR UNTIL SMOOTH. ADD DRY INGREDIENTS AND PULSE JUST UNTIL BLENDED. POUR INTO PREPARED PAN. BAKE 25 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. CUT INTO 2 IN. SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE MINT DESSERT (01/13/94) (2:00) 1 - 21. 5 OZ PKG FUDGE BROWNIE MIX 1/3 - CUP PLUS 1 TBSP WATER 2 - TBSP VEGETABLE OIL 1 - EGG MINT TOPPING: 32 - LARGE MARSHMALLOWS 1/2 - CUP MILK 1 1/2 - CUPS CHILLED WHIPPING CREAM 2 - TBSP CREME DE MENTHE 1 - TBSP WHITE CREME DE CACAO FEW DROPS GREEN FOOD COLOR, IF DESIRED FOR BROWNIES: HEAT OVEN TO 350 DEGREES. GREASE BOTTOM ONLY OF 13X9X2" PAN. MIX FIRST 4 INGREDIENTS. SPREAD IN PAN. BAKE 23 TO 27 MINUTES; COOL. SPREAD WITH MINT TOPPING. GARNISH WITH GRATED SEMI-SWEET CHOCOLATE, IF DESIRED. REFRIGERATE AT LEAST 4 HOURS. MAKES 15 SERVINGS. FOR TOPPING: HEAT MARSHMALLOWS AND MILK IN 2 QT SAUCEPAN OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL MARSHMALLOWS ARE MELTED. REFRIGERATE UNTIL THICKENED, STIRRING OCCASIONALLY. BEAT WHIPPING CREAM IN CHILLED BOWL UNTIL STIFF. STIR MARSHMALLOW MIXTURE UNTIL BLENDED; STIR IN LIQUEURS. FOLD MARSHMALLOW MIXTURE INTO CHIPPED CREAM. FOLD IN FOOD COLOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIES (12-15-92) (1:15) MSB 1 1/2 OUNCES UNSWEETENED CHOCOLATE 1/2 CUP MARGARINE 2 EGGS 1 CUP SUGAR 3/4 CUP ALL-PURPOSE FLOUR 3/4 TEASPOON BAKING POWDER 1/2 CUP CHOPPED WALNUTS CHOCOLATE FROSTING: 1 TABLESPOON MARGARINE 1 OUNCE UNSWEETENED CHOCOLATE 1 TABLESPOON MILK 1 TEASPOON VANILLA 1 1/2 CUPS ICING SUGAR, SIFTED MELT CHOCOLATE AND MARGARINE TOGETHER ON MICROPOWER HIGH FOR 1 MINUTE. LET COOL BEFORE ADDING TO THE OTHER INGREDIENTS. BEAT EGGS IN MIXING BOWL. ADD SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. BLEND CHOCOLATE MIXTURE TO EGGS UNTIL COMBINED. ADD FLOUR, BAKING POWDER, AND MIX. FOLD IN NUTS. POUR MIXTURE INTO A GREASED 9 INCH SQUARE PAN. PLACE IN AN UNHEATED OVEN ON THE BAKING RACK. BAKE ON CONVECTION AT 350 DEGREES ABOUT 30 MINUTES. COOL COMPLETELY BEFORE FROSTING. FROSTING: MELT MARGARINE AND CHOCOLATE ON MICROPOWER HIGH FOR 1 MINUTE. ADD MILK, VANILLA, AND STIR. ADD ICING SUGAR AND MIX UNTIL SMOOTH, ADDING MORE MILK IF NECESSARY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIES 1 (12-19-92) (1:00) IBM 1 1/2 CUPS BUTTER OR MARGARINE, MELTED 3 CUPS SUGAR 1 TABLESPOON VANILLA EXTRACT 5 EGGS 2 CUPS ALL-PURPOSE FLOUR 1 CUP COCOA 1 TEASPOON BAKING POWDER 1 TEASPOON SALT 24 SMALL PEPPERMINT PATTIES UNWRAPPED HEAT OVEN TO 350 DEGREES. GREASE 13 X 9 X 2 INCH BAKING PAN. IN LARGE BOWL WITH SPOON OR WIRE WHISK, STIR TOGETHER BUTTER, SUGAR AND VANILLA. ADD EGGS; STIR UNTIL WELL BLENDED. STIR IN FLOUR, COCOA, BAKING POWDER AND SALT; BLEND WELL. RESERVE 2 CUPS BATTER; SET ASIDE. SPREAD REMAINING BATTER IN PREPARED PAN. ARRANGE PEPPERMINT PATTIES IN SINGLE LAYER OVER BATTER, ABOUT 1/2 INCH APART. SPREAD RESERVED 2 CUP BATTER OVER PATTIES. BALE 50 TO 55 MINUTES OR UNTIL BROWNIES BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL COMPLETELY IN PAN OR WIRE RACK; CUT INTO SQUARES. MAKES ABOUT 36 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIES 2 (01/23/94) (12:35) 2/3 - CUP SUGAR 1 - STICK BUTTER 2 - CHOCOLATE SQUARES,MELTED 2 - EGGS 3/4 - CUP FLOUR 1 - TSP. FLOUR 1 - TSP. VANILLA EXTRACT 3/4 - CUP NUTS MELT BUTTER AND CHOCOLATE TOGETHER;ADD SUGAR,EGGS,VANILLA EXTRACT AND NUTS.MIX WELL.GREASE AND FLOUR AN 8 X 8" PAN.BAKE @ 375 DEGREES FOR ABOUT 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIES AND CREAM WITH HOT FUDGE SAUCE (01/13/94) (1:59) 1 - PKG MICROWAVE BROWNIE MIX WATER AND OIL - ACCORDING TO PACKAGE DIRECTIONS 3 - CUPS ICE CREAM (SUCH AS CARAMEL SWIRL, PEPPERMINT OR FLAVOR OF YOUR CHOICE) PREPARE AND MICROWAVE BROWNIE MIX ACCORDING TO PACKAGE DIRECTIONS. COOL COMPLETELY. IF DESIRED, FROST BROWNIES WITH INCLUDED FROSTING. PLACE ICE CREAM IN A MICROWAVE SAFE BOWL. MICROWAVE ON 30 % (MEDIUM LOW) 45 SECONDS OR UNTIL IT CAN BE EASILY SPREAD. SPREAD OVER BROWNIES IN PAN. COVER AND FREEZE IMMEDIATELY. TO SERVE, REMOVE FROM FREEZER AND UNCOVER. MICROWAVE ON 30 % FOR 1 MINUTE. CUT AND PLACE SERVINGS ON INDIVIDUAL PLATES AND DRIZZLE HOT FUDGE SAUCE OVER TOP. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERMILK BROWNIES 1 CUP BUTTER OF MARGARINE 1/3 CUP COCOA (REGULAR TYPE, DRY) 2 CUPS SIFTED ALL-PURPOSE FLOUR 2 CUPS SUGAR 1 TEASPOON SODA 1/2 TEASPOON SALT 2 SLIGHTLY BEATEN EGGS 1/2 CUP BUTTERMILK 1 1/2 TEASPOONS VANILLA FROSTING IN SAUCEPAN, COMBINE BUTTER, COCOA, AND 1 CUP WATER. BRING TO BOIL; STIR CONSTANTLY. REMOVE FROM HEAT. IN LARGE BOWL, SIFT TOGETHER FLOUR, SUGAR, SODA, AND SALT; STIR IN EGGS, BUTTERMILK, AND VANILLA. ADD COCOA MIXTURE; MIX UNTIL BLENDED. POUR INTO GREASED 15 1/2 X 10 1/2 X 1 INCH BAKING PAN. BAKE AT 375 DEGREES FOR 20 MINUTES. IMMEDIATELY POUR FROSTING OVER BROWNIE; SPREAD EVENLY. COOL; CUT INTO BARS. MAKES 60. FROSTING: IN SAUCEPAN, MIX 1/4 CUP BUTTER, 3 TABLESPOONS COCOA (REGULAR TYPE, DRY), AND 3 TABLESPOONS BUTTERMILK. COOK AND STIR UNTIL BOILING; REMOVE FROM HEAT. BEAT IN 2 1/4 CUPS SIFTED CONFECTIONERS' SUGAR, 1/2 CUP CHOPPED WALNUTS, AND 1/2 TEASPOON VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH BROWNIES (01/23/94) (11:23) SERVINGS: 1 1 C BUTTER, MELTED 2 C LIGHT BROWN SUGAR 3 EGGS 2 T VANILLA 2 C FLOUR 1/2 T SALT 1 1/2 T BAKING POWDER 1 C CHOPPED WALNUTS, PECANS, ETC ----------------------------------FROSTING---------------------------------- 1/2 C BUTTER 3 C SIFTED CONFECTIONERS SUGAR 2 T INSTANT COFFEE PREHEAT OVEN TO 350X. MELT BUTTER IN A LARGE SAUCEPAN. ADD SUGAR AND BEAT WELL TO MIX. COOL THE MIXTURE SLIGHTLY, THEN BEAT IN THE EGGS AND VANILLA. SIFT TOGETHER FLOUR, SALT AND BAKING POWDER. STIR IT INTO THE WET INGREDIENTS, THEN ADD THE NUTS. MIX WELL. SPREAD BROWNIES IN A GREASED 11 X 7 X 2-INCH PAN AND BAKE AT 350X FOR 30 TO 35 MINUTES OR UNTIL A LIGHT GOLD. COOL IN THE PAN FOR 10 MINUTES, THEN TURN OUT. THIS IS EASIEST IF YOU UP-END THE PAN OVER WAXED PAPER, THEN TURN THE CAKE RIGHT SIDE UP. LET IT FINISH COOLING ON A RACK. TO MAKE THE FROSTING, CREAM 1/2 CUP BUTTER WITH CONFECTIONERS SUGAR. BEAT IT UNTIL LIGHT, THEN BEAT IN THE COFFEE MIXTURE. SPREAD OVER THE BROWNIES. WHEN FROSTING HAS SET, CUT IN SQUARES. YIELD: 3 DOZEN 2-INCH OR 6 DOZEN 1-INCH SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAKE BROWNIES (08-30-93) (22:43) SERVINGS: 24 1/2 C BUTTER 1/2 C OIL 1 C WATER 4 T UNSWEETENED COCOA 2 C FLOUR 2 C SUGAR 2 EA EGGS 1 T BAKING SODA 1/2 C BUTTERMILK 1 T VANILLA 1/2 C BUTTER 3 T UNSWEETENED COCOA 1/3 C BUTTERMILK 1 PK CONFECTIONERS SUGAR 1 C CHOPPED WALNUTS 1 T VANILLA 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL BROWNIES (08-30-93) (22:44) SERVINGS: 25 14 OZ CARAMELS 1/3 C EVAPORATED MILK 8 OZ GERMAN SWEET CHOCOLATE 6 T BUTTER 4 EA EGGS 1 C SUGAR 1 C FLOUR (SIFTED) 1 T BAKING POWDER 1/2 T SALT 2 T VANILLA 6 OZ CHOCOLATE CHIPS 1 C WALNUTS, CHOPPED 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. 5. 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 20 MINUTES. COOL IN PAN ON RACK. REFRIGERATE BEFORE CUTTING INTO BARS OR SQUARES. THESE BROWNIES ARE VERY DIFFICULT TO CUT IF NOT CHILLED FIRST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESECAKE BROWNIES (01/23/94) (11:16) MAKES 24 3/4 C SUGAR 12 OZ CREAM CHEESE, SOFT 1/4 C UNSWEET COCOA 1/2 C SUGAR 1/2 TSP VANILLA 2 EGGS 1/4 C MILK 2 T LEMON JUICE 1/4 TSP BAKING SODA CHOC CURLS 1/3 C BUTTER 1 EGG 3/4 C FLOUR 1/4 TSP BAKING POWDER 1/2 C NUTS IN A MEDIUM SAUCEPAN, COMBINE SUGAR, BUTTER AND COCOA (COL 1). COOK AND STIR TILL BUTTER IS MELTED. REMOVE PAN FROM HEAT. ADD EGG AND VANILLA TO MIXTURE IN SAUCEPAN. USING A WOODEN SPOON, LIGHTLY BEAT JUST TILL COMBINED. ADD FLOUR, MILK, BAKING POWDER, AND BAKING SODA. BEAT TILL WELL COMBINED. STIR IN THE NUTS. SPREAD BATTER IN A GREASED, FOIL LINED 13 X 9 X 2 INCH PAN. BAKE AT 350 DEGREES FOR 10 MINUTES. WHILE BAKING, BEAT CREAM CHEESE AND SUGAR (COL 2) TILL COMBINED. ADD EGGS AND LEMON JUICE. BEAT JUST TILL COMBINED. CAREFULLY SPREAD ON PARTIALLY BAKED BROWNIES. BAKE 15 TO 20 MORE OR TILL SET AND KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. COOL IN PAN ON RACK. USING FOIL, LIFT BROWNIES OUT OF PAN. CUT INTO BARS. IF DESIRED, GARNISH WITH CHOCOLATE CURLS. STORE, COVERED, IN REFRIGERATOR. ========================================================================= CHEESE MARBLED BROWNIES MELT ON 6 OUNCE PACKAGE (1 CUP) SEMISWEET CHOCOLATE PIECES AND 6 TABLESPOONS BUTTER OR MARGARINE OVER LOW HEAT; STIR CONSTANTLY. COOL. GRADUALLY ADD 1/3 CUP HONEY TO 2 BEATEN EGGS. BLEND IN CHOCOLATE MIXTURE AND 1 TEASPOON VANILLA. SIFT TOGETHER 1/2 CUP SIFTED ALL-PURPOSE FLOUR AND 1/2 TEASPOON BAKING POWDER. ADD TO CHOCOLATE MIXTURE; STIR JUST UNTIL DRY INGREDIENTS ARE MOISTENED. POUR HALF OF THE BATTER INTO GREASED 9 X 9 X 2 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 10 MINUTES. POUR CHEESE FILLING OVER PARTIALLY BAKED LAYER. CAREFULLY SPOON REMAINING BROWNIE BATTER OVER FILLING; SWIRL SLIGHTLY WITH CHEESE. BAKE AT 350 DEGREES 30 TO 35 MINUTES. COOL; CUT INTO BARS. MAKES 24 BROWNIES. CHEESE FILLING: IN MIXING BOWL CREAM TOGETHER ONE 8 OUNCE PACKAGE SOFTENED CREAM CHEESE AND 1/2 CUP SUGAR; BEAT IN 1 EGG AND DASH SALT. STIR IN 1/2 CUP CHOPPED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BROWNIES (08-30-93) (22:47) SERVINGS: 16 6 OZ CHOCOLATE, SEMISWEET 1/2 C HOT WATER 4 EA EGG WHITES 1 T VANILLA 2/3 C SUGAR 2/3 C FLOUR, ALL-PURPOSE 1 T BAKING POWDER 1 PN SALT 1 EA ICING SUGAR 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE SYRUP BROWNIES 1/2 CUP BUTTER 1 CUP SUGAR 4 EGGS 1 1 POUND CAN CHOCOLATE FLAVORED SYRUP (1 1/2 CUPS) 1 1/4 CUPS SIFTED ALL-PURPOSE FLOUR 1 CUP CHOPPED WALNUTS QUICK FROSTING CREAM TOGETHER BUTTER AND SUGAR; BEAT IN EGGS. BLEND IN SYRUP AND FLOUR; STIR IN NUTS. POUR INTO GREASED 13 X 9 X 2 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES. COOL; CUT INTO BARS. MAKES 32 BROWNIES. QUICK FROSTING: MIX 2/3 CUP SUGAR, 3 TABLESPOONS MILK, AND 3 TABLESPOONS BUTTER. BRING TO BOIL; BOIL 30 SECONDS. REMOVE FROM HEAT; STIR IN 1/2 CUP SEMISWEET CHOCOLATE PIECES UNTIL MELTED. MIXTURE WILL BE THIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE WHITE TREASURE BROWNIES (11-29-93) (0:21) 1 C. FLOUR 1/4 T. BAKING SODA 1/4 T. SALT 3/4 C. SUGAR 1/3 C. BUTTER 2 T. WATER 6 OZ. (1 C.) SEMI-SWEET CHOCOLATE CHIPS OR 6 OZ. (3 BARS.) BAKING BARS 1 T. VANILLA 2 EGGS 10 OZ. (1-1/2 C.) WHITE TREASURES BAKING PIECES BRING SUGAR, BUTTER AND WATER TO A BOIL AND REMOVE FROM HEAT. ADD SEMI-SWEET CHOCOLATE AND VANILLA. STIR UNTIL CHOCOLATE MELTS AND MIXTURE IS SMOOTH. ADD EGGS ONE AT A TIME AND BEAT WELL AFTER EACH. BLEND IN DRY INGREDIENTS. STIR IN TREASURES. SPREAD INTO GREASED 9-INCH PAN. BAKE AT 325 DEGREES FOR 30 TO 35 MINUTES. COOL AND CUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE BROWNIES (08-26-92) (1:45) 4 OUNCES GERMAN SWEET CHOCOLATE 2 TABLESPOONS BUTTER 3 EGGS, DIVIDED 1 1/2 TEASPOONS VANILLA, DIVIDED 1 CUP SUGAR, DIVIDED 1/2 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 (3 OUNCE) PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE IN A SMALL SAUCEPAN MELT CHOCOLATE AND BUTTER, STIRRING TOGETHER. IN A LARGE BOWL COMBINE 2 EGGS AND 1 TEASPOON OF VANILLA; GRADUALLY ADD 3/4 CUP SUGAR AND BEAT UNTIL THICK. IN A MEDIUM SIZE BOWL MIX TOGETHER FLOUR, BAKING POWDER AND SALT; ADD TO EGG MIXTURE, BEATING WELL. BLEND IN CHOCOLATE MIXTURE. HEAT OVEN TO 350 DEGREES. IN SEPARATE BOWL BEAT CREAM CHEESE AND REMAINING SUGAR UNTIL FLUFFY; ADD REMAINING EGG AND VANILLA AND BLEND WELL. POUR 1/2 OF THE CHOCOLATE MIXTURE INTO A GREASED AND FLOURED 8 X 8 X 2 INCH BAKING DISH. SPREAD CHEESE MIXTURE ON TOP AND DOT WITH SPOONFULS OF CHOCOLATE MIXTURE. WITH A KNIFE SWIRL ALL LAYERS FOR A MARBLE EFFECT. BAKE FOR 40 MINUTES OR UNTIL A CAKE TESTER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE BROWNIES 1 (05/24/93) (2:11) CHOCOLATE LAYER: 3 OZ. GERMAN SWEET CHOCOLATE 3 T. BUTTER 3/4 C. SUGAR 2 EGGS 1 T. VANILLA 1/8 T. ALMOND EXTRACT 1/2 C. FLOUR 1/2 T. BAKING POWDER 1/4 T. SALT 1/2 C. NUTS CREAM CHEESE LAYER: 3 OZ CREAM CHEESE 2 T. BUTTER 1/4 C. SUGAR 1 T. FLOUR 1 EGG 1/2 T. VANILLA FROSTING (OPT.): 1/2 C. POWDERED SUGAR 1 OZ. GERMAN SWEET CHOCOLATE 1 T. BUTTER 1-1/2 C. POWDERED SUGAR 2 T. MILK MELT CHOCOLATE AND BUTTER FOR CHOCOLATE LAYER AND LET COOL. MIX CREAM CHEESE LAYER IN ORDER GIVEN. FOR CHOCOLATE LAYER, BEAT SUGAR AND EGGS, ADD CHOCOLATE AND EXTRACTS. ADD REMAINING INGREDIENTS IN ORDER GIVEN. SPREAD HALF THE CHOCOLATE MIXTURE IN A GREASED 9-INCH PAN. SPOON ALL THE CREAM CHEESE MIXTURE ON TOP. DOLLOP REMAINING CHOCOLATE MIXTURE AND SWIRL WITH A KNIFE. BAKE AT 350 DEGREES FOR 30 MINUTES. FROST WHEN COOLED. FOR FROSTING, MELT CHOCOLATE AND COOL. ADD 1/2 C. SUGAR AND BUTTER. BEAT IN REMAINING SUGAR AND MILK TO MAKE SPREADABLE. STORE BROWNIES COVERED IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP DISH BROWNIES (01/13/94) (1:58) 3/4 - CUP BUTTER OR MARGARINE, MELTED 1/2 - TSP BAKING POWDER 1 1/2 - CUPS SUGAR 1/2 - TSP SALT 1 - CUP HERSHEY'S SEMISWEET CHOCOLATE CHIPS OR REESE'S PEANUT BUTTER CHIPS 1 1/2 - TSP VANILLA EXTRACT 3 - EGGS 3/4 - CUP ALL-PURPOSE FLOUR 1/2 - CUP HERSHEY'S COCOA HEAT OVEN TO 350 DEGREES. GREASE SQUARE PAN, 8 X 8 X 2". IN MEDIUM BOWL, 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 PREPARED PAN. BAKE 40 TO 45 MINUTES OR UNTIL BROWNIES BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL COMPLETELY. CUT INTO SQUARES. MAKES 16 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE BROWNIES (11-12-92) (1:52) 3/4 CUP ALL-PURPOSE FLOUR 1/4 TEASPOON BAKING SODA 1/4 TEASPOON SALT 3/4 CUP SUGAR 1/3 CUP BUTTER 2 TABLESPOONS WATER 1 (12 OUNCE) PACKAGE CHOCOLATE CHIPS, DIVIDED 1 TEASPOON VANILLA EXTRACT 2 EGGS 1/2 CUP CHOPPED NUTS (OPTIONAL) HEAT OVEN TO 325 DEGREES. IN A SMALL BOWL COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN A SAUCEPAN, OVER MEDIUM HEAT, COMBINE SUGAR, BUTTER AND WATER. BRING TO A BOIL STIRRING CONSTANTLY; REMOVE FROM HEAT. ADD 1 CUP CHOCOLATE CHIPS AND VANILLA EXTRACT. STIR UNTIL MORSELS ARE MELTED AND MIXTURE IS SMOOTH. TRANSFER TO A LARGE MIXER BOWL. BEAT IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. GRADUALLY BLEND IN FLOUR MIXTURE. STIR IN REMAINING 1 CUP CHOCOLATE CHIPS AND NUTS. SPREAD IN GREASED 9 INCH SQUARE BAKING PAN. BAKE 30 MINUTES. COOL; CUT INTO 2 1/2 INCH SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE BROWNIES 1 (03-21-93) (17:52) 1/2 CUP BUTTER OR MARGARINE, SOFTENED 1 CUP SUGAR 1 TEASPOON VANILLA EXTRACT 2 EGGS 1 1/4 CUPS ALL-PURPOSE FLOUR 1/8 TEASPOON BAKING SODA 3/4 CUP CHOCOLATE TOPPING 1 CUP CHOCOLATE CHIPS 1 CUP COARSELY CHOPPED NUTS HEAT OVEN TO 350 DEGREES. GREASE 13 X 9 X 2 INCH BAKING PAN. IN LARGE MIXER BOWL, BEAT BUTTER, SUGAR AND VANILLA. ADD EGGS; BEAT WELL. SIFT TOGETHER FLOUR AND BAKING SODA; ADD ALTERNATELY WITH TOPPING TO BUTTER MIXTURE. STIR IN CHOCOLATE CHIPS AND NUTS. POUR BATTER INTO PREPARED PAN. BAKE 30 TO 35 MINUTES OR UNTIL BROWNIES BEGIN TO PULL AWAY FROM PAN. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO SQUARES. MAKES ABOUT 24 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE BROWNIES 2 (08-30-93) (22:59) SERVINGS: 24 5 OZ SEMI SWEET CHOCOLATE, MELTED 1/2 C BUTTER, MELTED 2 EA EGGS 1 C SUGAR 1 T PURE VANILLA EXTRACT 1/2 C ALL PURPOSE FLOUR 1/2 T BAKING POWDER 1 X SALT 2 OZ WHITE CHO. CUT 1/2 IN PIECES 1/2 C CHOPPED PECANS 1 X ----------TOPPINGS---------- 1 OZ WHITE CHOCOLATE, MELTED 1 OZ SEMI SWEET CHOCOLATE MELTED PREHEAT OVEN TO 350 DEGREES F. BUTTER AN 8 OR 9 INCH SQUARE BAKING PAN. LINE PAN 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 UNDER BAKED 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE FUDGE BROWNIES (11-19-93) (19:36) 1 C SIFTED FLOUR 1 T VANILLA 2 C SUGAR 3 EGGS 1 PINCH SALT (OPT.) 3 T SOUR CREAM OR PLAIN YOGURT (OPT.) 1 C BUTTER 1 BAG (12 OZ) CHOCOLATE CHIPS 3 SQ UNSWEETENED CHOCOLATE PREHEAT OVEN TO 350 DEGREES. MIX FLOUR, SUGAR AND SALT TOGETHER; SET ASIDE. MELT BUTTER WITH UNSWEETENED CHOCOLATE. ADD TO FLOUR MIXTURE AND STIR. BEAT EGGS UNTIL FOAMY. STIR EGGS, VANILLA, SOUR CREAM AND CHOCOLATE CHIPS INTO BATTER. POUR INTO OILED 9 X 13-INCH BAKING DISH. BAKE FOR 30 MINUTES. TIME CAREFULLY AS TOOTHPICK TEST IS UNRELIABLE. CUT INTO 1 1/2-INCH SQUARES. MAKES 48 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED BROWNIES (11-13-92) (8:25) 1 CUP ALL-PURPOSE FLOUR 2/3 CUP SUGAR 1/4 CUP COCOA 2 TABLESPOONS CORNSTARCH 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 3/4 TEASPOON SALT 2 EGG WHITES, LIGHTLY BEATEN 1/2 CUP EVAPORATED MILK 1/2 CUP APPLESAUCE 1/3 CUP CORN SYRUP 1 TEASPOON VANILLA EXTRACT COCOA ICING: 1 CUP CONFECTIONERS' SUGAR 1 TABLESPOON COCOA 1/2 TEASPOON VANILLA EXTRACT 1 TABLESPOON SKIM MILK IN MEDIUM BOWL MIX TOGETHER FIRST 7 INGREDIENTS UNTIL BLENDED. I N SEPARATE BOWL STIR TOGETHER EGG WHITES, EVAPORATED MILK, APPLESAUCE, CORN SYRUP AND VANILLA. ADD DRY MIXTURE TO WET AND STIR UNTIL JUST BLENDED. HEAT OVEN TO 350 DEGREES. SPRAY AN 8 X 8 X 2 INCH BAKING PAN WITH COOKING SPRAY. POUR BATTER INTO BAKING PAN. BAKE 30 TO 35 MINUTES UNTIL CAKE TESTER COMES OUT CLEAN. REMOVE FROM OVEN AND COOL. PREPARE ICING: IN MEDIUM BOWL BLEND ALL ICING INGREDIENTS. BEAT WITH WIRE WHISK UNTIL SMOOTH. SPREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED FUDGE BROWNIES 1 CUP SUGAR 2 EGGS 1/2 CUP BUTTER SOFTENED 2 ENVELOPES (2 OUNCES) NESTLE CHOCO-BAKE 1 TEASPOON VANILLA 2/3 CUP UNSIFTED FLOUR 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/2 CUP CHOPPED NUTS PRE-HEAT OVEN TO 350 DEGREES IN SMALL BOWL COMBINE SUGAR, EGGS, BUTTER, CHOCOLATE AND VANILLA EXTRACT; BEAT UNTIL CREAMY. ADD FLOUR, BAKING POWDER AND SALT; MIX WELL. ADD NUTS. SPREAD INTO GREASED 8" SQUARE BAKING PAN. BAKE AT 350 DEGREES CUT INTO 2 INCH SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT MEDLEY WITH BROWNIES LEMON LEAVES OR FERNS 1 PINK GRAPEFRUIT, PARED AND SECTIONED 1 CAN (15 1/4 OUNCES) PINEAPPLE SPEARS, DRAINED (RESERVE SYRUP) 1/4 HONEYDEW MELON, PARED AND SLICED POMEGRANATE SEEDS 2 LARGE BANANAS FLAKED COCONUT 1 PEAR TROPIC ISLE BROWNIES (BELOW) ARRANGE LEMON LEAVES ON LARGE TRAY, LEAVING SPACE ON TRAY FOR PLATE OF BROWNIES. ARRANGE GRAPEFRUIT, PINEAPPLE AND MELON ON TRAY. SPRINKLE POMEGRANATE SEEDS ON GRAPEFRUIT. PLACE UNPEELED BANANAS ON TRAY; CUT EACH BANANA LENGTHWISE JUST THROUGH PEEL. OPEN PEEL SLIGHTLY AND DIAGONALLY SLICE BANANA. BRUSH BANANA SLICES WITH RESERVED PINEAPPLE SYRUP AND SPRINKLE WITH COCONUT. CUT PEAR LENGTHWISE INTO 8 SECTIONS; DIP INTO RESERVED PINEAPPLE SYRUP AND PLACE ON TRAY. PLACE BROWNIES ON PLATE IN CENTER OF TRAY. MAKES 8 SERVINGS. TROPIC ISLE BROWNIES 1 PACKAGE WALNUT BROWNIE MIX 1 EGG 1 CAN (8 3/4 OUNCES) CRUSHED PINEAPPLE, WELL DRAINED 1/2 CUP FLAKED COCONUT CONFECTIONERS' SUGAR HEAT OVEN TO 350 DEGREES GREASE BAKING PAN, 13 X 9 X 2 INCHES. MIX ALL INGREDIENTS EXCEPT CONFECTIONERS' SUGAR. SPREAD IN PAN. BAKE 35 MINUTES. COOL. SPRINKLE CONFECTIONERS' SUGAR OVER TOP, CUT INTO BARS, 2 X 1 INCH. MAKES 4 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE BROWNIES 1/2 CUP BUTTER OR MARGARINE 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE, MELTED AND COOLED 1 CUP GRANULATED SUGAR 2 EGGS 1 TEASPOON VANILLA 3/4 CUP SIFTED ALL-PURPOSE FLOUR 1/2 CUP CHOPPED WALNUTS IN MEDIUM SAUCEPAN MELT BUTTER AND CHOCOLATE. REMOVE FROM HEAT; STIR IN SUGAR. BLEND IN EGGS ONE AT A TIME. ADD VANILLA. STIR IN FLOUR AND NUTS; MIX WELL. SPREAD IN GREASED 8 X 8 X 2 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30 MINUTES. (BE CAREFUL NOT TO OVER BAKE. ) COOL. CUT INTO 16 SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE BROWNIES 1 (08-31-93) (0:24) SERVINGS: 36 1 C BUTTER 4 OZ UNSWEETENED CHOCOLATE 4 EA EGGS 1 X PINCH SALT 2 C SUGAR 1 C SIFTED FLOUR 1 T BAKING POWDER 1 T VANILLA 1 C CHOPPED PECANS 1. PREHEAT OVEN TO 325. GREASE A 9" SQUARE BAKING PAN. MELT BUTTER AND CHOCOLATE IN SMALL SAUCEPAN OVER LOW HEAT. STIR TO BLEND AND SET ASIDE TO COOL. 2. BEAT EGGS UNTIL LIGHT YELLOW; ADD SALT, SUGAR, FLOUR, AND BAKING POWDER. BEAT WELL. BLEND IN COOLED CHOCOLATE, VANILLA AND PECANS. BLEND THOROUGHLY. 3. POUR INTO PREPARED PAN AND BAKE 35-45 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE BROWNIES 2 (01/23/94) (12:34) 1 - STICK BUTTER 1 - CUP SUGAR 3 - LARGE EGGS 1 - TSP. VANILLA EXTRACT 3/4 - CUP FLOUR 1/4 - CUP COCOA 1 1/2 - CUPS M & M CANDIES WITH PEANUTS PREHEAT OVEN TO 350 DEGREES.MELT BUTTER IN A LARGE SAUCEPAN. ADD CRUSHED CANDY AND COOK,STIRRING CONSTANTLY,UNTIL CANDY IS MELTED;COOL SLIGHTLY.WITH A WOODEN SPOON,BEAT IN SUGAR,EGGS AND VANILLA EXTRACT.BLEND IN FLOUR AND COCOA AND ONLY 1 CUP OF PEANUT CANDY.SPREAD INTO A 13 X 9 X 2" GREASED PAN.SPRINKLE REMAINING CANDY ON TOP.BAKE FOR 35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.CUT INTO 2" SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE BROWNIES 3 (01/23/94) (12:36) 1 - CUP WHOLE WHEAT FLOUR 1/2 - CUP WHEAT GERM 2 - TSP. BAKING SODA 1 1/2 - CUPS APPLE JUICE CONCENTRATE 1/2 - CUP BUTTER OR MARGARINE 6 - TBSP. UNSWEETENED COCOA 1/2 - CUP LOW FAT BUTTERMILK 1 - EGG 2 - EGG WHITES 2 - TSP. VANILLA EXTRACT 1/2 - CUP COARSELY CHOPPED WALNUTS PREHEAT OVEN TO 350 DEGREES.COMBINE THE FLOUR,WHEAT GERM AND BAKING SODA IN A LARGE BOWL. COMBINE THE JUICE CONCENTRATE,BUTTER AND COCOA IN A SMALL SAUCEPAN.BRING TO A BOIL,STIRRING FREQUENTLY.ADD TO THE DRY INGREDIENTS AND BEAT UNTIL SMOOTH.ADD THE BUTTERMILK,EGG,EGG WHITES AND VANILLA EXTRACT.HEAT JUST UNTIL MIXED.GENTLY,FOLD IN WALNUTS. POUR BATTER INTO A FLOURED AND GREASED 15 X 10" JELLY ROLL PAN. BAKE ABOUT 20 TO 25 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.COOL BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE NUT BROWNIES (01/23/94) (11:17) SERVINGS: 1 12 OZ SEMI-SWEET CHOCOLATE PIECES 1 PK (8 OZ) CREAM CHEESE 2/3 C EVAPORATED MILK 1 C CHOPPED WALNUTS 1 1/2 C SUGAR 1/2 C MARGARINE 2 EGGS 1/2 T VANILLA EXTRACT 3 C FLOUR 1 T BAKING POWDER 1/2 T SALT IN SAUCEPAN, COMBINE CHOCOLATE PIECES, CREAM CHEESE AND EVAPORATED MILK; STIR OVER LOW HEAT UNTIL SMOOTH. STIR IN NUTS. PREHEAT OVEN TO 375X. IN A LARGE BOWL, CREAM SUGAR AND MARGARINE UNTIL LIGHT AND FLUFFY, BLEND IN EGGS AND VANILLA. ADD FLOUR, BAKING POWDER AND SALT; MIX WELL. PRESS HALF OF FLOUR MIXTURE ONTO BOTTOM OF 12 X 9 X 2-INCH BAKING PAN. SPREAD CHOCOLATE MIXTURE OVER CRUST. SPRINKLE WITH REMAINING CRUST MIXTURE; PRESS DOWN GENTLY. BAKE 30 MINUTES OR UNTIL CRUST IS LIGHTLY BROWNED. COOL AND CUT INTO BARS. TO FREEZE: PREPARE AS DIRECTED. WRAP SECURELY; FREEZE. WHEN READY TO SERVE, THAW UNWRAPPED AT ROOM TEMPERATURE, APPROXIMATELY 2 HOURS. YIELD: 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GERMAN CHOCOLATE BROWNIES 1 PACKAGE GERMAN CHOCOLATE CAKE MIX 1 EGG 1/3 CUP WATER 1/4 CUP SALAD OIL 1 PACKAGE COCONUT PECAN FROSTING MIX HEAT OVEN TO 350 DEGREES GREASE BAKING PAN, 13 X 8 X 2 INCHES. BLEND CAKE MIX, EGG, WATER AND OIL. SPREAD IN PAN. BAKE 30 TO 35 MINUTES. COOL THOROUGHLY. PREPARE FROSTING MIX AS DIRECTED ON PACKAGE; SPREAD OVER BROWNIES. CUT INTO 1 1/2 INCH SQUARES. MAKES 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALF TIME BROWNIES (01/23/94) (12:37) 1 1/3 - CUPS BUTTER OR MARGARINE 2 - CUPS SUGAR 1 1/2 - CUPS UNSIFTED ALL-PURPOSE FLOUR 3/4 - CUP PLUS 2 TABLESPOONS COCOA 1 - TSP. BAKING POWDER 4 - EGGS 1/4 - CUP LIGHT CORN SYRUP 2 - TSP. VANILLA 2 - CUPS COARSELY CHOPPED TOASTED NUTS CHOCOLATE FROSTING(OPTIONAL),SEE RECIPE BELOW CREAM BUTTER AND SUGAR IN LARGE MIXING BOWL.COMBINE FLOUR,COCOA, SALT AND BAKING POWDER;ADD TO CREAMED MIXTURE,BLENDING WELL.ADD EGGS,CORN SYRUP AND VANILLA;BEAT WELL.STIR IN NUTS.SPREAD IN GREASED 13 X 9 X 2"PAN.BAKE AT 350 DEGREES FOR 35 TO 40 MINUTES OR UNTIL SOFT IN CENTER AND EDGES ARE SLIGHTLY FIRM.(DO NOT OVERBAKE.)COOL IN PAN.FROST,IF DESIRED;CUT INTO SQUARES.TOP EACH SQUARE WITH 1/2 WALNUT MEAT.MAKES 40 BROWNIES. CHOCOLATE FROSTING: 1 - CUP CONFECTIONERS SUGAR 1/3 - CUP COCOA 3 - TBSP. BUTTER OR MARGARINE 1 TO 2 - TBSP. MILK 1/2 - TSP. VANILLA COMBINE CONFECTIONERS SUGAR AND COCOA;SET ASIDE.CREAM BUTTER OR MARGARINE WITH 1/2 CUP OF COCOA MIXTURE IN SMALL BOWL. ADD REMAINING COCOA MIXTURE ALTERNATELY WITH MILK,BEATING TO SPREADING CONSISTENCY.BLEND IN VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEAVENLY BROWNIES (05-16-92) (0:34) 1/3 CUP LIGHT OLIVE OIL 1 CUP BROWN SUGAR 2 EGGS 1/2 CUP BRAN 1/4 CUP WHOLE WHEAT FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 2 TABLESPOONS UNSWEETENED COCOA 1/2 CUP CHOPPED NUTS (OPTIONAL) PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED 8 X INCH OR 9 X 12 INCH BAKING PAN. COMBINE ALL INGREDIENTS AND MIX WELL; MIXTURE WILL BE THICK, SO MIX SLOWLY. FOLD MIXTURE INTO PREPARED PAN. BAKE AT 350 DEGREES FOR 25 MINUTES. DO NOT OVERBAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JOY OF BROWNIES (01/23/94) (11:20) SERVINGS: 1 4 OZ UNSWEETENED CHOCOLATE 1/2 C BUTTER OR MARGARINE 4 EGGS 2 C SUGAR 1/4 T SALT 1 T VANILLA 1 C SIFTED ALL-PURPOSE FLOUR 1 C BROKEN PECANS OR WALNUTS SERVE WITH VANILLA OR CHOCOLATE CHIP ICE CREAM. IF YOU REALLY WANT TO INDULGE, ADD CHOCOLATE SYRUP OR SAUCE TO THE ICE CREAM AND BROWNIES. MELT CHOCOLATE AND BUTTER OVER VERY LOW HEAT. STIR FREQUENTLY. REMOVE FROM HEAT AND COOL. PREHEAT OVEN TO 325X. IN A MEDIUM SIZE BOWL, BEAT EGGS UNTIL LIGHT. CONTINUE BEATING, AND GRADUALLY ADD SUGAR AND SALT UNTIL LIGHT AND FLUFFY. STIR IN VANILLA AND CHOCOLATE-BUTTER MIXTURE. STIR IN THE FLOUR, THEN NUT MEATS. BAKING OPTIONS: FOR 9 GIANT BROWNIES, BAKE IN 9 X 9-INCH PAN; FOR 12 LARGE BROWNIES OR 24 SMALL ONES, BAKE IN 9 X 13-INCH PAN. PREPARE PANS BY GREASING AND FLOURING. BAKE 45-60 MINUTES DEPENDING ON HOW FUDGY OR CAKE-LIKE YOU PREFER THEM). DON'T BAKE BEYOND THE POINT THAT A TOOTHPICK COMES OUT A BIT WET. THESE CAN BE SERVED OUT OF THE PAN. ALLOW TO COOL COMPLETELY BEFORE CUTTING. TO REMOVE FROM PAN, COOL 15 MINUTES AFTER REMOVING FROM OVEN, THEN LOOSEN EDGES AND TURN OVER AS YOU WOULD REMOVE A CAKE. SET TOP UP TO COOL COMPLETELY. YIELD: 9 GIANT, 12 LARGE OR 24 SMALL BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON POPPYSEED BROWNIES (07-25-93) (11:23) IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT 1/2 CUP MARGARINE AND 1 CUP GRANULATED SUGAR UNTIL FLUFFY. THOROUGHLY BEAT IN 1 LARGE EGG, 1 TABLESPOON LEMON JUICE AND 1 TEASPOON GRATED LEMON PEEL. IN SMALL BOWL COMBINE 1 3/4 CUPS ALL PURPOSE FLOUR AND 1/4 TEASPOON BAKING POWDER; STIR INTO MARGARINE MIXTURE. REFRIGERATE DOUGH WRAPPED IN PLASTIC, 1 HOUR. HEAT OVEN TO 375 DEGREES; GREASE 2 LARGE COOKIE SHEETS. ROLL OUT DOUGH TO 1/8 INCH THICKNESS ON LIGHTLY FLOURED SURFACE; CUT INTO 2 1/2 BY 1 INCH STRIPS. GENTLY TWIST STRIPS TO FORM BOWTIES; PLACE ON COOKIE SHEETS 1 INCH APART. BRUSH WITH BEATEN EGG WHITE; SPRINKLE WITH POPPY SEEDS. FREEZE 5 MINUTES. BAKE 10 TO 12 MINUTES UNTIL LIGHT GOLDEN BROWN. COOL ON RACKS. MAKES ABOUT 5 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARVELOUS MOCHA BROWNIES (01/23/94) (11:15) SERVINGS: 1 BROWNIES: 1/2 C COCOA 1 C SUGAR; GRANULATED 1/2 C FLOUR; ALL PURPOSE 1/4 C SHORTENING; SOFTENED 2 EGGS 1 TS COFFEE; INSTANT ICING: 1/4 C BUTTER 2 TB COFFEE;STRONG 1 TB MILK 1 C SUGAR; ICING 2 OZ CHOCOLATE; SEMISWEET (2 SQ) 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 OVER BAKE. 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTY FUDGE BROWNIES (08-31-93) (2:23) SERVINGS: 12 1 1/4 C FLOUR; UNBLEACHED 1/2 T BAKING SODA 1/2 T SALT 1 C SUGAR 1/2 C BUTTER 3 T WATER 1 1/2 C MINT-CHOCOLATE CHIPS; * 1 1/2 T VANILLA EXTRACT 3 EA EGGS; LARGE 1 C NUTS; CHOPPED 1 X WALNUT HALVES; OPTIONAL * CHIPS SHOULD BE 1 BAG (10 OZ) OF MINT-CHOCOLATE CHIPS FROM NESTLES. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOIST & MINTY BROWNIES (10-17-92) (20:40) 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING SODA 1/4 TEASPOON SALT 3/4 CUP SUGAR 1/2 CUP BUTTER 2 TABLESPOONS WATER 1 10 OUNCE PACKAGE MINT FLAVORED SEMI-SWEET CHOCOLATE CHIPS 1 TEASPOON VANILLA EXTRACT 2 EGGS PREHEAT OVEN TO 350 DEGREES. IN SMALL BOWL, COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN SMALL SAUCEPAN, COMBINE SUGAR, BUTTER AND WATER. BRING JUST TO A BOIL; REMOVE FROM HEAT. ADD 1 CUP CHOCOLATE CHIPS AND VANILLA EXTRACT, STIRRING UNTIL CHOCOLATE CHIPS ARE MELTED AND MIXTURE IS SMOOTH. TRANSFER TO A LARGE MIXER BOWL. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN FLOUR MIXTURE AND REMAINING CHOCOLATE CHIPS. SPREAD INTO GREASED 9-INCH SQUARE BAKING PAN. BAKE 25-35 MINUTES JUST UNTIL CENTER IS SET. COOL COMPLETELY. CUT INTO 2 1/4 INCH SQUARES. MAKES 16 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOOSEWOOD FUDGE BROWNIES (02/26/94) (13:37) YIELD: 1 PANFUL 5 OZ UNSWEETENED CHOCOLATE 1/2 LB BUTTER OR MARGARINE, SOFT 1 3/4 C LIGHT BROWN SUGAR (WHITE OK) 5 EA EGGS 1 1/2 TS VANILLA EXTRACT 1 C FLOUR(3/4C FOR FUDGIER ONES) ------------------OPTIONAL EMBELLISHMENTS:----------------------- 1 C CHOPPED WALNUTS/PECANS 1 TS FRESHLY GRATED ORANGE RIND 1/2 TS CINNAMON 1 SM RIPE BANANA, MASHED 2 TB TO 4T STRONG BLACK COFFEE 1 C SEMISWEET CHOC CHIPS 1. BUTTER 9X13 PAN. PREHEAT OVEN TO 350. 2. GENTLY MELT THE CHOCOLATE. LET IT COOL FOR ABOUT 10 MINS. 3. CREAM THE BUTTER AND SUGAR IN A MEDIUM SIZED BOWL UNTIL LIGHT AND FLUFFY. 4. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH. STIR IN THE VANILLA. 5. STIR CONSTANTLY AS YOU DRIZZLE IN THE MELTED CHOCOLATE. AFTER ALL THE CHOCOLATE IS IN, BEAT WELL FOR A MINUTE OR TWO. 6. STIR IN THE FLOUR AND POSSIBLE EMBELLISHMENTS. MIX JUST ENOUGH TO BLEND THOROUGHLY. 7. SPREAD THE BATTER INTO THE PREPARED PAN. BAKE 20-25 MINS, OR UNTIL KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. CUT INTO SQUARES WHILE STILL HOT, THEN ALLOW TO COOL FOR AT LEAST 10 MINS, IF YOU CAN WAIT THAT LONG. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NO GUILT BROWNIES (11-15-92) (16:19) 3 OUNCES UNSWEETENED CHOCOLATE, CHOPPED 1 CUP GRANULATED SUGAR 3/4 CUP FLOUR 3/4 CUP COTTAGE CHEESE 3 EGG WHITES 1 TEASPOON VANILLA EXTRACT 1/4 TEASPOON SALT POWDERED SUGAR HEAT OVEN TO 350 DEGREES. OVER VERY LOW HEAT, MELT CHOCOLATE; COOL SLIGHTLY. IN FOOD PROCESSOR, PUREE ALL INGREDIENTS, EXCEPT CHOCOLATE AND POWDERED SUGAR, UNTIL SMOOTH. ADD MELTED CHOCOLATE. BLEND WELL. POUR INTO LIGHTLY BUTTERED, 8 INCH SQUARE PAN. BAKE 20 TO 25 MINUTES OR UNTIL JUST SET. SPRINKLE WITH POWDERED SUGAR. CUT INTO SQUARES. MAKES 16 SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONE-BOWL BROWNIES (08-31-93) (2:31) SERVINGS: 10 4 EA SQUARES UNSWEETENED CHOCOLATE 3/4 C BUTTER OR MARGARINE 2 C SUGAR 3 EA EGGS 1 T VANILLA 1 C FLOUR 1 C COARSELY CHOPPED NUTS (OPT.) 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 CHOCOLATE UNTIL WELL BLENDED. 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OUR BEST BRAN BROWNIES (04-26-92) (0:00) 1 CUP BRAN 4 EGGS 1 CUP UNSWEETENED COCOA 2/3 CUP ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 3/4 CUP MARGARINE, SOFTENED 1 1/2 CUPS SUGAR 2 TEASPOONS VANILLA EXTRACT 1/2 CUP CHOPPED WALNUTS IN BOWL, MIX BRAN AND EGGS; LET STAND FOR 5 MINUTES. IN SMALL BOWL, COMBINE COCOA, FLOUR AND BAKING POWDER; SET ASIDE. IN BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT MARGARINE AND SUGAR UNTIL CREAMY. BEAT IN VANILLA AND BRAN MIXTURE; BLEND IN FLOUR MIXTURE. SPREAD BATTER INTO GREASED 13 X 9 X 2 INCH BAKING PAN. SPRINKLE WITH WALNUTS. BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTIL KNIFE INSERTED IN ENTER COMES OUT CLEAN. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO 32 (2 X 1 1/2 INCH) BARS. STORE IN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASSOVER BROWNIES (05/26/93) (1:01) 2 BEATEN EGGS 1 C. SUGAR 1/4 C. COCOA POWDER 1/2 C. OIL 1/2 C. MATZO CAKE MEAL (SUBSTITUTE 3/4 C. FLOUR) 1/2 C. CHOCOLATE CHIPS 1/2 C. CHOPPED NUTS GLAZE 1 C. CHOCOLATE CHIPS 1 T. MARGARINE 1/2 T. INSTANT COFFEE 1 T. HOT WATER 3 T. SOUR CREAM 1/4 T. MAPLE FLAVORING BEAT FIRST 3 INGREDIENTS, ADD SALT IF DESIRED. ADD OIL AND BLEND. STIR IN MEAL, CHIPS AND NUTS. BAKE IN GREASED 8-INCH PAN AT 325 DEGREES FOR 25 TO 30 MINUTES. TOP WILL BE SHINY AND EDGES DRY. COOL IN PAN. TO MAKE GLAZE, MELT CHIPS, REMOVE FROM HEAT AND ADD MARGARINE. DISSOLVE COFFEE IN WATER, ADD SOUR CREAM AND FLAVORING. ADD TO CHOCOLATE, STIRRING UNTIL SHINY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRALINE BROWNIES 1 PACKAGE DUNCAN HINES BROWNIE MIX 3/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR 3/4 CUP FLAKED COCONUT 3/4 CUP CHOPPED PECANS 3/4 TEASPOON VANILLA 3 EGGS 1/2 CUP WATER PRE-HEAT OVEN TO 350 DEGREES FOR PRALINE LAYER, MIX TWO EGGS, BROWN SUGAR, AND VANILLA UNTIL WELL BLENDED. ADD IN COCONUT AND PECANS; MIX WELL. PREPARE BROWNIE MIX ACCORDING TO FUDGE PACKAGE DIRECTIONS. SPREAD HALF BROWNIE BATTER INTO GREASED 9 X 13 INCH PAN. TOP WITH PRALINE MIXTURE AND POUR REMAINING BROWNIE BATTER EVENLY ON TOP. BAKE AT 350 DEGREES FOR 35-40 MINUTES. COOL AND CUT INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK MINT BROWNIES (01/23/94) (11:21) SERVINGS: 1 20 1/2 OZ BOX BROWNIE MIX 2/3 C CHOCOLATE CHIPS OR -----------------------------------ICING----------------------------------- 1/2 C BUTTER, ROOM TEMPERATURE 1/4 T SALT 1 T PEPPERMINT EXTRACT 1 C CONFECTIONERS SUGAR 10 1/2 OZ CHOCOLATE FUDGE TOPPING CHOPPED WALNUTS PREPARE BROWNIES AS DIRECTED ON PACKAGE, STIRRING CHOCOLATE CHIPS OR WALNUT PIECES INTO BATTER BEFORE BAKING. LET BROWNIES COOL, CUT INTO 1 1/2-INCH SQUARES AND REFRIGERATE FOR 2 HOURS. TO PREPARE ICING, CREAM TOGETHER BUTTER, SALT, PEPPERMINT EXTRACT AND CONFECTIONERS SUGAR UNTIL SMOOTH. SPREAD OVER BROWNIES. LET ICING SET. SPREAD CHOCOLATE FUDGE TOPPING OVER THE TOP OF EACH FROSTED BROWNIE SQUARE. PLACE THE BROWNIES IN THE FREEZER FOR 5-10 MINUTES. REMOVE AND SERVE OR KEEP IN A COOL SPOT UNTIL SERVING. YIELD: 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCKY ROAD BROWNIES (01/13/94) (1:57) 4 - SQUARES BAKERS UNSWEETENED CHOCOLATE 3/4 - CUP MARGARINE 2 - CUPS SUGAR 4 - EGGS 1 - TSP VANILLA EXTRACT 1 - CUP ALL-PURPOSE FLOUR 2 - CUPS MINIATURE MARSHMALLOWS 1 - CUP BAKERS SEMI SWEET CHOCOLATE CHIPS 1 - CUP COARSELY CHOPPED NUTS PREHEAT OVEN TO 350 DEGREES. HEAT CHOCOLATE AND MARGARINE IN A MICROWAVE BOWL ON HIGH FOR 2 MINUTES OR UNTIL MARGARINE IS MELTED. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR UNTIL WELL BLENDED. BEAT IN EGGS AND VANILLA EXTRACT. STIR IN FLOUR UNTIL WELL MIXED. SPREAD IN A GREASED 13 X 9" BAKING PAN. BAKE FOR 35 MINUTES. IMMEDIATELY UPON REMOVING FROM OVEN, SPRINKLE MARSHMALLOWS, THEN CHOCOLATE CHIPS AND NUTS OVER BROWNIES; CONTINUE BAKING 3 TO 5 MINUTES UNTIL TOPPING BEGINS TO MELT TOGETHER. COOL IN PAN; CUT INTO SQUARES. MAKES 24 BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCKY ROAD BROWNIES 1 (11/10/94) (22:51) 3 OZ UNSWEETENED CHOCOLATE 1/2 C BUTTER 2 C SUGAR 4 EGGS 2 TSP VANILLA 1 C FLOUR 1/2 TSP SALT TOPPING: 3 TBSP BUTTER 1 C SEMI-SWEET CHOCOLATE PIECES (6 OZ PKG) 2 C MINIATURE MARSHMALLOWS 1/2 C COARSELY CHOPPED WALNUTS PREHEAT OVEN TO 350 DEGREES. GREASE A 9 INCH SQUARE PAN. MELT CHOCOLATE AND BUTTER IN SAUCEPAN OVER VERY LOW HEAT, STIRRING CONSTANTLY OR MICROWAVE AT MDM (50%) POWER 2-3 MINUTES, STIRRING AFTER 2 MINUTES. REMOVE FROM HEAT. STIR IN SUGAR. BEAT IN EGGS, ONE AT A TIME, BEATING WELL. BLEND IN VANILLA. ADD FLOUR AND SALT. MIX WELL. SPREAD IN PAN AND BAKE ABOUT 50 MINUTES. DO NOT TURN OFF OVEN. COOL IN PAN ON RACK FOR 10 MINUTES. WHILE COOLING, PREPARE TOPPING. MELT BUTTER AND CHOCOLAT IN SAUCEPAN. SPRINKLE BROWNIES EVENLY WITH MARSHMALLOWS AND WALNUTS. RETURN TO OVEN. BAKE FOR ANOTHER 3 MINUTES. DRIZZLE WITH MELTED CHOCOLATE. COOL IN PAN. CUT INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SUPER FUDGE BROWNIES (02/21/94) (14:22) 6 OZ. UNSWEETENED BAKING CHOCOLATE 1 CUP SALTED BUTTER, SOFTENED 4 LARGE EGGS 2 CUPS WHITE SUGAR 1 TBSP PURE VANILLA EXTRACT 1/2 CUP ALL-PURPOSE FLOUR 1 CUP (6 OZ.) SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 300 F. GREASE AN 8-BY-8-INCH BAKING PAN. COMBINE UNSWEETENED BAKING CHOCOLATE AND BUTTER IN A MEDIUM SAUCEPAN. MELT OVER MEDIUM-LOW HEAT, SITRRING CONSTANTLY UNTIL PIECES ARE ALMOST MELTED. REMOVE FROM HEAT AND STIR UNTIL SMOOTH. IN A LARGE BOWL, USING AN ELECTRIC MIXER ON MEDIUM SPEED, BEAT EGGS UNTIL LIGHT YELLOW IN COLOR--ABOUT 5 MINUTES. ADD SUGAR AND BLEND ON LOW UNTIL THOROUGHLY COMBINED. ADD VANILLA AND MELTED CHOCOLATE TO THE EGG AND SUGAR MIXTURE. BLEND ON LOW SPEED UNTIL SMOOTH. ADD THE FLOUR AND MIX THOROUGHLY. POUR BATTER INTO GREASED PAN. SMOOTH SURFACE WITH A SPATULA, AND SPRINKLE UNIFORMLY WITH CHOCOLATE CHIPS. BAKE ON THE CENTER RACK OF OVEN FOR 45-55 MINUTES. THE BATTER SHOULD BE SET AND A TOOTHPICK INSERTED IN CENTER SHOULD COME OUT CLEAN. DO NOT OVERBAKE. COOL TO ROOM TEMPERATURE. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR. CUT AND SERVE CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEXAS BROWNIES (01/11/93) (1:24) MSB 2 CUPS ALL-PURPOSE FLOUR 2 CUPS GRANULATED SUGAR 1/2 CUP BUTTER OR MARGARINE 1/2 CUP SHORTENING 1 CUP WATER 1/4 CUP DARK, UNSWEETENED CHOCOLATE 2 EGGS 1/2 CUP BUTTERMILK 1 TEASPOON BAKING SODA 1 TEASPOON VANILLA FROSTING: 1/2 CUP BUTTER OR MARGARINE 2 TABLESPOONS DARK COCOA 1/4 CUP MILK 3 1/2 CUPS UNSIFTED POWDERED SUGAR 1 TEASPOON VANILLA IN LARGE MIXING BOWL, COMBINE THE FLOUR AND SUGAR. IN HEAVY SAUCEPAN, COMBINE BUTTER, SHORTENING, WATER, AND COCOA. STIR AND HEAT TO BOILING. POUR BOILING MIXTURE OVER THE FLOUR AND SUGAR IN THE BOWL. ADD THE BUTTERMILK, EGGS, BAKING SODA AND VANILLA. MIX WELL, USING WOODEN SPOON OR HIGH SPEED ELECTRIC MIXER. POUR INTO WELL BUTTERED 17 1/2 X 11 INCH JELLY ROLL PAN. BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL BROWNIES TEST DONE IN THE CENTER. WHILE BROWNIES BAKE, PREPARE THE FROSTING. IN SAUCEPAN, COMBINE THE BUTTER, COCOA AND MILK. HEAT TO BOILING, STIRRING. MIX IN THE POWDERED SUGAR AND VANILLA UNTIL FROSTING IS SMOOTH. POUR WARM FROSTING OVER BROWNIES AS SOON AS YOU TAKE THEM OUT OF THE OVEN. COOL. CUT INTO 48 BARS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROPIC ISLE BROWNIES 1 PACKAGE WALNUT BROWNIE MIX 1 EGG 1 CAN (8 3/4 OUNCES) CRUSHED PINEAPPLE, WELL DRAINED 1/2 CUP FLAKED COCONUT CONFECTIONERS' SUGAR HEAT OVEN TO 350 DEGREES GREASE BAKING PAN, 13 X 9 X 2 INCHES. MIX ALL INGREDIENTS EXCEPT CONFECTIONERS' SUGAR. SPREAD IN PAN. BAKE 35 MINUTES. COOL. SPRINKLE CONFECTIONERS' SUGAR OVER TOP, CUT INTO BARS, 2 X 1 INCH. MAKES 4 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWO COLOR CHOCOLATE BROWNIES (01/23/94) (11:19) SERVINGS: 1 ----------------------------------BROWNIES---------------------------------- 12 OZ SEMI-SWEET CHOCOLATE 12 OZ SWEET BUTTER 2 T BREWED COFFEE 8 LG (EXTRA) EGGS 1 T SALT 4 C SUGAR 2 T VANILLA EXTRACT 1/2 T ALMOND EXTRACT 2 C SIFTED ALL-PURPOSE FLOUR 12 OZ (2 3/4 CUPS) WALNUT PIECES -----------------------------------ICING----------------------------------- 12 OZ WHITE CHOCOLATE 1 C GRANULATED SUGAR 1/2 C HEAVY CREAM 6 OZ COARSELY GROUND NUTS USE THE MIDDLE RACK OF THE OVEN. PREHEAT OVEN TO 425X. BUTTER BOTTOM AND SIDES OF TWO 13 X 9 X 2-INCH ALUMINUM PANS, AND DUST LIGHTLY WITH FLOUR. FOR BROWNIES, MELT CHOCOLATE, BUTTER AND COFFEE ON TOP OF A DOUBLE-BOILER. BLEND UNTIL SMOOTH. IN THE BOWL OF AN ELECTRIC MIXER, BEAT EGGS, SALT, SUGAR AND EXTRACTS UNTIL LIGHT IN COLOR AND CREAMY. ADD MELTED CHOCOLATE TO CREAMED MIXTURE, THEN MIX IN THE FLOUR AND FOLD IN WALNUT PIECES. POUR BATTER EVENLY INTO PANS. REDUCE OVEN TO 375X AND BAKE FOR 30 MINUTES. TEST FOR DONENESS WITH A TOOTHPICK (CENTER WILL COME OUT CLEAN AND DRY). REMOVE FROM OVEN AND REFRIGERATE IMMEDIATELY TO COOL. TO MAKE ICING: IN THE TOP OF A DOUBLE-BOILER, ADD WHITE CHOCOLATE, CHOPPED IN PIECES, SUGAR AND CREAM. HEAT UNTIL SMOOTH; SUGAR SHOULD BE COMPLETELY MELTED. POUR OVER COOLED BROWNIES. SPRINKLE WALNUTS ON TOP. RETURN TO REFRIGERATOR FOR CHOCOLATE TO SET. SERVE AT ROOM TEMPERATURE, OR FREEZE IN TRAYS, OR SERVE INDIVIDUALLY BY WRAPPING IN SARAN WRAP AND FOIL. YIELD: 48. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ULTIMATE CHOCOLATE BROWNIES (01/13/94) (1:58) 3/4 - CUP HERSHEY COCOA 1/2 - TSP BAKING SODA 2/3 - CUP BUTTER, MELTED AND DIVIDED 1/2 - CUP BOILING WATER 2 - CUPS SUGAR 2 - EGGS 1 1/3 - CUPS ALL-PURPOSE FLOUR 1 - TSP VANILLA 1/4 - TSP SALT 1 - CUP HERSHEY SEMI-SWEET CHOCOLATE CHIPS OR MINI-CHIPS ONE - BOWL BUTTERCREAM FROSTING (RECIPE FOLLOWS) HEAT OVEN TO 350 DEGREES. GREASE RECTANGULAR PAN, 13 X 9 X 2" OR TWO SQUARE PANS, 8 X 8 X 2". IN MEDIUM BOWL, COMBINE COCOA AND BAKING SODA. BLEND IN 1/3 CUP MELTED BUTTER. ADD BOILING WATER; STIR UNTIL MIXTURE THICKENS. STIR IN SUGAR, EGGS AND REMAINING 1/3 CUP MELTED BUTTER; STIR UNTIL SMOOTH. ADD FLOUR, VANILLA AND SALT; BLEND COMPLETELY STIR IN CHOCOLATE CHIPS. POUR INTO PREPARED PANS. BAKE 35 TO 40 MINUTES IN RECTANGULAR PAN, 30 TO 35 MINUTES FOR SQUARE PANS OR UNTIL BROWNIES BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL COMPLETELY IN PANS; FROST WITH ONE-BOWL BUTTERCREAM FROSTING. CUT INTO SQUARES. MAKES 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VALENTINE BROWNIE HEARTS (02/13/94) (23:45) YIELD: 6 SERVINGS 4 SQUARES UNSWEETENED CHOCOLAT 3/4 C (1 1/2 STICKS) MARGARINE 2 C SUGAR 3 EGGS 1 TS VANILLA 1 C FLOUR 1 C CHOPPED NUTS (OPTIONAL) 2 2/3 C HALVED STRAWBERRIES 8 OZ TUB CHOCOLATE NONDAIRY WHIPPED TOPPING HEAT OVEN TO 350 DEGREES F (325 DEGREES F FOR GLASS DISH). LINE A 13 INCH BY 9 INCH BAKING PAN WITH FOIL, EXTENDING OVER EDGES TO FORM HANDLES. GREASE FOIL. COOK CHOCOLATE AND MARGARINE IN LARGE MICROWAVE-SAFE BOWL ON HIGH (100 PERCENT POWER) FOR 2 MINUTES OR UNTIL MARGARINE IS MELTED. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR SUGAR INTO CHOCOLATE UNTIL WELL BLENDED. MIX IN EGGS AND VANILLA. STIR IN FLOUR AND NUTS UNTIL WELL BLENDED. SPREAD IN PREPARED PAN. BAKE IN A 350 DEGREE F OVEN FOR 30 TO 35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT WITH FUDGY CRUMBS. DO NOT OVERBAKE. COOL IN PAN. REFRIGERATE 30 MINUTES FOR EASIER CUTTING. LIFT BROWNIES OUT OF PAN WITH FOIL HANDLES. INVERT ONTO BACK OF PAN. CAREFULLY REMOVE FOIL. INVERT ONTO CUTTING BOARD. CUT INTO HEART SHAPES WITH COOKIE CUTTER. PLACE HALF OF THE BROWNIES ON INDIVIDUAL DESSERT PLATES. SPOON 1/2 CUP STRAWBERRIES OVER EACH BROWNIE. TOP EACH WITH 1/3 CUP WHIPPED TOPPING. COVER WITH REMAINING BROWNIES. GARNISH WITH ADDITIONAL STRAWBERRIES. SERVE IMMEDIATELY. MAKES 10 TO 12 HEART SHAPED BROWNIES OR 5 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHITE CHOCOLATE BROWNIES (08-31-93) (0:57) SERVINGS: 24 6 T UNSALTED BUTTER 8 OZ GRATED WHITE CHOCOLATE 2 EA EGGS 1/2 C SUGAR 1 T VANILLA 1 C FLOUR 1 C HEAPED SEMI-SWEET CHOC CHUNK 1. PREHEAT OVEN TO 350. GREASE AND FLOUR AN 8 INCH SQUARE BAKING PAN. MELT BUTTER AND 4 OZ OF WHITE CHOCOLATE TOGETHER IN TOP OF DOUBLE BOILER OVER HOT WATER. WHEN MELTED REMOVE FROM HEAT AND ADD BALANCE OF WHITE CHOCOLATE. STIR TO BLEND WELL. SET ASIDE. 2. BEAT EGGS. ADD SUGAR. BEAT 2-3 MINUTES. ADD WHITE CHOCOLATE AND BUTTER MIXTURE, VANILLA AND FLOUR. BEAT JUST UNTIL SMOOTH. ADD CHOCOLATE CHUNKS AND MIX IN BY HAND -- DO NOT BEAT. 3. POUR INTO PREPARED PAN AND BAKE 35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL ON WIRE RACK. CUT INTO SQUARES OR BARS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WONDERFUL FUDGE CUTS (12-05-93) (15:17) MAKE BROWNIE BATTER FOLLOWING DIRECTIONS ON PACKAGED COOKIE MIX. POUR INTO 2 GREASED 8" X 8" X 2" OR 9" X 9" X 2" CAKE PANS. SPRINKLE WITH CHOPPED OR SLIVERED WALNUTS ALMONDS, PECANS, BRAZIL NUTS, FILBERTS, OR PISTACHIO NUTS, OR SNIPPED SHREDDED COCONUT. BAKE AT TEMPERATURE CALLED FOR, FOR ONLY HALF TIME. COOL; CUT INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YOU'LL LOVE 'EM BROWNIES (03-12-93) (1:14) 3/4 CUP MARGARINE OR BUTTER 1 (12 OUNCE) PACKAGE CHOCOLATE CHIPS, DIVIDED 1 3/4 CUPS SUGAR 3 EGGS, LIGHTLY BEATEN 1/2 TEASPOON VANILLA EXTRACT 1 CUP ALL-PURPOSE FLOUR HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 13 X 9 INCH BAKING PAN. IN MEDIUM SAUCEPAN, OVER MEDIUM HEAT, MELT MARGARINE. ADD 3/4 CUP CHOCOLATE CHIPS. COOK MIXTURE OVER LOW HEAT, STIRRING CONSTANTLY WITH METAL SPOON, AND PRESSING CHIPS WITH BACK OF SPOON TO BREAK UP. REMOVE FROM HEAT, STIR SUGAR INTO CHOCOLATE MIXTURE. MIX IN EGGS AND VANILLA UNTIL WELL BLENDED. STIR IN FLOUR. SPREAD IN PAN. SPRINKLE REMAINING CHOCOLATE CHIPS OVER TOP OF MIXTURE. BAKE 30 TO 35 MINUTES OR WHEN WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT OVERBAKE. COOL IN PAN ON WIRE RACK. CUT INTO SQUARES. SERVE, OR STORE IN TIGHTLY COVERED CONTAINER. MAKES 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=