Chocolate recipes 2

Chocolate recipes 2

Brownies



80. A. B. C. Brownies
1/2 c Butter
1 1/2 ts Baking powder
1 c Brown sugar -- packed
1/2 c Almonds -- coarsely chop
2 Eggs -- beaten
1 ts Vanilla extract
1/2 c Chocolate chips
1 1/2 c Flour
Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to cook them. A dd vanilla. In bowl, combine flour and baking powder. Stir into sugar-egg mix. Pour into a greased 8" square pan. Sprinkle with almonds and chocolate chips. Bake at 375 degrees F for 20 minutes.



81. Afternoon Tea Brownies
1 c Cake flower;
1/2 ts Salt;
1 ts Baking powder;
2 tb Cocoa;
1 oz Baking chocolate, melted;
1/4 c Vegetable shortening;
3 Eggs;
1/2 c Granulated sugar replacement
1/2 c Skim milk;
1/2 c Pecans, toasted and ground;
Sift flower, salt, baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon-colored; gradually add sugar replacement. Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars.



82. All Time Brownies
2/3 c Butter
4 tb Cocoa
1/2 c Fruit Sweet
2 Eggs
2/3 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 c Nuts; chopped (opt)
Preheat the oven to 325 F. Spray a 9" square pan with a non-stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour into the pan and bake 15 to 20 minutes, until the brownies spring back when lightly touched in the center.



83. Almond Butter Brownies
1/2 c Almond butter
1 c Sugar
2 Eggs
1 ts Almond extract
1/2 c Flour
1/4 c Cocoa
1 ts Baking powder
1/4 ts Salt
1/2 c Grated coconut
Preheat the oven to 350. Combine the almond butter and sugar. Add the eggs and almond extract: mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased 9-inch square baking pan. Bake for 35 minutes.



84. Almond Macaroon Brownies
3 oz Cream cheese
6 tb Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 tb Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 ts Vanilla
1/2 ts Baking powder
1/4 ts Salt
Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.



85. Almost Fat Free Brownies
1/2 c Unsweetened Cocoa Powder
4 oz Jar Prune Baby Food
3 Egg Whites
1 c Sugar
1 ts Salt
1 ts Vanilla
1/2 c Flour
1/4 c Nuts -- (optional)
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Combine all ingredients. Add nuts if desired. Bake about 30 minutes or until springy to touch. Cool on rack.
Cut into 16 pieces.



86. Amish Apple Brownies
1 c Butter, softened
1 3/4 c Sugar
2 Eggs, well beaten
1 ts Vanilla
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
2 c Baking apples,peeled,chopped
1/2 c Pecans or walnuts
In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with frozen vanilla yogurt or drizzle with vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.



87. Apple Brownies
1 1/2 Stick margarine
1 1/2 c Sugar
3 Apples, chopped
3/4 c Nuts
2 Eggs
1 1/2 c Flour
3/4 ts Soda
3/4 ts Baking powder
3/4 ts Cinnamon
Cream margarine, sugar and eggs. Add flour, soda, baking powder and cinnamon; mix well. Stir in apples and nuts. Bake at 375 degrees for 40 minutes.



88. Apple Orange Brownies
6 tb Butter
1 c Brown Sugar
1 Egg
1/2 c Apple Sauce
1 ts Vanilla
1 ts Baking Powder
1 1/4 c Flour
1 ts Salt
1/4 ts Baking Soda
1/2 c Chopped Nuts
2 tb Orange Juice
1 1/2 c Powdered Sugar
1/2 ts Vanilla
Mix everything except the juice and powdered sugar and half of the vanilla.
Pour into a greased 12x7x2 pan . Bake at 350 degrees for 25 minutes. Mix remaining ingredients and pour over the hot brownies.



89. Ark Brownies
1 lb Butter
3/4 lb Semi-sweet chocolate,(12 sq)
3 c Flour (minus 6 Tbsp.)
2 1/4 t Vanilla
7 Eggs
4 c Sugar
4 c Walnuts, chopped
Preheat oven to 350. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9X13" and a greased 8" square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen.



90. Award Winner Brownies
2 Eggs
3/4 c Sugar
1 ts Vanilla
1/2 c Butter or margarine; melted
3/4 c Chocolate; ground
2/3 c Unsifted flour
1/4 ts Baking powder
1/4 ts Salt
1/2 c Walnuts; chopped
Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares.



91. Banana Berry Brownie Pizza
1/3 c Cold water
1 15 oz pkg. brownie mix
1/4 c Oil
1 Egg
8 oz Phila. Brand Cream Cheese, softened
1/4 c Sugar
1 Egg
1 ts Vanilla
Strawberry slices
Banana slices
2 1 oz squares Baker's semi-sweet chocolate, melted
Preheat oven to 350 degrees. Bring water to a boil. Mix together brownie mix, water, oil and egg in large bowl til well blended. Pour into greased, floured 12 inch pizza pan. Bake 25 minutes. Beat cream cheese sugar, egg and vanilla in small mixing bowl at medium speed til well blended. Pour over crust. Bake 15 minutes. Cool. Top with fruit. Drizzle with chocolate. Garnish with mint leaves if desired.



92. Banana Cream Brownie Squares
3/4 c Dry roasted peanuts; chopped
15 oz Brownie mix
2 md Banana; sliced
1 1/4 c Milk
5 1/8 oz Instant vanilla pudding & pie filling
8 oz Cool whip(r); thawed
9 Strawberries; optional
1 oz Unsweetened baking chocolate, optional
1 md Banana; optional
Prepare brownie mix according to package directions & stir in 1/2 cup chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F for 24-27 minutes. Cool completely.
Layer 2 of the sliced bananas over the brownie. Whisk pudding mix & milk together until pudding just begins to thicken. Fold in 2 1/2 cups Cool Whip. Quickly spread pudding mixture over the sliced bananas. Refrigerate 30 minutes.
Sprinkle remaining 1/4 cup peanuts over pudding mixture.
To serve: Pipe remaining Cool Whip over the squares. Grate chocolate over the dessert. Top each square with banana & strawberry slices.



93. Banana-brownies, Lo Cal
1 c Flour, all purpose
1/4 c Nonfat dry milk powder
1/4 ts Salt
1 c Sugar
1/4 c Buttermilk
1/3 c Coca, unsweetened
1/4 ts Baking soda
1 ea Large very ripe banana
2 ea Large egg whites
1 ts 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.



94. Beacon Hill Brownies
8 oz Unsweetened chocolate
1 c Butter
5 Eggs
3 c Sugar
1 tb Vanilla
1 1/2 c Flour
2 c Walnuts; coarsely chopped
Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Cool slightly. Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 min. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread in greased 13x9" pan. Bake at 375 degree Ffor 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32



95. Beanie Brownies
1 c Brown tepary beans; cooked
1/2 c Carob powder;
3/4 c Mild honey;
1/4 c Margarine; melted
1/2 c Flour, all-purpose;
1/2 c Walnuts, chopped;
1/2 c Raisins (optional)
2 Eggs; well beaten
1 1/2 ts Vanilla essence;
1/2 ts Salt;
Butter an 8 inch square pan. Line with waxed paper and butter the paper. Whirl the tepary beans in a food processor until smooth. In a large bowl, mix the processed beans with rest of the ingredients. Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35 minutes. Cool, before removing from the pan. Peel off waxed paper and cut into squares. Makes 16 2 inch squares.



96. Beardie Brownies
1 pk Jiffy Corn Muffin Mix
1 lb Liver, pureed
Garlic to taste
Follow the directions on the corn muffin mix and add the liver and garlic as well. Mix well and pour onto a pizza pan. Bake at 350 F. for 15-20 minutes. Cool and cut into cubes. Refrigerate.



97. Beige Brownies
1 ea Egg
1 c Brown sugar, packed
1 1/2 ts Vanilla
1/2 c Flour
1/4 ts Baking soda
1/4 ts Salt
1 c Walnuts, chopped (optional)
Oil an 8-inch square pan. Stir together egg, sugar and vanilla. Add dry ingredients, then add walnuts. Spread in pan, and bake at 350 degrees for about 20 minutes; centers will be soft. Cool before cutting into 2-inch squares. Makes 16 bars



98. Best Chocolate Brownies
1 c Butter or margarine
4 oz Unsweetened chocolate
2 c Sugar
4 Eggs
1 c All purpose flour
2 ts Vanilla
1 ts Baking powder
1 c Chopped wallnuts
1 c Semi-sweet chocolate
In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl.
Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.



99. Best Chocolate Syrup Brownies
1/2 c Butter
1 c Sugar
3 Eggs
ds Salt
1 c All purpose flour
3/4 c Chocolate syrup -- canned
2 tb Vanilla extract
3/4 c Chopped pecans
Pecans for garnish
Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9" square pan. Smooth top. Bake at 350 degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar.



100. Bisquick Fudge Brownies
2 c Chocolate chips
1/4 c Margarine
2 c Biscuit baking mix
1 cn Sweetened condensed milk
1 Eggs; beaten
1 ts Vanilla
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.



101. Black & White Brownies
1 c Cake flour
1 ts Baking powder
1/4 ts Salt
1/2 c Shortening, softened
1/2 c Granulated sugar replacement
2 Eggs
1 ts Vanilla extract
1 tb Water
1/4 c Unsweetened coconut, grated
1 ts Coconut milk
1 oz Baking chocolate, melted
Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.
Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.
Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 degrees F for 25 to 30 min. Cut into 1 x 2 inch bars.



102. Black Forest Brownies A La Mode
21 1/2 oz Brownie mix
1 c Cherry pie filling
1/4 c Oil
2 Egg whites -- whipped
1 c Semisweet chocolate chips
2 c Low-fat vanilla ice cream
Preheat oven to 350. prepare a 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine brownie mix, cherry pie filling, oil, and egg whites. Pour into prepared pan. Bake for 30 minutes. Remove from oven, sprinkle with chocolate chips, spread when melted.



103. Blockbuster Brownies
8 Squares unsweetened chocolate
1 1/2 c Butter or margarine
6 Eggs
3 c Granulated sugar
1 1/2 c Flour
1 tb Vanilla
1 c Chopped walnuts
Melt chocolate and butter or margarine over hot water or in microwave on medium 4 minutes. Cool. Beat eggs until lemon coloured. Gradually add sugar, beating until thick about 3 minutes. Stir in chocolate mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle with chopped nuts and semi sweet chocolate chips before baking. Sprinkle cool Brownies with icing sugar
Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and 1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar, blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2 cups miniature marshmallows over 1 pan of brownies. Broil under preheated broiler until golden brown. Drizzle with 1 square melted semi sweet chocolate.



104. Blond Brownies
8 oz (1)pkg white cake mix; NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar; REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;
Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing bowl. Beat in medium speed until well blended and thickened. Fold in chips. Pour batter into two, greased and papered 8-in pans. Bake at 375 degrees for 12 to 15 minutes or unitl brownies test done. Cut into 2-in squares.



105. Blondie Brownies
1/2 c Butter Flavor Crisco
1 tb Milk
1 c Brown Sugar, firmly packed
1 Egg
1 c Flour, all purpose
1/2 ts Baking Powder
1/8 ts Salt
1 ts Vanilla
1/2 c Walnuts, chopped
Heat oven to 350 F. Grease an 8x8x2 inch pan with Butter Flavor Crisco. Set aside.
Combine Butter Flavor Crisco and milk in large saucepan. Place on low heat until Butter Flavor Crisco melts. Remove from heat. Stir in brown sugar. Add egg. Stir until well Blended.
Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into baking pan.
Bake at 350 for 27 to 30 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan. Cut into 2x2 inch squares.
Makes 16 squares.



106. Blondies
6 tb Butter
3/4 c Light brown sugar
1 Egg
1 tb Milk
1 ts Vanilla
1 c Flour
1/2 ts Soda
1/8 ts Salt
10 oz Chocolate chunks or chips
1/2 c Nuts; chopped (opt)
Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar and vanilla. Add flour mix and beat until creamy. Add chocolate chips and nuts if desired. Bake in 9x9" pan at 350~ for 20-25 minutes.



107. Bombshell Brownies
3 Cloves garlic; finely chopped
1/2 c Butter
1 c Unsweetened cocoa
4 Eggs; lightly beaten
1 c Sugar (some of it brown, if you prefer)
1 c Flour; sifted
3/4 c Walnuts; chopped
1/3 c Almonds; blanched
Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into a greased and floured 8X10 inch cake pan and decorate with the blanched almonds. Bake for approx. 35 minutes. The top should be springy, but the inside slightly moist. Turn out onto a wire rack and cut into squares or bars.



108. Boston Brownies
4 Squares unsweetened chocolat
1/2 lb Butter or Parkay margarine
2 c Sugar
1 c Flour
4 Eggs
2 ts Vanilla
1 c Nuts, chopped
1 c Semisweet chocolate chips
Melt Chocolate and butter together in a small saucepan over low heat. In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate mixture and mix well. Stir in nuts and chocolate chips. Pour into greased 9x13-inch pan. Bake at 350 degrees for 30 to 32 minutes. Test corners to see if done, as center will seem gooey. Cool 30 minutes. refrigerate for 1 1/2 to 2 hours. Cut into squares.



109. Brownie Bottom Bourbon Pie
Brownie mix
3/4 c Sugar
1/4 c Cold water
3 c Heavy cream
5 Egg yolks
1 pk Envelope unflavored gelatin
1/2 c Bourbon
Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.



110. Brownie Bread
1 c Water
2 tb Water
1/2 c Unsweetened cocoa powder
2 1/2 ts Active dry yeast
3 c Bread flour
3/4 c Sugar
1 1/2 ts Salt=7F
2 tb Oil
1 Egg
1 Egg yolk
1/2 c Walnut pieces
Bring the water to a boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual. Select raisin bread setting. Start. Add the nuts at the beeper.



111. Brownie Cake
1 pk Devil Food cake mix
1 Stick margarine
3 Eggs
1 (8 oz.) pkg. cream cheese
1 Box powdered sugar
Mix together cake mix, margarine and 1 egg. Press in bottom of greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered sugar. Spread over cake mixture. Bake at 350 degrees for 45 minutes.



112. Brownie Cake Delight
1 pk Fudge brownie mix, reduced-fat
1/3 c Strawberry all fruit spread
2 c Whipped topping, reduced-fat, nondairy -- frozen, thawed
1/4 ts Almond extract
2 c Fresh strawberries -- stemmed, halved
1/4 c Chocolate sauce, reduced-fat
Prepare brownies according to package directions and use an 11x7-inch pan. Cool completely in pan.
Blend fruit spread and 2 tablespoons of water in small bowl until smooth. Combine whipped topping and almond extract in a medium bow. Stem the strawberries and halve them (tip to stem).
Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place half of rownie, flat-side down, on serving dish. Spread with fruit spread; top with 1 cup whipped topping. Spread rest of fruit spread on the second piece's crusty side. Spread most of the whipping topping on top of that, avoid the edges. Carefully position the prepared brownie over whipped topping of first piece.
Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional).



113. Brownie Carob Oatmeal Cookies
1/2 c Banana; mashed
1/3 c Vegetable oil
1/4 ts Vanilla extract
2 lg Eggs
1/4 c Milk
1 1/4 c Unbleached flour
1/4 c Carob powder
1/4 ts Baking soda
1 c Chopped nuts
2/3 c Rolled oats
In a medium-sized mixing bowl beat together mashed banana, oil, vanilla, eggs and milk until creamy. Add flour, carob and baking soda. Beat well. Stir in chopped nuts and rolled oats. Mix well. Drop by teaspoonfuls on oiled baking sheets. Bake at 350 for 8-10 minutes or until just firm. Cool on wire racks.



114. Brownie Cheesecake Bars
1 1/2 c All-purpose flour
1 1/2 c Sugar
2/3 c Butter or margarine; melted
2/3 c Cocoa
3 Eggs; divided
1/2 c Milk
3 ts Vanilla extract; divided
1/2 ts Baking powder
1 c Chopped Nuts; optional
1 pk (8 oz)cream cheese; soft
2 tb Butter or margarine
1 tb Cornstarch
1 cn (14 oz)Sweetened condensed milk
Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.



115. Brownie Crust Pie
1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any ready-made pie filling
Make brownie mix according to directions on box. Add chocolate chips and bake in springform pan as directed on box. Let cool. Mix cream cheese with Cool Whip. Spread on brownie crust and chill for eight hours or overnight. Remove springform - draw knife around the edge for easy removal. Top with pie filling and serve.



116. Brownie Fruit Pizza
1 pk Fudge brownie mix (12.9 or 15 oz)
1 pk Cream cheese, softened (8 oz.)
1 cn Eagle Brand Sweetened Condensed Milk (14 oz.)
1/2 c Frozen pineapple or orange juice concentrate
1 ts Vanilla extract
Assorted fresh or canned fruit (strawberries, bananas, kiwi, orange, pineapple, etc)
Preheat oven to 350 degrees. Prepare brownie mix as package directs. On greased pizza pan or baking sheet, spread batter into 12-inch circle. Bake 15 to 20 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Just before serving, spoon filling over cooled brownie crust. Arrange fruit on top. Refrigerate leftovers. Makes one 12 inch pizza



117. Brownie Ice Cream Loaf
1 1/2 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt
1 c Margarine
1 c Fry's Cocoa
2 c Sugar
4 ea Eggs
1 1/2 ts Vanilla
1 c Nuts, chopped
4 c Strawberry Ice Cream, soft
1 x FRY's Chocolate Sauce
Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.



118. Brownie Mix
6 c Unbleached Flour
4 ts Salt
1 cn (8 oz) Unsweetened Cocoa
4 ts Baking Powder
8 c Sugar
2 c Vegetable Shortening
Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 17 cups of mix.



119. Brownie Mounds
3 1/2 c Sifted flour
1 ts Baking powder
1/2 ts Salt
2/3 c Mazola margarine
1 1/2 c Sugar
2/3 c Karo light corn syrup
2 Eggs
6 oz Unsweetened chocolate, melte
2 ts Vanilla
1 1/2 c Coarsely chopped nuts.
Sift flour, baking powder, and salt together. Mix Mazola margarine and sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts. Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10 to 12 minutes.



120. Brownie Oatmeal Cookies
2/3 c Whole wheat flour
1/3 c Sugar
1 c Quick cooking rolled oats
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/4 ts Salt, (optional)
1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water)
1/3 c Corn syrup, light or dark (or substitute honey)
1 ts Vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.



121. Brownie Oatmeal Gems
8 oz Semi sweet Chocolate
1/4 c Margarine or butter
2/3 c Corn syrup light
2 Eggs; slightly beaten
1/4 ts Salt
4 c Oats old fashioned
2/3 c Brown sugar; firm pack
1 c Walnuts; coarsely chopped
In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350 degrees F for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely. For Chocolate Dipped Gems:Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.



122. Brownie Peanut Butter Bites
1 pk (15 oz) brownie mix
1/3 c Hot water
1/4 c Oil
1 Egg
48 Miniature chocolate covered peanut butter cups
Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg. Beat well with spoon. Fill paper-lined mini-muffin cups about 1/2 full. Press one peanut butter cup into batter in each cup. Bake 15-20 minutes or until brownie is set. Cool completely. Yield: 40-48 pieces.



123. Brownie Pie
1 pk (21 oz.) brownie mix, prepared as directed
1 c Nuts, coarsely chopped
2 Frozen 8- or 9-inch pie shells
Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F. The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream. Serves 12.



124. Brownies
1 lb Butter
3/4 lb Semi-sweet chocolate
3 c Flour (minus 6 Tbsp.)
2 1/4 ts Vanilla
7 Eggs
4 c Sugar
4 c Walnuts; chopped
Preheat oven to 350 degrees F. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9x13" and a greased 8" square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen.



125. Brownies (flourless)
2 Egg
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet & low
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.



126. Brownies Divine
1/2 c Diet margarine
1 1/4 c Sugar replacement
1 Square unsweetened chocolate
1 ts Vanilla extract
2 Eggs
3/4 c Flour
1 ts Baking powder
1/2 c Nuts, chopped
Preheat oven to 350 degrees F. Cream margarine and sugar replacement until light and fluffy. Place chocolate in aluminum foil; melt over boiling water. Stir chocolate into margarine mixture; beat until smooth. Beat in vanilla and eggs. Sift and stir together flour and baking powder; add nuts; stir this mixture into chocolate mixture until smooth. Grease an 8" square pan; pour in batter; bake until brownies are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve cool.



127. Brownies In A Cone
12 Flat-bottomed ice cream cone
1 Box brownie mix
6 oz Semisweet chocolate chips
6 tb Butter
Candy sprinkles
Preheat oven to 350F. Place cones in 12 muffin tins. Prepare brownie mixture. Fill cones 3/4 full. Bake 30-35 minutes, or until tops are cracked. Cool. Melt chips with butter, stirring until smooth. Dip tops of cones into chocolate. Stand cones upright and top with sprinkles.



128. Butterscotch Brownies
1 c Sifted flour
1/2 ts Baking powder
1/8 ts Baking soda
1/2 ts Salt
1/2 c Chopped nuts
1/3 c Butter or margarine
1 c Brown sugar
1 Egg, slightly beaten
1 ts Vanilla
1/2 c Chocolate bits
Combine first five ingredients and set aside. Melt butter in saucepan, add brown sugar, mix well. Cool slightly. Add beaten egg and vanilla, blend. Add flour mixture slowly, beating with each addition.
Spread in greased 9x9 inch pan. Sprinkle chocolate bits on top. Bake at 350 for 20 to 25 minutes. Do not overcook. Cool in pan. Cut into bars.



129. Canal Street Brownies
2/3 c Unsifted flour
1/2 ts Baking powder
1 c Sugar
2 pk Baker's Redi-Blend chocolate
1/2 c Broken walnuts or pecans
1/4 ts Salt
2 Eggs
1/3 c Pareve margarine
1 ts Vanilla extract or flavor
Combine flour, salt, and bvaking powder; set aside. Beat eggs well; gradually blend in sugar. Beat in margarine, and Redi-Blend, then blend in the flour mixture. Stir in nuts and vanilla.
Pour into greased 8 inch square pan and bake at 350 F. abt. 25 min. Cool in pan; then cut in squares. Makes abt. 20 brownies.



130. Caramel Brownies
1/2 c Butter
1 c Brown sugar
1 c Sugar
1 ts Vanilla extract
2 Eggs
2 c Self rising flour
Melt butter, brown sugar and sugar. Remove from heat. Stir in vanilla, eggs and flour. Pour into 12X9 pan. Bake at 350 for 15-20 minutes.



131. Caramel Chocolate Brownies
8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweet. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly.



132. Carmel Turtle Brownies
1 Bag Carmels (50)
2/3 c Evaporated milk
1 pk German chocolate cake mix
3/4 c Butter -- melted
1 c Nuts
1 c Chocolate chips
In small saucepan, or double boiler, combine caramels and 1/3 c. evaporated milk. Cook over low heat until caramels are melted, then set aside. Grease and flour 9x13 pan.
Combine dry cake mix, butter, remaining milk, & nuts and mix until dough sticks together. Press half of dough into pan; bake for 6 minutes. Then sprinkle chocolate chips and caramel mixture over crust. Break remaining dough over top. Bake 15-18 minutes. Cool before cutting.



133. Carob Brownies
2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)
In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.
Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies.



134. Chewy Chocolate Brownies
4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
Preheat oven to 375 degrees F. Butter a 12"x8" pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well belnded.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.



135. Chewy Peanut Butter Brownies
4 oz Semisweet chocolate
1/2 c Creamy beanut butter
1 c Margarine
4 Eggs
2 1/2 c Sugar
1/2 ts Salt
2 ts Vanilla
2 c Flour; sifted
1 c Walnuts; chopped
Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.



136. Chippy Zucchini Brownies
6 oz Pkg chocolate chips
1/2 c Flour
1/2 c Sugar
1/4 ts Salt
1/2 ts Baking powder
2 Eggs, beaten
1 c Grated zucchini
1/2 c Chopped nuts
Melt chocolate chips in double boiler; cool slightly. Combine dry ingredients in mixing bowl. Add cooled chocolate, eggs, zucchini, and flavoring. Beat until well mixed. Stir in nuts. Spread batter in a well-greated 8x8 inch pan. Bake at 350 for 35 to 40 minutes.



137. Chocoholic Brownies
1/2 c Butter
4 oz Baking chocolate (4 squares)
2 Eggs
1 ts Vanilla
3/4 c Flour
1 1/4 c Sugar
1/4 ts Salt
1/2 c Chopped nuts
Preheat oven to 350 degrees Ff. In a small saucepan, melt butter; remove from heat. Stir in chocolate. Cool completely. In a small mixer bowl, beat eggs and vanilla. Gradually add sugar, beating until pale yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or until done. Cool completely in pan. Cut into 2 inch squares. Makes 16 brownies.



138. Chocolate Brownies, Low Cal
6 oz Chocolate, semisweet
4 ea Egg whites
2/3 c Sugar
1 ts Baking powder
1 ea Icing sugar
1/2 c Hot water
1 ts Vanilla
2/3 c Flour, all-purpose
1 pn Salt
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.



139. Chocolate Butterscotch Swirl Brownies
1 c Chocolate chips
1 c Butterscotch chips
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
1 c Brown sugar; packed
2 ts Vanilla
3 Eggs
1 c Pecans; chopped
Preheat oven to 350 degrees F. Butter a 9x13" pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alterante globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.



140. Chocolate Chile Pecan Brownies
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Carmelized Pecans
Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.



141. Chocolate Chip Blond Brownies
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 ts Vanilla
6 oz Semi-sweet chocolate chips (1 package)
Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9x12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.



142. Chocolate Crunch Brownies
1 c Butter or margarine, softened
2 c Sugar
4 Eggs
6 T Baking cocoa
1 c All-purpose flour
2 t Vanilla extract
1/2 t Salt
1 Jar marshmallow cream (7 oz)
1 c Creamy peanut butter
2 c Semisweet chocolate chips (12 oz.)
3 c Crisp rice cereal
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.



143. Chocolate Kahlua Brownies
1 1/2 c Sugar
1/2 c Egg substitute or fresh eggs
3 tb Kahlua
1/4 c Margarine, melted
1 1/4 c Sifted cake flour
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/8 ts Salt
1/3 c Finely chopped walnuts
Vegetable cooking spray
Preheat oven to 325 degrees. With an electric mixer, beat together the sugar, egg, liqueur and melted margarine until blended. Combine cake flour, cocoa, baking powder and salt. Add to the sugar mixture, beating just to blend. Stir in walnuts. Spray a 9" square pan with vegetable cooking spray. Transfer batter to the pan and bake 30 minutes, until toothpick inserted comes out clean. Cool completely. Makes 16 brownies.



144. Chocolate Mint Brownies
3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake fllour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds
Preheat oven to 350 degrees F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares.



145. Chocolate Nut Brownies
1 Square unsweetened chocolate OR 1 oz No-melt unsweetened chocolate.
1/2 c Shortening
2 tb Sweetener
2 ts Vanilla
2 Eggs; beaten
1 c Sifted all-purpose flour
1/2 ts Baking soda
1/4 c Chopped nuts
Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener, vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares.



146. Chocolate Raspberry Cheesecake Brownies
6 oz Semisweet chocolate; chopped
3 oz Unsweetened chocolate; chopped
2 Cream cheese; softened
2 c Sugar
4 Eggs
1 tb Vanilla extract
1 c Butter; softened
1 c Flour
1/4 ts Salt
1/2 c Raspberry jam
In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.
Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles".
Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.
Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
Bake in 350 degrees F oven for 35 minutes or until tester inserted 2 inches from centre comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares.



147. Chocolate Syrup Brownies
1 c Flour
1/4 ts Baking powder
1/2 c Butter
1 c Sugar
2 Eggs
3/4 c Chocolate syrup
3/4 c Chopped pecans
1 ts Vanilla
Preheat oven to 350 degrees. Mix flour and soda together. Cream butter. Add sugar, gradually beating until light and fluffy. Add eggs (one at a time) beating well after each addition. Add dry ingredients alternately with syrup. Add nuts and vanilla. Beat until well blended. Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until done. Recipe may be doubled for a 9 x 13 pan.



148. Cocoa Brownie Cookie Bars
4 Egg whites
1/3 c Oil
1/4 c Nonfat yogurt
1 ts Vanilla
1 1/3 c Sugar
1/2 c Cocoa powder
1 1/4 c Flour
1/4 ts Salt
Topping:
1 tb Confectioners sugar
Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.



149. Cocoa Brownies
2/3 c Sifted all-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Salt
2 Eggs; unbeaten
1 c Brown Sugar
1 ts Vanilla
1/3 c Salad oil
1 c Coarsely chopped nuts
Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9-inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.



150. Coconut Pecan Brownies
1 pk 21.5 oz, fudge brownie mix
1/2 c Water
1/2 c Oil
1 Egg
1 cn Pillsbury Coconut Pecan Frosting Supreme
1 c Sour cream
1/2 c Chopped pecans
1/2 c Mini chocolate chips
Heat oven to 350. Grease bottom (only) of 13x9 pan. In large bowl, combine brownie mix, water, oil and egg. Beat well. Add frosting and sour cream; mix well. Spread batter in pan. Sprinkle pecans and chocolate chips evenly over top. Bake for 42-52 minutes (until toothpick comes out clean). Cool completely. Cut into 36 bars.



151. Confectioners Sugar Brownies
1 lb Powdered Sugar
1/2 c Butter or Margarine
4 Chocolate Squares, melted
4 Eggs, well beaten
1 ts Vanilla
1 1/2 c Flour
1 c Walnuts, chopped
Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9x13 pan. Preheat oven to 350 degrees F and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.



152. Cornmeal Brownies
1 c Cornmeal
1 c Flour
1 1/2 ts Baking powder
1 ts Salt
4 Eggs
1 c Chopped nuts
2 c Sugar
1/2 c Plus 3 tblsp butter
3 Sqares unsweetened chocolate
1 1/2 ts Vanilla extract
Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour into two greased and floured 8-inch square pans. Bake 25 to 30 minutes. Cool before cutting into squares. These are better served hot.



153. Cream Cheese Brownies
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 c Sugar
3 Eggs
1/2 c Plus 1 T all-purpose flour
1 1/2 ts Vanilla extract
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Almond extract
1/2 c Chopped nuts
Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9" square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14" squares.



154. Creamy Brownie Frosting
6 tb Butter, softened
6 tb Cocoa
2 tb Light corn syrup or honey
1 ts Vanilla extract
2 c Confectioners sugar
2 tb Milk (add more if needed)
In a small bowl cream butter, cocoa, corn syrup and vanilla. Add Confectioners sugar and milk. Beat to spreading consistancy.
Makes 2 cups of frosting.



155. Crustless Brownie Pie
1/2 c Butter or margarine; softened
1 c Sugar
1/4 c Cocoa powder
1/2 c PLUS 1 ts Flour; divided
2 lg Eggs; at room temperature
1 ts Vanilla
1/8 ts Salt
3/4 c Pecans or walnuts; sliced
Using mixer on medium speed, beat butter, sugar, cocoa, 1/2 cup flour, eggs, vanilla and salt for 4 minutes. Sprinkle 1 teaspoon flour on nuts. Stir nuts into mixture. Spread in buttered 9-inch pie pan. Bake at 325F for 35-40 minutes. Cool.



156. Dark Chocolate Brownies
2/3 c Unsalted butter
2 oz Unsweetened chocolate cut into small pieces
2 oz Semisweet chocolate cut into small pieces
1 c Granulated sugar
3/4 c Light brown sugar, packed
3 Jumbo eggs
1 1/2 c Sifted all-purpose flour
1/2 ts Salt
2 ts Vanilla
1 1/2 c Coarsely chopped walnuts OR pecans
Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.



157. Delicious Brownies
1 Double Fudge Brownie Mix
6 oz Nestles chocolate chips
4 oz Almonds; sliced
In a 9x13 pan, sprinkle the chocolate chips and nuts over the prepared Brownie Mix and cook according to package directions. Be careful not to overcook; if anything, "undercook" and then let them cool for at least an hour before you cut them in 2" squares (or 3" to be really impressive). And if anyone asks you where you got the recipe, just smile and say it's a secret.



158. Disappearing Marshmallow Brownies
6 oz Pkg. butterscotch chips
1/2 Cup butter or margarine
2/3 Cup brown sugar
1 1/2 Cup flour
1 tsp vanilla
2 tsp baking powder
1/2 Tsp salt
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup nuts chopped
Melt butterscotch chips in heavy pan over medium heat. Remove from heat and cool. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan at 350 degrees for 20 to 25 minutes.



159. Double Deluxe All American Brownie
2 c Sugar
1 1/2 c Flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Butter or margarine
4 Eggs
2 ts Vanilla
1 1/2 c Semi-sweet chocolate chips
1 c Nuts; chopped
Preheat oven to 350 degrees F. Grease lightly 13x9" pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.



160. Easy Microwave Brownies
1/2 c Butter or marg
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/2 c Unsweetened Cocoa
1/2 c Flour
Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)



161. First Place Favorites Chewy Chocolate Brownies
1 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 c Diet margarine, melted
3 tb Cocoa
Sugar subst. to taste
1 ts Vanilla
2 Eggs
1/4 c Canned evap. skim milk
5 Pecan halves, chopped
Preheat oven to 350 degrees. In a bowl mix flour, baking powder and salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture. Bake for 20 minutes.



162. Four-minute Brownie Pie
2 Eggs
1 c Sugar
1/2 c Butter or margarine softened
1/2 c Flour
4 tb Unsweetened cocoa powder
1 ts Vanilla
1 ds Salt
1/2 c Chopped walnuts
Ice cream
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool. Cut in wedges and serve with ice cream.



163. Fudge Brownie Pie
1 9" unbaked pastry shell
6 oz Semisweet chocolate chips
1/4 c Margarine or butter
14 oz Sweetened condensed milk
1/2 c Biscuit baking mix
2 Eggs
1 ts Vanilla extract
1 c Nuts,chopped
Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.



164. Fudge Brownie Sundae
1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot
Preheat oven to 350. Spray an 8" square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.
In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.
Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.



165. Fudge Brownies
2 c Chocolate chips
1/4 c Margarine
2 c Biscuit baking mix
1 cn Sweetened condensed milk
1 Eggs; beaten
1 ts Vanilla
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.



166. Gooey Brownies
1 c Margarine
4 lg Eggs
2 tb Vanilla
2 c Sugar
1 1/3 c Flour
4 Unsweetened Chocolate squares, melted
Combine all the ingredients and mix well. Pour into a greased 9 x 13 pan and bake in preheated 325 oven for 20 to 25 minutes.
They are done when the brownies pull away from the edges of the pan.



167. Guiltless Brownies
3 tb Unsweetened cocoa powder
1/4 c Vegetable oil
2 Very ripe bananas
1/2 c Sugar
2 lg Eggs
1 c Whole-wheat flour
1/2 c Chopped nuts
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean.



168. Harvest Pumpkin Brownies
1 16 oz can pumpkin
4 Eggs
3/4 c Vegetable oil
2 ts Vanilla extract
2 c Flour
2 c Sugar
1 tb Pumpkin pie spice
2 ts Ground cinnamon
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
Frosting:
6 tb Butter; softened
1 3 oz pkg cream cheese; softened
1 ts Vanilla extract
1 ts Milk
1/8 ts Salt
1 1/2 c Confectioner's sugar
In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350° 20 to 25 minutes or until brownies test done with a toothpick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar, mix well. Frost brownies. Store in the refrigerator.



169. Hazelnut Chunk Brownies
1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped
Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9x13" baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.



170. Honey Brownies
1 c Semisweet chocolate chips
6 tb Butter or margarine
2 Eggs
1/3 c Honey
1 ts Vanilla
1/2 c Flour
1/2 ts Baking powder
ds Salt
1 c Walnuts; chopped
Preheat oven to 350 degrees F. Butter an 8 inch square pan. Melt chocolate and butter in medium sized heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla. Combine flour, baking powder and salt in small bowl. Stir in chocolate mixture with walnuts. Spread batter evenly in prepared pan. Bake 20-25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2" squares.



171. How Now Brownies
1 pk (12-oz) chocolate chips
3/4 c Unsalted butter or margarine
4 Eggs
3/4 c Sugar
1 ts Vanilla
3/4 c Whole wheat flour
Heat oven to 350 degrees. Melt chocolate and butter together in microwave or over medium heat. Stir and let cool slightly. Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes. Add chocolate mixture and flour; stir well. Pour into greased 9" x 13" pan. Bake for 20-25 minutes. Cool; cut into squares.
Yield 56 brownies.



172. Ice Cream Pizza Bobslead Brownie
1 Brownie crust
Use a chunkie style ice cream if possible, if not blend bits of topping into it. still ice cream till creamy, spread on crust, top w/ condiments, drizzel with topping. Refreeze. Bobslead Brownie, Brownie crust topped with a chocolate chip ice cream w/ brownie chunks and chopped walnuts. Drizzle with fudge and marshmallow sauce.



173. Kahlua Fudge Brownies
1 1/2 c Flour -- sifted
1/2 ts Baking powder
1/2 ts Salt
2/3 c Butter
3 Squares unsweetened baking
Chocolate
3 lg Eggs
2 c Sugar
1/4 c + 1 Tb Kahlua
3/4 c Walnuts -- chopped
Grease a 9" square pan. Preheat oven to 350F. Sift flour, baking powder, and salt together. Melt butter and chocolate together over low heat. Beat eggs and sugar until light. Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake 30 minutes or until done. Cool in pan. Brush with remaining Kahlua.



174. Light Brownies
1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot water
1 c Brown sugar
1 ea Egg
1 ts Vanilla
1 c Flour
1/2 ts Baking powder
1/8 ts Baking soda
4 oz Semi-sweet chocolate chips
1/2 ts Salt
1/2 c Chopped nuts, optional
Melt butter (or shortening with water) in sauce pan over medium heat. Remove from heat, add to brown sugar and mix well. Allow mixture to cool. Stir in egg and vanilla. Add remaining dry ingredients and mix well. Pour mixture into greased baking pan (8x8 or 11x7).
Bake at 350 deg. F for 20 to 25 minutes.



175. Low Fat Rocky Road Brownies
4 Egg whites; whipped
1 c Sugar
1 tb Vanilla
1/2 c Cocoa powder; sifted
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 c Flour
1 c Marshmallow creme
Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 18 minutes.



176. Low-cal Brownies
2 Egg
1 pk Alba chocolate drink mix
1/2 c Applesauce
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet & Low artificial sweetener
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.



177. Microwave Brownies
3/4 c Flour
1/4 c Cocoa
2 Eggs
1/2 c Chopped pecans
1/4 ts Salt
1/2 c Soft margarine
1 ts Vanilla
Combine in order listed, pour in 8 x 8 x 2 inch greased pan. In microwave on medium heat 8-10 minutes. Let stand 10 minutes.



178. Milky Way Brownies
1/2 c Butter
4 Milky Way candy bars, (2.23 oz. each)
1/4 c Sugar
1 ts Vanilla
2 Eggs
3/4 c Flour
1/4 ts Baking powder
1/4 ts Salt
Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire wisk if necessary. Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each. Stir in flour blended with baking powder and salt. Spread into greased square dish, bake at 350 degrees F for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.



179. Mudslide Brownies
2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
2/3 c Unsalted butter
4 oz Unsweetned choc, chopped
3 Eggs
1 1/2 c Sugar
4 tb Coffee liqueur
2 tb Irish Creme liqueur
1 tb Vodka
3/4 c Coarsely ch. walnuts (opt.)
Kahlua Glaze:
1 1/4 c Powdered sugar
3 tb Coffee liqueur
Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch pan and bake at 350 degrees F about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.



180. No Guilt Brownies
3 oz Baking chocolate
1 c Sugar
3/4 c Flour
3/4 c Low-fat cottage cheese
3 Eggs
1 ts Vanilla
1/4 ts Salt
Powdered sugar
Heat oven to 350 deg f. Over very low heat, melt chocolate, cool slightly. In a food processor, puree cheese and all other ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well. Pour into lightly buttered 8 inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares (cut pan four ways). Makes 16 servings.



181. Oklahoma Crude
1/2 c Sugar
1/2 c Vegetable (not olive) oil
3/4 c Chocolate flavor syrup
1 ts Vanilla extract
1 Egg
1 c Flour
1/4 ts Salt
1/4 ts Baking powder
Preheat oven to 350-degrees. Grease an 8-inch square pan. In a mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until smooth. Don't overbeat. Add flour, salt and baking powder and stir just until smooth. Spread in prepared pan and bake 35-40 minutes, until toothpick or cake tester inserted near center comes out clean. Cool 15 minutes in pan before removing to cooling rack. Or, if you can't wait, cut into brownies while they're warm and enjoy.



182. Oregon Hazelnut Brownies
2 oz Unsweetened chocolate
1/2 c Butter or margarine
2 Eggs
1 c Sugar
3/4 c Sifted all-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Roasted & chopped hazelnuts
1 ts Vanilla extract
Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.



183. Passover Brownies
3 Eggs
1 c Sugar
1/2 c Oil
2 tb Cocoa
1/2 c Potato starch
1 c Nuts, chopped
Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.



184. Peanut Butter Banana Brownie Pizza
1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine
Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.



185. Peanut Butter Brownie Cups
1 pk Betty Crocker Fudge Brownie Mix
15 ea Up to 18 Reeses Mini Peanut butter Cups
Make brownie mix per directions. Fill paper-lined muffin cups 2/3 full. Unwrap peanut butter cups & press into the center of each 'muffin' until the batter meets the top edge of the candy. Bake at 350 degrees for 20 to 25 minutes. Makes 15 to 18.



186. Peanut Butter Chip Brownies
4 Egg whites
1/2 c Buttermilk
2 1/2 oz Prunes -- 1 jar of baby food
1 ts Vanilla
3/4 c Cocoa
1/2 ts Baking soda
1/2 c Boiling water
1 3/4 c Sugar
1 c All-purpose flour
1/2 c Whole-wheat flour
1 1/4 c Peanut butter chips
Preheat oven to 350F. Beat egg whites until foamy. Stir in buttermilk, prunes and vanilla. Set aside. In a large mixing bowl, combine cocoa and baking soda; ass boiling water and stir until mixture thickens. Stir in egg-white mixture until smooth. Add sugar and flours; blend completely. Stir in peanut butter chips. Pour batter into a 13x9 inch baking pan lightly ocated with nonstick cooking spray. Bake for 30 min. Let cool before cutting.



187. Peanut Butter Swirl Brownies
2 oz Unsweetened chocolate
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 c Smooth peanut butter
1 1/2 7 oz milk-choc candy bars
Heat oven to 325-degrees. Butter a 13"x9" baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.



188. Peanut-butter-banana Brownie Pizza
1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine
Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.



189. Pecan Turtle Brownies
1 ts Vegetable shortening; solid
2 pk Jiffy fudge brownie mix; 8 oz each
1/2 pk Jiffy white frosting mix; 8 oz package
1 tb Butter or margarine; melted
1/4 ts Maple syrup
1 tb Light corn syrup
2 tb Water
2 Eggs
1/2 c Pecans; chopped
Using shortening, grease 7 1/2-by-11-inch baking dish.
In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.
Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.
Makes 2 dozen.



190. Peppermint Candy Brownies
3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2 oz Unsweetened chocolate
1/3 c Unsalted butter
2 lg Eggs
1 c Sugar
1/2 c Chopped nuts
1/2 c Coarsely crushed peppermint candy
Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine flour, baking powder and salt; set aside.
Melt chocolate with butter; cool slightly.
Beat eggs and sugar until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, the nuts and candy.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before cutting into squares.



191. Pesach Brownies
1/2 c Cocoa
2 c Sugar
1 pk Vanilla sugar
1/2 c Margarine
1 c Matzo cake meal
1/4 ts Salt
Melt margarine, add cocoa stir till dissolved. Cool.
Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo meal.
Put into greased 9"x13" pan. Bake 25-30 min. at 350F.



192. Pistachio Chocolate Swirl Brownies
2 oz Unsweetened chocolate
1 c Butter; softened
2 c Sugar
1 1/2 ts Vanilla
4 Eggs
1 3/4 c Flour
1/2 ts Salt
1/2 ts Almond extract
1 c Pistachios; chopped
Green food coloring
1 c Chocolate chips
Preheat oven to 350 degrees F. Butter a 9x13" pan. Melt chocolate; set aside to cool. In large bowl, beat together butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt. Divide batter in half. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops). To other half of batter, stir in melted chocolate and chocolate chips; mix well. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done. Cool completely; cut into bars.



193. Pudding Brownies
4 oz Chocolate pudding
1/2 c Unsifted flour
1/4 ts Baking powder
1/3 c Butter
2/3 c Sugar
1 ts Vanilla
1/2 c Nuts; chopped
2 Eggs
Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding mixture. Spread in 8" square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.



194. Quick Brownies
16 oz Semi-sweet chocolate chips
2/3 c Sweetened condensed milk
1 ts Vanilla extract
1 c Walnuts; coarsely chopped
In top of double boiler, placed over simmering water, melt chocolate. Stir in Sweetened condensed Milk. Remove from heat. Stir in remaining ingredients. Turn into greased, waxed paper OR metal foil-lined and greased again 8x8" pan. Bake in 375 degree F oven until toothpick inserted in center comes out clean, about 25 minutes. Turn out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut into 2" squares.



195. Raisin Oatmeal Brownies
3/4 c Rolled Oats
6 oz Chocolate Chips, semisweet
6 tb Butter
1/2 c Brown Sugar
2 lg Eggs
1 ts Vanilla
3/4 c Flour
1/2 c Raisins
1/4 ts Baking Soda
1/4 ts Salt
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.



196. Ravine Brownies
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1/2 ts Vanilla
1/2 c Chopped Nuts
Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs, flour, vanilla and nuts. Beat well. Spread evenly in greased pan (8x8 inches). Bake in 350F oven for 15 to 20 minute, or until done. Test with a toothpick; if tester comes out sticky -- but not doughy -- brownies are done. They will be soft and chewy.



197. Rich Brownie Mix
4 c Sugar
2 c Flour
1 1/3 c Unsweetened cocoa powder
2 ts Baking powder
2 ts Salt
1 c Vegetable shortening
Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature.
Makes 8 cups of mix; enough for 4 pans of brownies
TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cupsof the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares.



198. Saucepan Fudge Brownies
1/2 c Butter Or Margarine; Melted
2 oz Chocolate; Unsweetened
1 c Sugar
2 Eggs; Large
1 ts Vanilla
3/4 c Flour; Unbleached
1/2 c Nuts; Chopped
Melt butter or margarine and chocolate in a saucepan. Remove from heat; stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8 X 8 X 2-inch baking pan.
Bake at 350 degrees for 30 minutes. Cool; cut into squares.
Makes 16 brownies.



199. Sinless Brownies
1 1/2 c Sugar
1 c Flour
1/3 c Cocoa
1/2 ts Baking powder
1/4 ts Salt
3 Egg whites
1/4 c Water
2 tb Butter; softened
1 tb Extract, vanilla
Vegetable cooking spray
Preheat oven to 350 F. In medium bowl, combine sugar, flour, coco, baking powder, and salt. Add egg whites, water, butter, and vanilla; stir until well blended. Spoon batter into 8" square baking pan sprayed with cooking spray. Bake 25-30 minutes, until dry on top and set in center. Cut into 2" squares.



200. S'more Brownies
2/3 c Unsweetened Cocoa Powder
1/2 c Packed Light Brown Sugar
1/2 c Granulated Sugar
1/4 c All-Purpose Flour
1/2 ts Baking Powder
4 Egg Whites
1 Egg
1/4 c Vegetable Oil
2 ts Vanilla
3/4 c Mini-Marshmallow
3/4 c Graham Crackers Broken In
-Small Pieces
Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.
Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until bleneded. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepard pan.
Bake 10 mintues. Sprinkle remaing marshmallows and graham crackeers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 mintues longer until marshmallows on top are golden brown.
Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares.



201. Snacking Brownies
1/2 c Butter or margarine softened
1 c Sugar
1 1/2 c Hershey's Syrup
4 Eggs
1 1/4 c All-purpose flour
1 c Semi-Sweet Chocolate Chips
Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large mixer 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. About 36 brownies.



202. Snickers Bar Brownies
1 German Chocolate Cake Mix
3/4 c Margarine; melted
2/3 c Sweetened condensed milk
1 Large bag Snickers -OR- Milk Way Bars
Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9x13" pan. Bake at 350 degrees F for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350 degrees F for 20 minutes.



203. Texas Longhorn Touchdown Brownies
1 1/4 c Butter or margarine
3/4 c Unsweetened cocoa
2 c Sugar
6 lg Eggs
1 tb Vanilla
2 c All-purpose flour
2 c Pecan halves
3/4 lb Semisweet chocolate; cut in 1/2" chunks
In a 3-4 quart pan over low heat, stir butter with cocoa until melted. Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour, pecans, and chocolate; mix well. Spread batter in buttered 9x13" pan. Bake in a 325 degree oven until top feels dry in center, about 35 minutes. Cool in pan. If baking ahead, wrap airtight when cool and hold up to a day. Cut into 12 to 16 pieces.



204. Toffee Fudge Brownies
6 Heath bars; 6 3/8 oz; broken
1 c Walnuts; chopped
1 1/4 c Sugar
5 oz Unsweetened chocolate; chop
1/2 c Butter; soft
4 Eggs
1 tb Vanilla
1/4 ts Salt
2/3 c Flour
Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.



205. Tollhouse Golden Brownies
3/4 c Margarine, softened
3 Eggs
3/4 c Sugar
2 c Unsifted flour
3/4 c Packed dark brown sugar
2 ts Baking powder
1 ts Vanilla
1 ts Salt
1 c Chocolate chips
Preheat oven to 350 degrees F. Combine margarine, sugar, brown sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a time, beating well after each. Add the flour, baking powder and salt, and mix well. Stir in chocolate chips. Spread the batter evenly in a well-greased 9"x13" pan. Test the batter. Bake the remaining brownie (heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.



206. Try Some More Brownies
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 c Cocoa powder
1 pn Salt
1 1/2 c Sugar
1 c Soy milk
2 tb Lemon juice
2 tb Oil
1/2 c Walnuts, optional
Preheat oven to 350F & lightly oil a 8 X 8 inch baking pan. Combine all the dry ingredients in a large mixing bowl. Mix well. Combine the liquid ingredients & stir into the dry ingredients. Mix well & mix in the walnuts if using.
Pour batter into prepared baking pan & bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.



207. Walnut Raspberry Brownies
3 Squares chocolate unsweetened
1/2 c Crisco
3 Eggs
1 1/2 c Sugar
1 1/2 ts Vanilla
1/2 ts Salt
1 c Flour
1 1/2 c Walnuts, chopped
1/3 c Raspberry jam
Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325 degrees F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.



208. Whitey's
1/3 c Vegetable shortening
3/4 c Granulated sugar
2 Eggs
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raisins (optional)
Preheat oven to 350F. Grease 8x8 inch baking pan. Melt shortening. Mix with sugar, eggs, and vanilla. Add flour, baking powder and raisins. Pour into baking pan. Bake 30 minutes. Makes 16 whitey's.



209. Wholesome Brownies
6 oz Chocolate chips; semisweet
1/3 c Butter
1 c Rolled oats; quick-cooking
1/4 c Brown sugar; packed
1/4 c Wheat germ
1/3 c Milk
1/2 ts Baking powder
1/4 ts Salt
1/2 c Walnuts; chopped
2 Eggs
2 tb White sugar
1 ts Vanilla
Preheat the over to 350 degrees. Melt the chocolate chips and the butter in the top of a double boiler or in a small heavy saucepan over - NOT IN - just simmering water. Remove the pan from the heat. Stir until smooth. Set aside. Combine the oats, wheat germ, dry milk, baking powder, salt and nuts in a medium size bowl. Set aside. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended. Pour the batter into a greased (8") square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist. Set the pan on a rack to cool completely before cutting. Yields 25 Brownies



210. Zucchini Brownies
4 Eggs
1 1/2 c Oil
2 c Sugar
2 c Flour
2 ts Soda
2 ts Cinnamon
1 ts Salt
4 tb Cocoa
1 ts Vanilla
3 c Grated zucchini
1 c Chopped nuts
Beat together eggs, oil and sugar. Mix together the dry ingredients until smooth.
Mix all together well and spread into greased jelly roll pan. 350 degrees for 25-30 minutes



Cake



211. 18 Minute Chocolate Cake
2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda
Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favourite frosting.



212. All-American Chocolate Cake
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.



213. Bacardi Rum Chocolate Cake
1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.



214. Banana Chocolate Cake
6 tb Butter
3/4 c Sugar
3/4 c Molasses
3 Eggs
2 1/2 c Mashed overripe bananas
2 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 c Chocolate chips
Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.



215. Bar Cake
4 Eggs
16 oz Can Hershey syrup
6 Regular Hershey bars, melt
1 tb Vanilla
2 c Sugar
1 c Butter,soft
3 c Flour
1/2 ts Baking soda
1 c Buttermilk OR
1 c Milk + 1 Tb vinegar
Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to milk. Soift flour and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel food pan and bake at 350 degrees F for 1-1/2 hours.



216. Bavarian Spice Chocolate Cake
1 pk Pillsbury Plus Devil's Food Cake Mix
1 ts Cinnamon
1/2 ts Nutmeg
1 c Cold mashed potatoes
1/2 c Butter, softened
1/2 c Water
3 Eggs
Glaze:
1/2 c Semi-sweet chocolate chips
1 tb Butter
2 tb Milk
1/2 c Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed.
Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.
In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides.
Garnish as desired.
Makes 16 servings.



217. Best Chocolate Cake with Fudge Frosting
2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)
Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.
Fudge Frosting
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.



218. Better Than Sex Cake
1 pk Semi-sweet chocolate chips (6oz)
3/4 c Pecans; chopped
1 pk Chocolate cake mix
4 Eggs
1 pk Instant chocolate pudding (4 serving size)
1 ct Sour cream (8oz)
Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaiong ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.



219. Bittersweet Chocolate Pound Cake
6 oz Chocolate, unsweetened
2 c Flour
1 ts Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb Water, hot
Water, cold
2 c Sugar
1 c Butter; softened
1 ts Vanilla extract
3 Eggs
Rich Chocolate Glaze:
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T
Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.



220. Black Chocolate Cake
2 oz Unsweetened chocolate
1/2 c Sugar
1/2 c Milk
1 c Sugar
1/2 c Butter
1 c Milk
2 Eggs
2 c Flour, sifted
1 ts Soda
Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes at 350 degrees.



221. Black Forest Pudding Cake
1 1/4 c Sugar
1 c Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Packed brown sugar
1/4 c Cocoa, unsweetened
1 1/4 c Hot water
1/4 c Kirsch or 2 tb. water plus
1/2 ts almond or rum extract
1 Can cherry pie filling
Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce.



222. Black Russian Cake
1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs
Milk Chocolate Frosting
1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.



223. Blender Double Fudge Cake
1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate; Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces
Heat oven to 350 degrees F. Grease and flour baking pan, 9x9x2". Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm.
To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed.
If using self-rising flour, omit baking powder and salt.



224. Bourbon Chocolate Cake
1 pk Chocolate cake mix, with pudding
3 Eggs
1/2 c Bourbon whiskey
1/2 c Water; cold
1/3 c Vegetable oil
Frosting:
1 pt Whipping cream
1/3 c Unsweetened cocoa powder
1/2 c Powdered sugar
1 ts Vanilla
1/2 c Bourbon
1 c Nuts; chopped
Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350 degrees F for 30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool completely. Split layers in half horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting. Chill at least 2 hours.
Frosting: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.



225. Butterfinger Cake
1 pk German Chocolate Cake mix
8 oz Butterscotch topping for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c Pecans; chopped
Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.



226. Cape Cod Chocolate Cake
1 3/4 c Cake flour
2 ts Baking powder
1/4 ts Soda
1 ts Salt
1 1/2 c Sugar
1/2 c Shortening
1 c Plus 2 T evaporated milk
2 Unbeaten eggs
2 Squares melted chocolate
1 ts Vanilla
Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk into dry ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2 minutes on low speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat all together for 1 minute. Scrape bown and beat again for another minute. Turn into two layer cake pans and bake at 350 degrees for 35 minutes. Frost with butter cream frosting to which 1/2 c walnuts, chopped fine have been added.



227. Caramel Chocolate Chip Cake
2 c All-purpose flour
1 c Packed brown sugar
1/2 c Granulated sugar
1/2 c Semisweet chocolate chips, finely chopped
1/2 c Shortening
1 1/4 c Milk
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Vanilla extract
3 Eggs
1 Caramel fluff frosting recipe
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.



228. Cheese & Chocolate Tunnel Cake
1 Two layer chocolate cake mix with pudding
1/3 c Margarine or butter
16 oz Cream cheese, softened
1/2 c Sugar
2 Eggs
2 ts Margarine or butter, melted
2 oz Semi sweet chocolate
2 ts Corn syrup
Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.



229. Chocolate Almond Pound Cake
1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Bitter chocolate, melted
1 1/2 ts Almond extract
2 c Flour
1 c Corn meal
1 ts Salt (optional)
1/2 ts Baking powder
1 c Milk
Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.
Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack.
Serves 16



230. Chocolate Angel Food Cake
1 c All-purpose flour
1 1/2 ts Cream of tartar
1/4 c Cocoa
1/2 ts Salt
1 1/2 c Sugar
1 1/2 ts Vanilla
10 Egg whites
Preheat oven to 325 degrees F.
In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla.
Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the cake is cool.



231. Chocolate Applesauce Cake
2 c Unsifted Unbleached Flour
2 tb Cocoa
1 1/2 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 lg Eggs
2 ts Vanilla Extract
2 c Unsweetened Applesauce
6 oz Semisweet Chocolate Chips
1/2 c Chopped Walnuts
Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.



232. Chocolate Beer Pudding Cake
Batter:
1 1/2 c All purpose flour
3/4 c Sugar
1 tb Unsweetened cocoa
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Beer
1/3 c Oil
1 Egg, slightly beaten
Syrup:
1 tb Unsweetened cocoa
3/4 c Beer
1/3 c Packed brown sugar
1/3 c Granulated sugar
For batter, mix dry ingrediants; make a well in center, Add beer, oil and egg. Beat just until smooth. For syrup, make a paste of cocoa and a little beer. Add remaining beer and sugars. Heat to boiling. Pour batter into a greased 8-inch square baking pan. Drizzle syrup over top Bake at 350 deg F 40 minutes. Cool about 5 minutes, Loosen sides of cake from pan; invert onto plater. Even out pudding layer with knife. Serve warm or cool. Best outside, aroma is quite powerful



233. Chocolate Cake
3/4 c Margarine; at room temperature
1/4 c Sugar;
1/2 c Liquid egg;substitue at room temperature
Liquid sugar;substitue equal to 1/3 cup sugar
2 t Vanilla;
2 c Cake flour;
2 t Baking powder;
1/4 c Instant dry milk;
1/3 c Cocoa;
1 c Water; at room temperature
Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings.



234. Miracle Whip Cake
2 c Flour
3 tb Cocoa
1 c Sugar
1/2 ts Salt
Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested.



235. Chocolate Cake With Rum Spiked Figs
1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft wipped
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside.
Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. Remove from heat and stir until smooth.
Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.



236. Chocolate Carrot Cake
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.
Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.



237. Chocolate Cherry Sheet Cake
1 pk Pillsbury Plus Devil's Food Cake Mix
1 Can (21-oz.) cherry fruit pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting:
1 c Sugar
5 tb Butter or margarine
1/3 c Milk
1 pk (6-oz.) semi-sweet chocolate chips
Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Makes: 12 to 16 servings.



238. Chocolate Chip Butter Cake
8 oz Butter or Margarine
2 c Sugar
4 Eggs, separated
2 2/3 c Sifted Cake Flour
2 ts Baking Powder
1/2 ts Salt
1 c Milk
2 ts Vanilla
5 oz German Sweet Chocolate Bars
Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsly, reserving 1/3 cup for the topping. Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350 degree F oven for 40 minutes.



239. Chocolate Chip Sour Cream Pound Cake
3 c Unsifted flour
1/4 ts Baking soda
2 c Sugar
1 c Butter, softeded
6 Eggs
1 ts Vanilla extract or flavor
1 pk Sour cream (8 oz)
1 c Mini chocolate chips
Preheat oven to 350 degrees F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioners' sugar if desired. Yield: 1 ten-inch cake