AMERICA'S BEST BROWNIES
1 cup sugar
1/2 cup margarine, melted
5 tablespoons unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts, if desired
Heat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil. Spray with nonstick cooking spray; lightly flour.
Mix sugar, margarine, and cocoa powder in large bowl. Beat in eggs and vanilla. Stir in flour and salt. Stir in pecans, if desired. Spread in dish.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in dish on wire rack. Cut into squares.
BLACK WALNUT BROWNIES:
Substitute 1 teaspoon imitation black walnut extract for the vanilla and increase chopped walnuts to 3/4 cup. After baking, immediately drizzle 1 tablespoon brandy over brownies.
CHERRY-ALMOND BROWNIES:
Substitute 1 teaspoon almond extract for the vanilla and 1/4 cup chopped almonds for 1/2 cup pecans or walnuts. Stir in 1/2 cup chopped maraschino cherries, well drained, with the almonds.
CHIPPETY BROWNIES:
Increase flour to 3/4 cup. Omit nuts. Stir in 1/4 cup semisweet chocolate chips, 1/4 cup butterscotch chips, 1/4 cup milk chocolate chips, and 1/4 cup peanut butter chips.
CHOCOLATE FRUITCAKE BROWNIES:
Substitute 1 teaspoon imitation black walnut extract for the vanilla and add 1 tablespoon brandy. Stir in 1/2 cup mixed candied fruit, chopped, and 1/2 cup chopped dates with the walnuts. After baking, immediately drizzle 1 tablespoon brandy over brownies.
CHOCOLATE-PEANUT BUTTER BROWNIES:
Decrease margarine to 1/4 cup, melted, and add 1/4 cup creamy peanut butter. Omit nuts.
CHUNKY BROWNIES:
Omit nuts; stir in 1 cup semisweet chocolate chunks. After spreading batter in dish, sprinkle with 1/2 cup white chocolate chunks, pressing slightly to embed. Bake 25 to 30 minutes or until brownies are firmly set.
COCONUT BROWNIES:
Substitute 2 teaspoons imitation coconut extract for the vanilla and stir in 1 can (3 1/2 ounces) flaked coconut after beating in flour and salt. Omit nuts. Brownies are done when toothpick inserted in center comes out with only a moist crumb.
DATE-NUT BROWNIES:
Increase walnuts to 3/4 cup. Stir in 3/4 cup chopped dates with the walnuts.
MAPLE-PECAN BROWNIES:
Substitute 1 cup packed light or dark brown sugar for the sugar and substitute 1 teaspoon imitation maple extract for the vanilla. Increase chopped pecans to 3/4 cup.
MEXICAN BROWNIES:
Substitute 1 tablespoon coffee-flavored liqueur for the vanilla and add 3/4 teaspoon ground cinnamon with the flour. Omit nuts. After baking and cooling, drizzle 2 tablespoons coffee-flavored liqueur over the brownies. Let stand until liqueur is absorbed before cutting.
MOCHA BROWNIES:
Decrease unsweetened cocoa powder to 3 tablespoons. Dissolve 1 tablespoon instant espresso powder in vanilla. Omit nuts.
RASPBERRY MARBLED BROWNIES:
Omit nuts. Spread batter in dish. Drop 1/4 cup red raspberry preserves by teaspoonfuls evenly over batter, indenting slightly with spoon. Pull knife through batter and preserves for marbled design.
RUM-RAISIN BROWNIES:
Substitute 1 tablespoon dark rum for the vanilla. Add 3/4 teaspoon ground cinnamon with the flour. Stir in 1/2 cup semisweet chocolate chips and 1/2 cup raisins with the nuts. After baking, immediately drizzle 2 tablespoons dark rum over the brownies. Let stand until liquor is absorbed before cutting.
SNICKERDOODLE BROWNIES:
Stir in 1 teaspoon ground cinnamon with flour. Omit nuts. After spreading in dish, sprinkle with mixture of 1 tablespoon sugar, heaping, and 1/2 teaspoon ground cinnamon.
Makes 16 brownies
Source: America's Best RV Cookbook by Joyce Ryan
1 cup sugar
1/2 cup margarine, melted
5 tablespoons unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts, if desired
Heat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil. Spray with nonstick cooking spray; lightly flour.
Mix sugar, margarine, and cocoa powder in large bowl. Beat in eggs and vanilla. Stir in flour and salt. Stir in pecans, if desired. Spread in dish.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in dish on wire rack. Cut into squares.
BLACK WALNUT BROWNIES:
Substitute 1 teaspoon imitation black walnut extract for the vanilla and increase chopped walnuts to 3/4 cup. After baking, immediately drizzle 1 tablespoon brandy over brownies.
CHERRY-ALMOND BROWNIES:
Substitute 1 teaspoon almond extract for the vanilla and 1/4 cup chopped almonds for 1/2 cup pecans or walnuts. Stir in 1/2 cup chopped maraschino cherries, well drained, with the almonds.
CHIPPETY BROWNIES:
Increase flour to 3/4 cup. Omit nuts. Stir in 1/4 cup semisweet chocolate chips, 1/4 cup butterscotch chips, 1/4 cup milk chocolate chips, and 1/4 cup peanut butter chips.
CHOCOLATE FRUITCAKE BROWNIES:
Substitute 1 teaspoon imitation black walnut extract for the vanilla and add 1 tablespoon brandy. Stir in 1/2 cup mixed candied fruit, chopped, and 1/2 cup chopped dates with the walnuts. After baking, immediately drizzle 1 tablespoon brandy over brownies.
CHOCOLATE-PEANUT BUTTER BROWNIES:
Decrease margarine to 1/4 cup, melted, and add 1/4 cup creamy peanut butter. Omit nuts.
CHUNKY BROWNIES:
Omit nuts; stir in 1 cup semisweet chocolate chunks. After spreading batter in dish, sprinkle with 1/2 cup white chocolate chunks, pressing slightly to embed. Bake 25 to 30 minutes or until brownies are firmly set.
COCONUT BROWNIES:
Substitute 2 teaspoons imitation coconut extract for the vanilla and stir in 1 can (3 1/2 ounces) flaked coconut after beating in flour and salt. Omit nuts. Brownies are done when toothpick inserted in center comes out with only a moist crumb.
DATE-NUT BROWNIES:
Increase walnuts to 3/4 cup. Stir in 3/4 cup chopped dates with the walnuts.
MAPLE-PECAN BROWNIES:
Substitute 1 cup packed light or dark brown sugar for the sugar and substitute 1 teaspoon imitation maple extract for the vanilla. Increase chopped pecans to 3/4 cup.
MEXICAN BROWNIES:
Substitute 1 tablespoon coffee-flavored liqueur for the vanilla and add 3/4 teaspoon ground cinnamon with the flour. Omit nuts. After baking and cooling, drizzle 2 tablespoons coffee-flavored liqueur over the brownies. Let stand until liqueur is absorbed before cutting.
MOCHA BROWNIES:
Decrease unsweetened cocoa powder to 3 tablespoons. Dissolve 1 tablespoon instant espresso powder in vanilla. Omit nuts.
RASPBERRY MARBLED BROWNIES:
Omit nuts. Spread batter in dish. Drop 1/4 cup red raspberry preserves by teaspoonfuls evenly over batter, indenting slightly with spoon. Pull knife through batter and preserves for marbled design.
RUM-RAISIN BROWNIES:
Substitute 1 tablespoon dark rum for the vanilla. Add 3/4 teaspoon ground cinnamon with the flour. Stir in 1/2 cup semisweet chocolate chips and 1/2 cup raisins with the nuts. After baking, immediately drizzle 2 tablespoons dark rum over the brownies. Let stand until liquor is absorbed before cutting.
SNICKERDOODLE BROWNIES:
Stir in 1 teaspoon ground cinnamon with flour. Omit nuts. After spreading in dish, sprinkle with mixture of 1 tablespoon sugar, heaping, and 1/2 teaspoon ground cinnamon.
Makes 16 brownies
Source: America's Best RV Cookbook by Joyce Ryan
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