Recipe: Brownie and Bars - 2000-10-20 (13)

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Brownie and Bars - 2000-10-20 (13)

susannahoh (07:47:02) :

COCOA BARS
Ruth King

1/4 cup butter or margarine
1 cup sugar
1 tablespoon vanilla
2 eggs
1/4 cup milk
2 tablespoons cocoa
1/4 teaspoon salt
1/2 cup chopped walnuts
Cocoa Frosting:
1 1/2 tablespoons cocoa
1 tablespoon milk
1/4 teaspoon vanilla
1 teaspoon soft butter or margarine
2/3 cup sifted powdered sugar

Cream butter until soft, add sugar and vanilla, creaming well. Beat in eggs, one at a time. Stir in milk. Sift the dry ingredients and stir into creamed mixture. Add nuts. Spread in a greased nine by nine-inch square pan. Bake at 375 degrees for twenty minutes or until done. Frost cake at once with cocoa frosting. To make frosting, blend cocoa, and butter. Add powdered sugar. Cut into bars.
Yield: 2 dozen bars

recipelink.com (03:51:06) :

Recipe: Rum Raisin Brownies
Posted By: Karen
Date: January 20th 2000
Board: recipelink.com - A Board For Bakers

Yield: 24 brownies

1/4 C each, dark and white raisins
1/4 C dark rum
1/2 C unsalted margarine
4 oz. unsweetened chocolate
1 oz. semisweet chocolate
1 1/4 C sugar
3 eggs
1 C flour
Dash each: cinnamon, salt
1/2 C coarsely chopped pecans
1 egg white
2 T sugar

Melt margarine and chocolates; cool slightly. Beat 1- 1/4 C sugar and eggs until thick and foamy. Beat in chocolate mixture. Stir in flour, cinnamon, and salt. Fold in raisin mixture and pecans.

Pour in greased 9-inch square baking pan. Beat egg white and 2 T. sugar until stiff. Swirl egg white mixture into top of batter to give marbled effect. Bake at 350 for 25 minutes, or until set but still moist. Cool completely on wire rack before cutting.

recipelink.com (03:50:17) :

Recipe: Microwave Brownies
Posted By: Elly
Date: November 7th 1998
Board: recipelink.com A Board For Bakers

Yes, you can make great brownies from start to finish in about 15 minutes! One secret is to use a round baking dish instead of a square one since it cooks more evenly.

2 eggs
1/2 tsp salt
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
3/4 cup flour
1/2 cup cocoa powder
1/2 cup chopped pecans
1/2 cup chocolate chips Beat together the eggs, sugar, salt and vanilla. Add the melted butter and blend well. Mix in the flour and cocoa and blend well. Stir in nuts and chips. Spread evenly in a greased 9 inch round glass pie pan. Microwave on high for 6 to 9 minutes. If your microwave doesn't have a turntable, rotate the dish every two minutes. When done, top looks dry and will spring back when touched.

Cool and cut.

Yield: 12 servings

recipelink.com (03:48:49) :

Recipe(tried): Addicting Blondie brownies
Posted By: BB
Date: March 14th 1999
Board: recipelink.com Copycat Recipe Central

Never made blonde brownies before and it was quite a treat...this is a great recipe!!

BLONDE BROWNIES

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3 /4 cup chocolate chips
3 /4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x 13 x 2 pan. Mix flour in a bowl. Mix flour, baking powder, salt, and baking soda. Set aside.Melt butter.
In mixing bowl, place melted butter and add sugar, mixing well.Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly
thick. Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25-30 minutes.

Cool and cut into squares. Yum!

recipelink.com (03:47:22) :

Recipe(tried): Wonderful Make-Ahead Fudgy Brownies
Posted By: barb/mn
Date: October 14th 1999
Board: recipelink.com - A Board For Bakers

Making a wonderful fudge brownie recipe today that I will serve to guests on Sunday. I love brownies right after they come out of the oven, but there is something so delicious about this recipe, and you eat them frozen or thawed. They are wonderful -- very dense and fudgelike -- and a big relief because you'll have one less thing to worry about when company is coming. (From Best of Country Cooking, vol. II)

Fudgy Brownies

1 c. butter or margarine, melted
3/4 c. baking cocoa
2 c. sugar
1-1/2 c. flour
4 eggs

Combine melted butter and cocoa. Mix in sugar and flour. Add eggs; mix well. Pour into greased and floured 9 x 13 pan and bake at 350 for 20-25 minutes.

Meanwhile, beat together all frosting ingredients until smooth. Cool the brownies for 15 minutes before frosting. Cool completely. Cover with foil; freeze until firm. Serve frozen or thawed.

Frosting

2-1/2 c. confectioners sugar
1/3 c. milk
1/4 c. butter, softened
3 T. cocoa
2 t. vanilla

Makes 3 dozen

recipelink.com (03:42:34) :

Recipe: York Peppermint Patty Brownies
Posted By: Nancy K
Date: November 27th 1998
Board: recipelink.com Cooking Club

1 1/2 Cups Margarine or butter -- melted
3 Cups Sugar
1 Tablespoon Vanilla
5 Eggs
2 Cups Flour
1 Cup Cocoa
1 Teaspoon Baking powder
1 Teaspoon Salt
24 York Peppermint patties (small 1-1/2 inch)

Heat oven to 350 degrees, if using a glass pan, 325. Grease 13x9" baking pan. In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter; set aside. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2" apart. Spread reserved batter over patties . Bake 50-55 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack; cut into squares.

recipelink.com (03:41:08) :

Recipe: Tiramisu Brownies
Posted By: Laurie, Ohio
Date: April 12th 2000
Board: recipelink.com A Board For Bakers

TIRAMISU BROWNIES

INGREDIENTS:
1 box of brownie mix or your favorite recipe
1 tablespoon instant espresso powder

Tiramisu Topping:
8 ounces cream cheese, soft
8 ounces mascarpone cheese
1/4 cup sugar
1 tablespoon instant espresso powder
2 tablespoons rum or brandy
1 tablespoon vanilla extract
Shaved or grated chocolate for garnish

EQUIPMENT: 9" x 13" pyrex baking dish

YIELD: 12-15 brownies.

DIRECTIONS: Prepare brownies as directed; stir espresso into batter. BAKE brownies in baking dish for one-half the standard baking time. Set brownies aside to cool. In a mixing bowl, combine remaining ingredients; mix 2 minutes or until smooth. Spread the cream cheese mixture evenly over the top of the brownies. Allow topping to cool until set. Sprinkle with grated or shaved chocolate. Cut and serve.

TIP: A vegetable peeler is a great tool for creating decorative chocolate shavings to garnish your brownies.

recipelink.com (03:39:10) :

Recipe(tried): Triple Expresso Brownies
Posted By: Monica
Date: June 19th 1997
Board: recipelink.com Cooking Club

Brownies:
21 1/2-oz.pkg. Pillsbury Brownie Mix
1/2 cup water
1/4 cup oil
1 egg
2 tsp. instant espresso coffee granules
1 tsp. vanilla

Filling:
1/4 cup butter or margarine,softened
1/2 cup firmly packed brown sugar
1 egg
2 tsp. instant espresso coffee granules
1 tsp. vanilla
1 cup coarsely chopped walnuts
3(4-oz.)bars sweet dark or bittersweet chocolate,coarsely chopped

Glaze:
1/2 cup semi-sweet chocolate chips
1 tbsp. butter or margarine
1/8 tsp. instant espresso coffee granules
1-2 tsp. milk or whipping cream

Heat oven to 350. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 min. Remove from oven. Meanwhile, in small bowl combine 1/4 cup butter and brown sugar;beat until light and fluffy. Add 1 egg, 2 tsp. coffee granules and 1 tsp. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake and additional 17-20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 tbsp. butter,stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp. coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. 36-48 bars.
I have made these several times and they are terrific!!!

recipelink.com (03:38:10) :

Recipe(tried): Broomstick Brownies
Recipe By : Bakers Chocolate
Posted By: Terry,Tx
Date: October 26th 1998
Board: recipelink.com What's For Dinner?

Serving Size : 24 Preparation Time :0:00
Categories : Brownie & Bars Holiday Cooking

4 squares Baker's unsweetened Baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
2 1/2 cups cold milk
2 packages 4-serving size vanilla instant pudding
yellow and red food coloring

1. Heat oven to 350 degrees ( 325 degrees for glass baking dish). Grease bottom and sides of 13x9" baking pan.

2. Microwave chocolate and butter in large microwavable bowl on high 2 min. Stir until chocolate is completely melted.

3. Stir sugar into chocolate. Mix in eggs. Blend in flour, and vanilla. Spread in pan.

4. Bake 30-35 min. Remove from oven. Immediately poke holes to bottom of brownies 1 inch apart with round handle of wooden spoon.

5. Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 min. Stir in 2 drops yellow and 4 drops red food coloring until orange. Quickly pour 1/2 of mixture into brownie holes. Let remaining pudding stand to thicken slightly. Swirl over top.

6. Refrigerate 1 hour.

Makes 24 brownies
- - - - - - - - - - - - - - - - - -
I sprinkled the top with "bats & pumpkin" sprinkles.

recipelink.com (03:36:22) :

White Chocolate-Nut Bars
Posted By: Sarah
Date: July 22nd 1998
Board: recipelink.com - A Board For Bakers

I'm a sucker for back-of-the-box recipes, so here's a tried and true that I've used more times than I can remember. It's a quick way to make brownies without a brownie mix and tastes just as good:

Makes 32 Bars

1 pkg. (18.25 oz.) moist butter recipe chocolate cake mix
1/2 cup (1 stick) margarine or butter, melted
1/2 cup brown sugar, firmly packed
2 Tbsps water
1 egg
1 cup chopped walnuts
1 pkg. (10 oz.) vanilla milk chips

Heat oven to 350 degrees F. Grease rectangular pan, 9 x 13-inches. Mix cake mix (dry), margarine, brown sugar, water and egg in large bowl, using spoon. Stir in walnuts and vanilla milk chips. Press firmly in pan. Bake 32 to 36 minutes or until top forms a crust that is dry to the touch. Cool completely. Cut into 2 x 1-1/2-inch bars.

High Altitude (over 3500 feet): Not recommended.

This recipe will work with just about any cake mix, with the exception of any "weird" mixes containing multi-colored bits (have tried and not thrilled with results); however, it works with a chocolate chip cake mix, so probably has something to do with the composition of the chips in these confetti-type mixes.

I have used yellow, white, chocolate, Devil's Food (YUM!), fruit-flavored mixes and whatever I had on the shelf when I needed "something" to take. I have added basic chocolate chips, peanut butter flavored chips, mint chips and even toffee bits and smashed toffee candy; they all work.

Brownies can be frosted, used for quickie trifles with whipped topping of choice and fresh fruit (bake up nicely in square or round layer pans) or just about anyway you might want.

NOTE: this recipe does not lend itself to low-fat (other than margarine) replacement with applesauce. Have tried it a few times, but the brownies are hard as rocks (much like biscotti) and need to be dunked in a beverage to render them soft enough to chew.

Hope you like this recipe -- I've never had a leftover brownie yet!

recipelink.com (03:34:36) :

Mint-Chocolate Frosted Brownies
by Patricia G. Gray from "Cookies -- Food Writers' Favorites" 1991 by Dial Publishing Company.
Posted By: Judi
Date: September 25th 1997
Board: recipelink.com Cooking Club

Makes 32 Brownies

Brownies:
5 ounces unsweetened chocolate (5 squares)
3/4 cup butter or margarine
1 Tbl. vanilla (Yes - I re-read this twice - it may be a misprint, however)
2-1/4 cups granulated sugar
4 eggs
1-1/3 cups all-purpose flour
1-1/2 cups coarsely chopped walnuts
Mint Layer:
4 cups confectioners' sugar
1 package (3 oz.) cream cheese, softened
3 Tbl. milk
1 tsp. vanilla
1/4 tsp. peppermint extract
6 drops green food color

Frosting:
1 package (6 oz.) semisweet chocolate morsels
3 Tbl. butter or margarine

For Brownies:

In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Remove from heat. Stir in vanilla. In a large bowl, beat sugar and eggs until sugar is dissolved. Fold chocolate mixture, flour and walnuts into egg mixture until blended. Pour batter into a greased 13x9x2-inch pan. Bake in a preheated 375-deg. F. oven for 25-35 minutes. Do not overbake. Let cool completely.

Meanwhile, prepare Mint Layer:

In a large bowl, combine confectioner's sugar, cream cheese, butter, milk, vanilla, peppermint extract and green food color; mix well. Spread over cooled brownies in pan.

Then Prepare Frosting: In a small saucepan over low heat, melt chocolate and butter, stirring frequently. Spoon frosting evenly over mint layer; spread it carefully to the edges. Refrigerate brownies until firm; cut into bars.

recipelink.com (03:33:05) :

Debbi Fields' Flourless Fudge Brownies
From: Debbi Fields' Great American Desserts, c. 1996.
Posted By: Liz in OH
Date: July 29th 1997
Board: recipelink.com Cooking Club

6 large eggs
18 oz. semisweet chocolate, chopped
16 tablespoons (2 sticks) unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract

Glaze:
1/4 cup heavy cream
4 oz. semisweet chocolate, chopped
24 pecan halves, toasted, for topping

1. Preheat oven to 425 degrees F. Butter a 9-inch square baking pan, line it with aluminum foil, and butter the foil. Set the eggs in a bowl and cover them with hot tap water.

2. In the top of a double boiler set over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack.

3. Put the warm eggs in a large bowl and beat using an electric mixer on high speed until about triple in volume, about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.

4. Set the pan of batter in a larger baking pan. Pour hot tap water into the larger pan to come halfway up the sides of the brownie pan.

5. Bake the brownies on the middle rack of the oven for 10 minutes. Turn off the oven and let the brownies stand in the oven for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while you make the glaze.

Making the Glaze:

6. In a small ceramic or glass bowl covered with plastic wrap, heat the cream with the chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.

7. Pour the hot glaze evenly over the surface of the brownies. Spread it with a rubber spatula until smooth and let cool completely. When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, about 4 hours or overnight.

8. To serve, cut into 12 squares and top each with pecans. Arrange the brownies on a serving plate. For the best flavor and texture, let the brownies stand at room temperature 20 to 30 minutes before serving.

recipelink.com (03:30:34) :

Kahula Fudge Brownies
Posted by Lori D/Fla
Recipe by: Concord Hospital Admitting Cookbook - Concord, NH

1 1/2 cups flour -- sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
3 squares unsweetened baking chocolate
3 large eggs
2 cups sugar
1/4 cup + 1 Tb Kahlua
3/4 cup 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.