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Banana Fudge Walnut Brownies
Heat oven to 350. Grease bottom ONLY of 8-inch square pan.
Melt in 2-quart saucepan, over low heat, stirring constantly; 1/2 stick butter (1/4 cup) 1 pkg. (6 oz.) semi-sweet chocolate chips Beat in thoroughly with spoon; 3/4 cup all-purpose flour 1/2 teaspoon vanilla 1/2 cup sugar 1/4 teaspoon baking powder 1/3 cup chopped walnuts 1/4 teaspoon salt 1/3 cup mashed ripe banana 1 egg (about 1 small) Spread batter evenly in pan. Bake about 30 minutes or until center is set. Cut into 2-inch squares.
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Incredible Brownies
Preheat oven to 350 deg. Grease 8 in square baking pan. Set aside. In a small saucepan over low heat, melt butter and carob powder, stirring until thoroughly mixed; remove from heat and cool slightly. In a small bowl, beat together honey and eggs; slowly add carob mixture, beating until blended. Stir in vanilla, to taste. In a medium bowl, sift oat flour, baking powder and salt; add walnuts ( or other nuts). using a spatula, stir in carob mixture and mix. Pour mixture into prepared pan and bake for 25 minutes. When done, the center will still be somewhat gooey, but the edges will be cakelike. Cool 10-15 minutes before cutting into squares. If squares are too soft to cup, refrigerate pan 15 min or longer,m until firm enough to cut.
NOTE: Carob powder can be found at health food and specialty stores. NOTE: to make your own oat flour, pulse one cup uncooked oatmeal in a blender container or bowl of a food processor until finely ground; about 30 seconds.
Per serving: Calories/brownie 149(5 % from protein 57% from carbohydrate, 38%from fat) Protein 2 grams, fat 7 grams, cholesterol 37 mg, carbohydrate 24 grams, sodium 145 mg. Exchanges 1 1/2 fat.
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Beacon Hill Brownies
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~ for 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32
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Beanie Brownies
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.
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Berry s Brownies
1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened.
2. Bake until a toothpick inserted in the center comes out barely moist, 20 to 25 minutes. Do not overbake.
3. Cool brownies on a wire rack, then cut into squares.
Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate chips into the batter. Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares. After removing brownies from oven, place chocolate pieces on top and spread chocolate as it melts.
Microwave Version
1. In an 8- or 9-inch square glass dish, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened.
2. Shield corners of dish with aluminum foil. Microwave on 70% power 10 to 12 minutes, rotating dish, if necessary, for even doneness. Brownies are done when a toothpick inserted in center comes out barely moist. Remove foil shields the last 2 minutes of cooking.
3. Cool brownies on a wire rack, then cut into squares.
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Best Chocolate Brownie
Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocola te and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserte d in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
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Best Ever Brownies
Preheat oven 350 degrees. Prepare 13x9 pan. Melt together chocolate and butter, cool slightly. Beat together eggs and sugar until thick , about 5 minutes. Stir in chocolate, then flour and salt. Fold in chips and nuts. Pour into pan and bake 20-25 minutes. Do not over bake. Cool and cut.
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Better Butterscotch Brownies
1. Heat oven to 350. Spray 9-inch square pan with nonstick cooking spray.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder and salt; mix well. Add margarine, water, vanilla and eggs; blend well. Spoon and spread batter evenly into sprayed pan. Sprinkle with chips.
3. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cool before cutting into bars.
20 bars.
NOTES : Per serving: calories 140; calories from fat 35; total fat 4g; saturated 2g; cholesterol 20mg; sodium 80mg; total carbohydrate 25g; dietary fiber 0g; sugars 20g; protein 2g.
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Bisquick Butterscotch Brownies
Mix all ingredients and bake in 9x13 baking pan. Bake on preheated 350*F oven for 45 minutes. Cool on rack, cut while warm.
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Bisquick Fudge Brownies
Preheat oven to 350~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.
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Black Currant Tea and Cassis
Preheat oven to 350 degrees; butter an 8-inch square baking pan. In a 1-cup glass measuring cup, pour the boiling water over 2 teaspoons of the tea; let steep for 5 minutes, then strain through a very fine strainer. In a small heavy saucepan over low heat, melt the unsweetened chocolate with the butter; set aside to cool for 10 minutes.
In a small bowl with an electric mixer on high speed, beat the eggs until they are well beaten, then gradually beat in the sugar; continue beating until the mixture thickens slightly. Reduce the mixer speed to low; beat in the chocolate mixture, 2 tablespoons of the strained tea, and 1 tablespoon of the creme de cassis. Fold in the flour mixed with the salt, just until blended. Pour the batter into the prepared pan; bake for 25 to 30 minutes, or until the brownies are shiny and firm on top and begin to shrink from the sides of the pan. Cool for 10 minutes on a cake rack. Combine remaining 2 tablespoons creme de cassis and 1 tablespoon of the strained tea; brush over the top of the brownies. Cool completely.
In a small saucepan over moderate heat, melt the preserves, stirring often to prevent burning. Strain and brush over the top of the brownies. In a small heavy saucepan over moderately high heat, bring the cream to a boil; remove from heat and stir in the remaining 2 teaspoons of the tea. Let steep for 5 minutes; strain through a very fine strainer and return to the saucepan. Return to a boil, then pour over the chopped chocolate in a small bowl; let stand for 1 minute, then beat with a wire whisk until smooth. Spread the ganache in an even layer over the preserves. Refrigerate until the ganache is partially set, then score the top into bars. Store in the refrigerator, lightly covered with plastic wrap. Serve at room temperature.
Note: Other fruit-flavored teas, liqueurs and preserves, such as raspberry and apricot, may be substituted for the black currant tea, creme de cassis and preserves.
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Black Forest Brownies A La Mode
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.
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Black Russian Brownies
Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat.
Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka. Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan.
Bake in 350'F. oven just until toothpick inserted in conter comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.
Makes about 30 brownies.
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Blond Brownies
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. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2 FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;
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