| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 59.1 | Butterscoth Brownies | ROLL::HARRIS | | Fri Jul 31 1987 14:37 | 27 |
| I've never tasted the brownie mix that you refer to, but here's
a recipe for butterscoth brownies that you might like to try.
4 tablespoon butter
1 cup firmly packed light brown sugar
1 egg
1/2 teaspoon vanilla
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1. Melt the butter in a small heavy saucepan. Stir in
the brown sugar and cook over low heat until the sugar
dissolves and the mixture bubbles. Set aside to cool.
2. In a mixing bowl sift together the flour, baking
powder and salt.
3. Stir the egg and vanilla into the cooled brown
sugar syrup. Stir into flour mixture. Add walnuts and
spread into a buttered 8x8-inch pan.
4. Bake at 350F for 20 minutes. Cool in the pan. Cut
into squares.
|
| 59.2 | The Joy of Eating Butterscotch Brownies | DELNI::SILK | | Wed Aug 05 1987 13:44 | 43 |
|
Here's the recipe from The Joy of Cooking:
------------------
BUTTERSCOTCH BROWNIES
About 16 thin 2 1/4 in squares
Preheat oven to 350.
Melt in a saucepan:
l/4 cup butter
Stir into it until dissolved:
l cup brown sugar
Cool these ingredients slightly, then beat in:
l egg
1 teaspoon vanilla
Sift, then measure:
l/2 cup all-purpose flour
Resift it with:
1 teaspoon double-acting baking power
l/2 teaspoon salt
Stir these ingredients into the butter mixture. Add:
l/2 to l cup finely chopped nuts or
3/4 cup grated coconut
Chopped dates and figs may be substituted for the nuts. Use a little
of the flour over them. Pour the batter into a greased 9 x 9 inch
pan. Bake about 20-25 minutes. Cut into bars when cool.
|
| 59.4 | Mint Brownies - by popular demand | TEMPO::JOHN | Let's Go Caps!! | Fri Aug 14 1987 22:46 | 32 |
| Creme de Menthe Brownies
(from the back of the DH mint chocolate brownie mix)
INGREDIENTS:
Duncan Hines Mint Chocolate Brownie Mix & Ingredients
(i don't think they make it any more, so i use either a
regular brownie mix or scratch brownies, and add mint
chocolate chips... be sure it's one that uses a 13x9x2 pan)
3 Tablespoons instant vanilla pudding
3 cups unsifted confectioners sugar
6 Tablespoons butter
1 cup semi-sweet chocolate chips
5 Tablespoons milk
2 Tablespoons creme de menthe
STEPS:
1. Prepare Brownies according to package directions.
Bake and cool completely.
2. Melt 6 Tablespoons butter.
3. Combine 5 Tablespoons milk
and 3 Tablespoons instant dry mix vanilla pudding.
4. Add milk and pudding to butter.
5. Blend in 3 cups confectioners sugar.
6. Beat mixture until fluffy.
7. Add 2 Tablespoons creme de menthe.
8. Spread on cooled brownies. Refrigerate.
9. Melt 1 cup semi-sweet chocolate chips over very low heat or hot water.
10. Spread carefully over mint layer.
11. Cut into squares, then refrigerate to harden chocolate.
--------- Makes 24 large brownies ---------
|
| 59.6 | Caramel Brownies | FOR10::JUDY | | Sun Sep 27 1987 22:20 | 25 |
| CHOCOLATE CARAMEL BARS
(from a KRAFT ad in the newspaper)
1 14-oz bag (KRAFT) Caramels
1 5-fl-oz can Evaporated Milk
1 18.25-oz package (Betty Crocker Super-Moist) German Chocolate Cake Mix
1/2 cup (Parkay) Margarine, melted
1 6-oz package Semi-Sweet Chocolate Pieces
1/2 cup Chopped Walnuts (optional)
Melt caramels with 1/3 cup evaporated milk over low heat,
stirring until smooth.
Combine remaining evaporated milk (~1/4 cup), cake mix and margarine;
mix well.
Press half of cake mix onto bottom of ungreased cake pan.
Bake at 350 for 6 minutes.
Sprinkle chocolate pieces and 1/4 cup walnuts over crust;
drizzle with caramel mixture.
Top with teaspoonfuls of remaining cake mixture;
press gently into caramel mixture.
Sprinkle with remaining walnuts.
Bake at 350, 18 to 20 minutes.
Cool slightly; chill. Cut into bars. (Approx 2 dozen)
|
| 59.10 | Amaretto Brownies | SQM::MADDEN | Age doesn't matter unless you're cheese | Thu Apr 28 1988 13:42 | 47 |
| This recipe does not include baking soda or powder, so
the brownies are thin and fudgie. They are wonderful
served plain, or top them with vanilla ice cream and
a little more amaretto.
Amaretto Brownies
-----------------
Preheat oven 350 degrees F (340 for glass pan).
Grease a 9" x 13" pan.
Ingredients: 1 cup ground roasted almonds *
9 ounces semi-sweet chocolate
6 Tablespoons unsalted butter **
6 large eggs
1/8 teaspoon salt
1 teaspoon vanilla
3 Tablespoons all-purpose flour
2/3 granulated sugar
3 Tablespoons brandy
2 Tablespoons Amaretto
* If almonds are raw, roast them for 15 minutes at 350 degrees F.
** I used salted butter and skipped the 1/8 of a teaspoon of salt.
Directions:
o Melt chocolate and butter in either a heavy pan or double boiler over
low heat. Once completely melted, set aside to cool.
o Beat eggs (and salt) and vanilla until thick and light in color.
Add sugar and beat until mixture is pale yellow.
o Fold flour and 1/2 cup of nuts into egg mixture.
o Fold in chocolate.
o Fold in brandy and remaining 1/2 cup of nuts.
o Pour batter into prepared pan and bake in the center of the oven for about
25 minutes or unitl the top is just dry and a wooden toothpick inserted
comes out barely moist.
o Let brownies cool. Then sprinkle with amaretto. Let sit an hour
or two until amaretto is absorbed.
|
| 59.3 | Butterscotch Variation | GEMVAX::ADAMS | | Wed Jun 22 1988 18:18 | 6 |
| My variation on butterscotch brownies is to add chips--semi-sweet
chocolate, milk chocolate, butterscotch--any combination does it.
Make sure you don't overcook and it's wonderfully disgustingly good.
n
|
| 59.11 | Peanut Buttery Fudgy Brownies | WHEEL::ANASTASIA | Have fun stormin' the castle | Thu Jun 30 1988 09:24 | 73 |
| This isn't exactly what you are looking for, but it's good. I created
these one night when I had volunteered to make brownies but didn't
have enough cocoa to make the double batch that I needed to make.
Peanut Buttery Fudgy Brownies
8 tbl cocoa
3 tbl oil
1 tsp vanilla
1 c Butter
1-1/2 c sugar
4 eggs
1 c flour
1 bag of peanut butter chips
1-1/2 cups chocolate chips
2 cups c coconut
1 c chopped nuts (I put them in a plastic bag and crush them with a
rolling pin or meat pounder)
Heat oven to 350.
Melt butter. (Use a 2 qt. saucepan or nuke it in a large bowl, then
you can mix everything in 1 pan.)
Add cocoa and oil. Mix well. Add the peanut butter chips. Mix well to
melt the chips.
Beat in eggs, sugar, and vanilla.
Mix in flour.
Mix in chocolate chips, coconut, and nuts.
Spread in greased 12x9 pan.
Bake for 30-35 minutes.
Here's the original fudgy brownie recipe that I modified to create
these.
FUDGY BROWNIES
6 tbl cocoa
2 tbl oil
1/2 - 1 tsp vanilla
1/2 c Butter
1 c sugar
2 eggs
1/2 c flour
1-1/2 c chocolate chips
1-1/2 c coconut
1/2 - 1 c chopped nuts (I put them in a plastic bag and crush them with a
rolling pin or meat pounder)
Heat oven to 350.
Melt butter. (Use a 2 qt. saucepan, then you can mix everything in 1 pan.)
Add cocoa and oil. Mix well.
Beat in eggs, sugar, and vanilla.
Mix in flour.
Mix in chocolate chips, coconut, and nuts.
Spread in greased 8x8x2 pan.
Bake for 30-35 minutes.
|
| 59.7 | Blonde Brownies plus more | DROO::WEYMOUTH | AI SELECT Business Development Mgr | Wed Aug 17 1988 07:39 | 410 |
| Blonde Brownies as well as other brownie recipes - these were summarized
in the Worcester Sunday Telegram this past weekend.
P.S. This is an excerpt from my cookbook.
Chocolate Syrup Brownies
Source: Better Homes and Gardens New Cookbook Yield:
32 brownies
1/2 C. butter or margarine
1 C. sugar
4 eggs
16 ounce can chocolate-flavored syrup
1 1/4 C. all-purpose flour
1 C. chopped walnuts
Quick Chocolate Glaze (see below)
Grease a 13 x 9 x 2 inch baking pan. Preheat oven to
350 degrees.
Beat butter for 30 seconds; add sugar and beat till
fluffy. Add eggs and beat just till combined. Stir in
syrup, then flour. Stir in walnuts. Turn into pan.
Bake for 30 to 35 minutes. Cool slightly; pour Quick
Chocolate Glaze over the top. Cool and cut into bars.
Quick Chocolate Glaze
2/3 C. sugar
3 T. milk
3 T. butter
1/2 C. semi-sweet chocolate pieces
23
Combine sugar, milk, and butter in a medium saucepan.
Heat until boiling; boil 30 seconds. Stir in chocolate
pieces until melted.
Blonde Brownies
Source: Better Homes and Gardens New Cookbook Yield:
48 brownies
2 C. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. butter or margarine
2 C. packed brown sugar
2 eggs
1 tsp. vanilla
1 C. chopped pecans
Grease a 13 x 9 x 2 inch baking pan. Preheat oven to
350 degrees. Combine flour, baking powder and salt.
Melt butter; remove from heat. Stir in sugar. Add eggs
and vanilla; stir until combined. Stir dry ingredients
and pecans into sugar mixture. Spread in pan.
Bake 20 to 25 minutes. (Be careful not to overbake, or
they will be dry.) Cut into bars while warm.
Buttery Fudge Brownies
Source: Gourmet's Best Desserts Yield: 30 brownies
2 oz. unsweetened chocolate, coarsely chopped
2 oz. semi-sweet chocolate, coarsely chopped
2 sticks unsalted butter, softened
1 1/2 C. sugar
4 large eggs
1 tsp. vanilla
1 C. sifted all-purpose flour
pinch of salt
24
1 C. chopped pecans
1 1/2 T. bourbon
Butter and flour a 13 x 9 x 2 inch baking pan. Preheat
oven to 350 degrees.
In a small saucepan, melt chocolates with one stick of
butter, cut into pieces, over low heat, stirring until
smooth; cool completely.
In a large bowl with hand-held mixer, cream together
the one remaining stick of butter and the sugar. Beat
until light and fluffy. Add the eggs, one at a time,
beating well after each addition; stir in the vanilla
and the chocolate mixture. Add the flour and salt,
stirring until the mixture is blended well. Stir in
the pecans and bourbon.
Pour the batter into the baking pan, smooth the top
and bake in the middle of the oven for 30 to 40
minutes, or until the cake pulls away slightly from
the sides of the pan and a wooden pick inserted in the
center comes out with crumbs adhering to it. Let the
brownies cool completely in the pan on a rack before
cutting into 2-inch bars.
White Chocolate Brownies
Source: Nantucket Open-House Cookbook Yield: 20 to 25
brownies
1 C. unsalted butter
14 oz. white chocolate
1 1/4 C. sugar
4 large eggs
1 T. vanilla extract
2 C. unbleached all-purpose flour
1/2 tsp. salt
1 C. coarsely chopped pecans
25
Preheat the oven to 325 degrees. Line an 11 x 9 inch
pan with aluminum foil, leaving a little overhang
around the edges of the pan; butter the foil.
Heat butter and 10 oz. white chocolate, broken into
small pieces, in a large saucepan over low heat,
stirring frequently until melted. Remove from the
heat. Using a wooden spoon, stir the sugar into the
melted chocolate, then stir in the eggs and vanilla.
(The mixture will look curdled.)
Add the flour, salt, and chopped pecans and quickly
stir just until mixed. Pour the batter into the pan.
Bake the brownies until the top is light golden
but the center is still somewhat soft when pressed
lightly, 30 to 35 minutes. Let cool to room
temperature.
While brownies are cooling, melt remaining four ounces
white chocolate in top of double boiler or in the
microwave for 1 minute on high power. Drizzle over
top of brownies. Refrigerate the brownies at least 3
hours. Using the foil, lift the brownies from the pan;
cut into 20 to 25 squares.
Chocolate Peanut Butter Cup Brownies
Source: Ben & Jerry's Homemade Ice Cream & Dessert
Book Yield: 12 brownies, 3 inches by 3 inches
4 oz. unsweetened chocolate
1/2 C. butter
4 large eggs, at room temperature
1/2 tsp. salt
2 C. sugar
1 tsp. vanilla extract
1 C. all-purpose flour
32 to 35 miniature Reese's Peanut Butter Cups
26
Preheat oven to 350 degrees. Butter and lightly flour
a 9 by 13 inch baking pan.
Melt the chocolate and butter in the top of a double
boiler over simmering water. Let cool in the pan to
room temperature.
Beat the eggs and salt in a mixing bowl until very
fluffy. Gradually beat in the sugar and vanilla. Fold
in the cooled chocolate mixture. Add the flour and
fold gently just until blended.
Pour into the prepared pan; smooth the top. Cut 20 of
the cups in half and arrange them evenly on top of the
batter. Lightly press the cups into the batter.
Bake about 25 minutes. (If you want to add the second
layer of peanut butter cups, bake about 23 minutes,
then remove pan from the oven. Place 1 whole peanut
butter cup in the middle of each brownie-to-be. Return
to the oven and bake 2 minutes.) Let cool in the pan
completely before cutting.
Chocolate Apricot Brownies
Source: Camille Glenn's Chocolate Apricot Brownies
Yield: 9 brownies, 3 inches by 3 inches each
9 dried apricots
3 oz. unsweetened baking chocolate
8 T. butter
1 C. sugar
2 large eggs
1/3 C. sifted all-purpose flour
1 1/2 tap. vanilla extract
tiny pinch of salt
Preheat oven to 350 degrees. Cut the apricots into 1/8
inch slivers with sharp kitchen shears; set aside.
Combine the chocolate, butter and sugar in the top of
a roomy double boiler over simmering water. When the
chocolate has melted, remove the pan from the heat and
stir the mixture until its smooth.
27
Beat in the eggs and flour and blend thoroughly. Stir
in the vanilla, salt, and apricots. Spoon the batter
into a lightly greased or non-stick 9-inch square cake
pan, and bake 20 minutes. Allow to cool completely
before cutting into squares.
Rocky Road Brownies
Source: Deep in the Heart Cookbook, of the Dallas
Junior Forum Yield: 20 brownies
4 eggs, beaten
2 C. sugar
1 C. butter
4 T. cocoa
1 1/2 C. flour
2 C. chopped pecans
pinch of salt
2 tsp. vanilla extract
5 oz. miniature marshmallows
Icing (recipe follows)
Preheat oven to 350 degrees. Combine eggs and sugar.
Melt butter in a small saucepan; add cocoa and mix
well. Stir into eggs.
Combine flour, pecans, salt and vanilla. Add to
egg mixture and mix well. Pour into a 9 x 13 inch
ovenproof dish. Bake for 25 minutes. While brownies
are baking, prepare icing.
Remove brownies from the oven and cover the top with
marshmallows. Pour the hot icing over all. Cool.
Icing
In the top of a double boiler, combine 6 T. butter, 5
oz. can evaporated milk, 6 cups Confectioners sugar,
3/4 cup cocoa and a pinch of salt. Heat, stirring,
over simmering water to melt butter and dissolve
sugar.
28
Cream Cheese Brownies
Source: Deep in the Heart Cookbook, of the Dallas
Junior Forum Yield: 16 brownies
4 Oz. German sweet chocolate
5 T. butter
3 eggs
1 C. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. plus 1 T. unsifted flour
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 C. chopped nuts
3 oz. cream cheese
Preheat oven to 350 degrees. Melt chocolate and 3
tablespoons butter over low heat. Stir, then cool.
Beat 2 eggs until light in color. Slowly add 3/4 cup
sugar; beat until thickened. Stir in baking powder,
salt and 1/2 cup flour. Blend in cooled chocolate
mixture, 1 teaspoon vanilla extract, almond extract
and nuts. Set aside.
Cream the cheese with 2 tablespoons butter. Gradually
add 1/4 cup sugar, creaming until fluffy. Blend in
remaining egg, 1 tablespoon flour and 1/2 teaspoon
vanilla. Spread half of chocolate mixture alternately
over the top; zigzag knife through batter for a
marbled effect.
Bake for 35 to 40 minutes.
Caramel Brownies
Source: Deep in the Heart Cookbook, of the Dallas
Junior Forum
14 oz. package caramels
29
2/3 C. evaporated milk
18 oz. package German chocolate cake mix
3/4 C. margarine, softened
1 C. chopped nuts
1 tsp. vanilla extract
12 oz. package semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9 x 13
inch baking pan.
Combine caramels and 1/3 cup evaporated milk in a
medium saucepan. Cook over low heat, stirring until
caramels are melted. (A microwave may be used for this
step.)
Combine cake mix, margarine, 1/3 cup evaporated milk,
nuts and vanilla.
Spread the mixture into pan and bake for 12 minutes.
Remove from the oven; pour caramel mixture over top,
then sprinkle with chocolate chips. Bake 20 minutes
more. Cool and cut into squares. (These freeze well -
if they last that long.)
30
|
| 59.12 | Cream cheese brownies | ULTRA::KROCZAK | Barbara Kroczak MS: BXB1-1/D03 | Wed Sep 21 1988 10:02 | 65 |
| Cream cheese brownies
---------------------
[Courtesy of The Boston Globe]
Two separate batters, one chocolate and one cream cheese are swirled to create
a marbleized pan of brownies. This recipe makes large brownies that store,
freeze and travel well (and they're wonderfully rich - editorial comment)
Chocolate batter:
4 squares (4 ounces) unsweetened chocolate, cut up
10 tablespoons butter, cut up
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 and one third cups flour
1 teaspoon baking powder
half teaspoon salt
Cream cheese batter:
8 ounce package cream cheese, at room temperature
3 tablespoons butter, at room temperature
1 teaspoon vanilla extract
half a cup sugar
2 eggs
Set the oven at 350 degrees. Grease a 9-by-13 inch cake pan.
For the chocolate batter: Put the chocolate and butter into a small saucepan
over very low heat. Stir once or twice until the mixture is melted. Remove
from the heat and leave until completely cool but still liquid.
In the bowl of an electric mixer, beat the eggs and sugar at medium speed for
10 minutes or until the mixture is thick and pale yellow. Beat in the vanilla.
Turn the mixer to its lowest speed and beat in the chocolate mixture.
Beat in the flour, baking powder and salt, just until they are incorporated.
Pour the batter into the prepared pan and set it aside.
For the cream cheese batter: In an electric mixer beat together the cream
cheese, butter, vanilla and sugar until the mixture is soft and light. Stop
the mixer and scrape down the sides of the bowl several times. Add the eggs,
one by one, and beat to incorporate them thoroughly.
Use a ladle to pour six pools of white batter onto the chocolate batter. Use a
rubber spatula to swirl the batters to make a marbleized mixture - do not
overdo this.
Bake the brownies for 50 to 55 minutes or until the top is firm when pressed
with the fingers. The brownies should not harden on top.
Cool the brownies in the pan and cut into large squares for serving. To
freeze, wrap individually in wax paper and freeze up to 1 month in an airtight
container. Makes 18 large brownies.
From my experience: Whenever I want to melt chocolate I never do it over
direct heat. I was taught to pour boiling water into a saucepan, place a bowl
containing the chocolate into the standing pan of water and cover the bowl.
This melts the chocolate gently and it doesn't need much cooling before it can
be incorporated into the batter.
Also, when baking do not let the top darken too much. That is, don't bake for
too long. The top should be firm but with just a little color. In my oven it
takes the full 55 minutes but not much longer.
|
| 59.22 | Brownie Recipe | RIPPLE::TOOZE_MI | | Tue Oct 11 1988 12:54 | 18 |
| INTENSE CHOCOLATE BROWNIES
1/2 cup butter
3 squares (3 oz.) unsweetened chocolate
4 beaten eggs
2 teaspoons vanilla
2 cups sugar
1 cup flour
1 cup choarsely chopped walnuts
Melt butter and chocolate until completely melted. Remove. Add
rest of ingredients. Pour into greased 9x14" pan. Bake at 325F
for 35 minutes (depending on heat of oven). Do not overbake.
Toothpick does not have to come out completely clean.
Variations: Add 1/2 cup or so chocolate chips and/or swirl some
melted carmel in with the batter. But these brownies are great
just as they are!
|
| 59.13 | Cherry-Berry Chocolate Brownies | BTO::GEORGE_L | Thirty something... | Thu Jan 26 1989 22:55 | 57 |
| I did a DIR/KEY=BROWNIES, but couldn't find a note to put this
recipe in, so here it is:
1 16 1/2-ounce can pitted dark sweet cherries in heavy syrup
1 cup granulated sugar
1/2 cup sour cream
1/3 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon Kirsch or cherry-flavored brandy(optional)
1 cup heavy cream
Chocolate-Dipped Strawberries(recipe follows)
Heat oven to 350*F. Grease and flour two 9-inch square baking pans.
Drain cherries, reserving 2 tablespoons syrup. Chop cherries coarsley;
drain off any additional juice; set aside. In large bowl with electric
mixer at medium speed, beat sugar, sour cream, oil, cocoa, egg and
vanilla until well blended. In small bowl combine flour, baking soda
and salt. With mixer at low speed, beat flour mixture into cocoa
mixture until just blended. Fold in chopped cherries. Pour batter
into prepared pans, dividing evenly. Bake 20 minutes until wooden
pick insterted in center comes out clean. Cool pans on wire rack
5 minutes. Remove brownies from pans; cool completely on rack.
TO ASSEMBLE: In small bowl combine reserved cherry syrup and Kirsch.
Invert one brownie layer onto serving plate; brush lightly with
syrup mixture. Beat heavy cream until stiff peaks form when beaters
are lifted. Spread 2/3 cream on brownie layer; reserve remainder
for garnish. Place second brownie layer over whipped cream; brush
lightly with syrup mixture.
TO SERVE: Cut into 2 1/4" squares; garnish each with whipped cream
and one chocolate-dipped strawberry**.
Makes 16 servings
Chocolate-Dipped Strawberries
Rinse 16 large ripe strawberries with stems and hulls under cool
water; carefully pat dry with paper towels. In small saucepan over
VERY low heat,heat four 1-ounce squares semisweet chocolate until
almost melted. Remove from heat; stir until completely melted and
smooth. Dip bottom of each strawberry in melted chocolate; place
on sheet of waxed paper until chocolate hardens.
**When fresh strawberries aren't in season I usually buy a jar
of Maraschino cherries with stems and coat these with chocolate
instead.
|
| 59.8 | Minty Fudge Brownies | SHALOT::MACDONALD | Over 1 million lines coded | Thu Apr 27 1989 12:09 | 23 |
| makes 2 dozen 3 inch squares
from NESTLE Mint-Chocolate Morsels bag
1 1/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter
3 Tbls. water
10-ounce pkg (1 1/2 cup) Mint Semi-Sweet Chocolate Bits (NESTLE)
1 1/2 tsps. vanilla extract
3 eggs
1 cup chopped nuts
Preheat oven to 325 degrees F. In small bowl, combine flour,
baking soda and salt; set aside. In medium saucepan, combine
sugar, butter and water; bring to boil. Remove from heat. Add
Mint Chocolate chips and vanilla extract; stir until melted and
the mixture is smooth. Transfer to large bowl. Add eggs, one at
a time, beating well after each addition. Gradually blend in
flour mixture. Stir in nuts. Spread into greased 13 by 9 inch
baking pan. Bake at 325 for 30-35 minutes. Cool; cut into 3
inch squares. Makes 2 dozen.
|
| 59.9 | White Chocolate Almond Brownies | TUNER::WHITCOMB | | Fri Jul 21 1989 17:23 | 41 |
|
Somewhere in this string white chocolate brownies were mentioned,
and it just so happens that a co-worker gave me her tried and true
recipe this afternoon which I'll post below. I can't wait to try
them myself!
WHITE CHOCOLATE ALMOND BROWNIES
-------------------------------
1 cup flour
1/2 cup sugar
1/8 tsp. salt
2 eggs
1/4 cup margarine or butter
2 Nestle Alpine White candy bars (5 oz. each)
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. baking powder
1 oz. semisweet chocolate
1 tsp. Crisco shortening
Beat together sugar, salt, and 2 eggs at high speed (about 4 minutes)
until light in color. Set aside.
Melt butter and 1 candy bar together over low heat. Pour into egg
mixture and beat at low speed.
Add vanilla, almond extract, baking powder and flour into other
ingredients until flour is incorporated. Break the second candy
bar into small pieces and add to mixture.
Bake in a greased 9"x9" baking pan at 350 degrees for 25-30 minutes.
Center will be firm, and top will be lightly browned when done.
When completely cooled, drizzle with a mixture of 1 oz. semisweet
chocolate (melted) and 1 tsp. shortening.
|
| 59.14 | Nestle's No-Bake Brownies | BUFFER::MILLER | | Mon Oct 30 1989 12:24 | 29 |
| This recipe has vanilla wafers instead of graham crackers,
and uses evaporated milk instead of condensed:
NO-BAKE BROWNIES (from Nestle's)
~~~~~~~~~~~~~~~~
2 cups (12 oz.) semi-sweet chocolate chips
1 cup evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped pecans
1 cup sifted powdered (confectioner's) sugar
1/2 tsp. salt
1 tbsp. evaporated milk
Mix chocolate chips and 1 cup evaporated milk in a 1-quart saucepan.
Stir over low heat until chocolate melts. Remove from heat.
Mix well in a 3-quart bowl the vanilla wafer crumbs, marshmallows,
pecans, sugar and salt.
Reserve 1/2 cup of the chocolate mixture for the glaze. Stir the
rest into the crumb mixture. Mix well and press evenly into a
well-greased 9-inch square pan.
Stir 1 tbsp. evaporated milk into the reserved chocolate mixture
until smooth. Spread evenly over mixture in pan. Chill until
glaze is set. Makes 36 squares.
|
| 59.5 | Hershey's Double Chocolate Mint Dessert | NECVAX::OBRIEN_J | at the tone...... | Tue Oct 31 1989 15:06 | 26 |
| BOTTOM CAKE LAYER
1 cup al-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
4 eggs
1 1/2 cups (16-Ounce can) HERSHEY'S SYRUP
Heat oven to 350. Grease rectangular pan, 13x9x2 inches. In large
mixer bowl beat flour, sugar, butter, eggs and syrup until smooth.
Pour into prepared pan; bake 25 to 30 minutes or until top springs
back when lightly touched. (top may still appear wet) Cool completely
in pan. Spread mint cream layer on cake (see below); chill. Pour
Chocolate topping over dessert (see below). Cover, chill.
MINT CREAM LAYER:
In small mixer bowl combine 2 cups confectioners' sugar, 1/2 cup
butter or margarine, softened, 1 tablespoon water, 1/2 teaspoon
mint extract and 3 drops green food color (option; beat until smooth.
CHOCOLATE TOPPING:
In small micro-proof bowl melt 6 tablespoons butter or margarine
and 1 cup Hershey's Mint Chocolate Chips or Semi-Sweet Chocolate
Chips at HIGH for 1 to 1 1/2 mintues or just until chips are melted
and mixture is smooth when stirred.
Cut in squares, about 12 servings
|
| 59.15 | Raspberry Fudge Brownies | GEMVAX::ROSS | | Mon Mar 12 1990 08:24 | 43 |
| Raspberry Fudge Brownies
Source: "Cooking Light" book - 1989 or 1990
10 oz raspberries **
1/4 cup + 2 Tbs. margarine
1/4 cup + 2 Tbs. unsweetened cocoa
2/3 cup sugar
2 eggs beaten
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/8 tsp. salt
vegetable cooking spray
Combine margarine and cocoa in large saucepan. Cook over low heat,
stirring constantly until margarine melts and mixture becomes smooth.
Remove from heat; let cool slightly.
Add sugar, eggs, and vanilla to cocoa mixture, stirring well to
combine.
Combine flour & salt; add flour mixture to cocoa mixture, stirring well
to combine.
Gently fold raspberries into cocoa mixture.
Spoon batter into an 8-inch square baking pan that was coated with
cooking spray.
Bake at 350 degrees for 20 minutes or until wooden pick inserted in
center comes out clean. Let brownies cool completely before cut into
squares.
** For the raspberries, I use frozen berries that I bought last year
and froze. I don't defrost them before I add them to the recipe.
If you "buy" frozen raspberries that are in syrup, drain the syrup
before using. Fresh raspberries (unfrozen) would work great too.
|
| 59.21 | Hershey Recipies
Hershey Recipe
| DYNORM::NORMAN | | Tue Jun 18 1991 14:17 | 24 |
| No one will find those Hershey recipe's if we keep hiden' 'em under Fudge!
So here is a note for Hershey Recipes.
Hershey's Easy-Does-It Recipe #3
Fudgey Brownie (mixes in 5 minutes!)
3/4 c. Hershey's Cocoa 2 Cups Sugar
1/2 t. baking soda 2 eggs
2/3 c. vegtable oil 1 1/3 c. all-purpose flour
1/2 c. boiling water 1 t. vanilla
(measure accurately) 1/4 t. salt
1. Stir cocoa and baking soda in mixing bowl.
2. Blend in 1/3 c. vegetable oil
3. Add boiling water; stir until mixture thickens
4. Stir in sugar, eggs, and reamining 1/3 c vegetable oil; stir until
smooth
5. Add flour, vanilla and salt, blend completely
6. Pour into lightly greased 13 x 9" baking pan Bake at 350 degrees
for 30-32 minutes.
ummm they are yumming ... real fudgey brownies... all things considered
I don't think a mix can beat this one!
|
| 59.16 | german chocolate/caramel brownie squares | MSDOA::GUY | | Thu Jul 11 1991 12:23 | 15 |
|
1 14 oz pkg caramel 3/4 c butter or margarine
2/3 c evaporated milk 1 c chopped pecans
1 box german choc cake mix 1 6oz pkg semisweet choc chips
combine caramel and 1/3 cup milk. Melt double boiler style or in
microwave. combine cake mix and remaining 1/3 cup milk, butter,
and nuts. press 1/2 cake mixture in 2" X 8" X 12" greased dish.
bake at 350 degrees 6-8 minutes. sprinkle chips and pour caramel
over top. pour remaining mixture on top and return to oven for 15-18
minutes. cool (overnight if possible) in refrigerator. cut and allow
to return to room temperature before serving.
enjoy!!!
|
| 59.17 | Vats of carmel... Yum! | LEZAH::SCANLON | I was so much older then... | Tue Jul 23 1991 15:26 | 14 |
| .1> Can you elaborate on caramel? Is that a 14 oz. package of the
.1> little caramel squares in clear plastic that you unwrap individ-
.1> ually? If not, and there is a source for caramel without all
.1> the work of unwrapping, I'd love to know.
Actually, you can get the carmel without the work of unwrapping! In the
fall, many of the grocery stores around here (MA) sell tubs of carmel.
You're supposed to dip apples in it to make carmel apples, but at our house,
we've been known to go at it with a spoon!
Simply heavenly!
Take care,
Tara
|
| 59.18 | Alice's Triple Chocolate Brownies | PINION::HACHE | Nuptial Halfway House | Wed Dec 11 1991 12:35 | 17 |
|
This is an easy recipe my mom used to make. This recipe makes
a very rich cakelike brownie.
1 box of chocolate cake mix (any kind of chocolate mix is fine,
devils food, german chocolate, regular chocolate all work, but
I like devils food the best)
1 box of cook and serve chocolate pudding mix
2 cups of milk
6 ounces of chocolate chips
Make the pudding according to the directions on the box. Just
after it starts getting thick, add the cake mix and blend well.
Pour it into a greased rectangular (I think I use an 8x4, sometimes
larger) pan. Sprinkle chocolate chips over the top and bake at
350F for 20 minutes or so (until a toothpick comes out clean).
|
| 59.19 | Fudge-Topped Brownies | AKOCOA::SCHOFIELD | | Wed Dec 11 1991 14:39 | 23 |
| Fudge-Topped Brownies
1 C margerine or butter, melted
2 C sugar
1 C unsifted flour
2/3 C cocoa
1/2 tsp baking powder
2 eggs
1/2 C milk
3 tsp vanilla, divided
1 C walnuts, chopped
1 12-oz chocolate chips
1 14-oz condensed milk (NOT evaporated milk)
Preheat oven to 350F.
In lg bolw, combine margerine, sugar, flour, cocoa, baking powder,
eggs, milk and 1 1/2 tsp vanilla; beat well.
Stir in walnuts.
Spread in greased 13x9-inch pan.
Bake 40 mins or until brownies begin to pull away from sides of pan.
Just before brownies are done, in heavy saucepan, melt chips w/milk and
vanilla. Immediately spread over hot brownies.
Cool, chill, cut into bars.
|
| 59.23 | Fudgy Brownies | CAMONE::BONDE | | Wed Apr 29 1992 11:55 | 39 |
| I found this improbable recipe in a local newspaper, and gave it a try.
The brownies are delicious! They are cakelike, yet dense and fudgy
at the same time. And no one will *ever* guess the secret ingredient...
Fudgy Brownies
--------------
4 oz unsweetened baking chocolate
1/2 C prune puree or prepared prune butter
3 large egg whites
1 C sugar
1 t salt (I omitted this)
1 t vanilla
1/2 C flour
1/4 C chopped walnuts (I omitted this)
Preheat oven to 350 degrees F. Coat an 8" square baking pan with
cooking spray; set aside. Cut chocolate into small pieces, place into
microwaveproof bowl, and microwave on low until chocolate is melted.
Set aside and let cool slightly.
Combine all other ingredients except flour and nuts; blend thoroughly.
Mix in flour. Spread batter in pan and sprinkle with walnuts. Bake
approx 30 minutes until springy to the touch about 2 inches around
edges. Cool on rack.
Notes:
** I couldn't find prune butter in the stores, so I bought a jar of
stewed prunes, pitted them, and pureed them in the food processor.
** Jane Brody's _Good Food Book_ says you can substitute cocoa and
vegetable oil for unsweetened baking chocolate, as follows:
1/4 C cocoa + 2 t vegetable oil :== 1 oz unsweetened baking chocolate
|
| 59.24 | Blondes are Easy? | HSOMAI::WINGO | My body is here; my minds in Jamaica | Thu Sep 17 1992 15:51 | 17 |
| 1 cup sugar
1 large egg
3/4 stick of melted butter
1/4 tsp almond extract
mix well -
still mixing above - add 1 cup flour gradually
add in 4 oz. of chopped walnuts!
Spray small square pan (7 x 7) or small rectangle with Non-stick spray.
Cook at 350 degrees for 20-30 minutes till golden brown.
Scrumptious!!!! Made them last night and ate...alot!!
|
| 59.25 | tasteless rhetoric and stuff | LEDS::SIMARD | just in time..... | Fri Sep 18 1992 13:12 | 6 |
| Those are blondes!!!! They are male congo squares!! The female congo
squares don't have nuts!
|
| 59.26 | problems with Hershey's brownies... | SHIPS::HERLIHY_J | | Thu Dec 16 1993 11:54 | 16 |
|
I tried the Hershey's easy brownies in reply 21 and had only partial
success - maybe someone who's tried it could give me some tips and Ill
try it again.
The taste is right, but the baking isn't. The top crust is beautifully
cooked, but underneath - it just stays gooey!
I could try cooking more slowly and for longer - but I already did
that a bit as the tin I used was bigger than it should be.
Is there anything missing from this recipe? Like another cup of flour
perhaps?!!
Any thoughts?
Jane.
|
| 59.27 | hershey's brownies | WESERV::HABER | kudos to working mothers | Wed Dec 29 1993 12:16 | 9 |
| I make these all the time [only i substitute orange extract for the
vanilla,and use margarine (melted and slightly cooled) instead of veg.
oil]. They are supposed to be a little fudgy, and it's real easy to
overcook them.
It's gotten so that I'm asked to bring them places w/o even having
to volunteer!
sandy
|
| 59.28 | Rosie's Brownies | CSTEAM::BAKER | as long as old woman, talk about old men | Mon Apr 25 1994 17:11 | 21 |
| This is copied (without permission) from an old Womans Day mag I found
at the gym. Extremely moist and chocolatey - these are great. Probably
better with ice cream on top...
4 oz unsweetened choc
1/2 lb butter (1 stick)
1 1/4 C + 2 tbsp sugar
1/2 tsp vanilla
3 eggs
3/4 C flour
Melt chocolate and butter in small saucepan over low-medium heat.
Let cool 5 mins.
In medium bowl, mix chocolate and sugar, well.
Add vanilla, mix.
Add eggs, on at a time, beating well after each.
Add flour, mix in thoroughly.
Spread in 8x8 pan, bake 35 mins at 325F.
~beth
|
| 59.29 | | SUBSYS::ARMSTRONG | sort of cast in concrete | Mon Mar 06 1995 09:43 | 14 |
| I have question:
I made some brownies (Rosie's) yesterday. Instead of putting in 1.5
sticks of butter, I messed up and put in 2 sticks. I did realize my
mistake (when it was too late to change it) and figured the brownies
would come out moister. They came out dryer - very dry.
Does anyone know *what* purpose butter serves in brownie recipes? I was
going to add another egg and some extra flour, but wasn't sure what
that would do. (Does anyone know?)
Input/suggestions for corrections, would be very much appreciated.
~beth
|
| 59.30 | | TRUCKS::GAILANN | | Wed Mar 15 1995 06:48 | 7 |
|
More flour and eggs will make them quite cake like.
The moistness is usually a combination of the melted chocolate and oil.
It's also very important you don't over cook brownies.
|
| 59.31 | | SUBSYS::ARMSTRONG | sort of cast in concrete | Wed Mar 15 1995 12:51 | 3 |
| Right, got that. But what does the *butter* do?
~beth
|
| 59.32 | What else? | HOTLNE::CORMIER | | Wed Mar 15 1995 13:25 | 5 |
| Make you fat???
Sorry Beth, couldn't resist : ) : )
Sarah
|
| 59.33 | | TRUCKS::GAILANN | | Thu Mar 16 1995 05:38 | 6 |
|
Some recipes call for butter, others for oil. You're right. The fat
should be providing the moistness. With butter there are milk solids
which alters the fat slightly. You could try using a buttered
flavoured cooking fat or cooking margarine. It might be worth trying
another recipe as well, just to see what the difference is.
|
| 59.34 | Water evap in butter vs. margarine? | HOTLNE::CORMIER | | Thu Mar 16 1995 09:03 | 6 |
| I'm guessing here, but if you used butter instead of margarine, perhaps
butter has more water in it? The water would evaporate during cooking,
leaving a drier product. I always use margerine (100% fat), and never
have a problem with dryness. Do you always use butter as opposed to
margarine or oil?
Sarah
|
| 59.35 | | VAXUUM::FARINA | | Mon Mar 20 1995 19:02 | 6 |
| Margarine has more water content than butter (usually a higher salt
content, too). Butter is what makes cookies crisp. If you make a
cookie using white sugar and butter, it will be a crisp cookie. Brown
sugar, molasses, and other fats (Crisco, oil, margarine) make cookies
chewier. Using twice the amount of butter called for probably caused
the brownies to "crisp" and appear dry. --S
|
| 59.36 | Fudge Brownie Pie | MKOTS3::OBRIEN_J | Yabba Dabba DOO | Tue Feb 13 1996 13:07 | 22 |
| If you like brownie batter, you'll love this pie! Taste awesome warm
with Whipped Cream as a topping. I cut this recipe out of a magazine a
few years ago and finally decided to try it -- yummy.
FUDGE BROWNIE PIE
1 9-inch unbaked pastry shell
1 cup (6 ounces) Hershey's Semi-Sweek Chocolate Chips
1/4 cup margarine or butter (I used margarine)
1 (14-ounce) can sweetened condensed milk (NOT evaporate mile)
1/2 cup biscuit baking mix (I used Bisquick)
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Heat oven 375. Bake pastry shell 10 minutes; remove from oven. Reduce
oven temp to 325. In saucepan, over low heat, melt chips with
margarine. In mixer bowl, beat chocolate mixture with sweetened
condensed milk, biscuit mix, eggs and vanilla until smooth. Add nuts.
Pour into prepared pastry shell. Bake 35 to 45 minutes or until center
is set. Cool. Serve warm or at room temperature with ice cream.
|