2 bars (8 oz) Semi-sweet Chocolate Baking Bars broken into 1" pieces
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional
Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Tuesday, November 16, 2010
Saturday, November 13, 2010
Ruth's "Miracle" Brownies
1-1/2 c. flour
2 c sugar
2/3 c cocoa
1 tsp. salt
1 tsp. baking powder
1 c. shortening
4 eggs
2 tsp. vanilla
2 tsp. corn syrup
Sift dry ingredients together.
Add shortening, egg, vanilla, and corn syrup
Bake at 350 for 30 minutes
*I got this recipe from a college roommate. It is the go-to recipe that I use when I am making brownies because the brownies come out so soft, without the super-hard crusty edges that many home-made brownie recipes have. It also has a better flavor than many home-made brownies I have had, and it whips up quick.
2 c sugar
2/3 c cocoa
1 tsp. salt
1 tsp. baking powder
1 c. shortening
4 eggs
2 tsp. vanilla
2 tsp. corn syrup
Sift dry ingredients together.
Add shortening, egg, vanilla, and corn syrup
Bake at 350 for 30 minutes
*I got this recipe from a college roommate. It is the go-to recipe that I use when I am making brownies because the brownies come out so soft, without the super-hard crusty edges that many home-made brownie recipes have. It also has a better flavor than many home-made brownies I have had, and it whips up quick.
Brownies-Double
Brownies Double- Linda Streeper
2 1/2 cups margerine
1/4 cup cocoa Melt on Medium Heat
2 cups sugar
4 eggs- one at a time stir
2 tsp. vanilla
1/2 cup flour
1 cup nuts or walnuts (optional)
1 cup chocolate chips (optional)
Bake at 350 for 20-25 minutes
*This was the first recipe I ever made entirely on my own. My step-mother Linda Streeper taught me how to cook and this was one of my favorite recipes of hers. I always think of her when I make it.
2 1/2 cups margerine
1/4 cup cocoa Melt on Medium Heat
2 cups sugar
4 eggs- one at a time stir
2 tsp. vanilla
1/2 cup flour
1 cup nuts or walnuts (optional)
1 cup chocolate chips (optional)
Bake at 350 for 20-25 minutes
*This was the first recipe I ever made entirely on my own. My step-mother Linda Streeper taught me how to cook and this was one of my favorite recipes of hers. I always think of her when I make it.
Sand Castle Brownie Mix
Sand Castle Brownie Mix- Audrey Lindsey
Holiday Gift 1999
In a 1 qt. jar layer the following:
1/3 cup chopped nuts
1/2 cup chocolate chips
1/3 cup coconut
1/2 cup packed brown sugar
3/4 cup sugar
1/2 cup baking cocoa
1 cup flour
Additional Ingredients
2 eggs
1/2 cup melted butter or margerine
1 tsp. vanilla
To prepare: In bowl, combine wet ingredients. Stir in dry ingredients until well blended. Spread in a greased 8" square pan. Bake at 350 for 25 minutes. Let cool before serving.
* I received this as a gift from the Lindsey family for Christmas in 1999. They put the dry ingredients in a mason jar which they decorated. The printed instructions above were attached on a tag. It was a fun and delicious gift and I thought it would be a great idea for a holiday gift.
Holiday Gift 1999
In a 1 qt. jar layer the following:
1/3 cup chopped nuts
1/2 cup chocolate chips
1/3 cup coconut
1/2 cup packed brown sugar
3/4 cup sugar
1/2 cup baking cocoa
1 cup flour
Additional Ingredients
2 eggs
1/2 cup melted butter or margerine
1 tsp. vanilla
To prepare: In bowl, combine wet ingredients. Stir in dry ingredients until well blended. Spread in a greased 8" square pan. Bake at 350 for 25 minutes. Let cool before serving.
* I received this as a gift from the Lindsey family for Christmas in 1999. They put the dry ingredients in a mason jar which they decorated. The printed instructions above were attached on a tag. It was a fun and delicious gift and I thought it would be a great idea for a holiday gift.
Neufchatel Brownies
1 pkg. family-style brownie mix (simple, not fudge)
1 8oz pkg. Neufchatel cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla
1. Preheat oven to 325
2. Prepare bronie mix according to package directions. Sppon the batter into greased and floured 9-inch square pan. Set aside
3. Beat Neufchatel cheese and sugar until light and fluffy. Add egg and vanill extract. Beat 30 seconds, scraping down sides of bowl. Drop cheese mixture by tablespoonfuls onto brownie layer. With tip of knife, swirl vanilla into chocolate batter. Bake 45 minutes or until brownies pull away from sides of pan and center is firm. Cool; refrigerate until well chilled before slicing.
Note: Stir 1 cup chocolate chips into the chocolate batter as preparing, if desired.
1 8oz pkg. Neufchatel cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla
1. Preheat oven to 325
2. Prepare bronie mix according to package directions. Sppon the batter into greased and floured 9-inch square pan. Set aside
3. Beat Neufchatel cheese and sugar until light and fluffy. Add egg and vanill extract. Beat 30 seconds, scraping down sides of bowl. Drop cheese mixture by tablespoonfuls onto brownie layer. With tip of knife, swirl vanilla into chocolate batter. Bake 45 minutes or until brownies pull away from sides of pan and center is firm. Cool; refrigerate until well chilled before slicing.
Note: Stir 1 cup chocolate chips into the chocolate batter as preparing, if desired.
Ghirardelli Classic Brownies
Ghirardelli Classic Brownies
4 oz. Ghirardelli semi-sweet batking bar
1/2 cup unsalted butter cut into pieces
1 c. brown sugar, packed
1 tsp. vanilla
2 large eggs
3/4 cup and 2 tbsp. all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup Ghirardelli semi-sweet chips
Preheat oven to 350. Butter and flour an 8"x8" pan. In a heavy 1-1/2 qt. saucepan melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bown, sift together flour, baking powder and salt. Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 minutes, or until a tester comes out clean.
4 oz. Ghirardelli semi-sweet batking bar
1/2 cup unsalted butter cut into pieces
1 c. brown sugar, packed
1 tsp. vanilla
2 large eggs
3/4 cup and 2 tbsp. all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup Ghirardelli semi-sweet chips
Preheat oven to 350. Butter and flour an 8"x8" pan. In a heavy 1-1/2 qt. saucepan melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bown, sift together flour, baking powder and salt. Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 minutes, or until a tester comes out clean.
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