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All Chocolate Recipes Part.1

All Chocolate Recipes part.1

All Recipes List

All Chocolate Recipes Part.1

Chocolate Truffles

 

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

 

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after-dinner mints Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

 

Chocolate Covered Truffles

 

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

 

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

 

Mocha Truffles

 

2 packages (12 oz each) Semisweet chocolate chips

8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

 

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1″ balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

 

Peanut Butter and Chocolate Truffles

 

1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz) sweetened condensed milk 1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

 

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

 

White Chocolate Truffles

 

1/4 C butter 1/2 C confectioner’s sugar 1 teaspoon almond extract 1 egg yolk 8 oz. white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

 

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

 

Hazelnut Or Almond Truffles

 

2/3 cup finely ground toasted almonds or hazelnuts 7 T melted butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup confectioner’s sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond extract

 

Makes about 30 truffles

 

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

 

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

 

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

 

Place your choice of coating in a bowl. If you’re going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

 

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

 

Grand Marnier Truffles

 

4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces 4 oz. milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg yolks 1 1/4 cup confectioner’s sugar 2 tsp. orange extract

 

Makes about 30 truffles

 

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

 

Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

 

Place your choice of coating in a bowl. If you’re going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

 

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

 

Cookies And Cream Truffles

 

1 cup finely ground Oreo® Cookies 12 T melted butter 6 oz. white chocolate, broken into small pieces 5 egg yolks 1 1/4 cup confectioner’s sugar 1 tsp. vanilla extract

 

Makes about 40 truffles

 

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

 

Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.

 

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

 

Place your choice of coating in a bowl. If you’re going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

 

Strawberry Truffles

 

8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cups confectioner’s sugar 1 tsp. grated fresh ginger root 18 medium fresh strawberries 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket) 1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts

 

Makes about 18 truffles

 

Melt white chocolate in the top of a double boiler, let cool.

Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry.

Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

 

9.) Chocolate Truffles

  • pounds of Belgian chocolate (or any brand of good quality chocolate) one quart of heavy cream 1/4 lb. unsalted butter 1/3 C liqueur of choice

cocoa powder

 

Serves 4 (just kidding…. this makes over 2lbs. of truffles, but they are incredibly addictive)

 

Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

 

Foolproof Dark Chocolate Fudge

 

  • C semisweet chocolate chips 1 can (14 oz.) sweetened condensed milk dash salt 1 C chopped walnuts 1 1/2 tsp. vanilla

 

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

 

Triple Chocolate Fudge

3 1/3 C sugar 1 C butter 1 C packed dark brown sugar 1 can (12 oz) evaporated milk 32 large marshmallows, halved 2 cups (12 oz) semisweet chocolate chips 2 milk chocolate candy bars (7 oz each), broken 2 squares (1 oz each) semisweet baking chocolate, chopped 1 tsp. vanilla extract 2 C chopped pecans

 

Makes about 5 1/2 pounds

 

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15″ x 10″ x 1″ baking pan.

Chill until firm. Cut into squares.

 

Perfect Peppermint Patties

 

1 lb. confectioners’ sugar 3 T butter or margarine, softened 2 to 3 tsp. peppermint extract 1/2 tsp. vanilla extract 1/4 C evaporated milk 2 C (12 oz) semisweet chocolate chips 2 T shortening

 

Makes about 5 dozen In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4″. Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

 

Marshmallow Puffs

 

36 large marshmallows 1-1/2 C semisweet chocolate chips 1/2 C chunky peanut butter 2 T butter or margarine

 

Makes 3 dozen

 

Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows

 

Honey Balls for Passover

 

1/2 C honey 1/3 C sugar 1 1/4 C chopped walnuts 1/4 C matzo farfel 2 tsp. grated orange or lemon zest

 

Makes 18-24

 

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool.

Variation: Roll the balls in finely grated nuts or coconut.

 

Quick & Easy Microwave Peanut Butter Fudge

 

12 oz. semisweet chocolate chips 12 oz. peanut butter 14 oz. sweetened condensed milk

 

Makes approximately 42 pieces

 

In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8×8 dish lined with waxed paper.

Refrigerate to chill.

 

Rum Balls

 

1 3/4 cups vanilla wafer cookie crumbs 1 cup ground pecans 1 cup confectioners sugar 1/4 cup cocoa 3 tablespoons light

corn syrup 1/4 cup light rum 1/3 cup confectioners’ sugar (for dipping) Makes About 2 1/2 Dozen

Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls. Roll balls in remaining confectioners sugar to coat.

 

White Chocolate Apricot-Hazelnut Truffles

(makes 28 truffles) Ingredients:

1 1/4 C    hazelnuts (aka filberts)

1/4 C      finely chopped dried apricots 24 ounces  imported white chocolate 6 Tbl     heavy cream

 

Instructions:

On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry- cloth towel. Finely chop nuts in a food processor.

 

In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.

 

[Note: I used the Nestle white chocolate chips that are available in

my local supermarket. It worked well, but I am sure it would be better if you use a good import instead.]

 

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a double-boiler if you don’t have a microwave.]

 

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely chopped dried apricots.

 

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.) Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4- inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.

Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer.

 

Easy Truffles

(Servings: 64) Ingredients:

8 oz    Semi-sweet chocolate 1/3 c          Milk

1/3 c   Unsalted butter

2 ea   Egg yolks, slightly beaten 1/4 t         Vanilla extract

1 x     Unsweetened cocoa

 

Instructions:

In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

 

Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1 pound (about 2 dozen). About 75 calories each.

 

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

 

Cognac Truffles

 

Ingredients:

3 1 oz   square of unsweetened chocolate 1 1/4 c confectioners’ sugar

1/3 c    butter

3        egg yolks (I use the whites to make macaroons or meringue cookies)

1 tsp    vanilla or 2 TBSP of cognac

 

Instructions:

Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring.

Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.

 

Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored jimmies.

 

Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles.

 

Chocolate Anise Truffles

 

Ingredients:

1/4 cup   Anise liquor 1/2 cup             butter

12 oz.    semi-sweet chocolate

2 cups    pulverized anisette cookies

 

Instructions:

In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute until it is well mixed and smooth. Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.

 

When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whicking or the butter and rum will separate out of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.

 

Babe Ruth Bars

 

1 cup peanut butter

1 cup white corn syrup

1/2 cup packed brown sugar 1/2 cup white sugar

6 cups cornflakes cereal

1 cup semisweet chocolate chips 2/3 cup peanuts

 

  • In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly
  • Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into

 

Caramel Apples w/ Chocolate

 

Makes 8 apples

1 piece of Styrofoam 1 apples

8 ice cream sticks

12 packages (14 oz each) creamy caramels 2 tbs. water

3/4 cup pistachios, chopped 8 foil cupcake liners

3 ounces semisweet chocolate

Place Styrofoam on a flat surface. Lightly coat baking sheet with cooking spray. Remove stems from apples. Insert wooden stick into stem of each apple. Place caramels in saucepan. Add the water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake. Pat pistachios onto top of apple, place on prepared sheet. Refrigerate until caramel is cool. Heat chocolate in top of double boiler, until melted.

Drizzle chocolate over apples. Press apples sticks into Styrofoam. Refrigerate until the

chocolate hardens. Remove from Styrofoam to foil cupcake liners

 

Chocolate Cake In A Jar

 

1 stick plus 3 T. butter or margarine 3 c. white sugar

4 eggs

  • vanilla
  • applesauce, unsweetened 3 c. white flour

3/4 c. unsweetened cocoa powder 1 tsp. baking soda

1/2 tsp. baking powder 1/8 tsp. salt

 

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well with butter.

 

Beat together butter, and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce.

 

Sift dry ingredients together, and add to the applesauce mixture a little at a time. Beat well after each addition.

 

Pour 1 c. of batter into each jar, and carefully remove any batter from the rims.

 

Place jars in a preheated 325 oven, and bake for 40 mins.

 

While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids. Remove pan from heat, and keep lids hot until ready to use.

 

When the cakes have finished baking, remove jars from oven. Make sure

jar rims are clean. (If they’re not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.

Jars will seal as they cool.

 

Cakes will slide right out when ready to serve. Eat within 1 month.

 

White Chocolate Pretzels

 

1 pkg. long pretzel rods

1 pkg. almond bark, or vanilla candy coating

Decorations, such as red and green sprinkles, holiday M&Ms or crushed up candy canes

 

Place the candy coating in a microwave-safe bowl. Make sure you do not get any water in the bowl. Any water at all will cause the candy coating not to melt properly and separate.

 

Microwave the candy coating for 1 min., then stir and microwave an additional min., until it is completely melted and smooth.

 

Stick a pretzel rod into the chocolate, and with a spoon, cover about 3/4 of the pretzel with chocolate. Let the excess drip back into the bowl.

 

Sprinkle the chocolate with either red and green colored sprinkles, crushed up peppermints, or stick red and green M&Ms to the chocolate.

 

Place the decorated pretzel on a piece of waxed paper or aluminum foil, and let it dry completely, about 1 hr. Gently pull the pretzels off the paper.

 

25.) Pretzel Bouquet

 

Lay about 10 White Chocolate Pretzels on a sheet of red or green tissue paper.

 

Wrap the pretzels up like a bouquet of roses would be wrapped, and tie red, green and white curling ribbon around the middle to secure.

 

With scissors, curl the ribbon, then tie on a small gift card.

 

26.) Pretzels In A Glass

 

Find a tall glass, such as a parfait glass, or one of those neat glasses mixed drinks are served in.

 

Pour some holiday candies, such as M&Ms or hard mints, in the bottom of the glass. Put as many pretzels as you can in the glass sitting on the candies, but leave a little room for them to move around, so they don’t break when they are pulled out.

 

Cover the top of the glass with a piece of colored plastic wrap, or you can cut a piece of holiday fabric, and double the width of the top with pinking shears to cover.

 

Tie a pretty ribbon around the glass to secure, and you have a neat gift for someone special!

 

Mocha Fondue

 

Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.

 

1 4-ounce package sweet baking chocolate, broken up 4 ounces semisweet chocolate, chopped

2/3 cup light cream or milk 1/2 cup sifted powdered sugar

1 teaspoon instant coffee crystals 2 tablespoons coffee liqueur

Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices) Meringue cookies

 

  1. In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.

 

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

 

3/4 cup butter, softened 3/4 cup peanut butter

1-1/4 cups packed brown sugar 1-1/4 cups granulated sugar

1-1/2 teaspoons baking powder 1/2 teaspoon baking soda

3 eggs

1-1/2 teaspoons vanilla

2-1/4 cups all-purpose flour 2-2/3 cups rolled oats

1 10-ounce package miniature milk chocolate kisses

 

  1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown

sugar, baking powder, and baking soda; beat until combined, scraping sides

of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

  1. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart

onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72 cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

 

Rich chocolate brownies

 

Ingredients 3/4 cups flour 1/4 t. salt

  • 1/2 squares unsweetened chocolate 1/2 c. margarine or butter
  • eggs

1 cup sugar

1 t. vanilla

1 ripe banana, well mashed

1/2 cup semi-sweet chocolate chips 1/2 cup broken walnut meats

No baking powder or soda. This makes them extra dense and moist. Directions

Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour

into an 8″x 8″ pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.

 

Mini Chocolate Chip Cheesecake Ball

 

INGREDIENTS:

1 8-ounce package cream cheese, softened 1/2 cup butter, softened

3/4 cup confectioners sugar 2 tablespoons brown sugar 1/2 teaspoon vanilla extract

3/4 cup mini semisweet chocolate chips 3/4 cup finely chopped pecans

 

DIRECTIONS:

In a medium bowl, beat together cream cheese and butter until smooth.

Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.

 

PEANUT BUTTER BON BONS

 

1 1/2 c. graham cracker crumbs 1 c. peanut butter

1 c. melted oleo or butter 1 lb. powdered sugar

12 oz. milk chocolate chips 1/2 bar paraffin

 

Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.

 

M&M’S® Holiday Brownies

A rich, colorful, layered treat that the family can help decorate. What you’ll need:

  • box your favorite brownie mix (for 13″x 9″ baking pan) 1 bag M&M’S® Milk Chocolate Candies for the Holidays
  • 8-ounce packages cream cheese 2/3 cup sugar

1/4 cup heavy cream 2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups whipped cream (optional)

 

What to do:

Preheat the oven to 350 degrees.

 

Prepare the brownie mix according to the package directions. Spoon batter into 13″ x 9″ baking pan, spreading evenly.

Cover batter with 1 cup of M&M’S® Brand Milk Chocolate Candies for the Holidays.

In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.

 

Evenly spoon the cream cheese mixture over the brownie batter.

 

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.

 

Remove and cool completely.

 

Optional: Just before serving, top with a layer of whipped cream. Cut into 2-inch squares.

Prior to serving, decorate with M&M’S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.

 

Cream Cheese Brownies

 

INGREDIENTS:

4 ounce package German sweet chocolate 5 tablespoons butter

3 ounce package cream cheese 1 cup sugar

3 eggs

1/2 cup plus 1 tablespoon flour 1-1/2 teaspoons vanilla

1/2 teaspoon baking powder 1/4 teaspoon salt

1/2 cup nuts, chopped

1/4 teaspoon almond extract

 

TO PREPARE:

Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40 minutes. Cool. Cut and store in refrigerator.

 

YIELD: 18 squares

 

Cream Cheese Topped Brownies

 

Brownie Batter:

 

  • butter or margarine 2 c. sugar
  • vanilla extract 4 eggs

3/4 c. powdered baking cocoa (Hershey’s or store brand) 1/2 tsp. baking powder

1/4 tsp. salt 1 c. flour

Cream Cheese Marbling: 1 egg

1/4 c. sugar

4 oz. pkg. cream cheese, softened

 

In a lg. mixing bowl combine in the following order: butter, 2 c. sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.

 

Grease 9×13″ baking pan. Pour batter into prepared pan.

 

Prepare the cream cheese topping: in a separate mixing bowl beat until smooth: 1 egg, 1/4 sugar and softened cream cheese.

 

Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.

 

Bake in 350 oven for 30-35 mins. or until brownies just begin to pull away from sides of pan. Cool. Cut into bars.

 

Makes about 24 brownies

 

Eclair Cake

 

  • 1 lb. box honey graham crackers**
  • small regular OR instant vanilla pudding* 2 3/4 c. milk

1 8 oz. container Cool Whip Frosting:

1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.

OR

  • Choco-bake (unsweetened liquid chocolate) 2 tsp. white Karo
  • vanilla
  • soft margarine
  • 1/2 c. powdered sugar 3 milk

 

Butter 9×13″ pan, and layer with whole graham crackers.

 

Prepare pudding according to pkg. direction, and let cool, or for instant pudding, mix pudding and milk. Blend in cool whip.

 

Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers.

 

Refrigerate for 2 hrs. before frosting. Frosting:

Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hrs.

Cake can be frozen. Makes 10-16 servings Note:

*Chocolate pudding can be used.

*French Vanilla pudding can be used.

**Chocolate graham crackers can be used.

 

German Chocolate Chip Bread

 

  • boxes of German Chocolate cake mix

2 small boxes of chocolate instant pudding 1- 12 oz sour cream

10 eggs

1 1/2 cups of oil 1/2 cup of water

12 oz of chocolate chips

1 cup of chopped nuts (if desired)

 

Instructions:

Mix together all ingredients. Pour into three greased loaf pans. Bake at 325 degrees for one hour or until done when tested with wooden pick.

 

May be frozen, heated in microwave, and keeps well in refrigerator for several days.

 

Cadbury’s Creme Egg

 

Serving Size: 12 Preparation Time: Categories:

 

1/2 cup light corn syrup 1/4 cup butter, softened 1 teaspoon vanilla

1/4 teaspoon salt

  • cups powdered sugar
  • drops yellow food coloring 2 drops red food coloring

1 bag milk chocolate chips (12 ounces) 2 tablespoons vegetable shortening

 

  • Combine the corn syrup, butter, vanilla, and salt in a large Beat well with an electric mixer until smooth.
  • Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until
  • Remove about 1/3 of the mixture, and place it in a small bowl. Add the food colorings, and stir
  • Cover both mixtures, and refrigerate for at least 2 hours, or until
  • When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap a portion of the white filling (approx. twice the size) around it. Form this filling into the shape of an egg, and place it on a cookie sheet that has been brushed with a light coating of vegetable shortening. Repeat process with the remaining filling ingredients, then refrigerate these “eggs” for 3-4 hours, or until
  • Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more;
  • Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper.
  • after 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely

 

COCONUT FUDGE BALLS

 

2/3 c. evaporated milk 2 1/2 c. powdered sugar

12 oz. semi sweet chocolate bits 1 c. chopped nuts

7 oz. or more coconut

 

Mix chocolate bits and milk and microwave until melted (about 3 minutes).

Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut and roll balls in the coconut.

 

FUDGE RUM BALLS

 

1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix 1 c. finely chopped pecans or walnuts

  • rum extract
  • sifted confectioners’ sugar 1/4 c. unsweetened cocoa

Pecans or walnuts, finely chopped

 

  1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package
  2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners’ sugar and cocoa. Stir until well
  3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes 6 dozen. Tip: Substitute real rum for rum

 

Cappuccino Bon-Bons

 

  • package family-size brownie mix (13 x 9) size
  • eggs

1/3 cup of water 1/3 cup cooking oil

1 1/2 tbsp. instant coffee 1 tsp. ground cinnamon Whipped topping

Small or large foil cupcake liners Preheat oven to 350 degrees

Place foil cupcake liners on cookie sheet Combine all ingredients except Whip Cream Fill small liners with 1 tbsp. of filling

Fill large liners with 1/4 cup of mix. Bake small cupcakes 12-15 minutes.

Bake large 20-25 minutes, or until toothpick comes out clean. Cool completely.

Garnish with a dollop of whip cream and a sprinkle of cinnamon before serving.

 

CHOCOLATE FILLED BON BONS

 

1/2 c. butter flavor shortening 1/2 c. granulated sugar

1/4 c. firmly packed brown sugar 1 tsp. vanilla

1 egg

1 2/3 all purpose flour, unsifted 36 chocolate kisses

36 peach halves

 

Cream shortening, sugars, vanilla and egg in large bowl at medium speed of mixer. Combine flour, baking soda, and salt. Stir into creamed mixture. Press 2 level measuring teaspoonfuls dough around each kiss, covering kiss completely. Gently place pecan half on top of each. Bake on ungreased baking sheet for 6-7 minutes (cookies will not brown, do not over bake). Gently press pecans into hot cookies.

Cool on baking sheet for 1 minute, then remove to cooling racks.

 

Chocolate Brittle

 

1 LB Sugar

1 LB Walnuts, finely chopped 1 LB Almonds

1 LB Semi Sweet Chocolate

1 LB Whole Walnuts

 

In a saucepan cook butter and sugar, boiling 5 minutes. Stir in almonds and cook 10-20 minutes or until nuts begin to pop and turn brown. Pour into a shallow pan and let cool. Melt chocolate and pour over mixture in pan. Sprinkle w/ finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into pieces.

 

  • prepared 9-inch pie shell, baked

 

Vienna Chocolate Bars

 

  • sticks butter

2 egg yolks

1 1/2 C sugar 2 1/2 C flour

1 (10 oz.) raspberry jelly (seedless) 1 C semi sweet chocolate chips

1/4 tsp. salt 4 egg whites

 

Preheat oven to 350. Cream butter with egg yolks and 1/2 cup sugar. Add flour and knead with fingers. Pat batter out with fingers on greased cookie sheet to about 3/8″ thickness. Bake for

15 to 20 minutes until lightly browned. Remove from oven. Spread with jelly and top with chocolate chips. Beat egg whites and salt until stiff peaks form. Fold in remaining cup of sugar. Gently spread on top. Bake for

additional 24 minutes. Cool and cut into 2″x2″ bars.

 

Carob Candy Balls

 

1/2 c Carob powder 1/2 c Honey

1/2 c Peanut butter 1/2 c Sesame seeds 1/4 c Wheat germ

1/4 c Dry milk powder

  • c Honey graham cracker crumbs

Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. Makes 24 candy balls

 

Chocolate Balls

 

  • Sticks margarine

1 1/2 c Graham cracker crumbs 1/2 c Chopped pecans

1 c Coconut

1 Box powdered sugar 1 tb Vanilla

12 oz Jar crunchy peanut butter

6 oz Package semisweet chocolate chips

1/2 Cake paraffin wax (half of 1/4 pound size)

Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into walnut size balls and lay out on waxed paper. Melt chocolate and paraffin together over hot water. Using 2 teaspoons (or any method you prefer) dip each ball into mixture returning to waxed paper. The balls will cool quickly. Yield 6 dozen.

 

Chocolate Bourbon Balls

 

1/2 c Margarine or butter 4 c Powdered sugar

1 c Finely chopped nuts 1/4 c Bourbon

1 pk (6 ounces) milk chocolate chips 3 tb Half-and-half.

Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm.

Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill.

 

Chocolate Cream Hazelnut Balls

 

1/2 c Finely chopped hazelnuts 1 c Vanilla cookie crumbs

  • c Powdered sugar 2 tb Cocoa
  • tb Corn syrup 1/4 c Cream 1/2 ts Vanilla

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

 

Chocolate Mint Dessert Balls

 

9 oz Chocolate chips; melted 1/2 c Creme de menthe

24 oz Cream cheese; softened 1 ts Cinnamon, ground

2 c Pecans; finely chopped Chocolate cookie wafers

In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator.

 

Chocolate Pecan Rum Balls

 

1 lb Pecans, shelled and ground

8 1/2 oz Chocolate wafers; crushed 1/2 c Dark rum

1/3 c Honey Powdered sugar

Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before serving or giving, roll in powdered sugar. Makes 100 balls.

 

Chocolate Walnut Rum Balls

 

  • c Walnuts, ground or finely chopped
  • c Grated “German’s sweet” or bittersweet chocolate 1 1/2 c Sifted confectioner’s sugar

4 tb Rum Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat.

 

Dietetic Cream Cheese Balls

 

1 pk (8 0z. size) cream cheese 3/4 c Finely chopped pecans Milkcote or whitecoat chocolate

Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Makes about 25 balls.

 

Double Chocolate Cherry Bourbon Balls

 

1 6oz.pkg. chocolate chips 3 T Corn syrup

1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale 1 8 1/2 oz.pkg. chocolate wafers, crushed

1/2 c Confectioners sugar 1 c Finely chopped nuts

1/4 c Finely chopped candied cherries Granulated sugar

Melt chocolate in top of double boiler. Remove from heat, add corn syrup and bourbon. In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries. Add chocolate mixture. Stir until blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated sugar.

 

Swedish Balls

 

1/2 lb Butter 1 1/2 c Sugar 2 Eggs

1/2 c Strong cold coffee (instant) 2 ts Vanilla

1 c Cocoa

4 c Quick-cooking oats, uncooked

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated.

Makes 5 dozen.

 

Sweet ‘n’ Peanutty Chocolate Balls

 

3 c Powdered sugar, sifted

1 1/2 c Graham cracker crumbs 1 c Pecans finely chopped

3/4 c Butter

3/4 c Peanut butter

1 1/2 c Semisweet chocolate chips 4 tb Butter

1 tb Milk

Combine powdered sugar, graham cracker crumbs and pecans; stir until uniform in color. In a saucepan, melt butter and peanut butter together. Pour over sugar mix, and stir until just moistened. Form into one-inch balls. In a separate saucepan, combine chocolate chips, butter and milk. Melt together over low heat, stirring just enough to blend. Coat balls with chocolate by dipping into chocolate mixture one at a time. Place on waxed paper, and chill before serving. Makes 60 balls

 

Walnut Chocolate Rum Balls

 

  • c Walnuts, ground or finely chopped
  • c Grated “German’s sweet” or bittersweet chocolate 1 1/2 c Sifted confectioner’s sugar

4 tb Rum Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it’s flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut, etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective.

 

Bars

Black and White Chocolate Bars

 

1 lb Real white chocolate, melted 1 lb Chocolate chips; melted

3/4 c Evaporated milk 1/4 c margarine

1 ts Vanilla (or other extract)

1/2 c Toasted hazelnuts (or walnuts)

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word “cocoa” should appear in the ingredients.

Line the inside of an 8″ square baking pan with plastic wrap and set aside.

Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.

Melt chocolate in a separate medium-sized bowls over double boilers. Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve.

Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.

Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.

Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

 

Caramel Filled Chocolate Bars

 

1 German Chocolate cake mix 3/4 c Margarine, melted

14 oz Bag caramels

2/3 c Evaporated milk, divided 1 c Chocolate chips

  • c Walnuts, chopped

Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.

Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9×13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees. Cool in pan and cut into 1 1/2 inch squares.

 

Chewy Chocolate Orange Bars

 

  • c Cake flour

3/4 ts Baking powder 1/2 ts Salt

1 1/2 c Quick-cooking oats

1 c Dark-brown sugar, packed 2 Egg whites

Raisin Puree

3/4 c Chopped bittersweet chocolate 1/3 c Toasted walnuts, optional

  • tb Grated orange zest

Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars.

 

Chocolate Bars

 

  • c All-purpose flour; 1 c Sugar;

1/2 c Cocoa;

1 ts Baking soda;

Dry substitute equal to 1/3 cup sugar 1/2 ts Cinnamon;

1/2 ts Salt;

  • c Margarine (2 Sticks); at room temperature 2 lg Eggs;
  • ts Vanilla;

1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11″ by 15″ jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars.

Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.)

 

Chocolate Candy Bar

 

  • Envelope SF Hot Cocoa Mix 2 tb Cold water
  • tb Golden raisins; or – 1 ts Peanut butter; or

1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat.

Tastes like fudge.

 

Chocolate Caramel Nut Bars

 

14 oz Bag caramels, remove wrappers 5 oz Can evaporated milk

1 Box German chocolate cake mix with pudding 1/2 c Margarine, melted

1 1/2 c Walnuts, chopped

6 oz Semisweet chocolate chips

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 x 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces over the crust; top with caramel mixture spreading to the edges of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle with walnuts — press lightly into the top. Bake for 350 degrees for 20 minutes. Cool slightly; cut into bars.

 

Chocolate Caramel Shortbread

 

1 1/2 c Butter, softened, divided 1/2 c Sifted icing sugar

1/4 ts Salt

1 1/4 c All purpose flour

1 cn Sweetened condensed milk 3 tb Corn syrup

1 ts Vanilla

3 Squares semi sweet chocolate, melted

Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup.

Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.

 

Chocolate Cheese Bars

 

1 Devil’s Food Cake Mix (with or without pudding in it) 8 oz Cream cheese, softened

1/3 c Oil

3 Eggs (divided use) 1/4 c Sugar

6 oz Semi-sweet chocolate chips 1/2 c Walnuts or pecans, chopped

Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake for 15 minutes at 350 degrees. Remove and sprinkle top with chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth. Spread over chocolate chips and walnuts. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 minutes longer. Cool and cut into bars. Makes 16 servings.

 

Chocolate Cherry Bars

 

1 pk Fudge cake mix

  • cn (21 oz.) cherry pie filling 1 ts Almond extract
  • Eggs; beaten

Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips

Preheat oven to 350. Grease and flour a 9×13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed.

Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack.

To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars.

 

Chocolate Chip Bars

 

3/4 c Brown Sugar firmly packed 1/2 c Butter or margarine

1 Egg

1 1/4 c All-purpose flour 1/2 ts Baking soda

1/2 ts Salt 1 ts Vanilla

6 oz Chocolate pieces 1/2 c Chopped walnuts

Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.

 

Chocolate Chip Cookie Bars

 

3/4 c Firmly packed brown sugar 1/2 c Sugar

1/2 c Margarine or butter,softened 1/2 c Shortening

1 1/2 ts Vanilla 1 Egg

1 3/4 c All purpose flour 1 ts Baking soda

1/2 ts Salt

1 c Semi-sweet chocolate chips 1/2 c Chopped nuts or shelled Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan.

Bake for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars.

 

Chocolate Chip Cranberry Cheese Bars

 

  • c Butter or margarine, (2 sticks or 1/2 LB) 1 c Brown sugar; packed
  • c Flour
  • 1/2 c Rolled oats
  • ts Orange zest; grated

1 pk Semisweet chocolate chips, 12oz 1 c Cranberries; dried (4oz)

1 pk Cream cheese; (8oz)

  • 1/4 c Sweetened condensed milk, (1 can at 14oz)

Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes.

Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Makes about 3 dozen.

 

Chocolate Chip Nut Bars

 

1/2 c Margarine

  • c Brown sugar, packed 1 ts Vanilla

2 Eggs

  • 1/2 c Flour
  • ts Baking powder 1 ts Salt

1 c Chipits

1 c Nuts

Melt margarine in large pot. Remove from heat and add sugar and vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking powder, and salt. Add to pan and mix well. Spread in pan 9X13.

Sprinkle with nuts and chipits over surface and press down lightly. Bake at 350 for 35-40 minutes. Cool and cut into bars.

 

Chocolate Crunch Bars

 

1/2 c Honey 1/3 c Margarine

1/4 c Cocoa Powder, Sweetened — 1 c Granola

  • c Dry Milk

Blend together everything except the granola to a stiff dough. Knead in the granola, or roll the shaped bars in granola.

* Carob powder may be used also.

 

Chocolate Delight Bars

 

1/2 c Margarine — softened 1 Egg yolk

  • tb Water

1 1/4 c Flour 1 ts Sugar

  • ts Baking powder 12 oz Chocolate chips 3/4 c Sugar
  • Eggs

6 tb Margarine — melted 2 ts Vanilla

1 c 2c nuts — chopped fine

Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9″x13″ pan. Bake 10 minutes at 350 degrees F. Remove from oven and sprinkle with chocolate chips.

Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F. Cut into 48 squares when cool.

 

Chocolate Fudge Bars

 

  • Stick Butter
  • oz Unsweetened Baking Chocolate Squares 1 c Sugar

2 Eggs

1 c Flour 1/2 ts Salt

1/2 ts Baking Soda

1/2 ts Vanilla Or Peppermint Extract 1 c Chocolate Chips

Glaze

1 c Powdered Sugar 1 tb Milk — or more

1/2 ts Peppermint Extract

Melt the butter and the unsweetened chocolate.

When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan.

Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so.

Glaze: Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm.

 

Chocolate Maple Nut Bars

 

1 1/2 c Flour; unsifted 2/3 c Sugar

1/2 ts Salt

3/4 c Margarine or butter; cold 2 Eggs

14 oz Sweetened condensed milk 1 1/2 ts Maple flavoring

2 c Nuts; chopped

  • c Semi-sweet chocolate chips

Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts. Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24 – 36 bars.

 

Chocolate Marshmallow Bars

 

  • oz Unsweetened chocolate 1/2 c Butter
  • c Sugar
  • Eggs 1/2 c Flour

1 ts Vanilla

1 c Chopped pecans

16 Large marshmallows

Preheat oven to 350 degrees F. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans.

Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned.

Cool slightly and cut into bars.

 

Chocolate Meringue Bars

 

1/2 c Margarine 1/2 c Sugar

1/2 c Brown sugar 2 Eggs — separated 1 ts Vanilla

  • ts Baking powder 1 ts Baking soda 1/2 ts Salt
  • tb Milk — or water 6 oz Chocolate chips 1 c Brown sugar

1/2 ts Vanilla

1/2 c Nuts — , optional

Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry ingredients, and add with milk. Spread in 9″x13″ pan. Sprinkle with chocolate chips. Beat egg whites to soft peaks, beat in brown sugar and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min. at 325 degrees F.

 

Chocolate Pecan Cheesecake Bars

 

Crust:

1 pk Chocolate cake mix

1/2 c Butter or margarine — Softened 1 Egg

1/2 c Pecans — chopped Filling:

8 oz Cream cheese — softened 14 oz Sweetened condensed milk 1 ts Vanilla

1 Egg

Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in pecans. Reserve 1 cup for topping; set aside. Press remaining mixture evenly in bottom of greased pan. Beat cream cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour over crust; sprinkle with reserved topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut into bars. Store in refrigerator.

 

Chocolate Raisin Bars

 

1 3/4 c All-purpose flour 1 pn Salt

8 ts Potato flour 3/4 c Butter

1/3 c Raisins; chopped

8 oz Semisweet chocolate pieces 1/4 c Vanilla sugar

Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato flour and vanilla sugar into a medium-size bowl. Cut in butter until mixture forms coarse crumbs; mix in raisins. Mix together to form a soft dough. Roll out dough on a floured surface to a rectangle slightly smaller than an 11″ x 7″ baking pan. Place rolled-out dough in pan; press to fit. Smooth top; prick well. Bake about 25 minutes or until very lightly browned. Cool a few minutes. Using a sharp knife, mark through surface of mixture with lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20 squares; remove from pan. Place chocolate in a small bowl over a pan of gently simmering water; stir until melted and smooth. Line a baking sheet with foil. Dip bars in chocolate, coating evenly; lift out with a fork and tap gently on side of bowl to remove excess chocolate. Place on foil. Place baking sheet in a cool place until chocolate sets. If desired, any remaining chocolate can be piped over bars for decoration.

 

Chocolate Raspberry Bars

 

1 1/2 c Rolled oats 1/2 c Unbleached flour 1/2 c Almonds, ground pn Salt

1 ts Ground cinnamon

1/3 c Tiny semi-sweet chocolate chips 2 Eggs

1/2 c Maple syrup

1/2 c All-fruit raspberry jam

In a medium bowl, combine the oats, flour, almonds, salt, cinnamon and chocolate chips.

Combine the eggs and maple syrup in a small bowl and whisk until very well combined. Pour into the oat mixture and combine well. About halfway through the mixing it will become much easier if you use your hands.

Scoop half of the dough into the bottom of a 9-inch glass pie dish and smooth it out, going up the side a little bit, to make a smooth layer. If the dough is too sticky to work with, wet your hands and use them to press it in.

Spread the jam evenly over the dough in the pie dish. Then use your hands to very gently distribute the remaining dough over the the jam. In some places the jam might squish up over the top of this new layer of dough, but that is OK.

Microcook, uncovered, at full power (100%) until the dough feels dry to the touch, about 5 minutes. The raspberry jam will be bubbly and very runny, but let it cool completely before cutting into bars and it will be fine.

Makes 12 bars.

 

Chocolate Walnut Bars

 

Crust:

1 1/2 c Flour 1/2 c Margarine 1/4 c Brown sugar 3/4 c Corn syrup 2 tb Margarine; melted 1 ts Vanilla 12 oz Chocolate chips

Filling:

3 Eggs 3/4 c Sugar 1 1/2 c Walnuts; chopped

For crust, beat flour, margarine and brown sugar in small mixer bowl until crumbly. Press into greased 13 x 9 pan. Bake in preheated 350 oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup, margarine and vanilla in medium bowl with wire whisk. Stir in morsels and walnuts. Pour over crust. Bake in preheated oven for 25 to 30 minutes or until set. Chill for a few minutes before cutting.

 

Chocolaty Poppers

 

1/2 c Land O’Lakes Butter

10 1/2 oz Marshmallows, miniature 2 oz Semi sweet chocolate

  • c All purpose flour 1 ts Vanilla extract 1 c Salted peanuts 6 c Popcorn

Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat. Gradually add flour and salt, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into well greased 13×9 inch pan. Bake at 350 degrees for 10 to 12 minutes.

Cool; cut into bars. Dust with confectioners sugar, if desired.

 

Congo Bars

 

  • 3/4 c Unbleached All-Purpose Flour 2 1/2 ts Baking Powder

1/2 ts Salt 3 lg Eggs

2 c Brown Sugar, Firmly Packed 1 ts Vanilla

2/3 c Vegetable Oil

6 oz Chocolate Chips, 1 Cup

Sift the flour, baking powder and salt together, blending well. In a separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the dry ingredients, then add the chocolate chips. Spread on a greased jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree

  1. oven. Cool slightly before cutting.

 

Crunchy Chocolate Peanut Butter Bars

 

1/2 c Light corn syrup

1/3 c Brown sugar, packed 1 c Peanut butter

3 c Rice cereal

1 c Semi-sweet chocolate pieces 2 ts Vanilla

In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal, chocolate pieces and vanilla. Press into an ungreased 9x9x2 inch pan. Chill 1 hour. Cut into bars.

 

Deluxe Chocolate Marshmallow Bars

3/4 c Butter or margarine 1 1/2 c Sugar

3 Eggs

1 ts Vanilla extract

1 1/3 c All-purpose flour 1/2 ts Baking powder 1/2 ts Salt

3 tb Baking cocoa

1/2 c Chopped nuts, optional 4 c Miniature marshmallows Topping:

1 1/3 c Chocolate chips (8 oz.) 3 tb Butter or margarine

  • c Peanut butter
  • c Crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

 

Easy Chocolate Chip Layer Bars

 

1 Stick butter or margarine

1 1/2 c Graham cracker crumbs 1 c Flaked coconut (opt)

12 oz Semi sweet chocolate morsels 14 oz Can sweetened condensed milk 1 c Chopped pecans

Preheat oven to 350 degrees. Melt butter in oven in 13×9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.

Bake for 22 – 27 minutes or until golden brown around edges. Cool completely in pan on rack.

 

Fundy Mud Bars

 

  • c Margarine
  • c Sugar

4 Eggs

1 1/2 c All purpose flour 1/3 c Cocoa

1 c Chopped walnuts

  • c Miniature Marshmallows 1/2 c Margarine
  • c Icing sugar 1/3 c Cocoa

1/2 c Evaporated milk

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift cocoa and flour together, beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13 inch pan. Bake at 350 degrees F oven for 30 – 35 minutes.

Immediately sprinkle top of cake with marshmallows. Return to oven for 3 – 5 minutes until marshmallows are slightly puffed. Cool 30 minutes. For icing, cream margarine. Combine icing sugar and cocoa, and beat in alternately with milk. Beat until icing is light and fluffy.

Spread over marshmallow layer. Chill to serve – cut in bars.

 

Oatmeal Chocolate Chip Bars

 

  • 1/2 c Brown sugar, packed 1 c Shortening
  • tb Molasses

2 ts Vanilla

  • Whole egg
  • c Rolled oats 1 c Flour

1 ts Baking soda 1 ts Salt

3/4 c Nuts — chopped

12 oz Semisweet chocolate chips

Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars. Serve warm or cool. 48 bars.

 

Peanut Butter Bars

 

3/4 c Butter

2 c Peanut butter

1 1/2 c Crushed graham crackers 1 lb Powdered sugar

6 oz Chocolate chips 1 tb Crisco oil

Mix first 4 ingredients – knead until smooth. Press into 9 x 13″ pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars.

 

Reese’s Bars

 

  • c Melted butter 2 3/4 c Icing sugar 1 c Peanut butter
  • 1/2 c Graham wafer crumbs 12 oz Chocolate chips

Mix together first four and press into an ungreased 9 x 13 pan.

Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely.

 

Scrumptious Chocolate Layer Bars

 

Filling:

12 oz Chocolate chips

5 oz Can evaporated milk 8 oz Cream cheese

1/2 ts Almond extract Crust:

3 c Flour

1 c Butter, softened 2 Eggs

1 ts Baking powder 1/2 ts Almond extract

Mix chocolate chips, cream cheese and evaporated milk in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth.

Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set aside. Combine remaining ingredients. Blend well until mixture resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased 9 x 13 pan. Spread with chocolate mixture. Sprinkle remaining 1/2 of crumbs over filling. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool and cut into bars. Makes approx. 36 bars.

 

Snicker Bars

 

11 1/2 oz Milk chocolate chips 2 tb Shortening

30 Vanilla caramels

2 tb Water

1 c Chopped peanuts

Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of chocolate mixture into 8″ foil lined pan. Refrigerate until firm (about 15 minutes). Put caramels, butter and water in bowl and heat in microwave. Stir until smooth. Blend in nuts. Pour over first chocolate mixture; refrigerate until tacky (about 15 minutes). Reheat remaining chocolate. if necessary, pour over top, chill, cut and enjoy.

 

Thin Fudgy Chocolate Strippers

 

1 1/2 c All-purpose flour 1/3 Cap unsweetened cocoa 1/2 ts Baking soda

1/4 ts Salt 1 c Sugar

3 tb Stick margarine, softened

1 ts Instant espresso granules Or 2 ts Instant coffee granules 1 ts Vanilla extract

1 (2 1/2-ounce) jar prune baby food 1 lg Egg

Nonstick cooking spray

1 (1-oz) square semisweet chocolate, chopped

  • (1-oz) square white baking chocolate, chopped

Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir well. Combine sugar, margarine, espresso, vanilla, baby food and egg in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll pan coated with cooking spray. Bake 13 minutes. (Do not overcook.) Cool completely in pan. Cut into 36 bars. Place bars on wax paper.

Place semisweet chocolate in heavy duty zip-top plastic bag; place white chocolate in a heavy-duty Tiptop plastic bag. Microwave both bags at Medium-Low (30 percent power) for 1 minute or until chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of each bag; drizzle chocolates over bars. Allow drizzle on bars to cool, before eating. Makes 3 dozen. Note: Can be made ahead of time, and stored in airtight container. Drizzle chocolates onto bars on the day you wish to serve them.

 

Biscotti

Chocolate Almond Biscotti

 

1/2 c Butter or margarine softened 1 1/4 c Sugar

  • Eggs
  • ts Almond extract
  • 1/4 c All-purpose flour

1/4 c Hershey’s Cocoa -OR- European Style Cocoa 1 ts Baking powder

1/4 ts Salt

1 c Sliced almonds

Additional sliced almonds (optional) Chocolate Glaze:

1 c Hershey’s Semi-Sweet Chips 1 tb Shortening*

White Glaze:

1/4 c Premier White Chips (Hershey’s) 1 ts Shortening

*(do not use butter, margarine or oil in Glaze recipes).

Heat oven to 350 degrees F. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey’s

Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.

White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey’s Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

 

Chocolate Biscotti

 

4 oz Unsweetened chocolate 1/2 c Butter

1/2 ts Vanilla extract 3 lg Eggs

1 1/4 c Sugar

3 c All-purpose flour 1/2 ts Baking powder

  • c Hazelnuts or walnuts; chop 1 Egg white; lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13″ log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350F for 45 minutes; cool on a wire rack. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350F for 10 minutes on each side. Remove to wire racks to cool.

 

Chocolate Peanut Biscotti

 

  • 1/4 c All-Purpose Flour 2 1/4 ts Baking powder

1/3 c Butter, room temperature 2/3 c Granulated sugar

  • lg Eggs, room temperature

1/2 c (3 oz) semisweet-chocolate chips, melted 1 ts Vanilla extract

3/4 c Unsalted dry roasted peanuts, chopped 1/2 c Mini-size M&M’s candies

White from 1 lg egg

Mix flour and baking powder.

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies.

Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.

Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.

Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14×1 1/2-inch logs. Brush with egg white. Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices. Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze.

Prep: 20 min. Chill: 3 hr. Bake: 40 min.

 

Chocolate Vanilla Chip Biscotti

 

2 1/2 c All-purpose flour

1/3 c Unsweetened cocoa powder 3 ts Baking powder

1/2 c Sugar

1/2 c Brown sugar; packed

1/4 c Margarine or butter; softened 3 Eggs

  • c White vanilla chips

Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

 

Chocolate Walnut Biscotti

 

  • c Walnut Halves (about 8 oz) 3 oz Unsweetened chocolate

5 tb Unsalted butter plus 1 ts Unsalted butter

2 c Flour

2 ts Baking powder 3 Eggs

1 c Sugar

1 ts Grated orange zest

Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.

Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Butter a large cookie sheet and preheat the oven to 350 degrees.

Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.

Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.

 

Chocolate-Chip Biscotti

 

1 1/4 c All-purpose flour

1/2 c Semisweet chocolate chips – Mini-morsels 1/3 c Sugar

3/4 ts Baking powder 1 tb Water

1 ts Vanilla extract 1 Egg

1 Egg white

Vegetable cooking spray

Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.)

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16 inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1 inch thickness.

Bake at 350F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch) slices, and place, cut sides down, on baking sheet. Reduce oven temp. to 325F, and bake 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie.)

 

Bread

American Chocolate Bread

 

  • 1/2 c All-purpose flour or bread flour 1 c Warm water (105 – 115 F)
  • Envelopes dry yeast 2 tb Honey

Dough:

1 c Lukewarm milk (95 F) 3 tb Butter, melted

4 To 5 cups all-purpose flour or bread flour 8 oz Semisweet chocolate, coarsely chopped

1 Egg beaten with 2 Tbs whipping cream (glaze) Sugar

Makes 8 small loaves Sponge:

For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft-free area 1 hour. For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/4 hours.

Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4×7-inch rectangle. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.

Preheat oven to 375 degrees F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve loaves hot.

 

Banana Chocolate Chip Bread

 

1/2 c Milk

1/2 c Very ripe bananas; mashed 1 lg Egg

1 tb Butter or margarine 1 ts Salt

3 c Bread flour

1/3 c Semi sweet chocolate pieces 2 ts Bread machine yeast

Add ingredients in order given, adding mashed bananas with milk and chocolate with flour. Basic/white bread cycle. Light color setting.

 

Banana Nut Chocolate Chip Bread

 

1/3 c Butter or margarine, softened 3/4 c Sugar

1 ea Egg

  • c Mashed banana 2 c All purpose flour
  • 1/2 ts Baking powder 1/4 ts Baking soda

1/2 ts Salt

1 c Chopped pecans (or walnuts)

1/2 c Chocolate chips (or more if desired 1/2 c Buttermilk

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf.

 

Barley Bread

 

  • c Plus 2 tbsp water [80 degrees ]
  • tb Honey

2 c All purpose flour 1 c Whole wheat flour 1/2 c Barley flour

  • ts Salt
  • ts Cocoa
  • ts Instant coffee 1 tb Butter
  • ts Active dry yeast

Add water and honey to the pan. Add flours, salt, cocoa and coffee to the pan. Tap pan to settle the ingredients and level ingredients with your fingers or a spatula. Place a piece of butter in each corner of the pan. Make a small well in the flour and add the yeast. Program for whole wheat and a dark crust.

 

Chocolate Apple Bread

 

Topping: 1 tb Sugar

1/2 ts Cinnamon

1/2 c Chopped walnuts or pecans Bread:

4 c All-purpose flour 1 ts Salt

1 ts Baking powder 1 ts Baking soda

1 ts Cinnamon 1/2 ts Nutmeg

  • c Butter,softened
  • c Sugar

4 Eggs

  • ts Vanilla extract 1/4 c Buttermilk
  • c Coarsely chopped apples 1 c Chopped walnuts

12 oz Semi-sweet chocolate chips

Topping: In cup, combine sugar, cinnamon and walnuts; set aside. Bread: Preheat oven to 350 degrees F. Grease two 9x5x3″ loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves.

 

Chocolate Banana Bread

 

1 c Bananas; mashed 1 1/2 Eggs

3 tb Butter

1 1/2 ts Vanilla extract 1/4 ts Salt

1/2 ts Cinnamon

1 1/2 tb Unsweetened cocoa 3 tb Sugar

3 c Bread flour 2 ts Yeast

3 tb Chopped walnuts; optional

As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed.

 

Chocolate Bunny Bread

 

3 1/4 -3 3/4 cups all-purpose flour 2/3 c Sugar

1/3 c Unsweetened coca powder 2 pk Rapid rise yeast

3/4 ts Salt 2/3 c Milk 1/4 c Water

1/4 c Butter/margarine 1 Egg

1 tb Pure vanilla extract

1/3 c Milk chocolate or peanut butter morsels Decorations (optional) are Jelly beans, icing

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.

 

Chocolate Cherry Bread

 

3/4 c Water

  • 1/2 c White bread flour 1/2 c Wheat bread flour 1 tb Dry milk
  • tb Molasses

1 ts Salt

1/3 c Chocolate chips 1/3 c Cherries, dried 2 ts Triple Sec liquor 1/4 ts Orange peel

1 ts Yeast, fast rise or machine or 2 ts Yeast, active dry

Kids love it, but for adults, Chocolate Cherry turns a coffee break into a pleasant interlude. With a sweet topping, it becomes a new dessert bread.

 

Chocolate Chip and Nut Bread

 

  • 1/2 c Whole Wheat Flour 1 1/2 c Bread Flour
  • tb Dry Milk

1 1/2 ts Sea Salt

1/3 c Toasted and Chopped Almonds 1/3 c Toasted and Ground Almonds 2/3 c Semisweet Choc. Chips

1 c Plus 3 tb. Water

3 tb Honey

2 tb Canola, Sunflower or Safflower Oil 1 ts Almond Extract

4 ts Active Dry Yeast

Add all ingred. at the same time according to your mfg. instructions. Bake on WHOLE WHEAT CYCLE.

 

Chocolate Chip Bread

 

1 pk Yeast

3 c Bread flour

2 tb Brown sugar 2 tb White sugar 1 ts Salt

1 ts Cinnamon 4 tb Soft butter 1 Egg

1 c Warm milk 1/4 c Water

1 c Chocolate chips

Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery “beeps” 5 minutes from the end of the second mixing, add the chocolate chips.

 

Chocolate Chip Grape Nut Bread

 

  • c Grape nuts
  • c Buttermilk (low fat 5%)

2 c Sugar

  • Eggs or 1/2c egg substitute 1/2 ts Salt
  • 1/2 c Flour
  • ts Baking soda
  • ts Baking powder 1/2 c Chocolate chips 1 ts Vanilla

Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350 degrees F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings.

 

Chocolate Chip Mandel Bread

 

3/4 c Sugar 1 c Oil

4 Eggs

3 1/2 c -4 cups flour 1 ts Baking powder 1 ts Vanilla

1 ts Almond flavoring 8 oz Shelled walnuts 12 oz Chocolate chips

In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the walnuts and the chocolate chips.

Mixture should be very thick and sticky. Shape into two loaves and place on either side of a cookie sheet. Bake at 325 degrees F for 30-35 minutes and then remove from oven. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown.

 

Chocolate Coconut Bread

 

1 c Heavy cream 1 1/2 Eggs

3 tb Fruit juice concentrate 3 tb Honey

1 1/2 tb Unsweetened cocoa 1/3 ts Salt

1/3 c Coconut flakes

3 tb Vital gluten; optional 3/4 c Wheat flakes

3 c Whole wheat flour 1 1/2 ts Yeast

1/2 c Chocolate chips 1/3 c Chopped nuts

Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle

 

Chocolate Cream of Wheat Bread

 

1 1/2 pound loaf: 1 c Milk

3 tb Butter or margarine 1 1/2 Eggs

1 ts Salt (up to 1 1/2 ts) 1/3 c Sugar

1 1/2 tb Unsweetened cocoa

1 c Cream of wheat; uncooked 2 c Bread flour

1 1/2 ts Active dry yeast

1/3 c Chocolate chips; optional 2 pound loaf:

1 1/3 c Milk

4 tb Butter or margarine 2 Eggs

  • ts Salt (to 2 ts) 1/2 c Sugar
  • tb Unsweetened cocoa
  • 1/3 c Cream of wheat; uncooked 2 2/3 c Bread flour
  • ts Active dry yeast

1/2 c Chocolate chips; optional

Add chocolate chips at the beep or appropriate time for your machine. Cycle: white, sweet, raisin; no timer

Setting: light

 

Chocolate Lover’s Breakfast Bread

 

  • c Flour

3 Eggs

2 c Sugar

1 c Oil

1 ts Vanilla

  • ts Each: ground cinnamon, Baking Soda and baking powder 1/2 c Sour cream
  • c Shredded zucchini

1 c Semi-sweet chocolate bits

Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl. Beat at medium speed for 2 minutes or until well blended. Stir in zucchini and chocolate bits. Pour batter into 2 well-greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes.

 

Chocolate Peanut Butter Banana Bread

 

Filling:

1/4 c Miniature choc. chips 1/4 c Flour

1/4 c Peanut butter 2 tb Sugar

Bread:

1 pk Pillsbury Banana Quick Bread Mix. 1 c Water

3 tb Oil

2 Eggs

1/4 c Mini choc. chips

Heat oven to 375 degrees. Grease and flour bottom only of 8×4 or 9×5 inch loaf pan In small bowl, combine all filling ingredients; mix well.

Set aside. In large bowl, combine all bread ingredients except 1/4 cup choc. chips. Stir 50 to 75 strokes by hand until mix is moistened, stir in 1/4 cup choc. chips. Pour half of batter into greased and floured pan. Sprinkle filling evenly over batter, pour remaining batter over filling. Bake for 55 to 65 minutes for 8×4 inch pan; 45 to 55 minutes for 9×5 inch or until deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in the refrigerator.

 

Chocolate Truffle Loaf With Raspberry Sauce

 

  • c Heavy cream
  • Egg yolks; slightly beaten

16 oz Baker’s semisweet chocolate 1/2 c Lt. Karo syrup

1/2 c Butter

1/4 c Powdered sugar 1 ts Vanilla

Sauce:

10 oz Frozen raspberries; pureed and strained 1/3 c Lt. Karo corn syrup

Fresh raspberries for garnish

Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook 3 minutes, stirring constantly. Coll to room temperature. Beat the remaining heavy cream, sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the lined pan. Refrigerate overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan. Serve sliced, topped with puree, a dollop of whipped cream, and a couple of fresh raspberries.

 

Chocolate Walnut Bread

 

1 Loaf 1 pound frozen bread dough

4 oz Semisweet chocolate, coarsely chopped 1/2 c Walnuts; chopped

3 tb Honey (or 2 tablespoons)

Preheat oven to 375 degrees. Thaw dough and let rise until twice its original size. Punch down and roll dough out to 6 x 12 inches. Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides. Pull long sides up towards the center and press to seal. Place dough, with seam side on the bottom, into stoneware loaf pan. Evenly spread honey over top. Bake for 50-60 minutes until crust is golden brown. Cool slightly in pan. Remove from pan and cool an additional 10-15 minutes before slicing. Yield: 1 loaf

 

Chocolate Zucchini Bread

 

3 Eggs

2 c White sugar 1 c Oil

2 Squares unsweetened chocolate, melted 1 ts Vanilla

2 c Grated zucchini 3 c Flour

1 ts Salt

1 ts Cinnamon

1 1/2 ts Baking powder 1 ts Baking soda

1 c Nuts, ground

Mix eggs, sugar and oil WELL!! Stir in melted chocolate and add vanilla and stir in zucchini. Add dry ingredients slowly and mix well. Pour into 2 9x5x3 inch greased loaf pans. Bake at 350 degrees for 50 minutes or until they test done. Cool and turn out on cake rack to finish cooling.

 

Chocolate Zucchini Nut Bread

 

1 c Salad Oil 3 ea Eggs

  • ts Salt

1/4 ts Baking Powder 1 ts Baking Soda

  • oz Baking Chocolate, Melted 2 c Grated, peeled Zucchini

1 c Chopped Nuts 2 c Sugar

3 c Flour

1 ts Cinnamon

1 ts Vanilla

1/2 c chocolate Chips

chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350 degrees F for 1 hr.

 

Orange Chocolate Chip Bread

 

1/2 c Skim milk

1/2 c Plain nonfat yogurt 1/3 c Sugar

1/4 c Orange juice

1 Egg; slightly beaten

1 tb Orange peel; freshly grated 3 c All-purpose biscuit baking m

1/2 c Hershey’s mini chips semi-sweet

Heat oven to 350 degrees F. Grease 9 x 5 x 3-inch loaf pan or spray with vegetable cooking spray. In large bowl, stir together milk, yogurt, sugar, orange juice, egg and orange peel; add baking mix. With spoon, beat until well blended, about 1 min. Stir in small chocolate chips. Pour into prepared pan. Bake 45 to 50 mins or until a wooden pick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack. Cool completely before slicing. Garnish as desired. Wrap leftover bread in foil or plastic wrap. Store at room temperature or freeze for longer storage. Yield: 1 loaf (16 slices)

 

Orange Chocolate Tea Bread

 

  • Stick butter, softened 3/4 c Sugar
  • Eggs
  • tb Plus 1 tsp. grated orange zest
  • tb Orange liqueur such as Grand Marnier 3/4 c Half and half

2 c All-purpose flour 1 tb Baking powder 1/4 ts Salt

1/2 c Chopped walnuts

7 oz Semisweet chocolate, chopped 1 tb Water

Preheat oven to 350 degrees F. Grease or spray a 9x5x3 inch loaf pan. Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in orange zest and 1 tablespoon of liqueur.

Pour in half-and-half and beat to combine. (Do not be concerned with curdling.)

In another bowl, stir and toss together flour, baking powder, and salt. Add to butter mixture and gently beat just to combine. Stir in nuts and 4 ounces chopped chocolate. Spoon batter into prepared pan and smooth top. Bake 1 hour, until top is golden. Cool in pan on rack.

Invert onto serving platter and cool completely.

When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Spread evenly over top and chill to set. Yield: 1 Loaf

 

Real Chocolate Bread

 

1 pk Yeast

3 c Flour, bread 1/2 c Sugar

1/4 c Unsweetened cocoa 1 Egg, unbeaten

1/4 c Soft butter or margarine 1/2 ts Vanilla

1 c Milk, warm

Add all the ingredients in the order given, select white bread, and push start.

 

Splendiferous Chocolate Dessert Bread

 

1 c Betty Crocker Super Moist Double Chocolate cake mix 1 c All purpose flour

  • c White bread flour

1/2 c Whole wheat bread flour 3 tb Gluten flour

  • tb Sugar

2 tb Oil

1 tb Swirl powder * 2 ts Yeast

1 lg Egg

1/4 c Liquid (half chocolate syrup and half water) 1 c Water

11 oz Mandarin oranges diced

1/3 c Chopped walnuts or almonds 2/3 c Chocolate chips **

1/2 c Coconuts (shredded)

1/3 c Maraschino cherries (diced Or quartered)

  • Swirl powder comes in a separate envelope with the cake mix. ** Use semi-sweet chips Adjust the amounts of fruit, nuts, and chips to suit.

Pat oranges and cherries dry between double layers of paper towels. Add fruits, nuts, and chips, at the beep or near the very end of the second kneading.

Variations: Add more fruit. Use some juice from the oranges in place of water portion of liquid.

Serve plain as a snack or dessert, or, add your favorite topping for added enjoyment.

 

Super Chocolate Chocolate Bread

 

  • c Tepid water, PLUS 1 Tablespoon 2 3/4 c Bread flour
  • tb Hot cocoa mix 1 1/2 tb Sugar

1 1/2 ts Salt

  • ts Cinnamon
  • tb Butter, or margarine 2 ts Active dry yeast

1 1/4 c Chocolate chips, added at the *beep

Put all ingredients in your bread maker in the order given by the manufacturer…. Use SWEET CYCLE.

 

Brownies

A. B. C. Brownies

 

1/2 c Butter

1 1/2 ts Baking powder

1 c Brown sugar — packed

1/2 c Almonds — coarsely chop 2 Eggs — beaten

1 ts Vanilla extract 1/2 c Chocolate chips 1 1/2 c Flour

Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to cook them. A dd vanilla. In bowl, combine flour and baking powder. Stir into sugar-egg mix. Pour into a greased 8″ square pan. Sprinkle with almonds and chocolate chips. Bake at 375 degrees F for 20 minutes.

 

Afternoon Tea Brownies

 

1 c Cake flower;

1/2 ts Salt;

1 ts Baking powder; 2 tb Cocoa;

1 oz Baking chocolate, melted; 1/4 c Vegetable shortening;

3 Eggs;

1/2 c Granulated sugar replacement 1/2 c Skim milk;

1/2 c Pecans, toasted and ground;

Sift flower, salt, baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon-colored; gradually add sugar replacement. Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars.

 

All Time Brownies

 

2/3 c Butter 4 tb Cocoa

1/2 c Fruit Sweet 2 Eggs

2/3 c Flour

  • ts Baking powder 1/4 ts Salt

1/2 c Nuts; chopped (opt)

Preheat the oven to 325 F. Spray a 9″ square pan with a non-stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour into the pan and bake 15 to 20 minutes, until the brownies spring back when lightly touched in the center.

 

Almond Butter Brownies

 

1/2 c Almond butter 1 c Sugar

  • Eggs

1 ts Almond extract 1/2 c Flour

1/4 c Cocoa

1 ts Baking powder 1/4 ts Salt

1/2 c Grated coconut

Preheat the oven to 350. Combine the almond butter and sugar. Add the eggs and almond extract: mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased 9-inch square baking pan. Bake for 35 minutes.

 

Almond Macaroon Brownies

 

3 oz Cream cheese

6 tb Butter or margarine 3/4 c Sugar

3 Eggs 1/2 c Flour 1 tb Flour

1 2/3 c Flaked coconut

1 c Whole blanched almonds 6 oz Semisweet chocolate 1/2 ts Vanilla

1/2 ts Baking powder 1/4 ts Salt

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don’t overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.

 

Almost Fat Free Brownies

 

1/2 c Unsweetened Cocoa Powder 4 oz Jar Prune Baby Food

3 Egg Whites

1 c Sugar

1 ts Salt

1 ts Vanilla 1/2 c Flour

1/4 c Nuts — (optional)

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Combine all ingredients. Add nuts if desired. Bake about 30 minutes or until springy to touch. Cool on rack.

Cut into 16 pieces.

 

Ark Brownies

 

  • lb Butter

3/4 lb Semi-sweet chocolate,(12 sq) 3 c Flour (minus 6 Tbsp.)

  • 1/4 t Vanilla 7 Eggs

4 c Sugar

4 c Walnuts, chopped

Preheat oven to 350. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9X13″ and a greased 8″ square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen.

 

Award Winner Brownies

 

2 Eggs

3/4 c Sugar 1 ts Vanilla

1/2 c Butter or margarine; melted 3/4 c Chocolate; ground

2/3 c Unsifted flour 1/4 ts Baking powder 1/4 ts Salt

1/2 c Walnuts; chopped

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9″ square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking. Cut into squares.

 

Banana Berry Brownie Pizza

 

1/3 c Cold water

1 15 oz pkg. brownie mix 1/4 c Oil

1 Egg

8 oz Phila. Brand Cream Cheese, softened 1/4 c Sugar

1 Egg

  • ts Vanilla Strawberry slices Banana slices
  • 1 oz squares Baker’s semi-sweet chocolate, melted

Preheat oven to 350 degrees. Bring water to a boil. Mix together brownie mix, water, oil and egg in large bowl til well blended. Pour into greased, floured 12 inch pizza pan. Bake 25 minutes. Beat cream cheese sugar, egg and vanilla in small mixing bowl at medium speed til well blended. Pour over crust. Bake 15 minutes. Cool. Top with fruit.

Drizzle with chocolate. Garnish with mint leaves if desired.

 

Banana Cream Brownie Squares

 

3/4 c Dry roasted peanuts; chopped 15 oz Brownie mix

2 md Banana; sliced 1 1/4 c Milk

5 1/8 oz Instant vanilla pudding & pie filling 8 oz Cool whip(r); thawed

9 Strawberries; optional

1 oz Unsweetened baking chocolate, optional 1 md Banana; optional

Prepare brownie mix according to package directions & stir in 1/2 cup chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F for 24-27 minutes. Cool completely.

Layer 2 of the sliced bananas over the brownie. Whisk pudding mix & milk together until pudding just begins to thicken. Fold in 2 1/2 cups Cool Whip. Quickly spread pudding mixture over the sliced bananas. Refrigerate 30 minutes.

Sprinkle remaining 1/4 cup peanuts over pudding mixture.

To serve: Pipe remaining Cool Whip over the squares. Grate chocolate over the dessert. Top each square with banana & strawberry slices.

 

Banana-brownies, Lo Cal

 

1 c Flour, all purpose

1/4 c Nonfat dry milk powder 1/4 ts Salt

1 c Sugar

1/4 c Buttermilk

1/3 c Coca, unsweetened 1/4 ts Baking soda

1 ea Large very ripe banana 2 ea Large egg whites

1 ts Vanilla

Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares.

 

Beacon Hill Brownies

 

8 oz Unsweetened chocolate 1 c Butter

5 Eggs

3 c Sugar

  • tb Vanilla 1 1/2 c Flour
  • c Walnuts; coarsely chopped

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 13×9″ pan. Bake at 375 degree For 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32

 

Beanie Brownies

 

1 c Brown tepary beans; cooked 1/2 c Carob powder;

3/4 c Mild honey;

1/4 c Margarine; melted 1/2 c Flour, all-purpose; 1/2 c Walnuts, chopped; 1/2 c Raisins (optional) 2 Eggs; well beaten

1 1/2 ts Vanilla essence; 1/2 ts Salt;

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. Makes 16 2 inch squares.

 

Best Chocolate Brownies

 

1 c Butter or margarine

4 oz Unsweetened chocolate 2 c Sugar

4 Eggs

1 c All purpose flour 2 ts Vanilla

1 ts Baking powder 1 c Chopped walnuts

1 c Semi-sweet chocolate

In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl.

Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

 

Best Chocolate Syrup Brownies

 

1/2 c Butter 1 c Sugar

3 Eggs ds Salt

  • c All purpose flour

3/4 c Chocolate syrup — canned 2 tb Vanilla extract

3/4 c Chopped pecans Pecans for garnish

Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9″ square pan. Smooth top. Bake at 350 degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar.

 

Bisquick Fudge Brownies

 

  • c Chocolate chips 1/4 c Margarine

2 c Biscuit baking mix

1 cn Sweetened condensed milk 1 Eggs; beaten

1 ts Vanilla

Preheat oven to 350 degrees 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 13×9″ pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Black & White Brownies

 

1 c Cake flour

1 ts Baking powder 1/4 ts Salt

1/2 c Shortening, softened

1/2 c Granulated sugar replacement 2 Eggs

1 ts Vanilla extract 1 tb Water

1/4 c Unsweetened coconut, grated 1 ts Coconut milk

1 oz Baking chocolate, melted

Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 degrees F for 25 to 30 min. Cut into 1 x 2 inch bars.

 

Black Forest Brownies A La Mode

 

21 1/2 oz Brownie mix 1 c Cherry pie filling 1/4 c Oil

2 Egg whites — whipped

1 c Semisweet chocolate chips 2 c Low-fat vanilla ice cream

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.

 

Blockbuster Brownies

 

8 Squares unsweetened chocolate 1 1/2 c Butter or margarine

6 Eggs

3 c Granulated sugar 1 1/2 c Flour

1 tb Vanilla

1 c Chopped walnuts

Melt chocolate and butter or margarine over hot water or in microwave on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually add sugar, beating until thick about 3 minutes. Stir in chocolate mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle with chopped nuts and semi sweet chocolate chips before baking.

Sprinkle cool Brownies with icing sugar

Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and 1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar, blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2 cups miniature marshmallows over 1 pan of brownies. Broil under preheated broiler until golden brown. Drizzle with 1 square melted semi sweet chocolate.

 

Blond Brownies

 

8 oz (1)pkg white cake mix; NO-SUGAR 2 Eggs;

2 tb Granulated brown sugar; REPLACEMENT 2 tb Water

1/4 c Mints chocolate chips; 1/4 c Peanut butter chips;

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 until brownies test done. Cut into 2-in squares.

 

Blondies

 

6 tb Butter

3/4 c Light brown sugar 1 Egg

1 tb Milk

1 ts Vanilla

1 c Flour 1/2 ts Soda 1/8 ts Salt

10 oz Chocolate chunks or chips 1/2 c Nuts; chopped (opt)

Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar and vanilla. Add flour mix and beat until creamy. Add chocolate chips and nuts if desired. Bake in 9×9″ pan at 350~ for 20-25 minutes.

 

Bombshell Brownies

 

3 Cloves garlic; finely chopped 1/2 c Butter

1 c Unsweetened cocoa 4 Eggs; lightly beaten

1 c Sugar (some of it brown, if you prefer) 1 c Flour; sifted

3/4 c Walnuts; chopped 1/3 c Almonds; blanched

Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into a greased and floured 8X10 inch cake pan and decorate with the blanched almonds.

Bake for approx. 35 minutes. The top should be springy, but the inside slightly moist. Turn out onto a wire rack and cut into squares or bars.

 

Boston Brownies

 

4 Squares unsweetened chocolate 1/2 lb Butter or Parkay margarine 2 c Sugar

1 c Flour

4 Eggs

2 ts Vanilla

1 c Nuts, chopped

1 c Semisweet chocolate chips

Melt Chocolate and butter together in a small saucepan over low heat. In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate mixture and mix well. Stir in nuts and chocolate chips. Pour into greased 9×13-inch pan. Bake at 350 degrees for 30 to 32 minutes. Test corners to see if done, as center will seem gooey. Cool 30 minutes. refrigerate for 1 1/2 to 2 hours. Cut into squares.

 

Brownie Bottom Bourbon Pie

 

Brownie mix 3/4 c Sugar

1/4 c Cold water 3 c Heavy cream 5 Egg yolks

1 pk Envelope unflavored gelatin 1/2 c Bourbon

Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.

 

Brownie Bread

 

  • c Water
  • tb Water

1/2 c Unsweetened cocoa powder 2 1/2 ts Active dry yeast

  • c Bread flour 3/4 c Sugar

1 1/2 ts Salt=7F 2 tb Oil

1 Egg

1 Egg yolk

1/2 c Walnut pieces

Bring the water to a boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual. Select raisin bread setting. Start. Add the nuts at the beeper.

 

Brownie Cake

 

1 pk Devil Food cake mix 1 Stick margarine

3 Eggs

1 (8 oz.) pkg. cream cheese 1 Box powdered sugar

Mix together cake mix, margarine and 1 egg. Press in bottom of greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered sugar. Spread over cake mixture. Bake at 350 degrees for 45 minutes.

 

Brownie Cake Delight

 

  • pk Fudge brownie mix, reduced-fat 1/3 c Strawberry all fruit spread
  • c Whipped topping, reduced-fat, nondairy — frozen, thawed 1/4 ts Almond extract

2 c Fresh strawberries — stemmed, halved 1/4 c Chocolate sauce, reduced-fat

Prepare brownies according to package directions and use an 11×7- inch pan. Cool completely in pan.

Blend fruit spread and 2 tablespoons of water in small bowl until smooth. Combine whipped topping and almond extract in a medium bow. Stem the strawberries and halve them (tip to stem).

Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place half of brownie, flat-side down, on serving dish. Spread with fruit spread; top with 1 cup whipped topping. Spread rest of fruit spread on the second piece’s crusty side. Spread most of the whipping topping on top of that, avoid the edges. Carefully position the prepared brownie over whipped topping of first piece.

Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional).

 

Brownie Carob Oatmeal Cookies

 

1/2 c Banana; mashed 1/3 c Vegetable oil 1/4 ts Vanilla extract 2 lg Eggs

1/4 c Milk

1 1/4 c Unbleached flour 1/4 c Carob powder

1/4 ts Baking soda 1 c Chopped nuts 2/3 c Rolled oats

In a medium-sized mixing bowl beat together mashed banana, oil, vanilla, eggs and milk until creamy. Add flour, carob and baking soda. Beat well. Stir in chopped nuts and rolled oats. Mix well. Drop by teaspoonfuls on oiled baking sheets. Bake at 350 for 8-10 minutes or until just firm. Cool on wire racks.

 

Brownie Cheesecake Bars

 

1 1/2 c All-purpose flour 1 1/2 c Sugar

2/3 c Butter or margarine; melted 2/3 c Cocoa

3 Eggs; divided 1/2 c Milk

3 ts Vanilla extract; divided 1/2 ts Baking powder

1 c Chopped Nuts; optional

1 pk (8 oz)cream cheese; soft 2 tb Butter or margarine

1 tb Cornstarch

1 cn (14 oz)Sweetened condensed milk

Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

 

Brownie Crust Pie

 

1 pk Brownie mix

1 pk Chocolate chips

1 pk Cream cheese,softened 1 ct Cool Whip,thawed

1 cn Any ready-made pie filling

Make brownie mix according to directions on box. Add chocolate chips and bake in springform pan as directed on box. Let cool. Mix cream cheese with Cool Whip. Spread on brownie crust and chill for eight hours or overnight. Remove springform – draw knife around the edge for easy removal. Top with pie filling and serve.

 

Brownie Fruit Pizza

 

1 pk Fudge brownie mix (12.9 or 15 oz) 1 pk Cream cheese, softened (8 oz.)

1 cn Eagle Brand Sweetened Condensed Milk (14 oz.) 1/2 c Frozen pineapple or orange juice concentrate

1 ts Vanilla extract

Assorted fresh or canned fruit (strawberries, bananas, kiwi, orange, pineapple, etc)

Preheat oven to 350 degrees. Prepare brownie mix as package directs. On greased pizza pan or baking sheet, spread batter into 12-inch circle. Bake 15 to 20 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Just before serving, spoon filling over cooled brownie crust. Arrange fruit on top. Refrigerate leftovers. Makes one 12 inch pizza

 

Brownie Ice Cream Loaf

 

1 1/2 c All-Purpose Flour 1 ts Baking Powder

1/2 ts Salt

1 c Margarine

  • c Cocoa
  • c Sugar

4 ea Eggs

1 1/2 ts Vanilla

1 c Nuts, chopped

4 c Strawberry Ice Cream, soft 1 x FRY’s Chocolate Sauce

Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch (2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream.

Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.

 

Brownie Mix

 

6 c Unbleached Flour 4 ts Salt

1 cn (8 oz) Unsweetened Cocoa 4 ts Baking Powder

8 c Sugar

  • c Vegetable Shortening

Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 17 cups of mix.

 

Brownie Mounds

 

  • 1/2 c Sifted flour 1 ts Baking powder 1/2 ts Salt

2/3 c margarine 1 1/2 c Sugar

2/3 c Karo light corn syrup 2 Eggs

6 oz Unsweetened chocolate, melted 2 ts Vanilla

1 1/2 c Coarsely chopped nuts.

Sift flour, baking powder, and salt together. Mix Mazola margarine and sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts.

Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10 to 12 minutes.

 

Brownie Oatmeal Cookies

 

2/3 c Whole wheat flour 1/3 c Sugar

1 c Quick cooking rolled oats

1/2 c Unsweetened cocoa powder 1 ts Baking powder

1/4 ts Salt, (optional)

1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water) 1/3 c Corn syrup, light or dark (or substitute honey)

1 ts Vanilla

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.

 

Brownie Oatmeal Gems

 

8 oz Semi sweet Chocolate 1/4 c Margarine or butter 2/3 c Corn syrup light

2 Eggs; slightly beaten 1/4 ts Salt

4 c Oats old fashioned

2/3 c Brown sugar; firm pack 1 c Walnuts; coarsely chopped

In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350 degrees F for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely. For Chocolate Dipped Gems:Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.

 

Brownie Peanut Butter Bites

 

1 pk (15 oz) brownie mix 1/3 c Hot water

1/4 c Oil 1 Egg

48 Miniature chocolate covered peanut butter cups

Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg. Beat well with spoon. Fill paper-lined mini-muffin cups about 1/2 full. Press one peanut butter cup into batter in each cup. Bake 15-20 minutes or until brownie is set. Cool completely. Yield: 40-48 pieces.

 

Brownie Pie

 

  • pk (21 oz.) brownie mix, prepared as directed 1 c Nuts, coarsely chopped
  • Frozen 8- or 9-inch pie shells

Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F. The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream. Serves 12.

 

Brownies

 

  • lb Butter

3/4 lb Semi-sweet chocolate 3 c Flour (minus 6 Tbsp.)

  • 1/4 ts Vanilla 7 Eggs

4 c Sugar

4 c Walnuts; chopped

Preheat oven to 350 degrees F. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9×13″ and a greased 8″ square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen.

 

Brownies (flourless)

 

2 Egg

  • pk Chocolate alba 1/2 c Applesauce
  • tb Cocoa

1/2 ts Baking powder 1/2 ts Baking soda

2 pk Sweet & low

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake. Should be chewy.

 

Brownies Divine

 

1/2 c Diet margarine

1 1/4 c Sugar replacement

  • Square unsweetened chocolate 1 ts Vanilla extract
  • Eggs 3/4 c Flour

1 ts Baking powder 1/2 c Nuts, chopped

Preheat oven to 350 degrees F. Cream margarine and sugar replacement until light and fluffy. Place chocolate in aluminum foil; melt over boiling water. Stir chocolate into margarine mixture; beat until smooth. Beat in vanilla and eggs. Sift and stir together flour and baking powder; add nuts; stir this mixture into chocolate mixture until smooth. Grease an 8″ square pan; pour in batter; bake until brownies are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve cool.

 

Brownies In A Cone

 

12 Flat-bottomed ice cream cone 1 Box brownie mix

6 oz Semisweet chocolate chips 6 tb Butter

Candy sprinkles

Preheat oven to 350F. Place cones in 12 muffin tins. Prepare brownie mixture. Fill cones 3/4 full. Bake 30-35 minutes, or until tops are cracked. Cool. Melt chips with butter, stirring until smooth. Dip tops of cones into chocolate. Stand cones upright and top with sprinkles.

 

Butterscotch Brownies

 

1 c Sifted flour

1/2 ts Baking powder 1/8 ts Baking soda 1/2 ts Salt

1/2 c Chopped nuts

1/3 c Butter or margarine 1 c Brown sugar

  • Egg, slightly beaten 1 ts Vanilla

1/2 c Chocolate bits

Combine first five ingredients and set aside. Melt butter in saucepan, add brown sugar, mix well. Cool slightly. Add beaten egg and vanilla, blend. Add flour mixture slowly, beating with each addition.

Spread in greased 9×9 inch pan. Sprinkle chocolate bits on top. Bake at 350 for 20 to 25 minutes. Do not overcook. Cool in pan. Cut into bars.

 

Canal Street Brownies

 

2/3 c Unsifted flour 1/2 ts Baking powder 1 c Sugar

  • pk Baker’s Redi-Blend chocolate 1/2 c Broken walnuts or pecans 1/4 ts Salt

2 Eggs

1/3 c margarine

1 ts Vanilla extract or flavor

Combine flour, salt, and baking powder; set aside. Beat eggs well; gradually blend in sugar. Beat in margarine, and Redi-Blend, then blend in the flour mixture. Stir in nuts and vanilla.

Pour into greased 8 inch square pan and bake at 350 F. abt. 25 min. Cool in pan; then cut in squares. Makes about. 20 brownies.

 

Caramel Chocolate Brownies

 

8 oz Walnut pieces

  • Stick butter; softened-4oz 1 c Sugar
  • Eggs
  • ts Vanilla extract
  • Squares unsweetened. Chocolate, melted (1 oz each) 2/3 c Flour plus 1/4 c Flour

12 1/4 oz Jar caramel topping

12 oz Semisweet chocolate chips (about 2 cups) 1/4 c Heavy cream

1/2 c Flaked coconut

Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.

Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.

Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly.

 

Carmel Turtle Brownies

 

1 Bag Caramels (50) 2/3 c Evaporated milk

1 pk German chocolate cake mix 3/4 c Butter — melted

1 c Nuts

  • c Chocolate chips

In small saucepan, or double boiler, combine caramels and 1/3 c. evaporated milk. Cook over low heat until caramels are melted, then set aside. Grease and flour 9×13 pan.

Combine dry cake mix, butter, remaining milk, & nuts and mix until dough sticks together. Press half of dough into pan; bake for 6 minutes. Then sprinkle chocolate chips and caramel mixture over crust. Break remaining dough over top. Bake 15-18 minutes. Cool before cutting.

 

Carob Brownies

 

  • c Whole-wheat pastry flour 1/3 c Carob powder

2 ts Baking powder 1/3 c Honey

1/2 c Unsweetened applesauce 1 c Water

1 ts Vanilla; 1/2 tsp if Watkins 1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies.

 

Chewy Chocolate Brownies

 

4 oz Unsweetened baking chocolate 3/4 c Butter or margarine

2 ts Vanilla

2 c Sugar

4 Eggs

1 1/2 c All-purpose flour, sifted 1 c Pecans, chopped

Preheat oven to 375 degrees F. Butter a 12″x8″ pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended.

Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.

 

Chewy Peanut Butter Brownies

 

4 oz Semisweet chocolate 1/2 c Creamy peanut butter 1 c Margarine

4 Eggs

2 1/2 c Sugar 1/2 ts Salt

2 ts Vanilla

2 c Flour; sifted

1 c Walnuts; chopped

Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.

 

Chippy Zucchini Brownies

 

6 oz Pkg chocolate chips 1/2 c Flour

1/2 c Sugar 1/4 ts Salt

1/2 ts Baking powder 2 Eggs, beaten

1 c Grated zucchini 1/2 c Chopped nuts

Melt chocolate chips in double boiler; cool slightly. Combine dry ingredients in mixing bowl. Add cooled chocolate, eggs, zucchini, and flavoring. Beat until well mixed. Stir in nuts. Spread batter in a well- greased 8×8 inch pan. Bake at 350 for 35 to 40 minutes.

 

Chocoholic Brownies

 

1/2 c Butter

4 oz Baking chocolate (4 squares)

2 Eggs

1 ts Vanilla 3/4 c Flour

1 1/4 c Sugar 1/4 ts Salt

1/2 c Chopped nuts

Preheat oven to 350 degrees Ff. In a small saucepan, melt butter; remove from heat. Stir in chocolate. Cool completely. In a small mixer bowl, beat eggs and vanilla. Gradually add sugar, beating until pale yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or until done. Cool completely in pan. Cut into 2 inch squares. Makes 16 brownies.

 

Chocolate Brownies, Low Cal

 

6 oz Chocolate, semisweet 4 ea Egg whites

2/3 c Sugar

1 ts Baking powder 1 ea Icing sugar 1/2 c Hot water

1 ts Vanilla

2/3 c Flour, all-purpose 1 pn Salt

In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar.

 

Chocolate Butterscotch Swirl Brownies

 

1 c Chocolate chips

1 c Butterscotch chips 2 c Flour

1 1/2 ts Baking powder 1/2 ts Salt

1 c Butter; softened

1 c Brown sugar; packed 2 ts Vanilla

3 Eggs

1 c Pecans; chopped

Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate.

Stir well. In pan, alternate globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.

 

Chocolate Chile Pecan Brownies

 

4 oz Unsweetened chocolate 10 tb Unsalted butter

1 1/2 c Sugar (castor) 3 Extra large eggs

  • 1/4 ts Pure vanilla extract 1 c Unbleached flour
  • ts Hot ground red chile Generous pinch of salt
  • c Caramelized Pecans

Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.

 

Chocolate Chip Blond Brownies

 

  • c Flour

1 ts Baking powder 1/2 ts Baking soda 1 ts Salt

  • c Chopped nuts

2/3 c Butter or margarine 2 c Packed brown sugar 2 Eggs, slightly beaten

  • ts Vanilla

6 oz Semi-sweet chocolate chips (1 package)

Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.

 

Chocolate Crunch Brownies

 

1 c Butter or margarine, softened 2 c Sugar

4 Eggs

6 T Baking cocoa

1 c All-purpose flour 2 t Vanilla extract 1/2 t Salt

  • Jar marshmallow cream (7 oz) 1 c Creamy peanut butter
  • c Semisweet chocolate chips (12 ) 3 c Crisp rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal.

Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.

 

Chocolate Kahlua Brownies

 

1 1/2 c Sugar

1/2 c Egg substitute or fresh eggs 3 tb Kahlua

1/4 c Margarine, melted 1 1/4 c Sifted cake flour

1/2 c Unsweetened cocoa powder 1 ts Baking powder

1/8 ts Salt

1/3 c Finely chopped walnuts Vegetable cooking spray

Preheat oven to 325 degrees. With an electric mixer, beat together the sugar, egg, liqueur and melted margarine until blended. Combine cake flour, cocoa, baking powder and salt. Add to the sugar mixture, beating just to blend. Stir in walnuts. Spray a 9″ square pan with vegetable cooking spray. Transfer batter to the pan and bake 30 minutes, until toothpick inserted comes out clean. Cool completely.

Makes 16 brownies.

 

Chocolate Mint Brownies

 

3 lg Egg whites 1/2 c Date sugar

1/4 c Carob powder 1/2 c Cake flour, sifted 1/2 ts Baking powder 1/2 c Lowfat buttermilk 1 ts Canola oil

1 ts Vanilla extract

  • ts Peppermint extract 1/3 c Carob chips

1/4 c Raisins

1/4 c Sliced dates

  • tb Sunflower seeds

Preheat oven to 350 degrees F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares.

 

Chocolate Nut Brownies

 

  • Square unsweetened chocolate OR 1 oz No-melt unsweetened chocolate.

1/2 c Shortening 2 tb Sweetener

  • ts Vanilla

2 Eggs; beaten

1 c Sifted all-purpose flour 1/2 ts Baking soda

1/4 c Chopped nuts

Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener, vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8″ cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares.

 

Chocolate Raspberry Cheesecake Brownies

 

6 oz Semisweet chocolate; chopped

3 oz Unsweetened chocolate; chopped 2 Cream cheese; softened

2 c Sugar

4 Eggs

1 tb Vanilla extract 1 c Butter; softened 1 c Flour

1/4 ts Salt

1/2 c Raspberry jam

In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.

Line a 13 x 9 inch cake pan with foil, leaving overhand for “handles”. Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.

Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.

Bake in 350 degrees F oven for 35 minutes or until tester inserted 2 inches from center comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares.

 

Chocolate Syrup Brownies

 

1 c Flour

1/4 ts Baking powder 1/2 c Butter

  • c Sugar
  • Eggs

3/4 c Chocolate syrup 3/4 c Chopped pecans 1 ts Vanilla

Preheat oven to 350 degrees. Mix flour and soda together. Cream butter. Add sugar, gradually beating until light and fluffy. Add eggs (one at a time) beating well after each addition. Add dry ingredients alternately with syrup. Add nuts and vanilla. Beat until well blended. Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until done. Recipe may be doubled for a 9 x 13 pan.

 

Cocoa Brownie Cookie Bars

 

4 Egg whites 1/3 c Oil

1/4 c Nonfat yogurt 1 ts Vanilla

1 1/3 c Sugar

1/2 c Cocoa powder 1 1/4 c Flour

1/4 ts Salt Topping:

  • tb Confectioners sugar

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt.

Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.

 

Cocoa Brownies

 

2/3 c Sifted all-purpose flour 1/3 c Cocoa

1/2 ts Baking powder 1/2 ts Salt

  • Eggs; unbeaten 1 c Brown Sugar 1 ts Vanilla

1/3 c Salad oil

1 c Coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in greased shallow 11×7 or 9-inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.

 

Coconut Pecan Brownies

 

1 pk 21.5 oz, fudge brownie mix 1/2 c Water

1/2 c Oil 1 Egg

1 cn Pillsbury Coconut Pecan Frosting Supreme 1 c Sour cream

1/2 c Chopped pecans 1/2 c Mini chocolate chips

Heat oven to 350. Grease bottom (only) of 13×9 pan. In large bowl, combine brownie mix, water, oil and egg. Beat well. Add frosting and sour cream; mix well. Spread batter in pan. Sprinkle pecans and chocolate chips evenly over top. Bake for 42-52 minutes (until toothpick comes out clean). Cool completely. Cut into 36 bars.

 

Confectioners Sugar Brownies

 

1 lb Powdered Sugar

1/2 c Butter or Margarine

4 Chocolate Squares, melted 4 Eggs, well beaten

1 ts Vanilla 1 1/2 c Flour

1 c Walnuts, chopped

Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9×13 pan. Preheat oven to 350 degrees F and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.

 

Cornmeal Brownies

 

1 c Cornmeal

1 c Flour

1 1/2 ts Baking powder 1 ts Salt

4 Eggs

1 c Chopped nuts 2 c Sugar

1/2 c Plus 3 tbsp butter

  • Squares unsweetened chocolate 1 1/2 ts Vanilla extract

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour into two greased and floured 8-inch square pans. Bake 25 to 30 minutes. Cool before cutting into squares. These are better served hot.

 

Cream Cheese Brownies

 

  • oz Sweet cooking chocolate 5 tb Butter or margarine

3 oz Cream cheese, softened 1 c Sugar

3 Eggs

1/2 c Plus 1 T all-purpose flour 1 1/2 ts Vanilla extract

1/2 ts Baking powder 1/4 ts Salt

1/4 ts Almond extract 1/2 c Chopped nuts

Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve.

Spread remainder in 9″ square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14″ squares.

 

Creamy Brownie Frosting

 

6 tb Butter, softened 6 tb Cocoa

2 tb Light corn syrup or honey 1 ts Vanilla extract

2 c Confectioners sugar

2 tb Milk (add more if needed)

In a small bowl cream butter, cocoa, corn syrup and vanilla. Add Confectioners sugar and milk. Beat to spreading consistency.

Makes 2 cups of frosting.

 

Crustless Brownie Pie

 

1/2 c Butter or margarine; softened 1 c Sugar

1/4 c Cocoa powder

1/2 c PLUS 1 ts Flour; divided 2 lg Eggs; at room temperature 1 ts Vanilla

1/8 ts Salt

3/4 c Pecans or walnuts; sliced

Using mixer on medium speed, beat butter, sugar, cocoa, 1/2 cup flour, eggs, vanilla and salt for 4 minutes. Sprinkle 1 teaspoon flour on nuts. Stir nuts into mixture. Spread in buttered 9-inch pie pan. Bake at 325F for 35-40 minutes. Cool.

 

Dark Chocolate Brownies

 

2/3 c Unsalted butter

2 oz Unsweetened chocolate cut into small pieces 2 oz Semisweet chocolate cut into small pieces

1 c Granulated sugar

3/4 c Light brown sugar, packed 3 Jumbo eggs

  • 1/2 c Sifted all-purpose flour 1/2 ts Salt
  • ts Vanilla

1 1/2 c Coarsely chopped walnuts OR pecans

Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.

 

Delicious Brownies

 

1 Double Fudge Brownie Mix 6 oz Nestles chocolate chips 4 oz Almonds; sliced

In a 9×13 pan, sprinkle the chocolate chips and nuts over the prepared Brownie Mix and cook according to package directions. Be careful not to overcook; if anything, “undercook” and then let them cool for at least an hour before you cut them in 2″ squares (or 3″ to be really impressive). And if anyone asks you where you got the recipe, just smile and say it’s a secret.

 

Disappearing Marshmallow Brownies

 

6 oz Pkg. butterscotch chips 1/2 Cup butter or margarine 2/3 Cup brown sugar

  • 1/2 Cup flour 1 tsp vanilla
  • tsp baking powder 1/2 Tsp salt

2 eggs

2 cups miniature marshmallows 2 cups semisweet chocolate chips 1/2 cup nuts chopped

Melt butterscotch chips in heavy pan over medium heat. Remove from heat and cool. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan at 350 degrees for 20 to 25 minutes.

 

Double Deluxe All American Brownie

 

2 c Sugar

1 1/2 c Flour

3/4 c Cocoa powder 1/2 ts Salt

1/2 ts Soda

  • c Butter or margarine 4 Eggs
  • ts Vanilla
  • 1/2 c Semi-sweet chocolate chips 1 c Nuts; chopped

Preheat oven to 350 degrees F. Grease lightly 13×9″ pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35- 40 minutes. Do not overbake.

 

Easy Microwave Brownies

 

1/2 c Butter or marg 1 c Sugar

  • Eggs

1 ts Vanilla extract

1/2 c Unsweetened Cocoa 1/2 c Flour

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)

 

First Place Favorites Chewy Chocolate Brownies

 

1 c Flour

  • ts Baking powder 1/4 ts Salt

1/2 c Diet margarine, melted 3 tb Cocoa

Sugar subst. to taste 1 ts Vanilla

  • Eggs

1/4 c Canned evap. skim milk 5 Pecan halves, chopped

Preheat oven to 350 degrees. In a bowl mix flour, baking powder and salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture. Bake for 20 minutes.

 

Four-minute Brownie Pie

 

2 Eggs

1 c Sugar

1/2 c Butter or margarine softened 1/2 c Flour

4 tb Unsweetened cocoa powder 1 ts Vanilla

1 ds Salt

1/2 c Chopped walnuts Ice cream

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool. Cut in wedges and serve with ice cream.

 

Fudge Brownie Pie

 

1 9″ unbaked pastry shell

6 oz Semisweet chocolate chips 1/4 c Margarine or butter

14 oz Sweetened condensed milk 1/2 c Biscuit baking mix

2 Eggs

1 ts Vanilla extract 1 c Nuts,chopped

Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.

 

Fudge Brownie Sundae

 

1 c Flour 3/4 c Sugar

1/4 c Cocoa powder 2 ts Baking powder 1/2 ts Salt

1/2 c Milk; skim suggested 1/4 c Applesauce

  • ts Vanilla extract 3/4 c Brown sugar 1/4 c Cocoa powder 1 3/4 c Water; hot

Preheat oven to 350. Spray an 8″ square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.

In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan.

Bake for 40 minutes. Remove cake from oven and cool in pan.

Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.

 

Fudge Brownies

 

  • c Chocolate chips 1/4 c Margarine

2 c Biscuit baking mix

1 cn Sweetened condensed milk 1 Eggs; beaten

1 ts Vanilla

Preheat oven to 350 degrees 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 13×9″ pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Gooey Brownies

 

1 c Margarine

4 lg Eggs

2 tb Vanilla

2 c Sugar

1 1/3 c Flour

4 Unsweetened Chocolate squares, melted

Combine all the ingredients and mix well. Pour into a greased 9 x 13 pan and bake in preheated 325 oven for 20 to 25 minutes.

They are done when the brownies pull away from the edges of the pan.

 

Guiltless Brownies

 

3 tb Unsweetened cocoa powder 1/4 c Vegetable oil

2 Very ripe bananas 1/2 c Sugar

2 lg Eggs

1 c Whole-wheat flour 1/2 c Chopped nuts Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean.

 

Hazelnut Chunk Brownies

 

1/2 c Hazelnuts

1 c Unsalted butter 2 c Sugar

4 Eggs; beaten to blend

1/2 c Cocoa powder; unsweetened 1 tb Vanilla

1/3 c All purpose flour 1/2 ts Salt

7 oz Semisweet chocolate; coarsely chopped

Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9×13″ baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.

 

Honey Brownies

 

  • c Semisweet chocolate chips 6 tb Butter or margarine
  • Eggs

1/3 c Honey 1 ts Vanilla 1/2 c Flour

1/2 ts Baking powder ds Salt

1 c Walnuts; chopped

Preheat oven to 350 degrees F. Butter an 8 inch square pan. Melt chocolate and butter in medium sized heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder and salt in small bowl. Stir in chocolate mixture with walnuts. Spread batter evenly in prepared pan. Bake 20- 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2″ squares.

 

How Now Brownies

 

1 pk (12-oz) chocolate chips

3/4 c Unsalted butter or margarine 4 Eggs

3/4 c Sugar 1 ts Vanilla

3/4 c Whole wheat flour

Heat oven to 350 degrees. Melt chocolate and butter together in microwave or over medium heat. Stir and let cool slightly. Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes. Add chocolate mixture and flour; stir well. Pour into greased 9″ x 13″ pan. Bake for 20-25 minutes. Cool; cut into squares.

Yield 56 brownies.

 

Ice Cream Pizza Bobslead Brownie

 

1 Brownie crust

Use a chunkie style ice cream if possible, if not blend bits of topping into it. still ice cream till creamy, spread on crust, top w/ condiments, drizzle with topping. Refreeze. Bobslead Brownie, Brownie crust topped with a chocolate chip ice cream w/ brownie chunks and chopped walnuts. Drizzle with fudge and marshmallow sauce.

 

Kahlua Fudge Brownies

 

1 1/2 c Flour — sifted 1/2 ts Baking powder 1/2 ts Salt

2/3 c Butter

3 Squares unsweetened baking Chocolate

3 lg Eggs

2 c Sugar

1/4 c + 1 Tb Kahlua

3/4 c 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.

 

Light Brownies

 

1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot water

1 c Brown sugar 1 ea Egg

1 ts Vanilla

1 c Flour

1/2 ts Baking powder 1/8 ts Baking soda

4 oz Semi-sweet chocolate chips 1/2 ts Salt

1/2 c Chopped nuts, optional

Melt butter (or shortening with water) in sauce pan over medium heat. Remove from heat, add to brown sugar and mix well. Allow mixture to cool. Stir in egg and vanilla. Add remaining dry ingredients and mix well. Pour mixture into greased baking pan (8×8 or 11×7).

Bake at 350 deg. F for 20 to 25 minutes.

 

Low Fat Rocky Road Brownies

 

4 Egg whites; whipped 1 c Sugar

1 tb Vanilla

1/2 c Cocoa powder; sifted 1/4 ts Baking soda

1/4 ts Baking powder 1/4 ts Salt

1/2 c Flour

  • c Marshmallow creme

Preheat oven at 325. Prepare a 9 x 13″ pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 18 minutes.

 

Low-cal Brownies

 

  • Egg
  • pk Alba chocolate drink mix 1/2 c Applesauce

1/2 ts Baking powder 1/2 ts Baking soda

  • pk Sweet & Low artificial sweetener

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake. Should be chewy.

 

Microwave Brownies

 

3/4 c Flour 1/4 c Cocoa 2 Eggs

1/2 c Chopped pecans 1/4 ts Salt

1/2 c Soft margarine 1 ts Vanilla

Combine in order listed, pour in 8 x 8 x 2 inch greased pan. In microwave on medium heat 8-10 minutes. Let stand 10 minutes.

 

Milky Way Brownies

 

1/2 c Butter

4 Milky Way candy bars, (2.23 oz. each) 1/4 c Sugar

  • ts Vanilla
  • Eggs 3/4 c Flour

1/4 ts Baking powder 1/4 ts Salt

Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire whisk if necessary. Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each. Stir in flour blended with baking powder and salt. Spread into greased square dish, bake at 350 degrees F for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.

 

Mudslide Brownies

 

2 c All-purpose flour 1/2 ts Baking powder 1/2 ts Salt

2/3 c Unsalted butter

4 oz Unsweetened choc, chopped 3 Eggs

1 1/2 c Sugar

4 tb Coffee liqueur

2 tb Irish Creme liqueur 1 tb Vodka

3/4 c Coarsely ch. walnuts (opt.) Kahlua Glaze:

1 1/4 c Powdered sugar 3 tb Coffee liqueur

Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13×9- inch pan and bake at 350 degrees F about 25 minutes. Cool in pan.

Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.

 

No Guilt Brownies

 

3 oz Baking chocolate 1 c Sugar

3/4 c Flour

3/4 c Low-fat cottage cheese 3 Eggs

1 ts Vanilla 1/4 ts Salt

Powdered sugar

Heat oven to 350 deg f. Over very low heat, melt chocolate, cool slightly. In a food processor, puree cheese and all other ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well. Pour into lightly buttered 8 inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares (cut pan four ways). Makes 16 servings.

 

Oklahoma Crude

 

1/2 c Sugar

1/2 c Vegetable (not olive) oil 3/4 c Chocolate flavor syrup 1 ts Vanilla extract

1 Egg

  • c Flour 1/4 ts Salt

1/4 ts Baking powder

Preheat oven to 350-degrees. Grease an 8-inch square pan. In a mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until smooth. Don’t overbeat. Add flour, salt and baking powder and stir just until smooth. Spread in prepared pan and bake 35-40 minutes, until toothpick or cake tester inserted near center comes out clean. Cool 15 minutes in pan before removing to cooling rack. Or, if you can’t wait, cut into brownies while they’re warm and enjoy.

 

Oregon Hazelnut Brownies

 

  • oz Unsweetened chocolate 1/2 c Butter or margarine

2 Eggs

1 c Sugar

3/4 c Sifted all-purpose flour 1/2 ts Baking powder

1/4 ts Salt

1 c Roasted & chopped hazelnuts 1 ts Vanilla extract

Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.

 

Passover Brownies

 

3 Eggs

  • c Sugar 1/2 c Oil
  • tb Cocoa

1/2 c Potato starch 1 c Nuts, chopped

Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.

 

Peanut Butter Banana Brownie Pizza

 

1 pk Brownie mix

1 pk Cream cheese, softened 1/4 c Sugar

1/4 c Creamy peanut butter

3 Large bananas,peeled,sliced 1/4 c Coarsely chopped peanuts 2 Squares semi-sweet chocolate 2 ts Butter or margarine

Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.

 

Peanut Butter Brownie Cups

 

1 pk Betty Crocker Fudge Brownie Mix

15 ea Up to 18 Reeses Mini Peanut butter Cups

Make brownie mix per directions. Fill paper-lined muffin cups 2/3 full. Unwrap peanut butter cups & press into the center of each ‘muffin’ until the batter meets the top edge of the candy. Bake at 350 degrees for 20 to 25 minutes. Makes 15 to 18.

 

Peanut Butter Chip Brownies

 

4 Egg whites 1/2 c Buttermilk

2 1/2 oz Prunes — 1 jar of baby food 1 ts Vanilla

3/4 c Cocoa

1/2 ts Baking soda 1/2 c Boiling water 1 3/4 c Sugar

1 c All-purpose flour 1/2 c Whole-wheat flour

  • 1/4 c Peanut butter chips

Preheat oven to 350F. Beat egg whites until foamy. Stir in buttermilk, prunes and vanilla. Set aside. In a large mixing bowl, combine cocoa and baking soda; ass boiling water and stir until mixture thickens. Stir in egg-white mixture until smooth. Add sugar and flours; blend completely. Stir in peanut butter chips. Pour batter into a 13×9 inch baking pan lightly coated with nonstick cooking spray. Bake for 30 min. Let cool before cutting.

 

Peanut Butter Swirl Brownies

 

  • oz Unsweetened chocolate 2 1/4 c Flour

2 ts Baking powder 1/2 ts Salt

10 tb Unsalted butter 1 1/2 c Sugar

1 ts Vanilla

3 Eggs

1/2 c Smooth peanut butter

1 1/2 7 oz milk-choc candy bars

Heat oven to 325-degrees. Butter a 13″x9″ baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize.

Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies.

Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.

 

Peanut-butter-banana Brownie Pizza

 

1 pk Brownie mix

1 pk Cream cheese, softened 1/4 c Sugar

1/4 c Creamy peanut butter

3 Large bananas,peeled,sliced 1/4 c Coarsely chopped peanuts 2 Squares semi-sweet chocolate 2 ts Butter or margarine

Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.

 

Pecan Turtle Brownies

 

  • ts Vegetable shortening; solid
  • pk Jiffy fudge brownie mix; 8 oz each

1/2 pk Jiffy white frosting mix; 8 oz package 1 tb Butter or margarine; melted

1/4 ts Maple syrup

  • tb Light corn syrup 2 tb Water
  • Eggs

1/2 c Pecans; chopped

Using shortening, grease 7 1/2-by-11-inch baking dish.

In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.

Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.

Makes 2 dozen.

 

Peppermint Candy Brownies

 

3/4 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt

2 oz Unsweetened chocolate 1/3 c Unsalted butter

2 lg Eggs

1 c Sugar

1/2 c Chopped nuts

1/2 c Coarsely crushed peppermint candy

Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine flour, baking powder and salt; set aside.

Melt chocolate with butter; cool slightly.

Beat eggs and sugar until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, the nuts and candy.

Transfer to prepared pan. Bake until a toothpick inserted in the center comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before cutting into squares.

 

Pesach Brownies

 

1/2 c Cocoa 2 c Sugar

1 pk Vanilla sugar 1/2 c Margarine

  • c Matzo cake meal 1/4 ts Salt

Melt margarine, add cocoa stir till dissolved. Cool.

Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo meal.

Put into greased 9″x13″ pan. Bake 25-30 min. at 350F.

 

Pistachio Chocolate Swirl Brownies

 

  • oz Unsweetened chocolate 1 c Butter; softened

2 c Sugar

1 1/2 ts Vanilla 4 Eggs

1 3/4 c Flour 1/2 ts Salt

1/2 ts Almond extract 1 c Pistachios; chopped Green food coloring

1 c Chocolate chips

Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate; set aside to cool. In large bowl, beat together butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt. Divide batter in half. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2- 4 drops). To other half of batter, stir in melted chocolate and chocolate chips; mix well. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done. Cool completely; cut into bars.

 

Pudding Brownies

 

4 oz Chocolate pudding 1/2 c Unsifted flour 1/4 ts Baking powder 1/3 c Butter

2/3 c Sugar 1 ts Vanilla

1/2 c Nuts; chopped 2 Eggs

Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding mixture. Spread in 8″ square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.

 

Quick Brownies

 

16 oz Semi-sweet chocolate chips 2/3 c Sweetened condensed milk 1 ts Vanilla extract

1 c Walnuts; coarsely chopped

In top of double boiler, placed over simmering water, melt chocolate. Stir in Sweetened condensed Milk. Remove from heat. Stir in remaining ingredients. Turn into greased, waxed paper OR metal foil- lined and greased again 8×8″ pan. Bake in 375 degree F oven until toothpick inserted in center comes out clean, about 25 minutes. Turn out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut into 2″ squares.

 

Raisin Oatmeal Brownies

 

3/4 c Rolled Oats

6 oz Chocolate Chips, semisweet 6 tb Butter

1/2 c Brown Sugar 2 lg Eggs

  • ts Vanilla 3/4 c Flour 1/2 c Raisins

1/4 ts Baking Soda 1/4 ts Salt

Preheat oven to 325 degrees F.

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.

Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.

 

Ravine Brownies

 

  • oz Unsweetened chocolate 1/2 c Butter
  • c Sugar
  • Eggs 1/2 c Flour

1/2 ts Vanilla

1/2 c Chopped Nuts

Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs, flour, vanilla and nuts. Beat well. Spread evenly in greased pan (8×8 inches). Bake in 350F oven for 15 to 20 minute, or until done. Test with a toothpick; if tester comes out sticky — but not doughy — brownies are done. They will be soft and chewy.

 

Rich Brownie Mix

 

4 c Sugar

2 c Flour

  • 1/3 c Unsweetened cocoa powder 2 ts Baking powder
  • ts Salt

1 c Vegetable shortening

Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature.

Makes 8 cups of mix; enough for 4 pans of brownies

TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares.

 

Saucepan Fudge Brownies

 

1/2 c Butter Or Margarine; Melted 2 oz Chocolate; Unsweetened

  • c Sugar
  • Eggs; Large

1 ts Vanilla

3/4 c Flour; Unbleached 1/2 c Nuts; Chopped

Melt butter or margarine and chocolate in a saucepan. Remove from heat; stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8 X 8 X 2-inch baking pan.

Bake at 350 degrees for 30 minutes. Cool; cut into squares. Makes 16 brownies.

 

Sinless Brownies

 

1 1/2 c Sugar 1 c Flour

1/3 c Cocoa

1/2 ts Baking powder 1/4 ts Salt

3 Egg whites 1/4 c Water

2 tb Butter; softened 1 tb Extract, vanilla

Vegetable cooking spray

Preheat oven to 350 F. In medium bowl, combine sugar, flour, coco, baking powder, and salt. Add egg whites, water, butter, and vanilla; stir until well blended. Spoon batter into 8″ square baking pan sprayed with cooking spray. Bake 25-30 minutes, until dry on top and set in center. Cut into 2″ squares.

 

S’more Brownies

 

2/3 c Unsweetened Cocoa Powder 1/2 c Packed Light Brown Sugar 1/2 c Granulated Sugar

1/4 c All-Purpose Flour 1/2 ts Baking Powder 4 Egg Whites

1 Egg

1/4 c Vegetable Oil 2 ts Vanilla

3/4 c Mini-Marshmallow

3/4 c Graham Crackers Broken In

-Small Pieces

Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.

Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until blended. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepared pan.

Bake 10 minutes. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.

Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares.

 

Snacking Brownies

 

1/2 c Butter or margarine softened 1 c Sugar

1 1/2 c Hershey’s Syrup 4 Eggs

1 1/4 c All-purpose flour

1 c Semi-Sweet Chocolate Chips

Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

 

Snickers Bar Brownies

 

1 German Chocolate Cake Mix 3/4 c Margarine; melted

2/3 c Sweetened condensed milk

1 Large bag Snickers -OR- Milk Way Bars

Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9×13″ pan. Bake at 350 degrees F for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350 degrees F for 20 minutes.

 

Texas Longhorn Touchdown Brownies

 

  • 1/4 c Butter or margarine 3/4 c Unsweetened cocoa
  • c Sugar

6 lg Eggs

  • tb Vanilla
  • c All-purpose flour 2 c Pecan halves

3/4 lb Semisweet chocolate; cut in 1/2″ chunks

In a 3-4 quart pan over low heat, stir butter with cocoa until melted. Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour, pecans, and chocolate; mix well. Spread batter in buttered 9×13″ pan. Bake in a 325 degree oven until top feels dry in center, about 35 minutes. Cool in pan. If baking ahead, wrap airtight when cool and hold up to a day. Cut into 12 to 16 pieces.

 

Toffee Fudge Brownies

6 Heath bars; 6 3/8 oz; broken 1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop 1/2 c Butter; soft

4 Eggs

  • tb Vanilla 1/4 ts Salt 2/3 c Flour

Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely).

Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.

 

Tollhouse Golden Brownies

 

3/4 c Margarine, softened 3 Eggs

3/4 c Sugar

  • c Unsifted flour

3/4 c Packed dark brown sugar 2 ts Baking powder

1 ts Vanilla

1 ts Salt

  • c Chocolate chips

Preheat oven to 350 degrees F. Combine margarine, sugar, brown sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a time, beating well after each. Add the flour, baking powder and salt, and mix well. Stir in chocolate chips. Spread the batter evenly in a well-greased 9″x13″ pan. Test the batter. Bake the remaining brownie (heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.

 

Try Some More Brownies

 

  • c All-purpose flour 1 ts Baking soda

1 ts Baking powder 1 c Cocoa powder 1 pn Salt

  • 1/2 c Sugar 1 c Soy milk
  • tb Lemon juice 2 tb Oil

1/2 c Walnuts, optional

Preheat oven to 350F & lightly oil a 8 X 8 inch baking pan. Combine all the dry ingredients in a large mixing bowl. Mix well. Combine the liquid ingredients & stir into the dry ingredients. Mix well & mix in the walnuts if using.

Pour batter into prepared baking pan & bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.

 

Walnut Raspberry Brownies

 

  • Squares chocolate unsweetened 1/2 c Crisco

3 Eggs

1 1/2 c Sugar 1 1/2 ts Vanilla 1/2 ts Salt

1 c Flour

1 1/2 c Walnuts, chopped 1/3 c Raspberry jam

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325 degrees F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.

 

Wholesome Brownies

 

6 oz Chocolate chips; semisweet 1/3 c Butter

  • c Rolled oats; quick-cooking 1/4 c Brown sugar; packed 1/4 c Wheat germ

1/3 c Milk

1/2 ts Baking powder 1/4 ts Salt

1/2 c Walnuts; chopped 2 Eggs

  • tb White sugar 1 ts Vanilla

Preheat the over to 350 degrees. Melt the chocolate chips and the butter in the top of a double boiler or in a small heavy saucepan over – NOT IN – just simmering water. Remove the pan from the heat. Stir until smooth. Set aside. Combine the oats, wheat germ, dry milk, baking powder, salt and nuts in a medium size bowl. Set aside. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended. Pour the batter into a greased (8″) square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist. Set the pan on a rack to cool completely before cutting. Yields 25 Brownies

 

Zucchini Brownies

 

4 Eggs

  • 1/2 c Oil 2 c Sugar
  • c Flour

2 ts Soda

2 ts Cinnamon

1 ts Salt

4 tb Cocoa

1 ts Vanilla

3 c Grated zucchini 1 c Chopped nuts

Beat together eggs, oil and sugar. Mix together the dry ingredients until smooth.

Mix all together well and spread into greased jelly roll pan. 350 degrees for 25-30 minutes

 

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