Amish Apple Brownies

1 c Butter, softened
1 3/4 c Sugar
2 Eggs, well beaten
1 t Vanilla
2 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 t Cinnamon
1/2 ts Salt
2 c Baking apples (peeled and chopped)
1/2 c Pecans or walnuts

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with frozen vanilla yogurt or drizzle with vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

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Irish Mist Brownies

BROWNIES
1/2 c Butter
2 1-oz squares unsweetened baking chocolate
1 c Sugar
3/4 c All-purpose flour
2 Eggs

FILLING
2 c Powdered sugar
3 tb Butter — softened
1 3-oz pkg cream cheese, softened
1/2 ts Peppermint extract
5 drops green food coloring
2 drops yellow food coloring

FOR DRIZZLING
1 1-oz square unsweetened baking chocolate — melted

Heat oven to 350 degrees. In 2-quart saucepan melt 1/2 cup butter and 2 squares chocolate over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 9-inch square baking pan. Bake for 25 to 30 minutes or until brownie begins to pull away from sides of pan. Cool completely. In small mixer bowl combine all filling ingredients EXCEPT chocolate. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Store in refrigerator.

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Guinness Brownies Recipe

Grace Neill’s Chocolate and Guinness Brownies

4 eggs
3/4 C. superfine sugar
8 oz. bittersweet chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa
1 1/4 C. Guinness stout
Confectioners’ sugar for dusting

Preheat the oven to 375° F. Butter an 8-inch-square pan. In an electric mixer, combine the eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack.

To serve, dust the cake with confectioners’ sugar and cut into squares. Serves 8 to 10.

Source: “The New Irish Table” by Margaret M. Johnson

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Brownies in a Jar Mix

2 1/4 cups sugar
2/3 cup cocoa powder { be sure to wipe out inside of jar with a dry paper towel after adding the cocoa powder}
2/4 cup chopped pecans
1 1/4 cups flour mixed with 1 tsp. baking powder and 1 teaspoon salt

Layer ingredients in a 1 quart wide mouth canning jar. press each layer firmly in place before adding the flour mixture.

Instructions to attach to jar:

1.} Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2.} Add: 1 1/2 sticks butter or margarine melted and 4 eggs, slightly beaten.
3.} Mix until completely blended.
4.} Spread batter into a sprayed 9”x 13” inch baking pan.
5.} Bake at 350% for 30 minutes. Cool completely in pan. Cut into 2 ” squares.

Makes 2 dozen

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Frosted Christmas Brownies

3/4 Cups Melted butter
1 1/2 Cups Sugar
3 Lg. Eggs
3/4 Cups Flour
1/2 Cups Cocoa Powder
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoons Salt
1/2 Teaspoons Baking Powder
1/2 dozen Red M&MS Candies
Tube of Green Gel Frosting (for piping)

Frosting Ingredients:
3 Tbsp Softened butter
2 Cups Powdered Sugar
2-4 Tablespoons Milk
1/2 Teaspoons Vanilla Extract

Pre=heat oven to 350F. Line a 12″ pizza pan with foil. In a bowl, stir together butter, sugar and vanilla extract. Add in eggs. Beat mixture well with spoon.

Combine flour, baking powder, cocoa powder and salt in separate bowl. Add to egg mixture a little at a time, until thoroughly blended. Spread the batter in pan evenly. Bake for 20-22 minutes, til the middle springs back when touched. Cool brownies in the pan on a wire rack. Slice in pan. Spread frosting over top. Draw holly leaves with the green gel frosting on each piece. Use the red M&M’s as holly berry decorations.

Frosting Directions:

In small bowl, beat butter, slowly adding powdered sugar, vanilla and milk until a frosting consistency.

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Best Fudgy Brownies

1/2 cups butter
2 eggs (beaten)
3 oz unsweetened baking chocolate
1 cups flour
1/2 teaspoons baking powder (double-acting)
1/4 teaspoons salt
1 teaspoons vanilla
1/2 cup nuts (chopped)
2 cups brown sugar

Melt chocolate with butter using a double-boiler. Cool several minutes before mixing in all other ingredients, by hand. Pour batter in to a well-greased 8×12 inch baking pan. Bake for 30 minutes at 350F degrees or til set.

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Vanilla Brownies

1 2/3 cups vanilla chips
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting (recipe below)

Creamy Vanilla Frosting Ingredients:

1 1/2 cups powdered sugar
3 tablespoons butter or margarine (softened)
1/2 teaspoon vanilla extract
1-2 tablespoons milk

Heat oven to 350º. Grease and flour rectangular pan, 13 x 9 inches. Heat vanilla milk chips and butter in heavy 2 quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts. Spread batter in pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with Creamy Vanilla Frosting.

Creamy Vanilla Frosting Directions:

Mix all ingredients until smooth and spreadable.

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The Ultimate Brownie

5 ounces unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla extract
3 eggs
1 cup all-purpose flour
1 cup chopped nuts

Heat oven to 350º. Grease square pan, 9 x 9 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly. Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts. Spread batter in pan. Bake 40 – 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely.

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Peanut Butter Swirl Brownies

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine (softened)
2 tablespoons milk
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 x 9 inches. Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide batter in half. Stir peanut butter and peanut butter chips into one half. Stir cocoa and chocolate chips into remaining half. Spoon chocolate batter into pan in 8 mounds in checkerboard pattern. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

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Mocha Brownies

2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting (recipe below)
Easy Chocolate Glaze (recipe below)

Coffee Frosting Ingredients:

2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons butter or margarine (softened)
2-3 teaspoons water

Easy Chocolate Glaze Ingredients:

1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350º. Grease square pan, 8×8 inches. Melt chocolate and butter in 2 quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except Mocha Frosting and Chocolate Glaze. Spread batter in pan. Bake 18 – 22 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coffee Frosting. Drizzle with Easy Chocolate Glaze.

Coffee Frosting Directions:

Dissolve coffee in very hot water in medium bowl. Stir in remaining ingredients until smooth.

Easy Chocolate Glaze Directions:

Melt ingredients in a 1 quart saucepan over low heat, stirring constantly, until smooth.

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