Milk Chocolate-Malt Brownies

1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls — coarsely chopped

Heat oven to 350º. Grease rectangular pan, 13×9 inches. Melt chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Cool slightly. Beat in sugar, vanilla and eggs with spoon. Stir in remaining ingredients except malted milk balls. Spread batter in pan. Sprinkle with malted milk balls. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

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German Chocolate Brownies

2 (4 ounce) packages sweet baking chocolate
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting (recipe below)

Coconut Pecan Frosting Ingredients:

1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla extract
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans

Heat oven to 350º. Grease rectangular pan, 9×13 inches. Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except Coconut-Pecan Frosting. Spread batter in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan Frosting.

Coconut Pecan Frosting Directions:

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2 quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.

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Fudgy Saucepan Brownies

2 cups package semisweet chocolate chips
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs (beaten)
1 cup chopped nuts, if desired

Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except nuts. Stir in nuts. Spread batter in ungreased rectangular pan, 13×9 inches. Bake 25-30 minutes or until center is set. Cool completely.

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Cream Cheese Brownies

4 oz. baking chocolate (unsweetened)
1 c. margarine or butter
Cream Cheese Filling (recipe follows)
2 c. sugar
2 tsp. vanilla flavoring
4 eggs
1 1/2 c. flour
1/2 tsp. salt
1 c. nuts (coarsely chopped)

Cream Cheese Filling Ingredients:

2 8 ounce packages softened cream cheese
1/2 c. sugar
2 tsp vanilla flavoring
1 egg

Preheat oven to 350 degrees. Grease 13 x 9 x 2 rectangular pan. Over low heat, melt chocolate and butter, stirring often until smooth. Remove from heat and cool for 5 minutes. Prepare Cream Cheese Filling and set aside. Beat brownie mixture with sugar, vanilla and eggs for one minute on medium speed while occasionally scraping bowl. Add flour and salt on low speed for 30 seconds. Increase to medium speed for one minute. Add nuts. Spread one half of mixture (approximately 2 1/2 cups) in prepared pan. Carefully pour cream cheese filling over batter. Spread remaining chocolate batter over filling. Bake for 50 minutes or until toothpick comes out clean. Cool completely. Brownies can be covered and stored in refrigerator.

Cream Cheese Filling Directions:

With spoon, combine all ingredients until smooth.

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Cocoa Brownies

1 c. sugar
1/2 c. butter (room temperature)
1 tsp. vanilla flavoring
2 eggs
2/3 c. all purpose flour
1/2 c. baking cocoa
1/2 tsp baking powder
1/4 tsp salt
1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Grease 9 x 9 x 2 square pan. Mix first four ingredients in large bowl on medium speed or stir by hand with spoon. Add remaining ingredients (except walnuts). Fold in chopped walnuts. Evenly pour batter in prepared pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cut into 4 rows by 4 rows.

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Brownie Drops

15 ounce pkg. of brownie mix (fudge)
1/4 c. water
1 large egg
1/2 c. chopped walnuts

Pre-heat oven to 375 degrees F. Lightly oil your baking sheet. Mix together the package of brownie mix, the water and the egg in a bowl using spoon. Stir in the walnuts. Dough should be quite thick. Drop rounded teaspoonfuls of the dough onto the baking sheet. Bake for six to eight minutes. Cool before removing to a wire rack to cool completely.

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Brownie Crinkles

1 Sweet Rewards fudge brownie mix (low fat)
1/4 c. water
1 egg OR 1/4 cup Egg Eaters
1/2 cup confectioners sugar

Preheat oven to 350 degrees. Grease lightly baking sheet. Stir together brownie mix, water and egg in large bowl. Add nuts (dough will be stuff). Form dough into spoonfuls and place on prepared baking sheet. Bake approximately 7 minutes until set. Slightly cool then remove to wire rack.

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Low-Calorie Brownies

2 cup fine graham cracker crumbs, (28 crackers)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate pieces (melted)
1/2 cup chopped nuts
1 tablespoon sifted powdered sugar

Combine crumbs, cinnamon and salt. Stir in milk and vanilla, mixing well. Add chocolate and nuts, blending thoroughly. Turn into lightly greased 9 inch pan. Bake in 350 degree F preheated oven for 15 – 20 minutes, or just until done. Place on wire rack to cool. Slice into 40 pieces, optionally sprinkle powdered sugar over top. Approximately 45 calories each.

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Brownies

1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoon cocoa
1 oz. chocolate (melted)
1/2 cup skim milk
1/4 cup shortening
3 eggs
1/2 cup sugar substitute or equivalent
1/2 cup nuts (ground or slivered)

Sift together first 3 ingredients. Pour melted chocolate over shortening and blend well. Beat eggs until thick and lemon colored. Add sugar substitute. Add in the chocolate mixture and some of the dry ingredient mixture. Beat and add remaining dry mixture, alternately with the milk. Fold in nuts. Spread in 2 8 x 8″ greased and paper lined pans. Bake at 325 degrees F for 18 – 20 minutes. Makes about 64 bars.

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