Fudge Sweet Brownies

2/3 cup flour
1/2 teaspoon baking powder
2 eggs (beaten well)
1/2 cups butter (melted) or vegetable oil
1 teaspoon vanilla extract
1/2 cup walnuts (chopped)
1/2 cups “Fudge Sweet” (softened)
1/2 cups “Fruit Sweet”

Sift together the flour and baking powder and set aside. Mix the butter or oil, eggs, softened Fudge Sweet, Fruit Sweet and the vanilla extract. Add flour mixture, blending thoroughly. Add nuts. Pour into a floured and greased 8 x 8 inch pan. Bake in 350 F oven for 14-16 minutes, or until the cake springs back when gently touched.

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No Bake Chocolate Nut Brownies Recipe

4 Cups graham cracker crumbs
1 Cup peanuts (chopped)
1/2 Cup powdered sugar
1/4 Cup peanut butter
2 Cups chocolate chips
1 Cup evaporated milk
1 tsp. vanilla extract

Combine crumbs, peanuts, sugar and peanut butter using pastry blender or fork. In a saucepan, melt chocolate chips with evaporated milk over a low heat making sure to stir constantly until it becomes smooth. Remove mixture from heat and add vanilla extract. Remove 1/2 cup of mixture, setting aside. Pour the remaining chocolate mixture over the crumb mixture. Stirring until well blended. Spread mixture evenly in a well greased square baking pan (9 inches). Frost with the reserved 1/2 cup of chocolate.

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Cookie Cutter Brownies Recipe

4 Squares unsweetened baking chocolate (melted)
3/4 cup butter or margarine (melted)
3 egg whites (whipped)
1 tsp Vanilla
1 cup Flour
1 cup Walnuts (optional)

Preheat oven at 350 F. Prepare a 13 x 9 inch baking pan with cooking spray lined with foil. In medium saucepan melt chocolate and butter until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate and butter mixture. Spread into prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easy cutting. Lift out of pan. Invert onto back of pan and remove foil. Invert onto a cutting board. Cut into shapes with a cookie cutter and decorate.

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Ultimate Chewy Brownie Cookie Recipe

2/3 cup shortening
1 1/2 cup brown sugar
1 tbsp Water
1 tsp Vanilla
2 Eggs
1 1/2 cup All-purpose flour
1/3 cup Unsweetened baking cocoa
1/2 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 375 F. Combine shortening, light brown sugar, water and vanilla in mixing bowl. Beat at medium speed until well blended. Beat the eggs into creamed mixture. Combine flour, cocoa, baking soda and salt in another bowl. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 F for 7 to 9 minutes, or until cookies are just set. Let cool before serving or storing.

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Mother’s Day Brownie Cookies Recipe

8 oz Semisweet chocolate
3 tb Butter
1/4 c All-purpose flour
1/4 ts Baking powder
1/8 ts Salt
2 Eggs
3/4 c Sugar
1/2 ts Vanilla
1 c Semisweet chocolate morsels
2 1/4 c Pecans, chopped roughly

PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen.

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Mom’s Favorite Brownies Recipe

3/4 C butter
1 1/2 C sugar
1/4 tsp salt
3 eggs
3 ounces unsweetened chocolate (melted)
1 C flour (sifted)
1 C chopped nuts (walnuts, almonds or pecans work best)

Brownie Icing –

1/4 C butter
2 ounces unsweetened chocolate
3 C confectioners’ sugar
4-5 TB milk
1/2 tsp vanilla

Cream the butter, sugar and salt until it’s fluffy and light. Add the eggs, one at a time, mixing well after each egg has been added. Blend in the chocolate. Stir in the flour. Stir in the nuts. Reserve 1/4 cup of nuts. Pour mixture into greased jelly roll pan (or cookie sheet with higher sides). Bake at 350 degress for 20 min. Let cool about 10-15 minutes. To make the frosting, melt the butter and chocolate over low heat and then remove from heat. Stir in confectioners sugar. Alternate the confectioners sugar with the milk. Stir in the vanilla. Frost the brownies while still warm, then sprinkle reserved nuts over the top.

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Fudgy Saucepan Brownies Recipe

1 (12 ounce) package semisweet chocolate chips (2 cups)
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 H 9 H 2 inches. Bake 25 to 30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 rows.

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Halloween Brownies

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring

Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

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