Chocolate Chip Blond Brownies Recipe
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 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 9x12-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
1 Jar marshmallow cream (7 oz)
1 c Creamy peanut butter
2 c Semisweet chocolate chips (12 oz.)
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
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 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
1 Square unsweetened chocolate OR 1 oz No-melt unsweetened chocolate.
1/2 c Shortening
2 tb Sweetener
2 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.
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