Ravine Chocolate Brownies Recipe
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 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 (8x8 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 1/3 c Unsweetened cocoa powder
2 ts Baking powder
2 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
1 c Sugar
2 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.
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