Showing posts with label bar/brownie. Show all posts
Chocolate Mint Bars
in bar/brownie, chocolate on Sunday, June 17, 2012
Printable Recipe
~16 bars
2 eggs, beaten
1/2 cup butter, melted
1 cup sugar
2 squares unsweetened chocolate, melted
1/2 t. peppermint extract
1/2 cup flour
Mix together, well. Pour in a greased 9 x 9 pan and bake at 350 for 20-25 minutes. Cool.
Blend:
2 T butter, softened
1 T. milk
Add:
1 cup powdered sugar
1/4 t. peppermint extract
green food coloring (optional)
Spread on top of cooled brownie. This is a thin layer. Chill
Melt together:
~1 T. butter
1 square unsweetened chocolate
Stir in 2 T. powdered sugar. Spread over mint layer. Chill and store in fridge.
Holly's Note:
These are simply divine. Easy to make and yummy. Trust me when I tell you that it's really easy to eat the whole pan. Not that I've ever done that of course...
~16 bars
2 eggs, beaten1/2 cup butter, melted
1 cup sugar
2 squares unsweetened chocolate, melted
1/2 t. peppermint extract
1/2 cup flour
Mix together, well. Pour in a greased 9 x 9 pan and bake at 350 for 20-25 minutes. Cool.
Blend:
2 T butter, softened
1 T. milk
Add:
1 cup powdered sugar
1/4 t. peppermint extract
green food coloring (optional)
Spread on top of cooled brownie. This is a thin layer. Chill
Melt together:
~1 T. butter
1 square unsweetened chocolate
Stir in 2 T. powdered sugar. Spread over mint layer. Chill and store in fridge.
Holly's Note:
These are simply divine. Easy to make and yummy. Trust me when I tell you that it's really easy to eat the whole pan. Not that I've ever done that of course...
Lemon Bars
in bar/brownie, dessert, not chocolate on Monday, May 28, 2012
Printable Recipe
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
Yummy Pecan Shortbread Bars
in bar/brownie, chocolate, dessert, snack on Wednesday, May 23, 2012
Printable Recipe
~26 Pecan Shortbread Cookies
1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
~26 Pecan Shortbread Cookies1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
Scotcheroos
in bar/brownie, chocolate, snack on Sunday, May 13, 2012
Printable Recipe
1 c. sugar
1 c. white karo syrup
1 c. peanut butter
6 c. rice krispies
1 6 oz. pkg. chocolate chips
1 6 oz. pkg. butterscotch chips
Melt chocolate and butterscotch chips together. Combine sugar and karo, stir until it boils. Add peanut butter and mix well. Add rice krispies. Pat ½ of mixture into a greased 9 x 13 pan. Spread chocolate mixture over the top. Cover with remainder of rice krispie mixture.
Holly’s Note:
I have such fun memories of our family camping trips and they ALWAYS included scotcheroos for snacks. I have no idea where the name came from.
1 c. sugar
1 c. white karo syrup
1 c. peanut butter
6 c. rice krispies
1 6 oz. pkg. chocolate chips
1 6 oz. pkg. butterscotch chips
Melt chocolate and butterscotch chips together. Combine sugar and karo, stir until it boils. Add peanut butter and mix well. Add rice krispies. Pat ½ of mixture into a greased 9 x 13 pan. Spread chocolate mixture over the top. Cover with remainder of rice krispie mixture.
Holly’s Note:
I have such fun memories of our family camping trips and they ALWAYS included scotcheroos for snacks. I have no idea where the name came from.
Chocolate Chip Cookie Dough Brownies
in bar/brownie, chocolate, dessert, freezer, snack on Sunday, May 6, 2012
1 recipe Cocoa Brownies1 recipe Chocolate Chip Cookies
1/2 recipe Homemade Chocolate Frosting
Prepare brownies as directed. Spread in a greased 9 x 9 pan.
Prepare cookies as directed. Drop dough by teaspoonful into brownie batter. Press down gently. Bake at 350 for 35-40 minutes. Remove from oven and let cool completely.
Mix frosting ingredients together, spread over cooled brownies.
Holly's Note:
These are very rich!
I found the original recipe in a Betty Crocker magazine. It called for a boxed brownie mix and a boxed cookie mix. I don't buy boxed mixes because I think my homemade ones are better, so I modified the recipe to use my own.
The first time I made these I used a glaze-type frosting with butter and unsweetened chocolate and powdered sugar. I think they're better with the buttercream-type frosting, and even good without frosting at all. I bake one tray of cookies in addition to the brownies and then just freeze the rest of the dough for later.
Sneaky Chocolate Chip Zucchini Bars
in bar/brownie, chocolate, dessert, snack on Monday, April 30, 2012
Printable Recipe
16-24 bars, depending on how you cut it
2 cups zucchini, grated
3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
16-24 bars, depending on how you cut it
2 cups zucchini, grated3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
Turtle Brownies
in bar/brownie, chocolate, dessert on Thursday, February 16, 2012
Printable Recipe
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
Vanilla Sugar Cookie Bars
in bar/brownie, cookies, not chocolate on Friday, January 13, 2012
Printable Recipe
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.
I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Apple Streusel Cheesecake Bars
in bar/brownie, dessert, fruit, not chocolate on Sunday, December 25, 2011
Apple Streusel Cheesecake Bars
in bar/brownie, cheesecake, dessert, fruit, not chocolate on Monday, December 5, 2011
Printable Recipe
Makes about 18-24 bars depending on how you cut them.
2 cups flour
1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Makes about 18-24 bars depending on how you cut them.
2 cups flour1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Vanilla Sugar Cookies
in bar/brownie, cookies, not chocolate on Wednesday, October 26, 2011
Printable Recipe
½ c. butter (softened, no substitutions)
1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:
This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
½ c. butter (softened, no substitutions)1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
Brownies for a crowd
in bake sale, bar/brownie, chocolate, crowd, dessert on Friday, October 21, 2011
Printable Recipe
6 eggs, well beaten
3 cups sugar
1 1/2 cups butter
6 squares unsweetened chocolate
3 cups flour
3 t. vanilla
3 cups chopped nuts, optional
Melt butter and chocolate squares together over low heat until completely melted. Beat eggs, add sugar and the butter/chocolate mixture. Mix well. Add flour, vanilla and nuts, if desired. Mix well. Pour into a large, greased jelly roll pan (about 17 x 12). Bake at 350 for 30-35 minutes, no longer.
Holly's Note:
I received this recipe to fix these for a church activity. I had to borrow a large pan. It needs one of those commerical jelly roll type pans like you would find at a church or cafeteria. i need to get one! These were easy and delicious. They're fairly dense. Be aware that it makes a lot though.
6 eggs, well beaten3 cups sugar
1 1/2 cups butter
6 squares unsweetened chocolate
3 cups flour
3 t. vanilla
3 cups chopped nuts, optional
Melt butter and chocolate squares together over low heat until completely melted. Beat eggs, add sugar and the butter/chocolate mixture. Mix well. Add flour, vanilla and nuts, if desired. Mix well. Pour into a large, greased jelly roll pan (about 17 x 12). Bake at 350 for 30-35 minutes, no longer.
Holly's Note:
I received this recipe to fix these for a church activity. I had to borrow a large pan. It needs one of those commerical jelly roll type pans like you would find at a church or cafeteria. i need to get one! These were easy and delicious. They're fairly dense. Be aware that it makes a lot though.
Vanilla Chip Brownies
Printable Recipe
2 large eggs
1 cup granulated sugar
2/3 cup flour
1/2 cup butter, melted
1 teaspoon vanilla extract
6 tablespoons unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups vanilla chips
In a small bowl beat eggs with an electric mixer on medium speed for 30 seconds. Gradually add sugar. Blend in melted butter and vanilla. Beat till thoroughly combined. Combine flour, unsweetened baking cocoa, baking powder, and salt. Add to the egg mixture, blending thoroughly. Stir in vanilla chips. Pour batter into a greased 8-inch baking pan. Bake at 350 for 25 to 30 minutes. Cool. Cut into bars.
Holly's Note:
It's also good if you use 3/4 cups of vanilla chips and 3/4 cups of chocolate chips instead of just vanilla chips.
2 large eggs
1 cup granulated sugar
2/3 cup flour
1/2 cup butter, melted
1 teaspoon vanilla extract
6 tablespoons unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups vanilla chips
In a small bowl beat eggs with an electric mixer on medium speed for 30 seconds. Gradually add sugar. Blend in melted butter and vanilla. Beat till thoroughly combined. Combine flour, unsweetened baking cocoa, baking powder, and salt. Add to the egg mixture, blending thoroughly. Stir in vanilla chips. Pour batter into a greased 8-inch baking pan. Bake at 350 for 25 to 30 minutes. Cool. Cut into bars.
Holly's Note:
It's also good if you use 3/4 cups of vanilla chips and 3/4 cups of chocolate chips instead of just vanilla chips.
Toffee Bars
in bar/brownie, chocolate, dessert
Printable Recipe
1 cup butter
1 cup brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
1/2 lb chocolate bar (You want at least 8 oz of chocolate. I usually use a 1/2 # Hershey Bar and then add a couple of smaller, regular-sized bars too.)
Mix all ingredients then spread on 9 x 13 greased pan. Bake at 350 degrees for about 20 minutes. While hot frost with giant chocolate bar. To do this: simply break the chocolate bar apart and set the pieces all over the toffee. It will melt in about 2 minutes! Spread it and voila! Chocolate frosting. Sprinkle with chopped nuts if desired, and cut into bars while still warm.
1 cup butter1 cup brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
1/2 lb chocolate bar (You want at least 8 oz of chocolate. I usually use a 1/2 # Hershey Bar and then add a couple of smaller, regular-sized bars too.)
Mix all ingredients then spread on 9 x 13 greased pan. Bake at 350 degrees for about 20 minutes. While hot frost with giant chocolate bar. To do this: simply break the chocolate bar apart and set the pieces all over the toffee. It will melt in about 2 minutes! Spread it and voila! Chocolate frosting. Sprinkle with chopped nuts if desired, and cut into bars while still warm.
Chocolate Chip Cookie Dough Brownie Muffins
Printable Recipe
So, when I made the Chocolate Chip Cookie Dough Brownies, I got to thinking. How would they be in a muffin tin?
I made a batch of cookie dough and a batch of brownie dough, although I eliminated adding the chocolate chips to the brownies. You can certainly use your own brownie and cookie mixes or boxed ones. I just happen to like mine!
Then I just did a marbleized mix: a drop of brownie and a drop of cookie dough. Bake the mini muffins at 350 for about 12 minutes and the large muffins at 350 for about 20 minutes.
You could frost them with yummy Chocolate Buttercream frosting, but they were pretty rich and I think they were just fine without.
Definite thumbs up from my boys and their friends.
So, when I made the Chocolate Chip Cookie Dough Brownies, I got to thinking. How would they be in a muffin tin?I made a batch of cookie dough and a batch of brownie dough, although I eliminated adding the chocolate chips to the brownies. You can certainly use your own brownie and cookie mixes or boxed ones. I just happen to like mine!
Then I just did a marbleized mix: a drop of brownie and a drop of cookie dough. Bake the mini muffins at 350 for about 12 minutes and the large muffins at 350 for about 20 minutes.
You could frost them with yummy Chocolate Buttercream frosting, but they were pretty rich and I think they were just fine without.Definite thumbs up from my boys and their friends.
I Need Chocolate: Chocolate Mint Sticks
in bar/brownie, chocolate, dessert, mint, treat on Sunday, October 16, 2011
Craving chocolate? Craving chocolate and mint? Want an easy, delicious recipe that will make your mouth water and satisfy those cravings?
Chocolate Mint Sticks.
The original recipe came from one of my church cookbooks and is one of our favorite treats. If you like chocolate and mint together, you will love it.
Chocolate Mint Sticks.The original recipe came from one of my church cookbooks and is one of our favorite treats. If you like chocolate and mint together, you will love it.
Easy Brownies
in bar/brownie, chocolate on Monday, October 10, 2011
Printable Recipe
~16-24 brownies
1 12-ounce bag chocolate chips (whatever you like)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 t. vanilla
1/2 t. salt
4 large eggs at room temperature
1 1/2 cups flour
In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add vanilla, salt and flour and beat until air bubbles form in the batter. Pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 350.
Holly's Note:
I found the original recipe at My Kitchen Cafe. I suggest you check it out. There are lots of good, easy recipes there. I honestly prefer my regular brownies over these, but this recipe has a texture reminiscent of store-bought mixes without that tell-tale store-bought taste that always gives away that they're from a mix! These are very chewy and fudgy. I used milk chocolate chips because that's what I had on hand. I think they would be even better with semi-sweet, Special Dark chips, or a mixture. You could even go so far as to use mint chips.
~16-24 brownies
1 12-ounce bag chocolate chips (whatever you like)1 cup butter (2 sticks)
1 1/2 cups sugar
1 t. vanilla
1/2 t. salt
4 large eggs at room temperature
1 1/2 cups flour
In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add vanilla, salt and flour and beat until air bubbles form in the batter. Pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 350.
Holly's Note:
I found the original recipe at My Kitchen Cafe. I suggest you check it out. There are lots of good, easy recipes there. I honestly prefer my regular brownies over these, but this recipe has a texture reminiscent of store-bought mixes without that tell-tale store-bought taste that always gives away that they're from a mix! These are very chewy and fudgy. I used milk chocolate chips because that's what I had on hand. I think they would be even better with semi-sweet, Special Dark chips, or a mixture. You could even go so far as to use mint chips.
Cocoa Brownies
in bar/brownie, chocolate, dessert, food storage recipe on Saturday, October 8, 2011
Printable Recipe
1 c. sugar
½ c. butter, softened
1 t. vanilla
2 eggs
2/3 c. flour (I use 1/3 white and 1/3 wheat)
½ c. cocoa
½ t. baking powder
1 c. chocolate chips (optional)
Mix it all together. Spread into a greased 8-inch pan. Bake 25-30 minutes at 350.
Holly’s Note* (amended):
This recipe is better than boxed brownies and easier. I haven't used a boxed brownie mix in years. Good for an unexpected dessert. Really good with vanilla ice cream and hot fudge. It's even better when you add in a cup of chocolate chips. Try it with Hershey's Special Dark chips. Yum!!
1 c. sugar½ c. butter, softened
1 t. vanilla
2 eggs
2/3 c. flour (I use 1/3 white and 1/3 wheat)
½ c. cocoa
½ t. baking powder
1 c. chocolate chips (optional)
Mix it all together. Spread into a greased 8-inch pan. Bake 25-30 minutes at 350.
Holly’s Note* (amended):This recipe is better than boxed brownies and easier. I haven't used a boxed brownie mix in years. Good for an unexpected dessert. Really good with vanilla ice cream and hot fudge. It's even better when you add in a cup of chocolate chips. Try it with Hershey's Special Dark chips. Yum!!
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