Beat together eggs, oil and sugar. Mix together the dry ingredients
until smooth.
Mix all together well and spread into greased jelly roll pan. 350
degrees for 25-30 minutes
Preheat the over to 350 degrees. Melt the chocolate chips and the
butter in the top of a double boiler or in a small heavy saucepan over -
NOT IN - just simmering water. Remove the pan from the heat. Stir
until smooth. Set aside. Combine the oats, wheat germ, dry milk,
baking powder, salt and nuts in a medium size bowl. Set aside. Beat
the eggs in a large mixing bowl. Mix in the brown and white sugars and
the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the
oats mixture until just blended. Pour the batter into a greased (8")
square baking pan. Bake for 20 to 25 minutes or until the top is crisp
but a toothpick inserted in the center comes out slightly moist. Set the
pan on a rack to cool completely before cutting. Yields 25 Brownies
Preheat oven to 350F & lightly oil a 8 X 8 inch baking pan. Combine all
the dry ingredients in a large mixing bowl. Mix well. Combine the liquid
ingredients & stir into the dry ingredients. Mix well & mix in the
walnuts if using.
Pour batter into prepared baking pan & bake in the preheated oven for
about 40 to 45 minutes or until the brownies test done. Cool before
serving.
Melt chocolate and Crisco over warm water; cool slightly. Blend
together eggs, vanilla, sugar and salt; stir in chocolate mixture, then
flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake
at 325 degrees F for about 40 minutes. Spoon jam over hot brownies;
spread carefully. Let cool.
Preheat oven to 350 degrees F. Combine margarine, sugar, brown
sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a
time, beating well after each. Add the flour, baking powder and salt,
and mix well. Stir in chocolate chips. Spread the batter evenly in a
well-greased 9"x13" pan. Test the batter. Bake the remaining brownie
(heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.
Position rack in center of oven and preheat to 325~F. Grease and flour
9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts
in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from
work bowl and set aside. Combine sugar and chocolate in work bowl
and mix using 6 on/off turns, then process until chocolate is as fine as
sugar, about 1 minute. Add butter and blend 1 minute. Add eggs,
vanilla and salt and blend until fluffy, about 40 seconds, stopping as
necessary to scrape down sides of work bowl. Add flour and toffee
mixture and blend using 4 to 5 on/off turns, just until flour is
incorporated; do not overprocess (remove Steel Knife and blend
mixture gently with spatula if necessary to mix in flour completely).
Turn batter into prepared pan, spreading evenly. Bake until tester
inserted in center comes out almost clean, about 50 minutes (for
firmer, cakelike brownies, bake about 5 minutes longer). Let cool in
pan on rack. Cut into 1 3/4-inch squares. Store in airtight container.
These are dark, moist and crunchy with bits of toffee candy.
In a 3-4 quart pan over low heat, stir butter with cocoa until melted.
Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour,
pecans, and chocolate; mix well. Spread batter in buttered 9x13" pan.
Bake in a 325 degree oven until top feels dry in center, about 35
minutes. Cool in pan. If baking ahead, wrap airtight when cool and
hold up to a day. Cut into 12 to 16 pieces.
Mix cake mix with melted margarine and condensed milk, Spread out
1/2 of the mixture into a 9x13" pan. Bake at 350 degrees F for 10
minutes. Slice candy bars into little slices. Lay these on top of the
baked crust. With the remaining crumbly texture. No need to spread it
on top to make it smooth. Put it back into the oven and bake it at 350
degrees F for 20 minutes.
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.
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.
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.
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.
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.
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.
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking
pan; set aside. In saucepan melt chocolate and butter over low heat;
stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir
together flour, remaining oats, raisins, soda and salt; stir into
chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool;
cut into bars.
In top of double boiler, placed over simmering water, melt chocolate.
Stir in Sweetened condensed Milk. Remove from heat. Stir in
remaining ingredients. Turn into greased, waxed paper OR metal foillined
and greased again 8x8" pan. Bake in 375 degree F oven until
toothpick inserted in center comes out clean, about 25 minutes. Turn
out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut
into 2" squares.
Combine: Flour, pudding mix and baking powder. Mix well. Melt butter
in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in
vanilla and pudding mixture. Spread in 8" square pan and bake at 350
degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into
bars.
Preheat oven to 350 degrees F. Butter a 9x13" pan. Melt chocolate;
set aside to cool. In large bowl, beat together butter, sugar and vanilla
until light and fluffy. Beat in eggs, one at a time. Blend in flour and
salt. Divide batter in half. To one half, add almond extract, chopped
pistachios, and enough green food color to tint batter a light green (2-
4 drops). To other half of batter, stir in melted chocolate and chocolate
chips; mix well. Spoon batter alternately into pan, checkerboard
fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or
until tested done. Cool completely; cut into bars.
Melt margarine, add cocoa stir till dissolved. Cool.
Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo
meal.
Put into greased 9"x13" pan. Bake 25-30 min. at 350F.
Heat oven to 350 degrees. Grease an 8-inch square baking pan.
Combine flour, baking powder and salt; set aside.
Melt chocolate with butter; cool slightly.
Beat eggs and sugar until light. Add chocolate mixture and stir until
smooth. Fold in dry ingredients, the nuts and candy.
Transfer to prepared pan. Bake until a toothpick inserted in the center
comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool
before cutting into squares.