Chewy brownies

Chewy Brownies
2 eggs
1 cup sugar
2/3 cup margarine, melted
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1 1/2 cups coarsely chopped pears
1/2 cup walnuts
1 teaspoon vanilla
Beat eggs; blend in sugar, margarine and vanilla. Combine flour, cocoa and baking powder; stir into egg mixture until batter is smooth. Fold in pears and nuts. Turn into a greased 8 inch square baking pan. Bake at 350 degrees for 30 to 35 minutes.

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Low cholesterol brownies

Low Cholesterol Brownies
1/2 cup vegetable oil
3 egg whites
3/4 cup sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Combine oil, egg whites, sugar and vanilla; mix until smooth. Blend in flour, cocoa, baking powder and salt. Stir in nuts and raisins. Pour batter into greased 8 inch square pan. Bake about 15 minutes. Cool completely before cutting into squares.

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Brownies with nuts

Brownies With Nuts
1/2 stick butter or margarine, melted
1 cup chopped nuts, divided
1 (23 ounce) package brownie mix
Pour melted butter into a baking insert designed to fit into your slow cooker. Swirl butter around to grease sides of insert. Sprinkle butter with half of the nuts. In a bowl, mix brownies according to package directions. Spoon half of the batter into baking insert, trying to cover the nuts evenly. Add remaining half of nuts. Spoon in remaining batter. Place insert into 5 quart slow cooker. Cover insert with 8 paper towels. Cover cooker. Cook on high for 3 hours. Do not check or remove cover until last hour of cooking. Then insert toothpick into center of brownies. If it comes out clean, the brownies are finished. If it doesn’t, continue cooking another 15 minutes. Check again. Repeat until pick comes out clean. When finished cooking, uncover cooker and baking insert. Let brownies stand for 5 minutes. Invert insert onto serving plate. Cut brownies with a plastic knife (so the crumbs don’t drag). Serve warm.
Makes 24 brownies.

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Maple butterscotch brownies

Maple Butterscotch Brownies
1/2 cup butter or margarine, melted
1 1/2 cups packed brown sugar
1 1/2 teaspoons maple flavoring
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
Powdered sugar, optional
In a mixing bowl, cream together butter and brown sugar. Add maple flavoring. Add eggs, 1 at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Stir in walnuts. Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with powdered sugar, if desired.
Makes 16 brownies.

Ultimate double chocolate brownies

Ultimate Double Chocolate Brownies
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted, divided
1/2 cup boiling water
2 eggs, beaten
2 cups sugar
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups semi-sweet chocolate chunks
1/2 cup coarsely chopped pecans
Powdered sugar
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in eggs, sugar and remaining butter. Add flour, vanilla and salt. Stir in the chocolate chunks and pecans. Pour into a greased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes, or until brownies begin to pull away from sides of pan. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.
Note:
These brownies keep well if stored in the refrigerator in an airtight container for 1 week. Or store them in the freezer for several months.
Makes 3 dozen.

Chocolate crunch brownies

Chocolate Crunch Brownies
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup all-purpose flour
6 tablespoons baking cocoa
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
3 cups crisp rice cereal
In a mixing bowl, cream together butter and sugar; add eggs. Stir in flour, cocoa, vanilla and salt. Spread into a greased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 25 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies. In a small saucepan over low heat, melt together chocolate chips and peanut butter, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill for 1 hour before cutting. Store in the refrigerator.
Makes 3 dozen.

recipe. Easy rocky road brownies

Easy Rocky Road Brownies

38 to 40 HERSHEY’S MINIATURES Chocolate Bars , unwrapped

  • 2-1/2 cups miniature marshmallows
  • 1 cup nuts chopped
  • 1 package brownie mix (13x 9 family size)

Directions

  • 1. Heat oven to 350°F. Cut each HERSHEY’S MINIATURES Chocolate Bar into about 8 pieces. Stir together marshmallows, chocolate bar pieces and nuts; set aside.
  • 2. Prepare brownie mix according to package directions. Bake brownie 2 minutes less than recommended baking time; sprinkle marshmallow mixture over brownie surface. Continue baking 3 minutes or until marshmallows are puffed and lightly browned. Cool completely in pan on wire rack. Using wet knife, cut into squares. Makes about 24 brownies.
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