Ingredients:
6 c Unbleached Flour
4 ts Salt
1 cn (8 oz) Unsweetened Cocoa
4 ts Baking Powder
8 c Sugar
2 c Vegetable Shortening
Directions:
Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 17 cups of mix.
Filed under Brownies by on Feb 10th, 2010. Comment. 
Ingredients:
1/2 cup Unsweetened Cocoa Powder
4 oz Jar Prune Baby Food
3 Egg Whites
1 cup Sugar
1 tsp Salt
1 tsp Vanilla
1/2 cupFlour
1/4 cup Nuts — (optional)
Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray.
Combine all ingredients. Add nuts if desired.
Bake about 30 minutes or until springy to touch.
Cool on rack.
Cut into 16 pieces.
Filed under Brownies by on Jan 28th, 2010. Comment.
Try this Brownie Recipe
3 tbsp Unsweetened cocoa powder
1/4 cup Vegetable oil
2 Very ripe bananas
1/2 cup Sugar
2 lg Eggs
1 cup Whole-wheat flour
1/2 cup Chopped nuts (walnuts or pecans)
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth.
Combine sugar, eggs, flour and banana mixture in a mixing bowl.
Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done.
Toothpick inserted into center should come out clean.
Filed under Brownies by on Jan 26th, 2010. Comment.
A great brownie recipe using Hazelnuts
1/2 cup Hazelnuts
1 cup Unsalted butter
2 cup Sugar
4 Eggs; beaten to blend
1/2 cup Cocoa powder; unsweetened
1 tbsp Vanilla
1/3 cup All purpose flour
1/2 tsp Salt
7 oz Semisweet chocolate; coarsely chopped
Preheat oven to 350 degrees F.
Toast hazelnuts, husk and coarsely chop; set aside.
Lightly butter 9×13″ baking pan.
Melt 1 cup butter in heavy large saucepan over low heat.
Remove from heat and whisk in sugar, eggs, cocoa and vanilla.
Stir in flour and salt. Add chopped chocolate and nuts.
Spread batter in prepared pan.
Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack.
Can be prepared 1 day ahead. Wrap tightly.
Cut into 1 1/2-inch squares.
Filed under Uncategorized by on Jan 24th, 2010. Comment.
