In this video, Betty describes how to make an original recipe from 50 years ago–Best Ever Brownies! Yum! Yum! Ingredients: 1 stick butter or margarine (2) 1 oz. squares of unsweetened chocolate 1 cup sugar 1 egg, well beaten 2/3 cup self-rising flour 1 teaspoon vanilla extract 1 cup chopped pecans Melt the stick of butter or margarine along with the 2 squares of unsweetened chocolate in a saucepan over low heat, stirring occasionally. Let this mixture cool to room temperature. To the melted mixture add 1 cup of sugar, 1 well beaten egg, 2/3 cup of self-rising flour, 1 teaspoon of vanilla extract and 1 cup of pecans. Mix all together and pour into an 8 inch by 8 inch baking pan (or dish). Bake at 350 degrees 20 to 25 minutes. Brownies will be done when a toothpick placed in the center comes out clean. Remove cooked brownies from the oven and cool to room temperature. Cut into 16 squares. Place on a serving dish. Go crazy on brownies!!!
Filed under Brownies by on Feb 26th, 2011. 25 Comments. 
Hello! First video posted this year! NEWS! I have a website now. It will be more or less a mirror site to this one and I may do some blogging over there. yoyomax12.weebly.com This recipe was requested by one of my subscribers. Cream Cheese Brownies 1 cup semisweet chocolate chips 2 tbsp of butter or margarine 1/2 cup all-purpose flour 1/2 tsp baking powder 2 eggs 1 1/2 tsp vanilla 1 cup sugar 1/2 cup chopped walnuts (optional) 1-3oz package cream cheese softened 1 beaten egg Grease a 8″x8″ baking pan. Melt chocolate and butter or margarine, cool. Stir together flour baking powder and 1/4 tsp salt. In a mixer bowl beat 2 eggs and 1 tsp vanilla, gradually add 3/4 cup sugar. Continue beating eggs until thick and lemon coloured. Add dry ingredients to egg mixgture. Beat until well combined. Stir in chocolate mix. Beat cheese and 1/4 cup sugar till fluffy. Stir in remaining egg and 1/2 tsp vanilla. Spread half of the chocolate mixture into pan, pour cheese mix over, top with remaining chocolate mix. Swirl layers together to marble. Bake at 350F for 45 minutes or until sides pull away from pan and top cracks slightly. A toothpick inserted in center should come out mostly clean with just a couple of moist crumbs. Music by Jason Shaw: audionautix.com
Filed under Brownies by on Dec 10th, 2010. 25 Comments.
Ingredients:
¾ cup unsalted butter
6 oz bittersweet chocolate, chopped
3 eggs
¼ tsp salt
¾ cup dark brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 cup sifted all-purpose flour
¾ cup chopped walnuts (optional)
Cracked peppermint candies
1 recipe Peppermint fluff (below)
1. Heat oven to 350°F. Line a 9×13 inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. Melt butter and chocolate in a microwave or double boiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts, if using.
3. Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20 to 22 minutes (don’t overbake). Cool completely in pan.
4. Make topping and spread over brownies; let set at room temperature, 30 minutes. Lift brownies from pan using the parchment overhang. Lightly coat a knife with cooking spray, then trim ¼ inch off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.
Peppermint Fluff:
Make this when you’re ready to frost cooled brownies. In a heat-proof bowl over a pot of simmering water, combine 1 cup sugar, 4 egg whites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add ¼ tsp peppermint extract and 3 to 4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
Filed under Brownies by on Dec 2nd, 2010. Comment.
These things are basically the love children of cheesecake and brownies… German Chocolate Cream Cheese Brownies: 1 4-oz. bar of Sweet German Baking Chocolate (it called for 1 oz., but I LOVE my brownies darker) -5 Tbsp. Butter -3 oz. Cream Cheese -1/4 cup Sugar -3 Eggs -1 Tbsp. Flour -1/2 tsp. Vanilla Extract -3/4 cup Sugar -1/2 tsp. Salt -1/2 cup Flour -1 tsp. Vanilla Happy Cream Cheese Brownie Day!!
Filed under Brownies by on Oct 3rd, 2010. 6 Comments.
PHILADELPHIA Marble Brownies Prep Time: 20 min. | Total Time: 1 hour | Makes: 32 servings. What You Need! 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size) 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar 1 egg 1/2 tsp. vanilla Make It! Heat oven to 350ºF. Prepare brownie batter as directed on package; spread into greased 13×9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated. Note: For best results, do not use brownie mix with a syrup pouch.
Filed under Brownies by on Sep 24th, 2010. 1 Comment.
