Ingredients:
1 lb Powdered Sugar
1/2 c Butter or Margarine
4 Chocolate Squares, melted
4 Eggs, well beaten
1 ts Vanilla
1 1/2 c Flour
1 c Walnuts, chopped
Directions:
Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9×13 pan. Preheat oven to 350 degrees F and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.
Filed under Brownies by on Mar 11th, 2010. Comment. 
Ingredients:
1 c Butter or margarine, softened
2 c Sugar
4 Eggs
6 T Baking cocoa
1 c All-purpose flour
2 t Vanilla extract
1/2 t Salt
1 Jar marshmallow cream (7 oz)
1 c Creamy peanut butter
2 c Semisweet chocolate chips (12 oz.)
3 c Crisp rice cereal
Directions:
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.
Filed under Brownies by on Mar 2nd, 2010. Comment.
Ingredients:
1 c Chocolate chips
1 c Butterscotch chips
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
1 c Brown sugar; packed
2 ts Vanilla
3 Eggs
1 c Pecans; chopped
Directions:
Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alternate globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.
Filed under Brownies by on Feb 27th, 2010. Comment.
Ingredients:
4 oz Semisweet chocolate
1/2 c Creamy peanut butter
1 c Margarine
4 Eggs
2 1/2 c Sugar
1/2 ts Salt
2 ts Vanilla
2 c Flour; sifted
1 c Walnuts; chopped
Directions:
Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.
Filed under Brownies by on Feb 23rd, 2010. Comment.
Ingredients:
4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
Directions:
Preheat oven to 375 degrees F. Butter a 12″x8″ pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.
Filed under Brownies by on Feb 22nd, 2010. Comment.
