Directions: What You Need: eggs, oil, water. 9×13 Pan: 1 Prep: Heat oven to 350 degrees F. Lightly spray or grease 9 inch x 13 inch pan. 2 Mix: Combine 3 eggs, 3/4 cup oil and 1/2 cup water. Add to brownie mix and blend well by hand or with electric mixer. 3. Bake: Bake at 350 degrees F for approx. 38-42 minutes. Brownies are done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Run knife around edge of pan before removing. 8×8 Pan: 2 Mix: Preheat oven and prep 8×8 pan as directed above. Combine 1 egg, 1/3 cup oil, 1/2 cup water and 2 1/4 cups dry mix (To properly measure dry ingredients, spoon into measuring cup and level off with the flat side of a knife). Blend well. 3 Bake: Bake at 350 degrees for approx. 30-35 minutes. Test and cool same as above. Lower fat option: Substitute apple sauce for some or all of the oil for a delicious low fat alternative. Cooking time may vary slightly.Ingredients: Evaporated Cane Juice, Sweet Brown Rice Flour, Dutch Cocoa, Tapioca Flour, Arrowroot Flour, Salt, and Xanthan Gum.
Filed under Brownie Mixes by on May 6th, 2011. Comment. 
Directions: Makes one 9 x 9 inch pan of brownies. All You Need is: 1/3 cup melted margarine (substitute dairy free margarine or butter according to your needs); 3/4 cup cold water; 2 tsp. vegetable oil; Brownie mix. 1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9×9 inch pan. 2. Combine margarine (substitute dairy free margarine or butter according to your needs), cold water, vegetable oil and brownie mix in a bowl, scraping occasionally until well blended. Pour into pan and spread evenly. 3. Bake at 350 degrees F for 16 minutes for fudge-like brownies or 18 minutes for cake-like brownies. Reduce baking time by 2 minutes for dark pans. Brownies are done when a toothpick inserted into the center comes out clean. Cool 10 minutes before serving. 4. Enjoy!Ingredients: Unbleached Flour Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Evaporated Cane Juice, Non-Dairy Chocolate Chips
Filed under Brownie Mixes by on Apr 10th, 2011. Comment.
Hot pot? Fear not. Le Creuset’s Potholder is an essential tool for all cooks. The mitt features a special nylon barrier between the layers of insulation, ensuring maximum protection against steam and grease. The Teflon coated fabric repels stains and water. Colorfast dyes endure wash after wash. The extended length on this pot holder offers more coverage, while the embedded magnet makes for easy storage. Features: -Sharp Caribbean color. -Teflon coated to repel stains and water. -Nylon barrier between layers of insulation preventing penetration of water, steam, grease. -Colorfast dyes endure wash after wash. Specifications: -Material: Cotton canvas. -Dimensions: 13.25″ D.
Filed under Potholders by on Jul 15th, 2010. Comment.
Ingredients:
6 Heath bars; 6 3/8 oz; broken
1 c Walnuts; chopped
1 1/4 c Sugar
5 oz Unsweetened chocolate; chop
1/2 c Butter; soft
4 Eggs
1 tb Vanilla
1/4 ts Salt
2/3 c Flour
Directions:
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
Filed under Brownies by on Apr 24th, 2010. Comment.
Ingredients:
1/2 c Butter or margarine softened
1 c Sugar
1 1/2 c Hershey’s Syrup
4 Eggs
1 1/4 c All-purpose flour
1 c Semi-Sweet Chocolate Chips
Directions:
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.
Filed under Brownies by on Apr 21st, 2010. Comment.
