Ingredients:
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts(optional)
- CREAMY BROWNIE FROSTING(recipe follows)
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Filed under Brownies by on Jan 21st, 2010. Comment. 
Nuts can be added (1/2 cup) to the base recipe.
I like serving them a la mode with vanilla ice cream or you can use the icing recipe if you prefer.
Vanilla Brownies
1 package (10-11 ounces) white(vanilla) baking morsels
1/2 cup butter or margarine
1 1/4 cup all purpose flour
3/4 cup sugar
1 teaspoon vanilla
3 eggs
(13″ x 9″) rectangular pan (greased and floured)
Vanilla frosting (optional); see below
Heat oven to 350 degrees.
Heat vanilla morsels and butter in a heavy 2 quart saucepan over low heat.
Stir the mixture frequently, just until melted.
Remove from the heat and stir in flour, sugar, vanilla and eggs.
Stir in 1/2 cup chopped nuts (optional). I use pecans
Spread the batter in a 13×9 pan.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before cutting. Spread with vanilla frosting or serve with vanilla ice cream
Filed under Brownies by on Jan 5th, 2010. Comment.
Ingredients:
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 cup Sugar
3 Eggs
1/2 c Plus 1 tbsp all-purpose flour
1 1/2 tsp Vanilla extract
1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Almond extract
1/2 c Chopped nuts
Preheat oven to 350 degrees F.
Melt butter and 3 tbsp butter over low heat; cool.
Cream remaining butter with the cream cheese until fluffy.
Gradually add 1/4 c sugar, creaming until light.
Add 1 egg, 1 tablespoon flour and 1/2 ts vanilla; mix until smooth and then set aside.
Beat remaining eggs until fluffy and lemon colored.
Gradually add remaining sugar, beating until thick.
Fold in remaining flour and the baking powder and salt.
Blend in chocolate mixture.
Then add almond extract, remaining vanilla and the nuts.
Measure 1 cup batter and reserve.
Spread remainder in 9″ square pan.
Pour cheese mixture over top.
Drop reserved chocolate batter by tablespoonfuls over top.
Swirl mixtures together with spatula to marbleize.
Bake 35-40 minutes.
Cool in pan on cake rack.
Then cut in 2 14″ squares.
Filed under Brownies by on Jan 3rd, 2010. Comment.
Ingredients:
1 cup Butter or margarine
4 oz Unsweetened chocolate
2 cup Sugar
4 Eggs
1 cup All purpose flour
2 tsp Vanilla
1 tsp Baking powder
1 cup Chopped walnuts (or Pecans)
1 cup Semi-sweet chocolate
Directions:
In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat.
Transfer chocolate mixture to a large mixer bowl.
Add sugar, mix well, add eggs, one at a time, beating just till blended.
In a mixing bowl stir together flour and baking powder.
Add to chocolate mixture along with the vanilla, mix well.
Pour batter into a greased and floured 13x9x2 inch baking pan.
Sprinkle with the chopped walnuts and chocolate pieces.
Bake in oven at 325 degrees F about 45 minutes or till done.
Let cool on a wire rack. Cut into bars.
Filed under Brownies by on Jan 3rd, 2010. Comment.
