Ingredients:
3/4 c Rolled Oats
6 oz Chocolate Chips, semisweet
6 tb Butter
1/2 c Brown Sugar
2 lg Eggs
1 ts Vanilla
3/4 c Flour
1/2 c Raisins
1/4 ts Baking Soda
1/4 ts Salt
Directions:
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.
Filed under Brownies by on Apr 13th, 2010. Comment. 
Ingredients:
2 c Sugar
1 1/2 c Flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Butter or margarine
4 Eggs
2 ts Vanilla
1 1/2 c Semi-sweet chocolate chips
1 c Nuts; chopped
Directions:
Preheat oven to 350 degrees F. Grease lightly 13×9″ pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.
Filed under Brownies by on Mar 19th, 2010. Comment.
Ingredients:
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 ts Vanilla
6 oz Semi-sweet chocolate chips (1 package)
Directions:
Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.
Filed under Brownies by on Mar 1st, 2010. Comment.
Ingredients:
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Caramelized Pecans
Directions:
Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.
Chocolate Chile Pecan Brownies
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Caramelized Pecans
Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 ts Vanilla
6 oz Semi-sweet chocolate chips (1 package)
Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.
Filed under Brownies by on Feb 28th, 2010. Comment.
