Made of heavy weight carbon steel for even baking, Farberware’s 9″ square cake pan features a nonstick surface that helps you remove baked goods from the pan easily and makes cleanup effortless. A 9″ square pan is most commonly called for in brownie, bar and cornbread recipes and also works well for baked apples or a small casserole. Features: -Nonstick coating allows easy food release -Cleans easily -Material: Carbon steel -Dimensions: 9″ W x 9″ D -Cleaning and Care: Hand wash in warm water -Oven safe to 500°F -Quality assurance guarantee Farberware Caution and Care
Filed under Brownie Pans by on Feb 6th, 2011. Comment. 
Music by: Jason Shaw www.youtube.com I was looking for a good recipe for a colleague at work who love peanut butter and chocolate. I found this one on the Woman’s Day website. It was love at first sight. INGREDIENTS 1 box Chocolate Brownies mix 1⁄2 cup peanut butter chips 1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole) Peanut Butter Filling 3⁄4 cup creamy peanut butter 1 cup marshmallow cream (such as Marshmallow Fluff or Creme) 3⁄4 stick (6 Tbsp) butter, softened 3⁄4 cup confectioners’ sugar (also called icing sugar or powdered sugar) Chocolate Glaze 6 oz bittersweet baking chocolate, coarsely chopped 5 Tbsp butter 1 Tbsp corn syrup PREPARATION 1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray. 2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan. 3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack. 4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners’ sugar and beat until blended. Spread evenly over brownie. 5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 …
Filed under Brownies by on Aug 28th, 2010. 25 Comments.
Ingredients:
4 oz Chocolate pudding
1/2 c Unsifted flour
1/4 ts Baking powder
1/3 c Butter
2/3 c Sugar
1 ts Vanilla
1/2 c Nuts; chopped
2 Eggs
Directions:
Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding mixture. Spread in 8″ square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.
Filed under Brownies by on Apr 11th, 2010. Comment.
Ingredients:
1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot
Directions:
Preheat oven to 350. Spray an 8″ square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.
In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.
Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.
Filed under Brownies by on Mar 24th, 2010. Comment.
Ingredients:
1 9″ unbaked pastry shell
6 oz Semisweet chocolate chips
1/4 c Margarine or butter
14 oz Sweetened condensed milk
1/2 c Biscuit baking mix
2 Eggs
1 ts Vanilla extract
1 c Nuts,chopped
Directions:
Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.
1 9″ unbaked pastry shell
6 oz Semisweet chocolate chips
1/4 c Margarine or butter
14 oz Sweetened condensed milk
1/2 c Biscuit baking mix
2 Eggs
1 ts Vanilla extract
1 c Nuts,chopped
Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.
1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot
Preheat oven to 350. Spray an 8″ square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.
In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.
Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.
Filed under Brownies by on Mar 23rd, 2010. Comment.
