These are coconut brownies. If you don’t like coconut, try one of my other brownie recipes. I’m calling this one a semi-fail because the bronies were too thick and the centers were too gooey. The bottom crust was very dry. They tasted pretty good overall though and I think the recipe the way it was supposed to be made would be very good. 1 package fudge brownie mix (13″x9″ size) 1/2 cup vegetable oil 2 eggs 1/2 tsp coconut extract Filling: 1 package (8oz) cream cheese, softnened 2 eggs 1 tsp coconut extract 1 tsp vanilla extract 3 3/4 cups confectioner’s sugar 1 cup flaked coconut 1. In a large bowl beat the brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping. 2. Spread the remaining batter into a greased 13″x9″ baking pan. Bake at 350F for 10-15 minutes or until edges crack. 3. For filling, in a large bowl, beat the cream cheese, eggs and extracts until smooth. Gradually add confectioners’ sugar and mix well. Fold in coconut. Carefully spread over brownies. 4. Drop preserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Store in the refrigerator This one from taste of home “fast fixes from mixes” magazine/cookbook
Filed under Brownies by on May 6th, 2011. 25 Comments. 
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.
In this video, Betty describes how to make an original recipe from 50 years ago–Best Ever Brownies! Yum! Yum! Ingredients: 1 stick butter or margarine (2) 1 oz. squares of unsweetened chocolate 1 cup sugar 1 egg, well beaten 2/3 cup self-rising flour 1 teaspoon vanilla extract 1 cup chopped pecans Melt the stick of butter or margarine along with the 2 squares of unsweetened chocolate in a saucepan over low heat, stirring occasionally. Let this mixture cool to room temperature. To the melted mixture add 1 cup of sugar, 1 well beaten egg, 2/3 cup of self-rising flour, 1 teaspoon of vanilla extract and 1 cup of pecans. Mix all together and pour into an 8 inch by 8 inch baking pan (or dish). Bake at 350 degrees 20 to 25 minutes. Brownies will be done when a toothpick placed in the center comes out clean. Remove cooked brownies from the oven and cool to room temperature. Cut into 16 squares. Place on a serving dish. Go crazy on brownies!!!
Filed under Brownies by on Feb 26th, 2011. 25 Comments.
Hello! First video posted this year! NEWS! I have a website now. It will be more or less a mirror site to this one and I may do some blogging over there. yoyomax12.weebly.com This recipe was requested by one of my subscribers. Cream Cheese Brownies 1 cup semisweet chocolate chips 2 tbsp of butter or margarine 1/2 cup all-purpose flour 1/2 tsp baking powder 2 eggs 1 1/2 tsp vanilla 1 cup sugar 1/2 cup chopped walnuts (optional) 1-3oz package cream cheese softened 1 beaten egg Grease a 8″x8″ baking pan. Melt chocolate and butter or margarine, cool. Stir together flour baking powder and 1/4 tsp salt. In a mixer bowl beat 2 eggs and 1 tsp vanilla, gradually add 3/4 cup sugar. Continue beating eggs until thick and lemon coloured. Add dry ingredients to egg mixgture. Beat until well combined. Stir in chocolate mix. Beat cheese and 1/4 cup sugar till fluffy. Stir in remaining egg and 1/2 tsp vanilla. Spread half of the chocolate mixture into pan, pour cheese mix over, top with remaining chocolate mix. Swirl layers together to marble. Bake at 350F for 45 minutes or until sides pull away from pan and top cracks slightly. A toothpick inserted in center should come out mostly clean with just a couple of moist crumbs. Music by Jason Shaw: audionautix.com
Filed under Brownies by on Dec 10th, 2010. 25 Comments.
bit.ly Marbled Cheesecake Brownies Recipe Cheesecake or Brownies? Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy! Cheesecake Brownies Prep Time: 10 min Total Time: 40 min Servings: 32 servings Ingredients 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size) 1/2 cup applesauce 3 egg whites, divided 1/4 cup water 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened 1/2 cup sugar 1/4 cup flour Instructions Heat oven to 350°F (176°C) Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13×9-inch pan sprayed with cooking spray. Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife. Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely. Keywords: brownie cheesecake recipe cheesecake brownie recipe marbled cheesecake brownies recipe cheesecake swirl brownies
Filed under Brownies by on Jul 18th, 2010. 25 Comments.
