100 Brownie Recipes

8/21/2019 100 Brownie Recipes

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100 BROWNIE RECIPES

Master Resell Rights Included with this eBook!


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1. Amaretto Almond Brownies

2. Apricot Chocolate Brownies

3. Apricot n' Chocolate Cream Cheese Brownies

4. Banana Brownies

5. Banana Chocolate Lo-cal Brownies

6. Best Basic Brownies7. Best Basic Fudge Brownies

8. Bisquick Fudge Brownies

9. Black n' White Frosted Brownies

10. Black Russian Brownies.txt

11. Blondie Brownies with Chocolate Chips

12. Blondie Brownies

13. Bourbon Pecan Brownies

14. Brownies in a Jar

15. Brownies with Chocolate raisins

16. Brownies with Cream Cheese Swirl

17. Butterscotch brownies

18. Butterscotch Chip Brownies

19. Butterscotch Chocolate brownies

20. Candy Bar Brownies

21. Cappuccino Brownies I

22. Cappuccino Brownies with Espresso Sauce

23. Caramel Oatmeal Brownies

24. Chili Brownies

25. Chocolate Brownies26. Chocolate Cake Brownies

27. Chocolate Cheesecake Brownies

28. Chocolate Cherry Dipped Fudge Brownies

29. Chocolate Chip Brownies

30. Chocolate Chunk Brownies

31. Chocolate Espresso Brownies

32. Chocolate Graham Cracker Brownies

33. Chocolate Marble Squares

34. Chocolate Mint Brownies

35. Chocolate Passover Brownies

36. Chocolate Peanut Butter Brownies

37. Chocolate Pudding Brownies

38. Chocolate Walnut Brownies

39. Cinnamon Chocolate Brownies

40. Coconut Butterscotch Brownies

41. Coconut Pecan Brownies

42. Coffee Cinnamon Brownies

43. Cookies N' Cream Brownies


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44. Creme De Menthe Espresso Brownies

45. Double Chocolate Almond Brownies

46. Double Chocolate Cherry Brownies

47. Double Chocolate Mocha Brownies

48. Easy One Bowl Brownies

49. Espresso Kahlua Brownies

50. Fruitcake Brownies51. Fudge Mint Brownies

52. Fudgy Brownies

53. Fudgy Hazelnut Brownies

54. Fudgy Peanut Brownies

55. Fudgy Toffee Brownies

56. German Chocolate Brownies I

57. German Chocolate Brownies II

58. Ginger Macadamia Brownies

59. Golden Brown Sugar Brownies

60. Grand Marnier Brownie Kisses

61. Kahlua Mudslide Brownies

62. Low Carb. Brownies

63. Low Fat Brownies

64. Maraschino Cherry Brownie Bars

65. Marshmallow Brownies

66. Mexican Almond Chocolate Brownies

67. Mexican Brownies

68. Mocha Brownies

69. No Bake Brownies70. No Cholesterol Brownies

71. Orange Cheesecake Brownies

72. Passover Brownies

73. Peanut Butter and Chocolate Layered Brownies

74. Peanut Butter Swirl Chocolate Brownies

75. Peppermint Brownies

76. Peppermint Patty Brownies

77. Pineapple Brownies

78. Pumpkin Chocolate Brownies

79. Quick Brownies

80. Raspberry Cheesecake Brownies

81. Raspberry Delight Brownies

82. Raspberry Hazelnut Brownies

83. Raspberry Truffle Brownies

84. Rich Fudge Brownies

85. Rocky Road Brownies

86. Rum Raisin Chocolate Brownies

87. Sambuca Brownies


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88. S'mores Brownies

89. Snicker Bar Brownies

90. Snowdrop Brownies

91. The Best Blonde Brownies

92. Toffee Brownies

93. Triple Chocolate Fudge Brownies

94. Turtle Brownies95. Tuxedo Brownies

96. Vanilla Chocolate Chip Brownies

97. Walnut Coconut Brownies

98. White Chocolate Macadamia Brownies

99. White Chocolate Pecan Brownies

100. Zucchini Brownies

1. ALMOND JOY BROWNIES

1 cup plus 2 tbl. sifted flour

1/2 tsp. salt

2 2-1/4 oz. each chocolate covered coconut candy bars (Almond Joy)

1/2 cup Crisco

1 cup sugar

1 tsp. vanilla

2 eggs

Sift together the flour and salt. Chop up the candy bars and melt them

with the Crisco over hot water; stir occasionally to blend. Blend in 1 cup

sugar and vanilla. Add the eggs, one at a time. Beat well after each.

Blend in the dry ingredients; mix thoroughly. Turn into a well greased 9 by 9

by 2 inch pan.


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Bake at 350* for 25-30 minutes until it springs back when touched

lightly in the center.

2. AMARETTO ALMOND BROWNIES

1 (1lb. 3.5 oz.) pkg. Fudge brownie mix1/2 cup oil

1/3 cup water

2 tbl. Amaretto

1 egg

3/4 cup chopped almonds

Preheat oven to 350*. Grease a 9 by 13 inch pan.

In a large bowl combine all ingredients. Beat 50 strokes by hand.

Spread batter in the prepared pan. Bake for 25-35 minutes.

Topping:

1 (8 oz.) pkg. cream cheese

1/4 cup powdered sugar

1 cup chocolate chips, melted

2-3 tbl. Amaretto

Melt chocolate chips; add the whipping cream, stirring constantly until

smooth. Carefully spread the frosting over the chilled brownies.

Garnish with sliced almonds. Chill for at least one hour until set.

3. APRICOT CHOCOLATE BROWNIES

1 stick unsalted butter or margarine

2 squares unsweetened chocolate

2 eggs at room temperature

3/4 cup sugar

1 tsp. vanilla

3 tbl. Apricot Brandy

1/4 tsp. salt

1/2 cup flour

1/2 cup chocolate chips

1/2 cup dried apricots snipped to size of chocolate chips

1/2 cup apricot Jam

Melt butter and chocolate in a Double boiler.

Grease an 8 inch square pan. Beat together eggs and sugar until light.


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Add vanilla and 1 tbl. of the Brandy. Beat in melted butter and

chocolate, alternating with beating in the flour. Fold in the chocolate

chips and apricots. Spread half the mixture in the pan. Mix the

remaining brandy with the preserves. Carefully spread over the mixture

in the pan. Put the pan into freezer for at least a half hour.

Bake at 350* for 45 minutes, turning pan once midway through.

4. APRICOT N' CHOCOLATE CREAM CHEESE BROWNIES

3/4 cup dried apricots, chopped

3 tbl. Brandy

5 oz. cream cheese

2 tbl. unsalted butter

1/4 cup sugar

1 egg

3-1/2 tbl. unsalted butter

4 oz. semi-sweet chocolate, chopped

2 eggs

3/4 cup sugar

1 tsp. vanilla extract

1/2 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped walnuts

Place the dried apricots in a bowl and pour over the brandy. Allow to

stand for at least 1 hour.

Beat the cream cheese and butter until smooth, gradually add the sugar

and continue beating until creamy. Add the egg and beat to combine.

Stir in the apricots and brandy.

Preheat oven to 350*. Grease an 8-inch square cake pan.

Heat the butter over low heat. When half-melted, add the chocolate and

stir to combine. When the chocolate is melted, remove from heat and set

aside.

Beat the eggs until light and foamy. Gradually add the sugar and beat

until pale and thickened. Fold in the chocolate and butter mixture, the

vanilla and sifted dry ingredients. Pour two-thirds of the chocolate

mixture into the prepared pan. Pour the apricot cream cheese on top.

Spoon on the remaining chocolate mixture. Using a skewer, swirl the


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apricot cream cheese through the chocolate mixture.

Bake until a skewer inserted into the middle of the cake comes out

barely moist, about 35-40 minutes. Cool completely in the pan before

turning out and slicing to serve.

5. BANANA BROWNIES

1 cup butter

6 very ripe bananas

3/4 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

3 eggs

3 cups flour

2 tsp. baking soda

1 tsp. salt

1 cup chocolate chips

Preheat oven to 350*.

Cream butter. Add bananas, sugars, vanilla, and eggs and mix well.

Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate

chips.

Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2

cup of chocolate chips on top.

Bake at 350* for 5 minutes. Use a knife to swirl the melted chips on top.

Return to the oven and bake another 25-30 minutes. Cool and cut into

squares.

6. BANANA CHOCOLATE LO-CAL BROWNIES

1 cup flour

1/3 cup Cocoa, unsweetened

1/4 cup nonfat dry milk powder

1/4 tsp. baking soda

1/4 tsp. salt

1 Large very ripe banana

1 cup sugar

2 large egg whites


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1/4 cup buttermilk

1 tsp. vanilla

Preheat oven 350*.

Coat 9 in. square baking pan with vegetable cooking

spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.Puree banana, sugar, egg whites, buttermilk and vanilla in food processor

until smooth. Add dry ingredients and pulse just until blended. Pour

into prepared pan. Bake 25 minutes or until toothpick comes out clean.

Cut into 2 in. squares.

7. BEST BASIC BROWNIES

1 cup butter

2 cups sugar

2 tsp. vanilla

4 eggs

3/4 cup baking cocoa

1 cup flour


1/4 tsp. salt

1 cup chopped nuts (optional)


Grease and flour a 9 by 13 inch pan.

Microwave the butter in a microwave safe bowl for until melted. Stir in

the sugar and vanilla. Add the eggs one at a time, beating well after each

addition. Add the cocoa; beat well until well blended. Add the flour,

baking powder and salt; beat well. Stir in the nuts if desired.

Pour the batter into the prepared pan. Bake for 30-35 minutes or until

brownies begin to pull away from the pan sides.

8. BEST BASIC FUDGE BROWNIES

4 bars (4 oz.) unsweetened baking chocolate, broken into pieces

3/4 cup butter

2 cups sugar

3 eggs

1-1/2 tsp. vanilla


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1 cup flour

1 cup chopped nuts (optional)

Preheat oven to 350* Grease a 9 by 13 inch baking pan.

Microwave chocolate and butter for 1-1/2 minutes until melted, and mixture is

smooth when stirred. Add the sugar and stir until well blended. Add theeggs and vanilla; mix well. Add the flour and nuts; stir until well blended.

Spread into the prepared pan. Bake for 30-35 minutes or until a wooden pick

inserted in the center comes out clean.

9. BISQUICK FUDGE BROWNIES

2 cups chocolate chips

1/4 cup margarine

2 cup Biscuit baking mix

1 can sweetened condensed milk

1 eggs; beaten

1 tsp. vanilla

Preheat oven to 350*

In a large saucepan, over low heat, melt 1 cup chips with margarine;

remove from heat. Add biscuit mix, condensed milk, egg and vanilla.

Stir in remaining chips. Turn into well greased 13x9" pan.Bake 20 to 25 minutes or until brownies begin to pull away from sides of

pan. Cool.

10. BLACK N' WHITE FROSTED BROWNIES

1 lrg. pkg. fudge brownie mix

1/4 cup water

1/2 cup oil

2 eggs

1/2 cup chopped pecans

1 cup semi-sweet chocolate chips

2 cups white chocolate chips

Frosting:

6 tbl. butter, softened

6 tbl. baking cocoa

2 tbl. light corn syrup

1 tsp. vanilla


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2 cups powdered sugar

3-1/2 to 4 tbl. milk

1 cup pecans

In a mixer bowl, beat the butter, cocoa, corn syrup and vanilla. Add the

powdered sugar and milk; beat to spreading consistency.

Combine brownie mix, water, oil and eggs; beat till blended with aspoon. Add the pecans, chocolate chips and 1 cup of the vanilla chips;

mix well. Spread in the greased pan. Bake at 350* for 30 minutes or

until center is set. Remove from oven and sprinkle with remaining

vanilla chips. Return to the oven to soften the chips; a minute or so.

Spread evenly over the brownies. Cool; spread with the frosting.

Garnish with pecans.

11. BLACK RUSSIAN BROWNIES

4 squares unsweetened chocolate (1 oz ea)

1 cup butter

4 eggs, lightly beaten

1-1/2 cups sugar

1-1/2 tsp. vanilla

1/3 cup Kahlua

2 tbl.Vodka

1-1/3 cups flour

1/2 tsp. salt1/4 tsp. baking powder

Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and

butter in a small saucepan over low heat. Combine eggs, sugar and vanilla in

a large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka.

Combine flour, salt and baking powder; add to chocolate mixture and stir

until blended. Spread in prepared pan. Bake in 350* oven just until toothpick

inserted in center comes out clean, about 25 minutes. DO NOT OVERBAKE.

Cool in pan on wire rack.

12. BLONDIE BROWNIES WITH CHOCOLATE CHIPS

2-2/3 cups all-purpose flour

2-1/2 tsp. baking powder

1/2 tsp. salt

2/3 cup butter

2-1/2 cups packed brown sugar


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3 eggs

1 cup chopped walnuts

1 cup semi-sweet chocolate chips

Preheat oven to 350*. Grease a 15 x 10 x 1 inch baking pan.

Sift flour, baking powder and salt together and set aside. Melt the

butter and stir in the brown sugar. Cool for 10 minutes. Add the eggsone at a time, beating well after each addition. Add the flour mixture, nuts

and chocolate chips; blend well. Spread in the prepared pan. Bake 25-30

minutes or until done.

13. BLONDIE BROWNIES

Brownies:

1/3 cup butter

1-1/2 cups brown sugar

2 eggs, beaten

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 cup chopped pecans

1/2 cup chocolate chips

Golden Butter Icing:

1-1/2 tbl. butter1-1/2 cups powdered sugar

1/2 tsp. vanilla

light cream

Brownies:

Melt butter, stir in sugar, eggs and vanilla.

In a small bowl mix flour, baking powder and salt. Add to the butter

mixture and blend well. Stir in nuts and chocolate chips.

Pour into a greased 9 inch square pan. Bake at 350* for about 30

minutes, until the top springs back when touched lightly. Cool.

Browned Butter Icing:

Put butter in a small saucepan and heat until golden brown. Remove

from heat and add icing sugar, vanilla, and enough cream to make a

mixture that is easy to spread.

Spread on cooled cake. Cut into squares.


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14. BOURBON PECAN BROWNIES

5 oz. semi-sweet chocolate

1 stick (1/2 cup) unsalted butter

2 large eggs, beaten lightly

3/4 cup sugar

4 tbl. bourbon, or to taste1 tsp. vanilla


1/4 tsp. double-acting baking powder

1 cup chopped pecans, toasted lightly

Frosting:

4 oz. semi-sweet chocolate or 3 ounces white chocolate


1 cup confectioners' sugar

3 tbl. milk

2 oz. semisweet or white chocolate, melted, to drizzle over the brownies.

Make the brownies: In a small saucepan melt the chocolate with the

butter over low heat, stirring until the mixture is smooth; let the

mixture cool completely. In a large bowl, with an electric mixer beat

together the eggs and the sugar until the mixture is thick and pale. Beat

in the bourbon and the vanilla. In a bowl, sift together flour, baking

powder, and a pinch of salt. Add the mixture to the egg mixture and

combine the mixture well.

Stir in the chocolate mixture and the pecans and combine the batter

well. Pour the batter into a buttered and floured 8-inch square baking

pan and bake it in the middle of a preheated 350* oven for 30 minutes

or until the brownies pull away slightly from the sides of the pan. Let

the brownies cool completely on a rack.

Make the frosting:

In a small saucepan melt the chocolate with the butter over low heat,

stirring until the mixture is smooth, and let the mixture cool completely.

Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of

the milk to make the frosting of good spreading consistency.

Spread the frosting over the brownies, cut the brownies into bars, and

arrange the bars on a rack set over a large sheet of wax paper. Drizzle

the melted chocolate over the brownies and let the brownies stand until


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the frosting has hardened slightly.

15. BROWNIES IN A JAR

2 1/4 cups white sugar

2/3 cup unsweetened cocoa powder1/2 cup chopped pecans

1 1/4 cups all-purpose flour


1 tsp. salt

Pour sugar into a clean and dry one quart jar. Press down firmly.

Add cocoa powder and press down firmly. Pour in chopped pecans,

making sure pecans are evenly layered in the jar. Combine flour,

baking powder and salt. Pour into jar and seal.

Attach the following directions to the jar: Empty mix into large bowl.

Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine

and 4 slightly beaten eggs. Mix until completely blended. Spread batter

into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F

(180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2

inch squares.

16. BROWNIES WITH CHOCOLATE RAISINS

Chocolate-covered raisins turn into fudgy pockets of intense chocolate

and chewy raisins in these easy brownies.

3/4 cup ( 1 1/2 sticks) unsalted butter, cut into pieces

6 oz. semisweet chocolate, chopped

1 oz. unsweetened chocolate, chopped

3/4 cup sugar

2 large eggs


2/3 cup all purpose flour


1/4 tsp. salt

1 cup chocolate-covered raisins

Preheat oven to 350°F. Butter 8-inch square pan with 2-inch-high sides.

Stir butter and both chocolates in a medium saucepan over low heat


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until melted. Remove from heat; cool to lukewarm.

Using an electric mixer, beat sugar and eggs in a medium bowl until

very thick and pale, about 3 minutes. Stir in melted chocolate mixture

and vanilla. Mix flour, baking powder and salt in another medium bowl.

Stir into chocolate mixture. Mix in chocolate-covered raisins.

Pour batter into prepared pan. Bake until tester inserted into centercomes out with a few moist crumbs attached and top cracks in places,

about 30 minutes. Transfer to rack and cool in pan.

17. BROWNIES WITH CREAM CHEESE SWIRL

For swirl:

3 oz. cream cheese, room temperature

2 tbl. (1/4 stick) unsalted butter, room temperature

1/4 cup sugar

1 large egg

1 tbl. all purpose flour

1/2 tsp. vanilla extract

For brownies:

6 oz. sweet baking chocolate (such as Baker's German's Sweet

Chocolate), chopped

3 tbl. unsalted butter, room temperature

1/2 cup sugar

2 large eggs1/2 cup all purpose flour


1/4 tsp. salt


1/4 tsp. almond extract

1 cup semisweet chocolate chips


Make swirl:

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking

pan. Using an electric mixer, beat cream cheese and butter in medium a bowl

until light and fluffy. Gradually add sugar and beat until well blended.

Beat in egg. Mix in flour and vanilla. Set mixture aside.

Make brownies:

Stir baking chocolate and butter in heavy small saucepan over low heat

until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in


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a large bowl until slightly thickened, about 2 minutes. Mix in flour,

baking powder and salt. Mix in chocolate mixture and extracts. Stir in

chocolate chips and walnuts.

Spread half of chocolate batter (about 1 1/4 cups) in prepared pan.

Using rubber a spatula, spread cream cheese mixture over chocolate

batter. Spoon remaining chocolate batter over top of cream cheesemixture. Using tip of knife, gently swirl through batter, forming marble

design. Bake brownies until tester inserted into center comes out with a

few moist crumbs attached, about 30 minutes. Cool brownies in pan on

rack. Cut into squares

18. BUTTERSCOTCH BROWNIES

1/2 cup melted butter

2 cups dark brown sugar

2 eggs

1-1/2 cups flour


1 tsp. vanilla

Preheat oven to 375*. Butter a 9-inch square cake pan.

Mix all ingredients together, combining them well. Spread the mixture

in the cake pan and bake for 35 to 40 minutes, or until dry on top and

almost firm to the touch. Let cool.

19. BUTTERSCOTCH CHIP BROWNIES

1-1/4 cups flour

1 1/2 cups firmly packed brown sugar


1/8 tsp. salt

1/4 cup margarine or butter, melted

2 tbl. water

2 tsp. vanilla

2 eggs

1/2 cup butterscotch chips

Heat oven to 350*. Spray 9-inch square pan with nonstick cooking

spray. Lightly spoon flour into measuring cup; level off. In large bowl,

combine flour, brown sugar, baking powder and salt; mix well. Add

margarine, water, vanilla and eggs; blend well. Spoon and spread batter

evenly into sprayed pan. Sprinkle with chips.


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Bake for 25 to 30 minutes or until toothpick inserted in the center

comes out clean. Cool 45 minutes or until completely cool before cutting

into bars.

20. BUTTERSCOTCH CHOCOLATE BROWNIES

1/2 cup flour

1/4 cup sugar


1/4 tsp. salt

2 large eggs

2 packages butterscotch pudding mix, 3 5/8 oz ea

1/3 cup light cream


3/4 cup semisweet chocolate chips

Sift flour with sugar, baking powder and salt. Set aside.

Place eggs in large bowl. Use hand mixer or whisk to beat until very

thick. Add flour mixture and rest of ingredients; mix well with whisk.

Fold in chocolate chips.

Pour into lightly greased 9 x 9 x 2 inch pan. Bake in preheated 325*

oven for 35 to 40 minutes, or until cake tester inserted in center comes

out clean. Place pan on wire rack to cool slightly before cutting into bars.

21. CAPPUCCINO BROWNIES

Brownie layer:

4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped

3/4 stick (6 tbl.) unsalted butter, cut into pieces

1 tbl. instant espresso powder, dissolved in 1/2 tbl. boiling water

3/4 cup sugar

1 tsp. vanilla

2 large eggs


1/4 tsp. salt

1/2 cup walnuts, chopped

Cream cheese frosting:

4 oz. cream cheese, softened

3 tbl. unsalted butter, softened

3/4 cup confectioners' sugar, sifted


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1/2 tsp. vanilla

1/2 tsp. cinnamon

For glaze:

3 oz. fine-quality bittersweet chocolate (not unsweetened)


1/4 cup heavy cream2-1/4 tsp. instant espresso powder, dissolved in 1/2 tbl. boiling water

Preheat oven to 350°. Butter and flour an 8-inch square baking pan,

knocking out excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso

mixture over low heat, stirring, until smooth and remove pan from heat.

Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1

at a time, whisking well until mixture is glossy and smooth. Stir in flour

and salt until just combined and stir in walnuts.

Spread batter evenly in pan and bake in middle of oven 22 to 25

minutes, or until a tester comes out with crumbs adhering to it. Cool

brownie layer completely in pan on a rack.

Make cream cheese frosting:

In a bowl with an electric mixer beat cream cheese and butter until light

and fluffy. Add confectioners' sugar, vanilla, and cinnamon and beatuntil combined well. Spread frosting evenly over brownie layer. Chill

brownies 1 hour, or until frosting is firm.

Make glaze:

In a double boiler or metal bowl set over a saucepan of barely

simmering water melt chocolate and butter with cream and espresso

mixture, stirring, until smooth, and remove top of double boiler or bowl

from heat. Cool glaze to room temperature.

Spread glaze carefully over frosting. Chill brownies, covered, until cold,

at least 3 hours.

22. CAPPUCCINO BROWNIES WITH ESPRESSO SAUCE

Sauce:

2/3 cup whipping cream

1/2 cup whole espresso coffee beans

5 oz. imported white chocolate (such as Lindt), chopped


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1/8 tsp. ground nutmeg

Brownies:

3/4 cup (1-1/2 sticks) unsalted butter

4-1/2 oz. unsweetened chocolate, chopped

1 tbl. instant espresso powder or instant coffee powder

1/2 tsp. ground cinnamon1-1/2 cups sugar

3 large eggs


3 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely

chopped

1/2 cup chopped toasted hazelnuts

Bittersweet chocolate curls

Powdered sugar

For sauce:

Bring cream and espresso beans to simmer in heavy medium saucepan.

Cover, remove from heat and let steep 30 minutes. Strain into heavy

small saucepan. Add chocolate; stir over low heat until smooth. Add

nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir

over low heat just until melted.)

For Brownies:

Position rack in lowest third of oven and preheat to 350°. Line 9-inch

square baking pan with 2-inch-high sides with foil, overlapping sides.Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan

over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and

eggs. Stir in flour, then chopped bittersweet chocolate and nuts.

Transfer to prepared pan. Bake until tester inserted into center comes

out with moist crumbs attached, about 30 minutes. Cool on rack.

Using foil sides as aid, lift brownie from pan. Fold down foil sides.

Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm

sauce around brownies. Sift sugar over.

23. CARAMEL OATMEAL BROWNIES

Butterscotch Base:

1/3 cup sifted flour

1/4 tsp. soda

1/8 tsp. salt

1/2 cup firmly packed brown sugar


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1 cup oatmeal

1/3 cup melted butter or margarine

Sift together the flour, soda and salt. Add the brown sugar and oatmeal;

stir until well blended. Blend in the melted butter or margarine until

mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch

ungreased pan. Bake at 350* for 10 minutes.

Brownies:

2/3 cup flour

1/4 tsp. soda

1/4 tsp. salt

1 square (1 oz.) unsweetened chocolate

1/4 cup butter or margarine

3/4 cup sugar

1 egg

2 tbl. milk

1 tsp. vanilla

Sift together the flour, soda and salt. Melt together the chocolate square

and butter in the top of a double boiler over hot water. Remove from

heat. Blend in the sugar gradually, beating well. Add the egg; mix

thoroughly. Add the dry ingredients and blend well. Blend in the milk

and vanilla.

Spread over baked butterscotch base. Bake at 350* for 30-35 minutes.Cool and cut into bars.

24. CHILI BROWNIES

A staple in some Texas bakeries, Chile Brownies are spicy and sweet.

While kids might prefer simpler brownies, these have a peppery kick

many grown-ups adore. These brownies would be perfect after a

barbecue dinner, a fajita supper, or a chile cook-off.

3/4 cup all-purpose flour, plus additional for the pan

1/4 cup plus 1 tbl. pure chili powder


1 tsp. salt

12 tbl. (1 1/2 sticks) unsalted butter, plus additional for the pan, at room

temperature

5 oz. bittersweet or semisweet chocolate, chopped, or semisweet

chocolate chips


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1-1/4 cups sugar

3 large eggs, at room temperature

Position the rack in the lower third of the oven. Preheat the oven to

350°F. Butter and flour a 9x13-inch baking pan; set it aside.

In a medium bowl, whisk the flour, chile powder, baking powder, andsalt until well combined. Set aside.

Place the butter and both kinds of chocolate in the top of a double boiler

set over simmering water. If you don't have a double boiler, place the

butter and both kinds of chocolate in a heat-safe bowl that fits snugly

over a small pot of simmering water. Stir constantly until half the butter

and chocolate is melted. Remove the top of the double boiler or the bowl

from the pot; then continue stirring, away from the heat, until the

butter and chocolate are completely melted. Transfer to a large bowl

and allow to cool for 10 minutes.

Beat the sugar into the melted chocolate mixture with a whisk or with

an electric mixer at medium speed; continue beating until smooth and

silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the

eggs until well incorporated.

With a wooden spoon or a rubber spatula, stir in the flour mixture just

until incorporated. Do not beat. Spoon the batter into the prepared pan,

spreading it gently to the corners.

Bake for 20 minutes or until a toothpick or cake tester comes out with a

few moist crumbs attached. Set the pan on a wire rack to cool for at

least 30 minutes.

Cut the brownies into 24 pieces while they're still in the pan. Carefully

remove them with an offset spatula. Serve immediately, or let cool

completely before covering with plastic wrap for storage at room

temperature. They will stay fresh for up to 3 days. The brownies can be

tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen

for up to 2 months; allow them to thaw at room temperature before

serving.

25. CHOCOLATE BROWNIES

3 sticks unsalted butter, cut into pieces



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6 large eggs

1-1/4 cups cake flour (not self-rising)

1 cup plus 2 tbl. unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 tsp. salt

Preheat oven to 350°. Butter and flour a 13- by 9- by 2-inch metalbaking pan, knocking out excess flour.

Melt butter with chocolate in a large metal bowl set over a saucepan of

barely simmering water, stirring until smooth. Remove bowl from pan

and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a

separate bowl and stir into batter with sugar and salt. Pour batter into

pan and bake in middle of oven until top is firm and a tester inserted

into center comes out with crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 2 hours, before cutting into 20

squares.

26. CHOCOLATE CAKE BROWNIES

4 oz. unsweetened chocolate

4 tbl.(2 oz.) unsalted butter, softened at room temperature; more for the pan

3/4 cup sugar

1 tbl. plus 1 tsp. light corn syrup

2 large eggs, at room temperature2 tsp. vanilla extract

1/4 cup milk, lukewarm



Pinch salt

1/2 cup nuts, coarsely chopped (optional)

Heat the oven to 350*.

In a double boiler over simmering water, melt the chocolate. Remove

the pan from the heat; cool slightly. Butter an 8-inch square pan, line

the pan bottom with parchment (or waxed paper), and then butter the

parchment.

In a medium bowl, cream the butter with a fork. Beat in the sugar and

corn syrup; be sure there are no lumps in the mixture. Add the eggs,

one at a time, whisking thoroughly. Add the vanilla and milk. Whisk

until incorporated, about 30 seconds.


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Whisk in the melted chocolate, beating until the batter is smooth and

has thickened slightly, 30 to 60 seconds. Stir together the flour, baking

powder, and salt so they’re well blended; stir the dry ingredients into

the chocolate mixture until incorporated. Stir in the chopped nuts (if

using).

Place into the prepared pan and bake until a toothpick inserted in themiddle comes out clean with a few moist crumbs clinging to it, 20 to 30

minutes.

27. CHOCOLATE CHEESECAKE BROWNIES

Brownies:

1/2 cup butter

4 squares semi-sweet chocolate

2 eggs

1 cup brown sugar

3/4 cup flour


1/3 cup coarsely chopped pecans

Cheesecake Topping:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

2 tbl. butter, softened2 eggs

2 tbl. milk

1 tbl. flour

3 squares semi-sweet chocolate, finely chopped

Icing:

1/4 cup sugar


1/2 tsp. vanilla

2 squares semi-sweet chocolate

2 tbl. Butter

Brownies:

Melt butter and chocolate together. Set aside to cool.

In a large mixing bowl, beat the eggs and sugar together until light. Stir

in the flour and baking soda, and the cooled chocolate mixture. Fold in

pecans.


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Pour into a greased 9 inch square pan.

Cheesecake Topping:

In a large bowl, beat together cream cheese, sugar and butter until

creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread

over brownie layer in pan. Bake at 350 degrees. for 40- 45 minutes. Cool.

Icing:

Combine sugar, cream and vanilla in a small saucepan. Stir to blend.

Place over medium high heat and bring to a boil. Reduce heat and

simmer for 5 minutes without stirring. Remove from heat and add

chocolate and butter. Stir until chocolate has melted and mixture is

slightly cooled and thick enough to spread.

Pour over cooled cake. Chill and cut into squares. Store in refrigerator.

28. CHOCOLATE CHERRY DIPPED FUDGE BROWNIES

An inspired cherry-chocolate dessert.

For sauce:

1/3 cup cherry preserves


8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

For brownies:



3/4 cup sugar

2 large eggs




1/4 tsp. salt

3/4 cup dried tart cherries (about 3-1/2 oz.) 1/3 cup semisweet chocolate chips

1/4 cup cherry preserves

Powdered sugar

Chocolate-dipped Cherries

Make sauce:

Press preserves through fine strainer into heavy medium saucepan. Add

cream and bring to simmer. Remove from heat. Add chocolate and

whisk until melted and smooth. (Can be made 2 days ahead. Cover;


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chill. Rewarm before serving.)

Make brownies:

Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir

chopped chocolate and butter in heavy small saucepan over low heat

until melted and smooth; remove from heat. Whisk sugar, eggs and

vanilla in medium bowl until blended; whisk in chocolate mixture. Siftin flour, baking powder and salt; stir to blend. Mix in dried cherries

and chocolate chips then preserves. Spread batter in prepared pan.

Bake brownies until tester inserted into center comes out with some

moist crumbs still attached, about 35 minutes. Cool completely in pan

on rack. Cut brownies into 8 rectangles. Cut rectangles diagonally in

half, forming triangles. Spoon warm sauce onto 8 plates. Place 2

brownie triangles atop sauce on each plate. Sift powdered sugar over.

Garnish with chocolate-dipped cherries.

29. CHOCOLATE CHIP BROWNIES

By doctoring up a purchased brownie mix; You can make some

delicious brownies.

1- 19.8 oz. pkg. fudge brownie mix

1/2 cup vegetable oil

2 large eggs

1/4 cup coffee liqueur1-1/2 cups semisweet chocolate chips (about 9 ounces)

1 cup chopped pecans

Preheat oven to 350°. Butter 9x9x2-inch metal baking pan.

Place brownie mix in a bowl. Add oil, eggs and liqueur; whisk until

blended. Stir in chocolate chips and nuts. Transfer batter to prepared

pan. Bake until slightly puffed and tester inserted into center comes out

with some moist crumbs still attached, about 35 minutes. Cool brownies

in pan on rack.

30. CHOCOLATE CHUNK BROWNIES

1 cup (2 sticks) unsalted butter





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1-1/2 tsp. baking powder

1/2 tsp. salt

1 cup plus 2 tbl. sugar

3 large eggs

3-1/4 tsp. instant espresso powder or instant coffee powder

1 tbl. vanilla extract

1-1/4 cups chopped toasted walnuts6 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Preheat oven to 350°. Butter 13 x 9 x 2-inch glass baking dish.

Melt first 3 ingredients in a heavy medium saucepan over low heat,

stirring until smooth. Remove from heat. Let cool 10 minutes.

Sift flour, baking powder and salt into medium bowl. Using electric

mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until

blended. Add melted chocolate mixture and beat until smooth. Add dry

ingredients and stir just until blended. Fold in walnuts and 6 ounces

coarsely chopped chocolate.

Pour batter into prepared pan. Smooth top. Bake until top looks dry

and tester inserted into center comes out with moist crumbs attached,

about 30 minutes.

31. CHOCOLATE-ESPRESSO BROWNIES

3 tbl. instant espresso powder

2 tbl. hot water


10 tbl. (1 1/4 sticks) unsalted butter


1/4 cup hazelnuts, toasted, ground

4 tbl. unsweetened cocoa powder

1-1/4 cups sugar

4 large eggs


Powdered sugar

Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil,

extending foil over 2 sides of pan. Butter foil and pan sides.

Dissolve 2 tbl. espresso powder in 2 tbl. hot water in a medium

saucepan. Add chocolate and butter. Stir over low heat until melted.

Combine flour, nuts and 2 tbl. cocoa powder in a small bowl. Whisk 1-


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1/4 cups sugar, eggs and vanilla in large bowl to blend. Whisk in

chocolate mixture, then flour mixture. Pour batter into prepared pan.

Bake until tester inserted into center comes out with a few moist crumbs

attached, about 30 minutes. Transfer to rack and cool completely.

Cover brownie and freeze 30 minutes.

Using foil as aid, lift brownie from pan. Peel off foil. Cut brownie into 2x 1 1/4-inch diamonds. Mix 1 tbl. espresso powder with 2 tbl. cocoa

powder in small bowl. Cover half of each brownie with parchment; sift

cocoa powder mixture over brownies. Cover cocoa-dusted half of each

brownie; sift powdered sugar over brownies. (Can be made 2 weeks

ahead. Place in airtight container and freeze.) Serve at room

temperature.

32. CHOCOLATE GRAHAM CRACKER BROWNIES

4 large eggs

1/2 cup granulated sugar

4 tbl. water

1/2 tsp. salt

3/4 tsp. vanilla

1 cup chocolate wafer crumbs (from about 18 wafers)


1/2 stick (1/4 cup) unsalted butter, melted and cooled

1/2 cup firmly packed dark brown sugar1 cup graham cracker crumbs


In a bowl whisk together 2 of the eggs, the granulated sugar, 2 tbl. of the

water, 1/4 tsp. of the salt, and 1/4 tsp. of the vanilla until the mixture is

smooth. Stir in the chocolate wafer crumbs, the chocolate chips, and

half the butter. In another bowl whisk together the remaining 2 eggs,

brown sugar, remaining 2 tbl. water, the remaining 1/4 tsp. salt, and the

remaining 1/2 tsp. vanilla until the mixture is smooth and stir in the

graham cracker crumbs, the pecans, and the remaining butter.

Drop large spoonfuls of each mixture alternately into a greased 8-inchsquare

baking pan, run a knife blade through the mixtures to marble

the batter, and smooth the top. Bake the brownies in the middle of a

preheated 350°. oven for 40 minutes or until a tester comes out clean,

and let them cool in the pan on a rack for 10 minutes. Cut the brownies into

squares and let them cool completely


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33. CHOCOLATE MARBLE BROWNIES

2 cups sifted flour


1/2 tsp. salt2 squares (2 oz.) chocolate

1/4 cup sugar

1/3 cup hot water

3/4 cup shortening

1/2 cup sugar

1 cup firmly packed brown sugar

3 eggs

2 tbl. milk

1 cup shredded coconut

1 tsp. vanilla

Sift together the flour, baking powder and salt. Melt the 2 squares

chocolate with the 1/4 cup sugar and the hot water in the top of a double

boiler. Cool. Cream the shortening and sugars.

Add the eggs and milk; beat well. Blend in the dry ingredients gradually

and mix well. Add the coconut and vanilla.

Spread the batter into a well greased 15 by 10 inch shallow pan, or 2 9by 9 inch pans.

Pour the chocolate mixture in a thin stream over the batter in the pan in

a close diagonal pattern; then cut through the batter with a knife in the

opposite direction to give a marbled effect.

Bake at 375* for 25-30 minutes. Cool, and cut into bars

34. CHOCOLATE MINT BROWNIES

A favorite flavor combination in a fudgy brownie.

1 stick (1/2 cup) unsalted butter, cut into pieces


1-1/2 cups mint chocolate chips (about 12 ounces)

1 cup sugar

1/2 tsp. vanilla


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2 large eggs


1/2 tsp. salt

Preheat oven to 350°. Butter and flour a 9-inch square baking pan,


In a heavy 1-1/2-quart saucepan melt butter, unsweetened chocolate,

and 1/2 cup mint chocolate chips over low heat, stirring, until smooth

and remove pan from heat. Cool mixture 10 minutes and stir in sugar

and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon

until mixture is glossy and smooth. Stir in flour, salt and remaining cup

chocolate chips until just combined.

Spread batter evenly in pan and bake in the middle of oven 25 to 30


brownies completely in pan on a rack.

35. CHOCOLATE PASSOVER BROWNIES

Brownies

6 oz bittersweet or semisweet chocolate, chopped

1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve)

butter, cut into pieces

3 large eggs1 cup sugar

1/8 tsp. salt

2 tsp. finely grated fresh orange zest

3/4 cup matzo cake meal

3/4 cup walnuts, coarsely chopped (3 oz)

Glaze:

3 tbl. sugar

2 tbl. unsweetened cocoa powder (not Dutch process)

1/3 cup sweet red kosher wine such as Concord

2 oz. bittersweet or semisweet chocolate, chopped 3/4 stick (6

tablespoons) unsalted margarine or (if not keeping glaze pareve) butter,

cut into pieces

16 walnut halves

Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking

pan with wax paper or greased foil.


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Melt chocolate and margarine in a metal bowl set over a saucepan of

barely simmering water, stirring until smooth. Remove from heat and

cool 5 minutes.

Beat eggs, sugar, and salt in a large bowl with an electric mixer on high

speed until pale and thick. Beat in chocolate in 3 batches on low speed.

Stir in zest, matzo meal, and nuts just until blended.

Spread batter in baking pan and bake in middle of oven until firm and a

tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then

invert onto a platter and remove paper or foil.

Glaze:

Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a

boil, whisking, then simmer 2 minutes, whisking occasionally. Add

chocolate and whisk until melted. Remove from heat and whisk in

margarine until smooth. Chill glaze, stirring occasionally, until

spreadable.

Spread glaze over brownies and arrange walnut halves on top. Cut into

16 squares with a large knife, wiping it off with a damp cloth between

cuts.

36. CHOCOLATE PEANUT-BUTTER BROWNIES

These thick, chewy brownies have a peanut-butter base and a chocolaty

top.


1 stick (1/2 cup) unsalted butter, softened

1-1/4 cups sugar

3 large eggs

1 tsp. vanilla



1/2 tsp. salt

1/2 cup chunky peanut butter

3 oz. fine-quality bittersweet chocolate (not unsweetened), chopped fine,

or 1/2 cup semisweet chocolate chips

Preheat oven to 350°.Butter and flour a 9-inch square baking pan, knocking

out excess flour.


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In a double boiler or metal bowl set over a saucepan of barely

simmering water melt chocolate, stirring, until smooth. Cool chocolate

to room temperature.

In a large bowl with an electric mixer beat butter and sugar until light

and fluffy and beat in eggs, 1 at a time, beating well after each addition;

add vanilla. Into a small bowl sift together flour, baking powder, andsalt and beat into butter mixture just until blended well.

Divide batter between 2 bowls. Whisk peanut butter into batter in 1

bowl. Whisk melted chocolate into batter in other bowl and stir in

chopped chocolate or chocolate chips.

Spread peanut-butter batter evenly in pan. Drop chocolate batter by

large spoonfuls onto peanut-butter batter and spread carefully to form

an even layer. Bake brownies in middle of oven 35 to 40 minutes, or

until a tester comes out with crumbs adhering to it.

37. CHOCOLATE PUDDING BROWNIES

6 tbl. butter or margarine, softened

2/3 cup sugar

2 eggs, large

1/4 cup milk

1 tsp. vanilla1/2 cup flour, unbleached

1 package chocolate pudding mix,( 4 oz. pkg.)


1/4 tsp. Salt

1/2 cup nuts, chopped

Powdered sugar

Cream butter and sugar. Blend in eggs, milk, and vanilla.

Stir together flour, pudding mix, baking powder, and salt.

Add to creamed mixture; mix well.

Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan.

Bake at 350* for 25 to 30 minutes. Cool. Sift powdered sugar over top, if

desired.


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38. CHOCOLATE-WALNUT BROWNIES


6 oz. unsweetened chocolate, chopped4 large eggs

2 cups sugar


1/2 tsp. salt


1/2 cup coarsely chopped walnuts (about 2 ounces)

Preheat oven to 325°. Lightly butter 13x9x2-inch metal baking pan.

Melt butter and chocolate in a heavy medium saucepan over low heat,

stirring until chocolate mixture is smooth. Cool.

Using electric mixer, beat eggs and sugar in a large bowl until light and

fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just

until blended. Pour batter into prepared pan, smoothing top. Sprinkle

top with walnuts. Bake until tester inserted into center comes out with

crumbs attached, about 35 minutes.

39. CINNAMON-CHOCOLATE BROWNIES

Brownies:


1-1/2 tsp. ground cinnamon

1/8 tsp.salt


3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

4 large eggs

1 cup sugar

1-1/2 tsp. vanilla extract


Ganache:


3 tbl. unsalted butter, room temperature

2 tbl. whipping cream


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Brownies:

Position rack in center of oven and preheat to 350°. Generously butter

8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in

small bowl. Stir chocolate and butter in top of double boiler set over

simmering water until melted and smooth. Turn off heat. Let chocolate

stand over water.

Using electric mixer, beat eggs and sugar in large bowl until mixture

thickens and falls in soft ribbon when beaters are lifted, about 5

minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending

well after each. Gradually add warm chocolate to egg mixture, beating

until just combined. Stir in walnuts.

Pour batter into prepared pan. Bake brownies until top is set and tester

inserted into center comes out with moist crumbs attached, about 35

minutes. Cool completely in pan on rack.

Ganache:

Whisk all ingredients in small saucepan over medium-low heat until

melted and smooth. Pour evenly over brownies in pan.

Chill the brownies until ganache is set, about 2 hours

40. COCONUT BUTTERSCOTCH BROWNIES

2 cups all-purpose flour1-1/2 tbl. baking powder

1/4 tsp. salt

2 cups packed brown sugar

1/2 cup flaked coconut


1/2 cup butterscotch chips

3/4 cup butter, softened

2 beaten eggs

2 tsp. vanilla

Mix dry ingredients in a large bowl. Add butter, eggs and vanilla.

Mix until well blended. Add butterscotch chips, coconut and pecans.

Spread batter evenly into a greased 9 by 13 inch pan. Bake at 375* for

25 minutes.


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41. COCONUT PECAN BROWNIES

Unlike the topping on German chocolate cake, which is soft and gooey,

the coconut-pecan crust on this cake-like brownie is baked, making it

crisp.

For topping:

3/4 cup sweetened flaked coconut

3/4 cup pecans, chopped

1/4 cup packed brown sugar

1/8 tsp. salt

2 tbl. unsalted butter, melted

For brownie layer:

1 1/4 sticks (10 tablespoons) unsalted butter

1 1/3 cups granulated sugar

1 1/2 tsp. vanilla

3 large eggs


1/2 cup unsweetened cocoa powder (not Dutch-process)


1/2 tsp.salt

Preheat oven to 350° Butter and flour a 9-inch square baking pan,


Make topping:

In a -1- 1/2-quart bowl stir together topping ingredients until combined

well.

Make brownie layer:

In a 1 1/2-quart saucepan, melt butter over moderately low heat.

Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a

time, beating well with a wooden spoon after each addition. Into a bowl

sift together flour, cocoa powder, baking powder, and salt and stir into

butter mixture until just combined well.

Spread batter evenly in pan and sprinkle with topping. Bake brownies

in middle of oven 30 to 35 minutes, or until a tester comes out with

crumbs adhering to it.


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42. COFFEE CINNAMON BROWNIES

2 cups all-purpose flour

2 cups white sugar

1 cup butter

4 tbl. cocoa powder

1 cup strong brewed coffee1/2 cup buttermilk

2 eggs, beaten

1 tsp. baking soda

1 tsp. ground cinnamon


Preheat oven to 350* Grease a 9x13 inch baking pan.

Combine flour and sugar in a large mixing bowl. In a medium

saucepan, over medium heat, bring margarine, cocoa and coffee to a

fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs,

baking soda, cinnamon and vanilla into the flour mixture; mixing well

after each addition. spread evenly into the prepared pan.

Bake for 35 minutes in the preheated oven, or until brownies begin to

pull away from the sides of the pan.

Frosting:

1/2 cup margarine4 tbl. cocoa powder


1/2 to 1 tsp. cinnamon

3 tbl. milk


Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk

and vanilla, mix well. Spread generously over cooled brownies.

43. COOKIES N' CREAM BROWNIES

1/2 cup unsalted butter, softened

1-1/4 cups sugar

3 large eggs

5 oz. unsweetened chocolate, melted

2 tsp. pure vanilla extract



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12 Oreo cookies, coarsely chopped

Heat oven to 325*. Line a 9- or 10-inch square baking pan with

aluminum foil and lightly oil the foil.

Beat butter and sugar in a large bowl with an electric mixer until light

and fluffy, about 2 minutes. Add eggs, one at a time, mixing well aftereach addition. Mix in melted chocolate and vanilla.

Add flour and mix in on low speed. With a rubber spatula, fold in

cookies. Turn the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 40 45

minutes. Cool on a wire rack before cutting into squares.

44. CREME DE MENTHE ESPRESSO BROWNIES

1 cup butter

2 cups sugar

2 tsp. vanilla

4 eggs

3/4 cup baking cocoa

1 cup flour


1/4 tsp. salt2 tsp. instant espresso coffee granules

1 cup chopped nuts

Preheat oven to 350*. Grease a 9 by 13 inch pan.

In a large microwave safe bowl, place butter. Microwave at high power

for 2 to 2-1/2 minutes or until melted. Stir in the sugar, espresso

granules and vanilla; add eggs, one at a time, beating well after each

addition. Add cocoa and beat until well blended. Add the flour, baking

powder and salt; beat well. Stir in the nuts.

Pour the batter into the prepared pan. Bake for 30-35 minutes or until

brownies begin to pull away from the sides of the pan.

Topping:


1/2 cup butter

2 tbl. Creme De Menthe


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1 cup chocolate chips

Mix all the ingredients; blend well. Frost cooled brownies. Sprinkle with

chocolate chips.

45. DOUBLE-CHOCOLATE ALMOND BROWNIES

1/3 cup sliced almonds




1/2 stick (1/4 cup) unsalted butter

1/2 cup sugar

1/2 tsp. vanilla

1 large egg


Preheat oven to 375*. Line the bottom and sides of an 8 x 4 x 3-inch loaf

pan with foil, leaving a 1/2-inch overhang all around.

On a baking sheet toast almonds in middle of oven until golden, about 7

minutes.

Into a small bowl sift together flour, baking powder, and a pinch salt. In

a double boiler or a metal bowl set over a saucepan of simmering watermelt unsweetened chocolate and butter, stirring until smooth. Remove top of

double boiler or bowl from heat and stir in sugar and vanilla until combined

well. Whisk in egg until combined well and stir in almonds, flour mixture, and

chocolate chips until just combined. Pour batter into loaf pan and bake in

middle of oven until a tester inserted 1 inch from side of pan comes out clean,

20 to 25 minutes. (Center will be fudgelike.) Cool brownies in pan on a rack 5

minutes and lift out foil with brownies onto rack.

46. DOUBLE CHOCOLATE-CHERRY BROWNIES

3/4 cup (1 1/2 sticks) unsalted butter


2-1/2 cups sugar

4 eggs

1 egg yolk


1/2 tsp. almond extract


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1 cup plus 2 tbl. all purpose flour

1 tsp. ground cinnamon

1 cup halved dried sour or Bing cherries or chopped pitted prunes

1 cup semisweet chocolate chips

Preheat oven to 350°.

Butter and flour 13x8 1/2-inch glass baking dish.

Melt butter and unsweetened chocolate in a heavy large saucepan over low

heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at

a time, then yolk. Add extracts, then flour and cinnamon and stir until just

blended. Mix in cherries and chocolate chips.

Spread batter in prepared pan. Bake until brownies are firm around edges

and tester inserted into center comes out with a few crumbs, about 35

minutes. Cool on a rack.

47. DOUBLE CHOCOLATE MOCHA BROWNIES

1 1/2 sticks (3/4 cup) unsalted butter

5 oz. unsweetened chocolate, coarsely chopped

2 cups sugar

1 tbl. instant-espresso powder or instant-coffee granules

1 tsp. vanilla

1/2 tsp. salt4 large eggs

1 cup all-purpose flour


Preheat oven to 375°. Line a 15- by 10- by 1-inch baking pan with foil,

allowing 2 inches of foil to hang over ends of pan, and grease foil well (except

overhang) with 1 tbl. butter.

Melt remaining 11 tablespoons butter with unsweetened chocolate in a large

metal bowl set over a pan of barely simmering water, stirring until smooth.

Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt

(mixture will be grainy), then add eggs 1 at a time, whisking after each

addition until batter is smooth. Toss together flour and chocolate chips in

another bowl and add to batter, stirring until just combined.

Spread batter evenly in baking pan and bake in middle of oven until top is

firm and edges just begin to pull away from sides of pan, about 20 minutes (do

not overbake).


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48. EASY ONE BOWL BROWNIES

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp.vanilla extract1/3 cup unsweetened cocoa powder


1/4 tsp. salt


Preheat oven to 350*. Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in

sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour,

salt, and baking powder. Spread batter into prepared pan. Bake for 25

to 30 minutes.

49. ESPRESSO KAHLUA BROWNIES

A chewy brownie with an intense coffee flavor.

1 stick (1/2 cup) unsalted butter, cut into pieces

3 oz. unsweetened chocolate, chopped2 large eggs

1-1/4 cups sugar

1 tsp. vanilla

3 tbl. instant espresso powder

2 tbl. Kahlua or other coffee-flavored liqueur



1/4 tsp. salt

25 espresso coffee beans



In a small heavy saucepan melt butter and chocolate over low heat,

stirring, until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer beat together eggs, sugar, vanilla,

espresso powder, and Kahlua until mixture is thickened and pale. Beat


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in chocolate mixture. Into a bowl sift together flour, baking powder, and

salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of 5

beans each.

Bake brownies in middle of oven 30 to 35 minutes, or until a testercomes out with crumbs adhering to it. Cool brownies completely in pan

on a rack before cutting.

50. FRUITCAKE BROWNIES

These irresistible treats are filled with dried apricots, figs and cherries

as well as dates and walnuts, and are topped with a cream cheese

frosting.

Brownies

1 cup plus 2 tbl. (2 1/4 sticks) unsalted butter


1 1/2 oz. unsweetened chocolate, chopped


3 large eggs


1 cup all purpose flour

1 tsp. baking powder1/4 tsp. salt


1/3 cup chopped dried apricots

1/3 cup chopped dried figs

1/3 cup chopped pitted dates

1/3 cup dried sour cherries or dried currants

Frosting:

1 8-oz. package cream cheese, room temperature

1/4 cup (1/2 stick) unsalted butter, room temperature


2 cups sifted powdered sugar

Walnut halves (optional)

For Brownies:

Preheat oven to 350°. Butter 13x9x2-inch glass baking dish. Combine 1

cup butter and semisweet and unsweetened chocolates in heavy medium

saucepan. Stir over low heat until chocolates melt and mixture is


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smooth. Cool to lukewarm.

Using an electric mixer, beat sugar and 3 eggs in large bowl until very

thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla

extract. Whisk 1 cup flour, baking powder and salt in medium bowl to

blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and

dried fruits.

Transfer batter to prepared dish; smooth top. Bake until top cracks and

tester inserted into center comes out with a few moist crumbs attached,

about 35 minutes. Cool in pan on rack.

For frosting:

Combine room temperature cream cheese, butter and vanilla extract in

a processor. Blend until smooth, scraping down sides of bowl

occasionally. Add sugar and process to blend. Spread frosting over

brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can

be prepared 3 days ahead. Cover; keep refrigerated.)

51. FUDGE MINT BROWNIES

1-1/4 cup flour

1/2 tsp. baking Soda

1/2 tsp. salt

1 cup sugar1/2 cup butter

3 Tbl. water

1-1/2 cups mint-Chocolate Chips


3 eggs; large

1 cup nuts; chopped


In a small bowl, combine flour, baking soda, and salt; set aside. In a

medium saucepan, combine sugar, butter and water; bring just to a

boil. Remove from heat. Add mint-chocolate chips and vanilla extract; stir

until chips are melted and mixture is smooth.

Transfer to a large bowl. Add eggs, 1 at a time, beating well after each

addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased

13 X 9 X 2-inch baking pan. Bake at 325*for 30 to 35 minutes. Cool.


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52. FUDGY BROWNIES

Brownies:

1-1/2 cups all purpose flour

2 tsp. baking powder1 tsp. salt



5 large eggs

2-1/4 cups sugar

2 tsp. vanilla


Frosting:

1/2 cup (1 stick) unsalted butter

2 oz. unsweetened chocolate chopped

1/4 cup unsweetened cocoa powder

4 tbl. milk

1 tsp. vanilla


For brownies:

Preheat oven to 350°. Butter 9x13-inch baking pan with 2-inch-high

sides.

Combine first 3 ingredients in a small bowl. Stir butter and chocolate in

a heavy small saucepan over low heat until melted and smooth. Beat

eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate

mixture, then dry ingredients. Mix in nuts, Pour batter into prepared

pan. Bake until toothpick inserted into center comes out with moist

crumbs attached, about 30 minutes. Cool.

For frosting:

Stir butter and chocolate in small saucepan over low heat until melted.

Stir in cocoa powder, 2 tablespoons milk and vanilla. Whisk in powdered

sugar. Mix in enough remaining milk to form smooth frosting.

53. FUDGY HAZELNUT BROWNIES

2-1/2 cups semisweet chocolate chips



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1 cup sugar

4 large eggs

1/4 tsp. salt



1 cup coarsely chopped toasted hazelnuts

For topping

12 oz. semi-sweet chocolate, chopped

3 oz. good-quality white chocolate (such as Lindt or Baker's), chopped

Make brownie:

Preheat oven to 350°. Butter and flour 15 x 10 x 1-inch jelly-roll pan.

Stir chocolate and butter in heavy medium saucepan over medium-low

heat until melted and smooth. Remove from heat. Combine sugar, eggs

and salt in heavy large saucepan. Whisk constantly over low heat just

until sugar dissolves, about 5 minutes (do not boil). Remove from heat.

Whisk in chocolate mixture and vanilla. Whisk in flour and nuts.

Spread batter in pan. Bake until tester inserted into center comes out

with some moist crumbs still attached, about 30 minutes. Cool brownies

completely in pan on rack.

Make topping:

Stir semi-sweet chocolate in top of double boiler over barely simmering

water until smooth. Remove from over water. Spread over brownie.Stir white chocolate in top of double boiler over barely simmering water

until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner

of bag. Pipe lines of white chocolate crosswise atop brownie, spacing

lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating

direction from left to right and right to left, to create marbled pattern.

Chill just until firm enough to cut, about 30 minutes.

54. FUDGY PEANUT BROWNIES


1 1/4 cups semisweet chocolate chips



3 large eggs

1-1/2 tbl. instant coffee granules




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1 1/2 tsp. baking powder

1/2 tsp.salt

1 10-oz. package peanut butter chips

1/2 cup chopped salted peanuts

Preheat oven to 350°. Butter and flour 9-inch square metal baking pan.

Combine butter, semisweet chocolate chips and unsweetened chocolatein a heavy medium saucepan. Stir over low heat until chocolate mixture

is melted and smooth. Remove from heat.

Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and

vanilla extract in large bowl just until combined. Add warm chocolate

mixture; whisk to combine. Cool just to room temperature.

Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2

teaspoon salt in medium bowl. Whisk into chocolate mixture. Mix in

peanut butter chips and peanuts. Pour batter into prepared pan. Bake

until tester inserted into center comes out with some moist crumbs still

attached; about 35 minutes (do not over bake).

55. FUDGY TOFFEE BROWNIES

2 cups semisweet chocolate chips (about 12 ounces)

3/4 cup (1-1/2 sticks) unsalted butter, cut into 1-inch pieces

5 oz. unsweetened chocolate, chopped1 3/4 cups sugar

4 large eggs


1 1/4 cups English toffee bits


3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped

Preheat oven to 350°. Line 9x9x2-inch metal pan with foil, leaving

overhang. Butter foil.

Combine 1 cup chocolate chips, butter, and 4 oz. unsweetened chocolate

in heavy large saucepan. Stir over low heat until chocolates melt and

mixture is smooth. Remove from heat. Whisk in sugar, then eggs and

flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.

Bake brownies until tester inserted into center comes out with moist

crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using

metal spatula, press down brownie edges to level top.


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Bring cream to simmer in heavy small saucepan. Add remaining 1 cup

chocolate chips and 1 ounce unsweetened chocolate; whisk topping until

smooth. Pour topping over brownies in pan. Sprinkle with almonds and

1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1

day.

56. GERMAN CHOCOLATE BROWNIES I

1 (1 lb. 3.5 oz.) pkg. Fudge Brownie Mix

1/2 cup water

1/2 cup oil

1 egg

1 can coconut pecan frosting

1 cup sour cream

1/2 cup miniature semi-sweet chocolate chips


Preheat oven to 350*. Grease the bottom only of a 9 by 13 inch pan.

In a large bowl, combine brownie mix, water, oil and egg. Beat 50

strokes by hand. Add pecan frosting and sour cream; mix well. Spread

batter in the pan. Sprinkle pecans and chocolate chips evenly over the

top. Bake 350* for 40 to 55 minutes.

57. GERMAN CHOCOLATE BROWNIES II

Brownies:

1/3 cup butter


2/3 cup flour


1/4 tsp. salt

2 eggs

3/4 cup sugar

1 tsp. vanilla

Topping:


1/3 cup brown sugar

1/4 cup light cream

1 cup flaked coconut


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Brownies:

Melt butter and chocolate together. Set aside to cool. In a small bowl,

combine flour, baking powder and salt. In a large bowl beat eggs. Blend

in sugar. Add chocolate mixture and vanilla. Stir in flour mixture.

Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 15 to

18 minutes. Cool.

Topping:

Cream butter and sugar together. Stir in cream and coconut. Spread

over the cooled cake. Preheat broiler.

Place brownies under broiler for 1 to 2 minutes, until topping is bubbly.

Cool and cut into squares. Store in refrigerator.

58. GINGER-MACADAMIA BROWNIES

Adding macadamia nuts and ginger transforms familiar brownies into

something truly extraordinary. For a festive summer finale, serve them

with strawberries.

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces


1 tsp. instant coffee powder

3 large eggs

1-1/2 cups (packed) brown sugar2 tsp. vanilla extract

1/4 tsp. salt

1 cup unbleached all purpose flour

1 cup chopped macadamia nuts

1/4 cup minced crystallized ginger

Preheat oven to 325°. Butter 8x8x2-inch glass baking dish.

Mix butter, chocolate and coffee powder in heavy medium saucepan.

Stir over low heat until smooth. Cool, stirring occasionally.

Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold

in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter

into prepared pan. Bake until tester inserted into center comes out with

moist crumbs still attached, about 40 minutes. Cool in pan on rack.

Cover and let stand at room temperature overnight. Cut into 16

squares.


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59. GOLDEN BROWN SUGAR BROWNIES

2 cups unsifted flour


1 tsp. salt


3/4 cup sugar3/4 cup firmly packed dark brown sugar


3 eggs

2 cups chocolate chips


In a small bowl, combine flour, baking powder, and salt; set aside. In a

large bowl, combine butter, sugar, dark brown sugar, and vanilla

extract; beat until creamy. Add eggs, one at a time, beating well after

each addition. Gradually add flour mixture; mix well. Stir in chocolate

chips.

Spread evenly into well greased 15 x 10 x 1 inch baking pan. Bake at

350* for 30 to 35 minutes.

60. GRAND MARNIER BROWNIE KISSES

Espresso and a selection of favorite liqueurs are good with the brownies.



1 1/4 cups sugar

2 tsp. grated orange peel


1/4 tsp. salt

3 large eggs


Topping:


1 tsp. grated orange peel

5-1/2 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

3 tbl. Grand Marnier or other orange liqueur


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For brownies:

Preheat oven to 325°. Line 8x8-inch metal baking pan with foil.

Melt unsweetened chocolate and unsalted butter in heavy medium

saucepan over low heat, stirring until smooth; cool slightly. Whisk

sugar, grated orange peel, vanilla extract and salt into chocolate

mixture. Whisk in eggs 1 at a time; then continue whisking until

mixture is velvety. Add flour and whisk just to blend. Transfer batter toprepared metal baking pan.

Bake brownies until top is just springy to touch and toothpick inserted

into center comes out with moist crumbs attached, about 35 minutes.

Cool in pan on rack 10 minutes. If necessary, press down on raised

brownie edges to level top. Cool in pan completely.

For topping: Bring cream and orange peel to simmer in heavy small

saucepan. Remove from heat. Add chocolate and whisk until smooth.

Whisk in Grand Marnier. Refrigerate until thick enough to spread,

stirring occasionally, about 45 minutes.

Spread topping over brownies. Refrigerate until topping is cold, about 1

Hour

61. KAHLUA MUDSLIDE BROWNIES

2 cups all-purpose flour1/2 tsp. baking powder

1/2 tsp. Salt

2/3 cup butter


3 eggs

1 1/2 cups sugar

4 tbl. Kahlua

2 tbl. Irish cream liqueur

1 tbl. Vodka

3/4 cup walnuts, coarsely chopped

Kahlua Glaze:

1 1/4 cups powdered sugar

3 tbl. Kahlua

Combine flour, baking powder and salt in a small bowl.

Melt butter and chocolate in a small saucepan over low heat; set aside.

Beat eggs and granulated sugar in a large bowl until light.


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Beat in flour mixture, chocolate mixture, Kahlua, Irish cream and

vodka. Fold in walnuts. Pour into greased 13x9" baking pan.

Bake in a 350* oven just until toothpick inserted into the center comes

out clean, about 25 minutes. Cool in pan on wire rack.

Spread with Kahlua Glaze:

Beat together powdered sugar and Kahlua in a small bowl until smooth.

62. LOW CARB BROWNIES

1/2 cup butter, room temp.

2 eggs

1 1-oz sq. unsweetened chocolate

2 tsp. chocolate extract

2 Tbl. water

2 Tbl. soy flour

1/2 cup coarsely chopped walnuts

8 packets sugar substitute

3 Tbl. creme de cacao

Cream the butter with electric hand mixer. Add eggs one at a time,

beating well.

Melt chocolate with extract & water in top of double boiler.

Add melted chocolate, soy flour, chopped walnuts, & sugar substitute to

butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease

1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.

63. LOW FAT BROWNIES

7 tbl. butter or margarine

3/4 cup unsweetened cocoa

2 cups sugar

1-1/2 tsp. vanilla

1 large egg

5 large egg whites (about 10 tablespoons)

1 cup all-purpose flour

2 tbl. finely chopped walnuts

In a 2 to 3 quart pan, combine butter and cocoa; stir over medium-low

heat until butter is melted and mixture is well blended. Remove from


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heat and stir in sugar and vanilla. Add egg and egg whites; beat until

blended. Stir in flour until well blended.

Spread batter evenly in a 9-inch-square baking pan, lightly sprayed

with pan coating. Sprinkle walnuts evenly over batter. Bake in a 325*

degree oven until brownies feel dry on top (about 35 minutes). Let cool

in pan on a rack; then cut into 2 1/4-inch squares. Store airtight.

64. MARASCHINO CHERRY BROWNIE BARS

Brownies:

1/2 cup butter


2/3 cup flour


1/4 tsp. salt

2 eggs

1 cup sugar

1-1/2 tsp. vanilla

3/4 cup maraschino cherries, well drained and halved

Frosting:

2 tbl. butter, softened

1 cup powdered sugar

3 tbl. cocoamaraschino cherry juice

Brownies:

Melt butter and chocolate together, and set aside to cool. In a small

bowl mix flour, baking powder and salt. In a large bowl, beat eggs. Add sugar

and vanilla. Stir in chocolate mixture. Add flour mixture and cherries to wet

ingredients, and stir to blend. Pour into a greased 8 inch square pan. Bake at

350 degrees for 35 to 40 minutes. Cool.

Frosting:

Beat powdered sugar, butter, and cocoa together. Add enough cherry

juice to make a spreadable icing. Spread on cooled cake.

65. MARSHMALLOW BROWNIES

2 cups white sugar



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1 cup butter, melted

4 eggs


1-1/2 cups all-purpose flour


1 tsp. salt

1/2 cup chopped walnuts1 (16 ounce) package miniature marshmallows

Frosting:

1/2 cup brown sugar

1/4 cup water

1 (1 ounce) square unsweetened baking chocolate

1 tbl. butter


1-1/2 cups confectioners' sugar

Preheat oven to 350 degrees*. Grease a 9x13 inch baking pan.

In a large bowl, stir together the white sugar and cocoa. Mix in the

melted butter until well blended. Beat in the eggs one at a time, then stir

in 2 teaspoons vanilla. Combine the flour, baking soda and salt; stir into

the chocolate mixture. Fold in walnuts. Spread evenly into the prepared

pan.

Bake for 30 minutes in the preheated oven, until the cake starts to pullaway from the sides of the pan. Remove from the oven and cover with

an even layer of miniature marshmallows. Return to the oven for about

2 to 3 minutes longer. Remove from the oven and allow to cool in the

pan.

In a small saucepan over medium heat, combine brown sugar, water

and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir

in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in

the confectioners' sugar until smooth. Spread over the marshmallow

layer. Allow frosting to set before cutting into bars.

66. MEXICAN ALMOND CHOCOLATE BROWNIES

3/4 stick (6 tbl.) unsalted butter, cut into pieces



1 cup sugar


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1/2 cup whole blanched almonds, toasted until golden and cooled

2 large eggs


1/2 tsp. salt

1/2 tsp. cinnamon

Preheat oven to 350°. Butter and flour a 9-inch square baking pan,knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter and chocolate over low

heat, stirring, until smooth and remove pan from heat. Cool chocolate

mixture 10 minutes.

In a food processor process sugar and almonds until ground fine. Stir

almond mixture into chocolate mixture and add eggs, 1 at a time,

beating well with a wooden spoon until mixture is glossy and smooth.

Stir in flour, salt, and cinnamon until just combined.

Spread batter evenly in pan and bake in middle of oven 25 to 30


brownies completely in pan on a rack.

67. MEXICAN BROWNIES

For brownies4 oz. unsweetened chocolate, chopped


1 1/4 cups (packed) golden brown sugar

1 tbl. ground cinnamon

1/4 tsp.salt

3 large eggs



1 cup milk chocolate chips

For brown sugar topping:

1 cup (packed) golden brown sugar



3/4 tbl. vanilla extract

1/2 cup sliced almonds


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Brownies:

Preheat oven to 325°. Line 8-inch square baking pan with foil, extending

foil over sides.

Stir unsweetened chocolate and butter in heavy large saucepan over low

heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and

salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter issmooth, about 2 minutes. Add flour and whisk just until blended. Stir in

chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until

tester inserted into center comes out with a few moist crumbs attached, about

35 minutes. Cool completely in pan on rack.

Topping:

Whisk sugar, cream and butter in heavy small saucepan over low heat until

mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool

10 minutes. Whisk until thick enough to spread. Spread over brownie.

Sprinkle with almonds. Let stand until topping sets, about 1 hour.

68. MOCHA BROWNIES

Nonstick vegetable oil spray


3/4 cup (1 1/2 sticks) unsalted butter

2 cups sugar

6 large eggs2 tsp. vanilla extract



1 tsp. instant espresso powder

1/2 tsp. salt

1/4 cup sour cream


Powdered sugar

Preheat oven to 375°. Spray 13x9x2-inch metal baking pan with

nonstick spray. Line with waxed paper, extending over 2 sides of pan.

Spray paper.

Stir chocolate and butter in a heavy small saucepan over low heat until

melted. Cool to lukewarm. Using electric mixer, beat 2 cups sugar, eggs

and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate

mixture; beat just until blended. Add flour and next 3 ingredients; beat

just until blended. Stir in sour cream and nuts.


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Transfer batter to pan. Bake until tester inserted into center comes out

with moist crumbs attached, about 35 minutes. Transfer pan to rack;

cool completely. Cut into squares. Top with powdered sugar.

69. NO-BAKE BROWNIES

1 cup nuts, finely chopped

1 can sweetened condensed milk

2 ounces unsweetened chocolate

2 cups Vanilla wafers cookies, crumbled

In a buttered 9" square pan sprinkle 1/4 cup of the nuts.

In a sauce pan, over low heat, melt the chocolate with sweetened

condensed milk.

Cook and stir until mixture thickens, about 10 minutes. Remove from

heat; stir in crumbs and 1/2 cup nuts. Spread evenly in the prepared

pan. Top with remaining 1/4 cup nuts.

70. NO-CHOLESTEROL BROWNIES

1-1/2 cups sugar

1 cup all purpose flour

3/4 cup unsweetened cocoa powder1 tsp. baking powder

1/4 tsp. salt

3/4 cup vegetable oil

4 egg whites, beaten to blend

2 tsp. vanilla


Preheat oven to 350°. Grease 8-inch square pan with 2-inch-high sides.

Combine first 5 ingredients in a large bowl. Add oil, egg whites and vanilla

and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are

slightly puffed in center and edges are beginning to brown, about 30 minutes.

Cover hot brownies in pan with foil and chill overnight.

71. ORANGE CHEESECAKE BROWNIES

For cheesecake batter:

8-ounce pkg. cream cheese, softened


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1/3 cup sugar

3/4 tsp. finely grated fresh orange zest

1 large egg

1 tbl. all-purpose flour

For chocolate batter:

3/4 stick (6 tbl.) unsalted butter, cut into pieces2 oz. unsweetened chocolate, chopped


1 cup sugar

1 tsp. vanilla

2 large eggs


1/2 tsp. salt



Make cheesecake batter:

In a bowl stir together cream cheese, sugar, and zest with a wooden

spoon until smooth. Beat in egg with a fork until blended and stir in flour.

Make chocolate batter:

In a heavy 1 1/2-quart saucepan melt butter and chocolate over low

heat, stirring, until smooth and remove pan from heat. Cool mixture 10

minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating wellwith a wooden spoon until mixture is glossy and smooth. Stir in flour

and salt until just combined.

Spread chocolate batter evenly in pan. Drop cheesecake batter by large

spoonfuls onto chocolate batter and run a knife through batters to make

decorative swirls. Bake brownies in middle of oven 50 minutes, or until

cheesecake mixture is pale golden and a tester comes out clean. Cool

brownies completely.

72. PASSOVER BROWNIES

5 eggs

2-1/2 cups sugar

1-1/4 cups vegetable oil

1-1/4 cups matzo cake meal

1-1/2 cups unsweetened cocoa powder

1-1/4 cups chopped walnuts


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Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts

Bake in a greased 9 x 13 inch pan at 325* for 30-35 minutes.

73. PEANUT BUTTER AND CHOCOLATE BROWNIES

2 cups sugar1 cup butter

4 eggs

2 tsp. vanilla

1-1/2 cups flour

3/4 cup unsweetened cocoa


1/2 tsp. salt

1 cup peanut butter chips

Preheat oven to 350* Grease a 9 by 13 inch pan.

Cream together the butter and sugar until light and fluffy. Add the

eggs one at a time, beating well after each addition. Add the vanilla;

blend well. In a small bowl, combine flour, cocoa, baking powder and

salt. Gradually add the flour mixture to the sugar mixture; mix well.

Stir in the peanut butter chips.

Peanut Butter layer:

3/4 cup peanut butter1/3 cup butter

1/3 cup sugar

2 tbl. flour

3/4 tsp. vanilla

2 eggs

In a small bowl, beat the peanut

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100 Brownie Recipes