Genie's Southern Kitchen

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Cookies/Bars : Brownies
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Message 1 of 119 in Discussion

From:

Genie· (Original Message)

Sent: 10/5/2007 5:47 PM

Recipes

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Previous 105-119 of 119 Next Last

Message 105 of 119 in Discussion

From:

Genie·

Sent: 8/19/2008 3:44 AM

From:

Genie· (Original Message)

Sent: 8/18/2008 1:56 PM

Super Fudge Brownies

Yields: 16 brownies, 2 inches square

6 ounces unsweetened baking chocolate

1 cup salted butter, softened

4 large eggs

2 cups white sugar

1 tablespoon pure vanilla extract

1/2 cup all-purpose flour

1 cup (6 ounces) semisweet chocolate chips, or 1 cup

chopped walnuts

Preheat oven to 300 degrees F. Grease 8-by-8-inch

baking pan.

Combine unsweetened baking chocolate and butter in a

medium saucepan. Melt over medium-low heat and stir

until smooth.

In a large bowl, using an electric mixer on medium

speed, beat eggs until light yellow in color, about 5

minutes. Add sugar and blend on low until thoroughly

combined.

Add vanilla and melted chocolate to the egg and sugar

mixture. Blend on low speed until smooth. Add the

flour and mix thoroughly.

Pour batter into greased pan. Smooth surface with a

spatula and sprinkle uniformly with chocolate chips or

walnuts. Bake on the center rack of oven for 45 to 55

minutes. The batter should be set and a toothpick

inserted in center should come out clean. Do not

overbake. Cool to room temperature. Cover and

refrigerate for at least 1 hour.

Cut and serve chilled.

Source: Mrs. Fields

Message 106 of 119 in Discussion

From:

Genie·

Sent: 8/20/2008 3:04 AM

From:

Genie· (Original Message)

Sent: 8/19/2008 2:18 PM

CANDY CORN AND PEANUT TOPPED BROWNIES

BASE---

1 box fudge brownie mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

2 cups miniature marshmallows

TOPPING---

1/2 cup brown sugar

1/2 cup light corn syrup

1/2 cup creamy peanut butter

2 cups sweetened squares rice cereal

1 1/2 cups salted peanuts

1 cup candy corn

Heat oven to 350 degrees. Grease bottom only of 13X9

pan with shortening. In bowl, stir first 4 ingredients

until blended. Spread in pan. Bake 30 min. or until

done. Sprinkle marshmallows over warm base, bake 2

min. longer or until marshmallows begin to puff. Cool.

In saucepan, cook brown sugar and corn syrup until

mixture boils. Remove from heat. Stir in peanut butter

until blended. Stir in cereal, peanuts, and candy corn

until coated. Spoon warm topping over marshmallows,

spreading to cover. Cut into 6 rows by 6 rows.

MAKES 36 BROWNIES OR 12 SERVINGS.

Message 107 of 119 in Discussion

From:

Genie·

Sent: 8/21/2008 10:21 PM

From:

Genie· (Original Message)

Sent: 8/20/2008 9:15 PM

Banana Split Brownies

1 box Duncan Hines Walnut Brownie Mix (follow directions for ingredients)
the same size box as a cake mix
8 ounce Cream Cheese
1 cup Confectioner's sugar
3 tablespoon margarine
1 teaspoon vanilla
1 large can pineapple chunks
1 jar maraschino cherries
3 bananas
1/2 cup chocolate syrup
3 cups Cool Whip

Bake the brownie mix in a 9x13 glass pan according to the directions. Let Cool. While cooling, combine the margarine, vanilla, cream cheese, and confectioner's sugar until creamy. Once the brownie has cooled, spread the cream cheese mixture over the top. Then, place the pineapples over the cream cheese. Then, slice the bananas over the top of the pineapple. Once done, drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts. Serve Hot or Cool.
The size brownie mix I use is in the box, same size as a cake mix and I use a 9x13 pan.

Message 108 of 119 in Discussion

From:

Genie·

Sent: 8/25/2008 1:26 AM

From:

Genie· (Original Message)

Sent: 8/23/2008 11:25 AM

Black Forest Brownie

1 pkg. (18 oz.) Refrigerated Brownie or Walnut Brownie

Bar Dough

1 container (21 oz.) cherry pie filling, warmed

Whipped cream

1 (2 oz. total) Semi-Sweet Chocolate Baking Bar,

grated

Bake brownies according to package directions. Cool

completely in pan on wire rack; invert onto serving

platter. Cut into pieces.

Top brownie with pie filling, whipped cream and grated

chocolate.

Servings: 12

Preparation time: 5 minutes

Cooking time: 18 minutes

Message 109 of 119 in Discussion

From:

Genie·

Sent: 8/25/2008 6:20 PM

From:

Genie· (Original Message)

Sent: 8/24/2008 1:05 PM

Thick and Fudgey Brownies with Mini Milk Chocolate

Kisses

2 1/4 cups all purpose flour

2/3 cup baking cocoa

1 tsp baking powder

1 tsp salt

3/4 cup (1 1/2 sticks) butter or regular margarine,

melted

2 1/2 cups sugar

2 tsp vanilla extract

4 eggs

1 3/4 cups (10 oz pkg) mini milk chocolate kisses

Heat oven to 350 F (325 F for glass baking dish).

Grease and lightly flour a 13 x 9 inch baking dish.

Stir together flour, baking cocoa, baking powder, and

salt. With a wooden spoon or wire whisk, stir together

butter, sugar, and vanilla in a large mixing bowl. Add

the eggs and stir until well blended. Stir in the

flour mixture until well blended. Stir in the

chocolate pieces. Spread the batter into the prepared

baking dish. Bake for 30 to 35 minutes or until

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

Cool completely in pan on wire rack. Cut into 2 inch

squares.

Yield: about 2 dozen squares depending on size cut.

Message 110 of 119 in Discussion

From:

Genie·

Sent: 8/30/2008 9:45 PM

From:

lindah© (Original Message)

Sent: 8/28/2008 7:38 PM

Best Brownies

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)

1. Heat oven to 350F. Grease 9-inch square baking pan.

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 into 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.

Message 111 of 119 in Discussion

From:

Genie·

Sent: 9/8/2008 6:23 PM

From:

lindah© (Original Message)

Sent: 9/6/2008 11:07 PM

7 Layer Brownie
1 stick unsalted butter (113 grams)
1 cup graham cracker crumbs (225 ml)
1, 6 oz., pkg. butterscotch chips (225 ml)
1, 6 oz., pkg. chocolate chips (225 ml)
1 cup coconut (225)
1, 14 oz., can Borden's Eagle Brand condensed sweetened milk, the same amount
1/2 to 1 cup chopped nuts like walnuts, pecans (225 ml)

Using a 9x13" pan put butter in and put the pan in the oven at 350º for just a very few minutes to melt the butter. When butter is melted bring out the pan and make sure there is butter on the bottom of the whole pan. Have ready the graham cracker crumbs adding them on top of the butter DO NOT PRESS DOWN. Then add on top of graham crackers the butterscotch chips, then the next layer is the chocolate chips, next layer is coconut, next layer is condensed sweetened milk pouring or drizzle it over all the pan, and the next or last layer is the nut layer. Put this in the 350º oven for 25 to 30 minutes. Cool completely before cutting into 2" squares.

Message 112 of 119 in Discussion

From:

Genie·

Sent: 9/19/2008 3:20 AM

From:

Kitabel

Sent: 9/17/2008 5:24 AM

ALMOND BROWNIES
2/3 c. shortening
4 sqs. (1 oz. each) unsweetened chocolate
2 c. sugar
1 1/4 c. all-purpose flour
1 c. chopped almonds
1 c. chopped almond paste
1 tsp. baking powder
1 tsp. salt
4 eggs

Heat oven to 350 degrees Heat shortening and chocolate in 3 quart saucepan over low heat until melted. Remove from heat. Stir in remaining ingredients. Spread in greased rectangular pan (13 x 9 x 2 inch pan.) Bake until brownies begin to pull away from sides of pan, about 30 minutes. Do not over bake. Cool slightly. Cut into bars about 2 x 1 1/2 inches. Makes 36 brownies. 195 calories per brownie.

Message 113 of 119 in Discussion

From:

Genie·

Sent: 9/21/2008 2:28 AM

From:

Genie· (Original Message)

Sent: 9/19/2008 4:02 PM

Brownies

First Layer: 1 stick soft butter, 1 cup sugar, 3 eggs, 1/2 tsp salt, 1 tsp vanilla, 1 cup flour, 1 can chocolate syrup (16 oz). Do not over heat. Bake in 9 x 13" greased pan at 350 degrees F for 25-30 minutes. Let cool.

Second Layer: 1 stick butter, 2 cups powdered sugar. Cream together and add 4 tbsp creme de menthe. Spread over first layer and refrigerate to set.

Third Layer: 6 tbsp butter, 1 cup chocolate chips. Melt in saucepan and spread over brownies. Refrigerate and serve at room temperature.

Message 114 of 119 in Discussion

From:

Genie·

Sent: 10/10/2008 2:15 AM

From:

Jolene·

Sent: 10/9/2008 10:07 AM

Apple Brownies

2/3 cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
1/2 cup nuts
2 cups flour
2 tsps. baking powder
1/4 tsp. salt
1 cup chopped apples
powdered sugar

Cream butter and sugar Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Stir well. Mix in apples and nuts. Pour into greased 9 x 13 x 3 pan. Bake at 350° for 30-35 minutes. When cooled, sift powdered sugar on top.

Message 115 of 119 in Discussion

From:

Genie·

Sent: 10/14/2008 3:25 AM

From:

Genie·

Sent: 10/13/2008 1:34 PM

Caramel Turtle Brownies

Caramel layer:
2 packages (14 ounce size) (Kraft) caramels - unwrapped
1 12-ounce can evaporated milk
1/2 cup pecans - toasted and chopped

Batter:
3/4 cup unsalted butter
4 ounces semi sweet chocolate - coarsely chopped
2 cups light brown sugar - packed
4 eggs
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For caramel layer, melt caramels and evaporated milk together over low heat, stirring often (5 to 8 minutes). Remove from heat, but keep warm.

Preheat oven to 350 F.

Line a 9 by 13 inch pan with buttered parchment paper. Leave a overlap of 2 inches or so. If you do not have parchment paper, use foil.

For batter, melt butter in a medium saucepan. Remove from heat and stir in chocolate to melt and whisk until smooth. Cool mixture then whisk in brown sugar, eggs, and vanilla. Stir in flour, baking powder and salt.

Spread half of batter in prepared pan. Bake for 12 to 15 minutes. With a metal spatula that has been sprayed with non-stick cooking spray, spread the caramel filling over the baked brownie layer. Sprinkle pecans over this. Spread remaining brownie layer on top. Bake for another 12 to 15 minutes (until top is set).

Cool well then lift entire cake from pan using parchment paper or foil overlap to transport. Chill well (30 to 45 minutes) before cutting into squares or bars.

Message 116 of 119 in Discussion

From:

Genie·

Sent: 10/14/2008 3:57 AM

From:

Queenbaker1 (Original Message)

Sent: 10/12/2008 10:55 PM

Caramel Turtle Brownies

1 (14 ounce) package individually wrapped caramels

1 (12 fluid ounce) can evaporated milk

1 (18.25 ounce) package chocolate cake mix

6 tablespoons butter, melted

1 cup semisweet chocolate chips

1/4 pound whole pecans

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

Message 117 of 119 in Discussion

From:

Genie·

Sent: 10/22/2008 2:28 AM

From:

Jolene· (Original Message)

Sent: 10/19/2008 8:53 PM

Double Chocolate Chip Brownies

Two-thirds cup all-purpose flour
1 teaspoon Baking powder
One-quarter teaspoon of salt
3 ozs. Unsweetened chocolate chopped
2 large eggs.
1 teaspoon Vanilla extract
1 cup sugar
1 stick unsalted butter at room temperature
Three-quarters cup of chopped pecans or walnuts
Two-thirds cup of semisweet chocolate chips
Powdered sugar

Preheat oven to 350 degrees. Butter or spray a 9 x 9 x 2 baking pan. Mix flour, baking powder and salt in small bowl. Stir chocolate in top of double boiler over simmering water until melted and cool slightly. Whisk eggs and vanilla into chocolate. With electric mixer, beat sugar and butter in large bowl until blended. Beat in chocolate mixture. Mix in flour mixture. Stir in nuts and chips. Pour in pan and bake about 25 minutes, or until center comes out with moist crumbs attached. Cool and cut into squares. Sprinkle with powdered sugar.

Message 118 of 119 in Discussion

From:

Genie·

Sent: 10/27/2008 10:23 PM

From:

Genie· (Original Message)

Sent: 10/23/2008 1:51 PM

Angel Fluff Brownies

Mix in your favorite pudding flavors for fun variations.

Ingredients

1 (3.3-ounce) package chocolate instant pudding mix

2/3 cup sugar

1/2 cup all-purpose flour

2 large eggs

1/3 cup butter or margarine, melted

1/4 cup whipping cream

1 teaspoon vanilla extract

1/2 cup chopped walnuts, toasted

Powdered sugar (optional)

Preparation

Stir together first 8 ingredients until blended. Spoon into a lightly

greased 8- or 9-inch square pan.

Bake at 350° for 25 minutes or until edges pull away from pan. Cool in

pan on a wire rack. Sprinkle with powdered sugar, if desired.

Yield

16 brownies

Southern Living, SEPTEMBER 1999

Message 119 of 119 in Discussion

From:

Genie·

Sent: 11/2/2008 4:43 AM

From:

Genie· (Original Message)

Sent: 10/29/2008 12:18 PM

No Bake Peanut-Chocolate Brownies

4 cups graham cracker crumbs
1 cup peanuts -- chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract
Combine first 4 ingredients with a pastry blender. In a
small saucepan, melt the chocolate chips and milk over low heat,
stirring constantly until smooth. Remove from heat; add vanilla.
Remove 1/2 cup and set aside. Pour remaining chocolate mixture
over crumb mixture and stir until well blended. Spread evenly
in a greased 9-inch square baking pan. Frost with the reserved
chocolate mixture. Chill for about 1 hour. Makes about 2 dozen.

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