ROCKY ROAD FUDGE BARS
* Base
1/2 cup margarine or butter
1 ounce unsweetened chocolate, cut up
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts
* Filling
One 8-ounce package cream cheese, softened (reserve 2 ounces for
frosting)
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 cup (6-ounce package) semi-sweet chocolate chips
* Frosting
2 cups miniature marshmallows
1/4 margarine or butter
1/4 cup milk
1 ounce unsweetened chocolate, cut up
2 ounces reserved cream cheese
3 cups powdered sugar, sifted
1 teaspoon vanilla
Heat oven to 350 degrees. Grease and flour 13x9-inch pan.
In large
saucepan, melt 1/2 cup margarine and 1 ounce unsweetened chocolate
over low heat, stirring until smooth. Stir in 1 cup flour and
remaining base ingredients; mix well.
Spread into greased and floured
pan.
In small bowl, combine all filling ingredients except 1/4 cup nuts
and chocolate chips.
Beat 1 minute at medium speed until smooth and
fluffy; stir in nuts.
Spread over chocolate mixture; sprinkle evenly
with chocolate chips.
Bake at 350 degree for 25 to 35 minutes or until toothpick inserted
in center comes out clean.
Immediately sprinkle marshmallows over
top.
Bake 350 degrees for an additional 2 minutes.
Meanwhile, in large saucepan over low heat, combine 1/4 cup
margarine, milk, 1 ounce unsweetened chocolate and reserved 2 ounces
of cream cheese; stir until well blended.
Remove from heat;
stir in
powdered sugar and 1 teaspoon vanilla until smooth.
Immediately pour
frosting over marshmallows and lightly swirl with knife to marble.
Refrigerate until firm; cut into bars. Store in refrigerator.
Makes 48 1-bar servings.
BLONDE BROWNIES
Ingredients:
2 cups flour
Preparation Instructions:
Preheat oven to 350 degrees.
BOURBON BROWNIES
1 pkg. brownie mix
Mix brownie mix according to pkg. directions.
Cream butter, extract and sugar. Spread on cold brownies.
Melt chocolate chips and shortening. Spread over top.
Let cool and cut into bars.
Note: I once forgot to buy chocolate chips so I just microwaved a can of Betty Crocker frosting for about 45 sec. til runny and poured on top. It hardens back up a little after it cools. ~~~Val
CREAM DE MENTHE BROWNIES
Step I
1 c. sugar
Mix the above ingredients together and pour into a 9"x 13" pan. Grease bottom of pan only.
Step II
2 c. powdered sugar
Cream butter and sugar.
Step III
1 6 oz. package semi-sweet chocolate chips
Melt chocolate and butter together over low heat. Mix thoroughly and spread over frosted brownies as a glaze. Chill brownies
in refrigerator. Let stand 15 minutes before cutting. Keep stored in refrigerator.
Mudslide Brownies
2 cups All-purpose flour
Kahlua Glaze:
1 1/4 cups Powdered sugar
Sift flour with baking powder and salt.
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3 /4 cup chocolate chips
3 /4 cup chopped pecans
Flour and butter a 9 x 13 x 2 pan.
Mix flour in a
bowl. Mix flour, baking powder, salt, and baking soda.
Set aside.
Melt butter.
In mixing bowl, place melted butter and add sugar, mixing well.
Add eggs and
vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly
thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25-
30 minutes.
Cool and cut into squares. Yum!
1 1/2 teaspoon almond extract
1 cup chopped pecans (I also use walnuts)
2 cups sifted powder sugar
1/3 cup bourbon
1 (12 oz) pkg chocolate chips
1 stick butter, softend
1 tablespoon shortening
Add nuts. Pour into jellyroll pan. Bake 350 degrees F, 20-25 min. Pour bourbon over hot brownies. refrigerate.
4 eggs, beaten
1/2 c, soft butter
1 c. sifted flour
1/2 t. salt
1 16 oz. can chocolate syrup
Bake at 350 degrees for 35-40
minutes.
Cool completely.
4 T. creme de menthe liquer
1/2 c. soft batter
Add liquer and beat with mixer until fluffy.
Spread on cooled brownies.
6 T. butter
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Unsalted butter
4 ounces Unsweetned chocolate -- chopped
3 Eggs
1 1/2 cups Sugar
4 tablespoons Coffee liqueur
2 tablespoons Irish Creme liqueur
1 tablespoon Vodka
3/4 cup Coarsely ch. walnuts (opt.)
3 tablespoons Coffee liqueur
In small saucepan, combine butter and chocolate.
Set over low heat, just until chocolate is melted.
Set aside.
In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka.
Fold in nuts.
Pour into 13x9-inch pan and bake at 350F about 25 minutes.
Cool in pan.
Spread with Kahlua Glaze.
Cut into squares and serve.
