Submitted by Mistyshadows2U Amaretto Brownies INGREDIENTS 1 cup shortening 2/3 cup unsweetened cocoa 2 cups sugar 4 eggs 2 tablespoons amaretto liqueur - or other almond liqueur 1 1/2 cups flour 1/2 teaspoon salt AMARETTO FROSTING Almonds - handful of sliced 1/4 cup butter 2 tablespoons half and half 3 tablespoons unsweetened cocoa 1 dash salt 2 1/2 cups confectioners' sugar 2 tablespoons amaretto PREPARATION Melt shortening with cocoa; cool. (You can use microwave for this). Beat eggs, gradually adding granulated sugar. Add shortening mixture, Amaretto, salt and flour. Beat until well mixed. Pour batter into a lightly greased 13x9x2-inch baking pan. Bake at 400 degrees for 20 minutes; cool. Cut into squares. Frost with Amaretto Frosting. FOR FROSTING Melt butter and cocoa together (You can use microwave for this); cool. Stir in half and half. Add confectioners' sugar, salt and amaretto, stirring until smooth and spreading consistency.
Submitted by Mistyshadows2U Basic Heavenly Brownies INGREDIENTS 3/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/3 cup unsalted butter 1 1/4 cups sugar 2 tablespoons water 12 ounces chocolate chips 1 teaspoon vanilla 2 eggs 1/2 cup blanched almonds, toasted and finely chopped PREPARATION Combine flour, baking soda and salt in small bowl and set aside. In saucepan bring butter, sugar and water just to a boil, remove from heat and add 6 ounces of chocolate chip morsels and vanilla; stir until smooth. Place chocolate mixture into a mixing bowl, add eggs, one at a time, beating well after each addition. Blend into flour mixture, stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9-inch square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares.
Submitted by Mistyshadows2U Apple Brownies INGREDIENTS 1/2 cup butter 1 cup sugar 2 eggs, well beaten 1 cup flour 2 teaspoons cinnamon 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups finely chopped apples PREPARATION Cream first 3 ingredients well. Sift dry ingredients and stir in first mixture. Stir in 2 cups finely chopped apples. Spread into a greased 9 x 9-inch pan. Bake at 350 degrees for about 25 minutes. Serve warm if possible, with ice cream or whipped cream
Fudgy Bean Brownies 1 (15- ounce) can unseasoned black beans 4 ounces unsweetened chocolate 1 Tablespoon light butter 6 egg whites 2 cups sugar 4 Tablespoons all-purpose flour 5 Tablespoons unsweetened cocoa powder Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. Place the beans in a colander and rinse thoroughly under running water to remove "slime"; set aside and drain. Place chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth. In a food processor, add the drained beans and 2 egg whites. Process until smooth. In a large bowl combine the bean puree, sugar, flour, espresso powder, and the remaining egg whites. With an electric mixer, beat until well-combined. Mix in the melted chocolate. Pour the brownie mixture into a prepared pan. Bake for 30 to 35 minutes until the brownie pulls away from the side of the pan. Cool completely in the pan before cutting into bars.
Nanaimo Bars 1/2 c. butter or margarine,softened 1/4 c. sugar 5 Tbsp. cocoa 1 tsp. vanilla 1 egg,slightly beaten 2 c. graham cracker crumbs 1 c. coconut 1/2 c. chopped nuts Place butter, sugar,cocoa, vanilla, and egg in top of double boiler. Stir well until mixture resembles custard, about 3 minutes. Add cracker crumbs,coconut, and nuts, blending well. Pack firmly in a 9 inch pan. ICING: 1/4 c. plus 1 Tbsp. butter 3 Tbsp. milk 2 Tbsp. vanilla pudding mix 2 c. powdered sugar 4 squares semi-sweet chocolate Cream 1/4 cup butter and milk with vanilla pudding mix; blend in powdered sugar. Spread over chocolate mixture in pan. Let stand about 15 minutes to firm. Melt chocolate with 1 Tbsp. butter; spread over custard icing. When set, cut into bars.
Mock Brownies 16 graham crackers, broken into pieces 1 c. chocolate chips 1/2 c. chopped nuts 1 14-oz. can sweetened condensed milk Combine all ingredients together and spread in well greased 8 inch square pan. Bake at 350 degrees for 30-35 minutes. Cut while warm into 2-inch squares. and remove from pan.Yield: 16 squares.
Turtle Cookies 2 squares baking chocolate 1/3 c. oleo 2 eggs, beaten 3/4 c. sugar 1 c. flour 1 tsp. vanilla Melt chocolate in oleo and set aside. Mix eggs, sugar, flour, and vanilla; add the chocolate mixture. Drop by teaspoonfuls onto hot waffle iron and bake about 1 minute. Frost with favorite chocolate frosting.
(From Better Homes and Gardens) Chocolate Revel Bars (Chocolate Squares) 1 cup unsalted butter, divided use 2 cups brown sugar, packed 2 eggs 4 teaspoons vanilla extract, divided use 21/2 cups all-purpose flour 1 teaspoon baking soda 3 cups quick-cooking rolled oats 1 (14-ounce) can (11/4 cups) sweetened condensed milk 1 (12-ounce) package (2 cups) semisweet chocolate pieces 1 cup chopped walnuts, toasted 2 teaspoons vanilla extract Set aside 2 tablespoons of the butter. In a large mixing bowl, beat the remaining butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tablespoons of the vanilla. In a separate large bowl, stir together flour and baking soda; stir in oats. Gradually stir dry mixture into egg mixture; set aside. In a medium saucepan, combine reserved 2 tablespoons butter, sweetened condensed milk and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in toasted walnuts and remaining 2 teaspoons vanilla. Press two-thirds (about 31/2 cups) of the oat mixture into the bottom of an ungreased 15-by-10-by-1-inch baking pan. Spread chocolate mixture over oat mixture. Using your fingers, dot remaining oat mixture over chocolate. Bake in a 350-degree oven 25 minutes, or until top is lightly browned. Chocolate mixture will still look moist. Cool on a wire rack. Cut into 2-by-1-inch bars.
Swiss Chocolate Squares 1 cup water 1/2 cup margarine 11/2 (1-ounce) squares unsweetened chocolate 2 cups all-purpose flour 2 cups granulated sugar 2 eggs 1/2 cup sour cream 1 teaspoon baking soda 1/2 teaspoon salt Topping: 1/2 cup margarine 6 tablespoons milk 11/2 (1-ounce) squares unsweetened chocolate 41/2 cups sifted confectioners' sugar 1 teaspoon vanilla extract 1/2 cup chopped nuts To make the squares: Combine water, margarine and chocolate in a saucepan; bring to boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into a greased and floured 151/2-by-101/2-inch jelly roll pan. Bake at 375 degrees 20 to 25 minutes. To make the topping: Combine margarine, milk and chocolate in saucepan; bring to boil. Remove from heat. Add confectioners' sugar; beat until smooth. Stir in vanilla. Frost cake while warm; sprinkle with nuts. Cool; cut into squares. Makes about 24 squares.
Triple Layer Chocolate Bars Submitted by Ladybug 1 ½ cups graham cracker crumbs ½ cup Hershey’s Cocoa ¼ cup sugar ½ cup margarine or butter , melted 1.14oz can Eagle brand sweetened condensed milk ( not evaportaed milk) ¼ cup unsifted flour 1 egg 1 tsp. vanilla extract ½ tsp. baking powder ¾ cup chopped nuts 1-12 oz package Hershey’s Semi-sweet choc. Chips Preheat oven to 350 degrees . Combine ¼ cup cocoa , sugar, an Margerine , press firmly on bottom of a 13x9 inch baking pan. In mixer bowl beat remaining ingrediants except nuts.and chips, Stir in nuts. Spread over prepared crust. Top with chips. Bake 25 min. or until set. Cool , store in tightly coverd container.
Toffee Crunch Bars Submitted by Ladybug 1 ½ cup flour ½ tsp. baking soda ½ tsp. salt ½ cup oleo ¾ cup brown sugar 1 egg 1tsp. vanilla 1 cup chopped heath bars Combine flour , soda, salt, cream oleo stir in dry ingrediants. Blend in candy pieces . Bake in a well greased pan (13x9) Fudge Frosting 6 tbsp. Oleo 1 ½ cup sugar 6 tbsp. Milk Boil 30 seconds, take off stove add vanilla & ½ cup Choc chips beat and stir till frosting is cool an has thickend , then frost bars let set and enjoy.
Knock You Naked Brownies Submitted by Ladybug 1 package German choc. Cake mix (18.5oz) 1 cup chopped nuts 1/3 cup + ½ cup evaporated milk –divided ½ cup melted butter 60 vanilla carmels unwrapped ( one 14oz package) 1 cup semisweet chocolate chips In a large mixing bowl , combine dry cake mix , nuts , 1/3 cup evaporated milk an melted butter. Press half of the batter into bottom of a greased 13x9 inch glass baking dish. Bake in a preheated oven at 350 degree oven for eight min. In the microwave or top of a double boiler melt carmels with remaining ½ cup milk. When carmel mixture is well mixed , pour over baked layer . cover with choc. Chips. Chill about hr. or till carmel is hard. Press the remaining batter on top of morsels. Return to oven to Bake 28 minutes ( or less for gooier brownies) let cool before you cut.
Kit Kat Bars Aubmitted by Ladybug 2 sticks oleo 1/3 cup white sugar 1 cup brown sugar ½ cup milk 2 cups gram cracker crumbs Boil 5 minutes Place waverly crackers in a 9 x13 inch pan . Then pour ½ of your oleo, sugar, milk, cracker crumb mixture over the crackers. Then add 2nd layer of crackers then add the remaining oleo, sugar, milk cracker crumb mixture over the 2nd layer of crackers , then add a 3rd layer of crackers. Frosting: ½ cup Choc. Chips 2/3 cup peanut butter Melt chips and peanut butter together then pour over the crackers.
Rolo Cookies Submitted by Ladybug 2 ¼ cups flour 1 tsp. baking soda 1 cup sugar 1 cup brown sugar 1 cup butter softened 2 tsp. vanilla 2 eggs 9-oz package rolo candy Preheat oven to 350 . Beat sugars and butter until light &fluffy. Add egg and vanilla , beat well. Add flour and baking soda, Blend well , chill dough in refrigerator for at least 3 hrs. Roll 1 tbsp. of dough in palm of hand to form a ball . Press rolo candy into ball , covering it completely. Flatten bottom of cookie into palm of hand . Press other side into mixture of 1 cup choped nuts mixed with 1 tbsp. sugar, place cookie nut side up , on a ungreased cookie sheet. Bake for 9 minutes.
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