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Down Home Cookin'

�CHOCOHOLIC BROWNIES�

Serving Size: 16
1/2c Butter
4oz Baking chocolate (4 squares)
2 Eggs
1t Vanilla
3/4c Flour
1 1/4c Sugar
1/4ts Salt
1/2c Chopped nuts

Preheat oven to 350�F. In a small saucepan, melt butter; remove from heat. Stir in chocolate. Cool completely. In a small mixer bowl, beat eggs and vanilla. Gradually add sugar, beating until pale yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or until done. Cool completely in pan. Cut into 2 inch squares. Makes 16 brownies.

�CHOCOLATE CARAMEL BROWNIES�

Serving Size: 25
1/4c Butter or margarine
2oz Unsweetened baking chocolate
2 Eggs
1c Sugar
1/2c All-purpose flour
1t Salt
1/2ts Vanilla
1/2c Pecan halves

-CARAMEL SAUCE-
1/4c Butter/margarine
1/3c Brown sugar
3/4c Semisweet chocolate chips

Preheat oven to 350�F. Lighlt grease an 8" square pan. In small saucepan, melt 1/4c butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes.

Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans. Gently pour caramel sauce over brownies. Return pan to oven and bake 15 minutes longer, until caramel is bubbling.

Remove brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife. Cool completely before cutting. Chill to harden chocolate, if necessary.

�CHOCOLATE CRUNCH BROWNIES�

Serving Size: 3 Dozen
1c Butter or margarine-soften
2c Sugar
4 Eggs
6ts Baking cocoa
1c Flour
2ts Vanilla extract
1/2ts Salt
7oz Marshmallow creme
1c Creamy peanut butter
12oz Semisweet chocolate chips (2 cups)
3c Crispy rice cereal

In a mixing bowl, cream butter and sugar then add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350�F for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.

�CHOCOLATE PUDDING BROWNIES�

Serving Size: 8
6tb Butter Or Margarine-Softened
2/3c Sugar
2 Eggs-Large
1/4c Milk
1t Vanilla
1/2c Flour-Unbleached
1pk Chocolate Pudding Mix*
1/2ts Baking Powder
1/4ts Salt
1/2c Nuts-Chopped
1x Powdered Sugar

*Chocolate pudding should be a 3 3/4 to 4oz package of REGULAR pudding mix.

Cream butter and sugar. Blend in eggs, milk, and vanilla. Stir togethere flour, pudding mix, baking powder, and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9x9x2-inch baking pan. Bake at 350�F for 25 to 30 minutes. Cool. Sift powdered sugar over top, if desired. Cut into bars.