hicker brownie).
In a large bowl; combine the flour, cocoa powder
Preheat your oven according to brownie recipe directions and generously spray two
he directions for your favorite brownie recipe to make the batter.
Preheat oven to 350\u00b0.
Lightly spray a 8x8 baking dish with nonstick cooking spray.
In a food processor, or blender, mix all brownie ingredients (except chips) together.
Chop on high, until smooth.
Clean off sides and blend for another 20 seconds.
Add the chips in and stir well.
Spread into the 8x8 baking dish.
Cook for 20 minutes, until toothpick comes out clean.
Cool for about 1 hour in dish at room temperature.
lended.
Stir in flour, cocoa, baking powder and salt; stir
eat the butter, sugar and cocoa until combined, not creamed.
Sift cocoa and sugar together, then add butter.
Stir until creamy, then add eggs one at a time.
Do not beat mixture.
Add vanilla and rum or liqueur; stir.
Add flour in halves, then stir in nuts.
Pour batter in greased 9 x 9-inch metal pan, not glass. Bake at 350\u00b0 for 25 minutes.
Do not overbake.
Brownies should be chewy, not dry.
Divide brownie batter in half and pour into well-greased and floured pizza pans.
Bake.
Let ice cream soften.
Spread evenly on one brownie layer.
Place other layer on top.
Place back in freezer.
Cut and dribble chocolate syrup on pieces.
Make your favorite brownie recipe according to directions and bake in 9 x 13 pan.
When done, add marshmallows and return to oven for 3 minutes.
Meanwhile melt butter, chocolate chips and peanut better and pour over rice krispies.\tPour over brownies and refrigerate to cut.
Beat softened margarine at medium speed of an electric mixer until creamy.
Gradually add sugars, beating well.
Add egg substitute, 1/4 cup at a time, beating well after each addition. Combine flour, baking soda, salt and cocoa.
Add to margarine mixture, stirring just until blended.
Stir in miniature chocolate chips.
Drop cookie dough by level teaspoon, 2-inches apart onto ungreased cookie sheet.
Bake at 375\u00b0 for 6 minutes.
Remove from cookie sheets and let cool on wire racks.
Yields 4 dozen.
Cream shortening, light brown sugar, water and vanilla in a large mixing bowl.
Blend until creamy and blend in eggs.
Add flour, cocoa, baking soda and salt.
Mix until blended.
Stir in chocolate chips and nuts.
Drop rounded measuring tablespoonfuls, 2-inches apart onto ungreased baking sheet.
Bake at 375\u00b0 for 7 to 9 minutes or until cookies are set.
Cool on baking sheet for 2 minutes before removing.
Makes 2 1/2 to 3 dozen.
Combine milk, sugar, cocoa, and vanilla in saucepan.
Whisk or stir quickly to dissolve cocoa into milk.
Warm over med-low heat till steaming, stirring frequently.
Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
an (this recipe was tested with the Perfect Brownie Pan).
In
BROWNIE:
Preheat oven to 350\
reamy.
Meanwhile, blend coffee, cocoa powder, 1 tbsp water and
he baking powder, salt, and cocoa powder. This breaks up all
Stir cocoa and baking soda in mixing bowl.
Blend in 1/3 cup of oil or butter.
Add boiling water; stir until mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup of oil or butter.
Add flour, vanilla and salt blend.
Pour in a greased 9x13 pan.
Bake at 350\u00b0F for 35 to 40 minutes. Cool and frost if desired. (nuts can be added if desired).
I sometimes double the recipe and bake on half sheet cake pan.
nto mixture.
Combine flour, cocoa, salt and baking soda; mix
he dark chocolate brownie, combine chocolate, butter, and cocoa powder in a
ell.
Sift flour and cocoa powder over chocolate mixture. Stir