rom heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and
In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
Cut in soft butter with a knife or fork.
Add vanilla.
Using mixer beat until fluffy.
Add the milk or cream now until spreadable consistency is achieved.
Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
I use this recipe for my Moist Fudgy Cocoa Brownies.
Yummy!
Heat over to 350\u00b0.
Grease 9\" square pan.
Stir butter, sugar and vanilla in large bowl.
Add eggs; beat well with spoon.
Combine flour, cocoa, baking powder and salt.
Add gradually to butter mixture, beating until well blended.
Stir in nuts if desired.
Spread into pan.
Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
Cool.
Frost if desired.
Preheat oven to 350 degrees and grease an 8x8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
Bake 25-30 minutes (less if using muffin tins).
Cool and serve.
Heat oven to 350\u00b0.
Oil bottom only of a 9 x 9-inch pan.
Beat egg whites until frothy.
Add oil and vanilla.
Mix thoroughly. Stir in sugar and cocoa.
Mix well.
Stir in flour and salt until blended.
Bake for 22 to 26 minutes.
Cool completely.
ift in the sugar and cocoa powder.
Beat in the
Preheat oven to 350 degrees.
Grease a 7\"x11\" pan and line with parchment paper. A 9\" x 13\" pan may also be used, but brownies will not be as thick and baking time may be reduced.
In a large bowl, cream together butter, granulated sugar, and brown sugar.
Add eggs and vanilla.
Add cocoa, flour, salt, and espresso powder and mix until well blended.
Stir in chocolate chips (optional).
Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
br>Combine the butter, sugar, cocoa, and salt in a medium
or slightly larger for thinner brownies*might have to adjust cooking
Melt oleo in saucepan over medium heat.
When melted, take off burner and add sugar; mix.
Add cocoa; mix well.
Add eggs; mix. Add flour, salt and baking powder; mix.
Add vanilla.
Mix well. Add syrup.
Mix well.
Bake in a greased cookie sheet (for thinner brownies) or in a 9
x 13-inch pan (for thicker brownies) at 350\u00b0 for 25 to 30 minutes.
then cut and store like brownies.
Makes 16 (2-inch
r margarine from heat, add cocoa, and stir until well blended
Preheat oven to 350\u00b0.
Grease an 8-inch square pan.
Cream together the shortening and sugar.
Add vanilla and eggs; beat until light and fluffy.
Add cocoa; mix thoroughly.
Sift together the flour, salt and baking powder.
Stir in the sifted dry ingredients.
Add 1/2 cup walnuts.
Spread mixture in an 8-inch pan.
Top with remaining walnuts.
Bake for 25 minutes, or until done.
Yields 16 two-inch brownies.
Prepare cocoa brownies as directed.
Cool.
Mix remaining ingredients except chocolate.
Spread over brownies.
Refrigerate 15 minutes.
Heat chocolate over low heat until melted.
Spread evenly over powdered sugar mixture.
Refrigerate at least 3 hours. Cut into bars about 1 1/2 x 1-inch.
Makes 36 bars, 140 calories per bar.
emove from heat and add cocoa, blending well with a wooden
Beat eggs until light and fluffy. Add sugar, butter and vanilla. Add cocoa, flour and salt. Beat until smooth. Line a 9-inch square pan with parchment paper. Spray parchment paper with Pam. Pour brownie batter onto parchment. Bake at 300\u00b0 for 40 minutes or until done. Toothpick comes out clean. Onto a cooling rack, lift parchment paper out of pan to rack. Pull paper away from brownies. When cool, cut with a pizza cutter. Delicious and so rich! Serves 1 to 2 chocoholics. Can freeze.
Preheat oven to 350\u00b0.
Spray a 9 x 9-inch baking pan with nonstick vegetable spray.
In a large bowl, cream margarine and sugar.
Add corn syrup, vanilla, whole eggs and egg whites; mix until well blended.
Combine cocoa, flour and salt and slowly add to batter.
Fold in nuts and pour into baking pan.
Bake for 25 to 30 minutes.
Makes about 30 brownies.
Melt butter over low heat in a large sauce pan.
Remove from heat, add sugar, flour, cocoa, baking powder, salt, eggs and vanilla.
Stir with a spoon until batter is well blended and smooth.
Stir in 1 1/2 cups chocolate chips and nuts.
Spread in a 13 x 9-inch baking pan.
Sprinkle with remaining 1/2 cup chocolate chips.
Bake in a preheated 350\u00b0 oven for 30 to 35 minutes or until set.
Cool in pan on a wire rack.
Cut into 2-inch squares. Makes 24 brownies.
Heat oven to 350\u00b0.
Mix sugar, margarine, vanilla and eggs. Stir in remaining ingredients.
Spread in greased 8 x 8 x 2-inch square pan.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool.
Frost with Fudge Frosting, if desired.
Cut into about 2-inch squares.
Makes 16 brownies, 160 calories per brownie.