Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.
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.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
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.
Prepare the brownie mix as directed on the box.
Spread the brownie mixture over the prepared pie shell evenly.
Top with whole pecans evenly over the top.
Bake until crust is golden brown and a wooden pick inserted in the center of the pie comes out clean, about 35 to 40 minutes.
Serve warm and, if desired, with whipped cream or ice cream.
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.
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
Blend together the flour, sugar and cocoa. Make a \"well\" in the center of the mixture. Dissolve the baking soda in the boiling water. In the \"well\", add the scoop of Crisco (about the size of a good egg) and pour the boiling water/baking soda mixture over the top. Blend thoroughly. Gently beat the egg and fold into the chocolate mixture. Bake at 450\u00b0 for 25 minutes or when a toothpick inserted into the center comes out clean. Top with your favorite frosting and voila!!! Happy eating!
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.
ool completely and frost with Easy Cocoa Frosting.
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.
in medium saucepan,combine SC milk, cocoa, butter, and coffee.
cook over low heat until smooth.
remove from heat; cool.
in large bowl, fold together choc mixture and whipped cream/cool whip.
pour into 8 dessert dishes.
optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
enjoy!
Stir dry ingredients together in a bowl.
Cream butter and sugar in another bowl, add eggs, vanilla and water.
Mix in dry ingredients.
Mix well.
Bake in preheated 350 oven in buttered and floured (or cocoa'd) 9 inch cake pan for about an hour or til cake tests done with a toothpick.
Cool in pan for an hour then remove to rack and sift powdered sugar over top.