irections for sauce:
This recipe makes enough sauce for about
egrees F.
The original recipe says to grease a 12
own the surface of the brownies while they are still warm
or 20-25 minutes. (The brownies are done if you stick
side for later in the recipe.
In a large sauce
In medium saucepan over medium heat, heat milk and salt to boiling.
Stir in rice; reduce heat.
Simmer about 5 minutes, stirring constantly.
Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
Add vanilla, almond extract and sugar, stirring until sugar dissolves.
Pour into large bowl; cover.
Refrigerate until chilled, about two hours.
Fold in whipped cream.
Cover; refrigerate until ready to serve.
If serving with a sauce, spoon a little bit of the sauce ...
ill be enough to remove brownies). Bake for 25 minutes, until
re well incorporated.
Bake brownies for 30 minutes or until
Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well.
Best if chilled overnight.
an.
First, prepare the brownies.
In a small saucepan
Blend oil, sugar and vanilla in a mixing bowl.
Add eggs; beat well with spoon.
Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended.
Stir in nuts (optional).
Spread in greased 9-inch square pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool in pan.
Frost, if desired.
Makes 16 brownies! Double the recipe, brownies disappear quickly!
quares, 4x4 to yield 16 brownies.
ompletely chilled.
For the Brownies:
Preheat oven to 350
Mix brownies according to package directions.
Add chocolate morsels.
Add chopped nuts.
Bake in a 9 x 13-inch baking pan for 30 minutes.
(I use aluminum pan.)
Beat first 4 ingredients.
Mix all remaining ingredients then combine all together.
Bake in a 9 inch square pan for 20 minutes at 350 degrees.
Brownies will be done when they pull away from the pan.
(You can double recipe and bake in a cake pan.)
Blend oil or melted butter, sugar and vanilla in large mixing bowl.
Add eggs; using a spoon, beat well.
Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture.
Stir in nuts.
Spread in greased 9-inch square pan.
Bake at 350\u00b0 for 20 to 25 minutes or until brownies begin to pull away from the edge of pan.
Cool.
This recipe can be doubled for a 9 x 13-inch pan.
Melt chocolate and butter over low heat; set aside.
In mixing bowl, beat eggs and sugar, stirring well.
Blend in flour and salt.
Add this to chocolate mixture and stir well. Add vanilla and pecans and stir lightly.
Spray 8 x 8 pan with a little PAM.
Pour in mixture and bake 25 minutes at 350 degrees. Dust very lightly with powdered sugar while hot.
These brownies are soft and chewy.
Do not overbake.
Recipe doubles well.
Put in a 9 x 13 pan and bake 5-7 minutes longer.
rs you will have the worlds best Ice Cream Cookies EVAH!
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.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just starts to pull away from the pan.
Cool completely before cutting.
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.