133. Carob Brownies
2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)
In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.
Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies.



134. Chewy Chocolate Brownies
4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
Preheat oven to 375 degrees F. Butter a 12"x8" pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well belnded.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.



135. Chewy Peanut Butter Brownies
4 oz Semisweet chocolate
1/2 c Creamy beanut butter
1 c Margarine
4 Eggs
2 1/2 c Sugar
1/2 ts Salt
2 ts Vanilla
2 c Flour; sifted
1 c Walnuts; chopped
Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.



136. Chippy Zucchini Brownies
6 oz Pkg chocolate chips
1/2 c Flour
1/2 c Sugar
1/4 ts Salt
1/2 ts Baking powder
2 Eggs, beaten
1 c Grated zucchini
1/2 c Chopped nuts
Melt chocolate chips in double boiler; cool slightly. Combine dry ingredients in mixing bowl. Add cooled chocolate, eggs, zucchini, and flavoring. Beat until well mixed. Stir in nuts. Spread batter in a well-greated 8x8 inch pan. Bake at 350 for 35 to 40 minutes.



137. Chocoholic Brownies
1/2 c Butter
4 oz Baking chocolate (4 squares)
2 Eggs
1 ts Vanilla
3/4 c Flour
1 1/4 c Sugar
1/4 ts Salt
1/2 c Chopped nuts
Preheat oven to 350 degrees Ff. 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.



138. Chocolate Brownies, Low Cal
6 oz Chocolate, semisweet
4 ea Egg whites
2/3 c Sugar
1 ts Baking powder
1 ea Icing sugar
1/2 c Hot water
1 ts Vanilla
2/3 c Flour, all-purpose
1 pn Salt
In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar.



139. Chocolate Butterscotch Swirl Brownies
1 c Chocolate chips
1 c Butterscotch chips
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
1 c Brown sugar; packed
2 ts Vanilla
3 Eggs
1 c Pecans; chopped
Preheat oven to 350 degrees F. Butter a 9x13" pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alterante globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.



140. Chocolate Chile Pecan Brownies
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Carmelized Pecans
Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.



141. Chocolate Chip Blond Brownies
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 ts Vanilla
6 oz Semi-sweet chocolate chips (1 package)
Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9x12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.



142. Chocolate Crunch Brownies
1 c Butter or margarine, softened
2 c Sugar
4 Eggs
6 T Baking cocoa
1 c All-purpose flour
2 t Vanilla extract
1/2 t Salt
1 Jar marshmallow cream (7 oz)
1 c Creamy peanut butter
2 c Semisweet chocolate chips (12 oz.)
3 c Crisp rice cereal
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream 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.

144. Chocolate Mint Brownies
3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake fllour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds
Preheat oven to 350 degrees F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares.



145. Chocolate Nut Brownies
1 Square unsweetened chocolate OR 1 oz No-melt unsweetened chocolate.
1/2 c Shortening
2 tb Sweetener
2 ts Vanilla
2 Eggs; beaten
1 c Sifted all-purpose flour
1/2 ts Baking soda
1/4 c Chopped nuts
Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener, vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares.



146. Chocolate Raspberry Cheesecake Brownies
6 oz Semisweet chocolate; chopped
3 oz Unsweetened chocolate; chopped
2 Cream cheese; softened
2 c Sugar
4 Eggs
1 tb Vanilla extract
1 c Butter; softened
1 c Flour
1/4 ts Salt
1/2 c Raspberry jam
In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.
Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles".
Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.
Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
Bake in 350 degrees F oven for 35 minutes or until tester inserted 2 inches from centre comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares.



147. Chocolate Syrup Brownies
1 c Flour
1/4 ts Baking powder
1/2 c Butter
1 c Sugar
2 Eggs
3/4 c Chocolate syrup
3/4 c Chopped pecans
1 ts Vanilla
Preheat oven to 350 degrees. Mix flour and soda together. Cream butter. Add sugar, gradually beating until light and fluffy. Add eggs (one at a time) beating well after each addition. Add dry ingredients alternately with syrup. Add nuts and vanilla. Beat until well blended. Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until done. Recipe may be doubled for a 9 x 13 pan.



148. Cocoa Brownie Cookie Bars
4 Egg whites
1/3 c Oil
1/4 c Nonfat yogurt
1 ts Vanilla
1 1/3 c Sugar
1/2 c Cocoa powder
1 1/4 c Flour
1/4 ts Salt
Topping:
1 tb Confectioners sugar
Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.



149. Cocoa Brownies
2/3 c Sifted all-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Salt
2 Eggs; unbeaten
1 c Brown Sugar
1 ts Vanilla
1/3 c Salad oil
1 c Coarsely chopped nuts
Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9-inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.



150. Coconut Pecan Brownies
1 pk 21.5 oz, fudge brownie mix
1/2 c Water
1/2 c Oil
1 Egg
1 cn Pillsbury Coconut Pecan Frosting Supreme
1 c Sour cream
1/2 c Chopped pecans
1/2 c Mini chocolate chips
Heat oven to 350. Grease bottom (only) of 13x9 pan. In large bowl, combine brownie mix, water, oil and egg. Beat well. Add frosting and sour cream; mix well. Spread batter in pan. Sprinkle pecans and chocolate chips evenly over top. Bake for 42-52 minutes (until toothpick comes out clean). Cool completely. Cut into 36 bars.



151. Confectioners Sugar Brownies
1 lb Powdered Sugar
1/2 c Butter or Margarine
4 Chocolate Squares, melted
4 Eggs, well beaten
1 ts Vanilla
1 1/2 c Flour
1 c Walnuts, chopped
Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9x13 pan. Preheat oven to 350 degrees F and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.



152. Cornmeal Brownies
1 c Cornmeal
1 c Flour
1 1/2 ts Baking powder
1 ts Salt
4 Eggs
1 c Chopped nuts
2 c Sugar
1/2 c Plus 3 tblsp butter
3 Sqares unsweetened chocolate
1 1/2 ts Vanilla extract
Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour into two greased and floured 8-inch square pans. Bake 25 to 30 minutes. Cool before cutting into squares. These are better served hot.



153. Cream Cheese Brownies
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 c Sugar
3 Eggs
1/2 c Plus 1 T all-purpose flour
1 1/2 ts Vanilla extract
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Almond extract
1/2 c Chopped nuts
Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9" square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14" squares.

154. Creamy Brownie Frosting
6 tb Butter, softened
6 tb Cocoa
2 tb Light corn syrup or honey
1 ts Vanilla extract
2 c Confectioners sugar
2 tb Milk (add more if needed)
In a small bowl cream butter, cocoa, corn syrup and vanilla. Add Confectioners sugar and milk. Beat to spreading consistancy.
Makes 2 cups of frosting.



155. Crustless Brownie Pie
1/2 c Butter or margarine; softened
1 c Sugar
1/4 c Cocoa powder
1/2 c PLUS 1 ts Flour; divided
2 lg Eggs; at room temperature
1 ts Vanilla
1/8 ts Salt
3/4 c Pecans or walnuts; sliced
Using mixer on medium speed, beat butter, sugar, cocoa, 1/2 cup flour, eggs, vanilla and salt for 4 minutes. Sprinkle 1 teaspoon flour on nuts. Stir nuts into mixture. Spread in buttered 9-inch pie pan. Bake at 325F for 35-40 minutes. Cool.



156. Dark Chocolate Brownies
2/3 c Unsalted butter
2 oz Unsweetened chocolate cut into small pieces
2 oz Semisweet chocolate cut into small pieces
1 c Granulated sugar
3/4 c Light brown sugar, packed
3 Jumbo eggs
1 1/2 c Sifted all-purpose flour
1/2 ts Salt
2 ts Vanilla
1 1/2 c Coarsely chopped walnuts OR pecans
Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.



157. Delicious Brownies
1 Double Fudge Brownie Mix
6 oz Nestles chocolate chips
4 oz Almonds; sliced
In a 9x13 pan, sprinkle the chocolate chips and nuts over the prepared Brownie Mix and cook according to package directions. Be careful not to overcook; if anything, "undercook" and then let them cool for at least an hour before you cut them in 2" squares (or 3" to be really impressive). And if anyone asks you where you got the recipe, just smile and say it's a secret.



158. Disappearing Marshmallow Brownies
6 oz Pkg. butterscotch chips
1/2 Cup butter or margarine
2/3 Cup brown sugar
1 1/2 Cup flour
1 tsp vanilla
2 tsp baking powder
1/2 Tsp salt
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup nuts chopped
Melt butterscotch chips in heavy pan over medium heat. Remove from heat and cool. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan at 350 degrees for 20 to 25 minutes.



159. Double Deluxe All American Brownie
2 c Sugar
1 1/2 c Flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Butter or margarine
4 Eggs
2 ts Vanilla
1 1/2 c Semi-sweet chocolate chips
1 c Nuts; chopped
Preheat oven to 350 degrees F. Grease lightly 13x9" pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.



160. Easy Microwave Brownies
1/2 c Butter or marg
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/2 c Unsweetened Cocoa
1/2 c Flour
Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)



161. First Place Favorites Chewy Chocolate Brownies
1 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 c Diet margarine, melted
3 tb Cocoa
Sugar subst. to taste
1 ts Vanilla
2 Eggs
1/4 c Canned evap. skim milk
5 Pecan halves, chopped
Preheat oven to 350 degrees. In a bowl mix flour, baking powder and salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture. Bake for 20 minutes.



162. Four-minute Brownie Pie
2 Eggs
1 c Sugar
1/2 c Butter or margarine softened
1/2 c Flour
4 tb Unsweetened cocoa powder
1 ts Vanilla
1 ds Salt
1/2 c Chopped walnuts
Ice cream
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool. Cut in wedges and serve with ice cream.



163. Fudge Brownie Pie
1 9" unbaked pastry shell
6 oz Semisweet chocolate chips
1/4 c Margarine or butter
14 oz Sweetened condensed milk
1/2 c Biscuit baking mix
2 Eggs
1 ts Vanilla extract
1 c Nuts,chopped
Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.

164. Fudge Brownie Sundae
1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot
Preheat oven to 350. Spray an 8" square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.
In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.
Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.



165. Fudge Brownies
2 c Chocolate chips
1/4 c Margarine
2 c Biscuit baking mix
1 cn Sweetened condensed milk
1 Eggs; beaten
1 ts Vanilla
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.



166. Gooey Brownies
1 c Margarine
4 lg Eggs
2 tb Vanilla
2 c Sugar
1 1/3 c Flour
4 Unsweetened Chocolate squares, melted
Combine all the ingredients and mix well. Pour into a greased 9 x 13 pan and bake in preheated 325 oven for 20 to 25 minutes.
They are done when the brownies pull away from the edges of the pan.



167. Guiltless Brownies
3 tb Unsweetened cocoa powder
1/4 c Vegetable oil
2 Very ripe bananas
1/2 c Sugar
2 lg Eggs
1 c Whole-wheat flour
1/2 c Chopped nuts
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean.



168. Harvest Pumpkin Brownies
1 16 oz can pumpkin
4 Eggs
3/4 c Vegetable oil
2 ts Vanilla extract
2 c Flour
2 c Sugar
1 tb Pumpkin pie spice
2 ts Ground cinnamon
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
Frosting:
6 tb Butter; softened
1 3 oz pkg cream cheese; softened
1 ts Vanilla extract
1 ts Milk
1/8 ts Salt
1 1/2 c Confectioner's sugar
In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350° 20 to 25 minutes or until brownies test done with a toothpick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar, mix well. Frost brownies. Store in the refrigerator.



169. Hazelnut Chunk Brownies
1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped
Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9x13" baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.



170. Honey Brownies
1 c Semisweet chocolate chips
6 tb Butter or margarine
2 Eggs
1/3 c Honey
1 ts Vanilla
1/2 c Flour
1/2 ts Baking powder
ds Salt
1 c Walnuts; chopped
Preheat oven to 350 degrees F. Butter an 8 inch square pan. Melt chocolate and butter in medium sized heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla. Combine flour, baking powder and salt in small bowl. Stir in chocolate mixture with walnuts. Spread batter evenly in prepared pan. Bake 20-25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2" squares.



171. How Now Brownies
1 pk (12-oz) chocolate chips
3/4 c Unsalted butter or margarine
4 Eggs
3/4 c Sugar
1 ts Vanilla
3/4 c Whole wheat flour
Heat oven to 350 degrees. Melt chocolate and butter together in microwave or over medium heat. Stir and let cool slightly. Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes. Add chocolate mixture and flour; stir well. Pour into greased 9" x 13" pan. Bake for 20-25 minutes. Cool; cut into squares.
Yield 56 brownies.

172. Ice Cream Pizza Bobslead Brownie
1 Brownie crust
Use a chunkie style ice cream if possible, if not blend bits of topping into it. still ice cream till creamy, spread on crust, top w/ condiments, drizzel with topping. Refreeze. Bobslead Brownie, Brownie crust topped with a chocolate chip ice cream w/ brownie chunks and chopped walnuts. Drizzle with fudge and marshmallow sauce.



173. Kahlua Fudge Brownies
1 1/2 c Flour -- sifted
1/2 ts Baking powder
1/2 ts Salt
2/3 c Butter
3 Squares unsweetened baking
Chocolate
3 lg Eggs
2 c Sugar
1/4 c + 1 Tb Kahlua
3/4 c Walnuts -- chopped
Grease a 9" square pan. Preheat oven to 350F. Sift flour, baking powder, and salt together. Melt butter and chocolate together over low heat. Beat eggs and sugar until light. Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake 30 minutes or until done. Cool in pan. Brush with remaining Kahlua.



174. Light Brownies
1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot water
1 c Brown sugar
1 ea Egg
1 ts Vanilla
1 c Flour
1/2 ts Baking powder
1/8 ts Baking soda
4 oz Semi-sweet chocolate chips
1/2 ts Salt
1/2 c Chopped nuts, optional
Melt butter (or shortening with water) in sauce pan over medium heat. Remove from heat, add to brown sugar and mix well. Allow mixture to cool. Stir in egg and vanilla. Add remaining dry ingredients and mix well. Pour mixture into greased baking pan (8x8 or 11x7).
Bake at 350 deg. F for 20 to 25 minutes.



175. Low Fat Rocky Road Brownies
4 Egg whites; whipped
1 c Sugar
1 tb Vanilla
1/2 c Cocoa powder; sifted
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 c Flour
1 c Marshmallow creme
Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 18 minutes.



176. Low-cal Brownies
2 Egg
1 pk Alba chocolate drink mix
1/2 c Applesauce
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet & Low artificial sweetener
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.



177. Microwave Brownies
3/4 c Flour
1/4 c Cocoa
2 Eggs
1/2 c Chopped pecans
1/4 ts Salt
1/2 c Soft margarine
1 ts Vanilla
Combine in order listed, pour in 8 x 8 x 2 inch greased pan. In microwave on medium heat 8-10 minutes. Let stand 10 minutes.



178. Milky Way Brownies
1/2 c Butter
4 Milky Way candy bars, (2.23 oz. each)
1/4 c Sugar
1 ts Vanilla
2 Eggs
3/4 c Flour
1/4 ts Baking powder
1/4 ts Salt
Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire wisk if necessary. Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each. Stir in flour blended with baking powder and salt. Spread into greased square dish, bake at 350 degrees F for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.



179. Mudslide Brownies
2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
2/3 c Unsalted butter
4 oz Unsweetned choc, chopped
3 Eggs
1 1/2 c Sugar
4 tb Coffee liqueur
2 tb Irish Creme liqueur
1 tb Vodka
3/4 c Coarsely ch. walnuts (opt.)
Kahlua Glaze:
1 1/4 c Powdered sugar
3 tb Coffee liqueur
Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch pan and bake at 350 degrees F about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.



180. No Guilt Brownies
3 oz Baking chocolate
1 c Sugar
3/4 c Flour
3/4 c Low-fat cottage cheese
3 Eggs
1 ts Vanilla
1/4 ts Salt
Powdered sugar
Heat oven to 350 deg f. Over very low heat, melt chocolate, cool slightly. In a food processor, puree cheese and all other ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well. Pour into lightly buttered 8 inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares (cut pan four ways). Makes 16 servings.



181. Oklahoma Crude
1/2 c Sugar
1/2 c Vegetable (not olive) oil
3/4 c Chocolate flavor syrup
1 ts Vanilla extract
1 Egg
1 c Flour
1/4 ts Salt
1/4 ts Baking powder
Preheat oven to 350-degrees. Grease an 8-inch square pan. In a mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until smooth. Don't overbeat. Add flour, salt and baking powder and stir just until smooth. Spread in prepared pan and bake 35-40 minutes, until toothpick or cake tester inserted near center comes out clean. Cool 15 minutes in pan before removing to cooling rack. Or, if you can't wait, cut into brownies while they're warm and enjoy.