Brownies

 

Usually Brownies are either cakey or fudgy, but these are the perfect combination of the two. Try them, you won't be disappointed.

Brownies
Ingredients
3/4 cup butter, sliced, plus more for pan
8 ounces Chocolate(or Chocolate Chips), bittersweet, semi-sweet or milk chocolate)
3 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour(sift)

Directions
Preheat oven to 325 degrees. Prepare 11 x 7-inch baking pan with butter.

In a bowl of a double boiler, melt butter and chocolate over simmering water, stirring gently till combined. In a large bowl, with a mixer, beat eggs, sugar, salt and vanilla for two minutes or until it's frothy. Pour the chocolate mixture into the egg mixture and stir till combined well. Add flour and carefully mix by hand, till no lumps remain. Pour the brownie mixture into your prepared baking ban.

Bake about 30 minutes, or till a toothpick comes out clean in the center of the pan.

Cool on a cooling rack, cut and eat. Store any leftovers in an airtight container.

Deluxe Chocolate Marshmallow Bars

If you click on the title, it will take you to the Taste of Home. These give me flash backs of when Brandon was going to school, and his brother, Grant was living with us. I'm pretty sure these were the only things that I made that turned out well, and if I'm correct, even Brandon and Grant had to help me make them right. Good times, and I've learned so much over the years with so much more to learn. Cooking and baking is so much fun. I need some volunteers to help us eat all the stuff I make, if you do, I can try WAY more recipes! I'm completely serious, take me up on this.

Deluxe Chocolate Marshmallow Bars
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows (or use homemade with no corn syrup)

TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal (The Hospitality Brand from Winco has no corn syrup in it)

Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.

For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.

Chocolate Dipped Brownies

This picture I found here http://www.kingarthurflour.com/blog/2009/10/09/youve-got-your-cherries-in-my-chocolate-cherry-almond-brownies/ the recipe he shares looks great too, but the recipe I use is below, and of course the title will take you to the original recipe where you can choose to print a copy. I know this is a Halloween themed picture, but it is a great picture of what they look like, only I sprinkle chopped nuts. This recipe is from the Taste of Home magazine, which I have found a ton of fabulous recipes, so check it out if you get a chance.

Chocolate Dipped Brownies

Ingredients
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

Directions
In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.