Read 25 Brownie & Bar Recipes Online

Authors: Gooseberry Patch

25 Brownie & Bar Recipes

BOOK: 25 Brownie & Bar Recipes
12.58Mb size Format: txt, pdf, ePub
ads

 
Copyright
 

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235

 

www.gooseberrypatch.com

 

1-800-854-6673

 

Copyright 2012, Gooseberry Patch 978-1-61281-087-4

 

All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

 

Do you have a tried & true recipe…

 

tip, craft or memory that you’d like to see featured in a
Gooseberry Patch
cookbook? Visit our website at
www.gooseberrypatch.com
, register and follow the easy steps to submit your favorite family recipe. Or send them to us at:

 

Gooseberry Patch
Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235

 

Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it…and you’ll receive a
FREE
copy of the cookbook!

 
Circle of Friends Cookbook Brownie & Bar Recipes
 

 
Apple Brownies
 

1/2 c. butter, softened

 

1 c. sugar

 

1 t. vanilla extract

 

1 egg, beaten

 

1-1/2 c. all-purpose flour

 

1/2 t. baking soda

 

1/2 t. baking powder

 

1/2 t. nutmeg

 

1 c. apples, peeled, cored and chopped

 

1/2 c. chopped nuts

 

In a large bowl, beat together butter and sugar until fluffy; stir in vanilla and egg. In a small bowl, combine flour, baking soda, baking powder and nutmeg. Add flour mixture to butter mixture; mix thoroughly. Fold in apples and nuts. Spread batter in a greased 9"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares. Makes one dozen.

 

 
Candy Bar Brownies
 

18-1/4 oz. pkg. German chocolate cake mix

 

3/4 c. butter, melted

 

2/3 c. sweetened condensed milk

 

5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

 

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices over top. Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

 

 
Frosted Mocha Brownies
 

1 c. sugar

 

1/2 c. butter, softened

 

1/3 c. baking cocoa

 

1 t. instant coffee granules

 

2 eggs, beaten

 

1 t. vanilla extract

 

2/3 c. all-purpose flour

 

1/2 t. baking powder

 

1/4 t. salt

 

1/2 c. chopped walnuts

 

Combine sugar, butter, cocoa and coffee granules in a saucepan. Cook and stir over medium heat until butter is melted. Remove from heat; cool for 5 minutes. Add eggs and vanilla; stir until just combined. Blend in flour, baking powder and salt; fold in nuts. Spread batter in a greased 9"x9" baking pan. Bake at 350 degrees for 25 minutes, or until set. Cool in pan on a wire rack. Spread Mocha Frosting over cooled brownies; slice into bars. Makes one dozen.

 

Mocha Frosting:

 

3 T. butter, softened

 

1/4 c. baking cocoa

 

2 c. powdered sugar, divided

 

2 to 3 T. milk

 

1/2 t. vanilla extract

 

Beat butter until fluffy with an electric mixer on medium speed; add cocoa. Gradually beat in one cup powdered sugar. Stir in 2 tablespoons milk and vanilla. Gradually add remaining powdered sugar and additional milk if needed to make a spreading consistency.

 

 
Spicy-Hot Brownies
 

20-oz. pkg. chewy fudge brownie mix

 

1 t. chili powder

 

3/4 t. cayenne pepper

 

1/4 c. water

 

1 t. orange zest

 

4 t. frozen orange juice concentrate, divided

 

2 eggs, beaten

 

1/2 c. oil

 

16-oz. container cream cheese frosting

 

In a large bowl, stir together dry brownie mix and spices; set aside. In a cup, combine water, orange zest and one teaspoon orange juice concentrate. Add to brownie mix along with eggs and oil. Beat as package directs. Spread batter in a greased 8"x8" baking pan. Bake at 350 degrees for 42 to 45 minutes, until a toothpick inserted in center tests almost clean. Place pan on a wire rack; cool completely. Stir remaining orange juice concentrate into frosting; spread over cooled brownies. Cut into squares. Cover; keep refrigerated. Makes 16.

 

 
Chocolate-Caramel Brownies
 

21-oz. pkg. brownie mix

 

16-oz. container milk chocolate frosting

 

6 to 8 T. caramel ice cream topping

 

Optional: chopped nuts

 

Prepare and bake brownie mix according to package directions, using a greased 9"x9" baking pan. After baking, cool completely in pan. Combine frosting and ice cream topping in a microwave-safe bowl. Microwave on high for 45 seconds; stir and spread over brownies. Top with nuts, if desired. Cut into squares. Makes one dozen.

 

 
BOOK: 25 Brownie & Bar Recipes
12.58Mb size Format: txt, pdf, ePub
ads

Other books

Daybreak Zero by John Barnes
The Dragon’s Treasure by Caitlin Ricci
Don't Fail Me Now by Una LaMarche
Cassie Comes Through by Ahmet Zappa
Maternal Harbor by Marie F. Martin
Flirt: The Interviews by Lorna Jackson
Exclusive Contract by Ava Lore
Something Wicked by Carolyn G. Hart
Shear Murder by Cohen, Nancy J.