1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
2.In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
3.Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Tuesday, October 5, 2010
Monday, February 4, 2008
Birthday Brownies
It's my birthday so I'm going to share my favorite brownies with you!
One recipe of fudge brownies or one box of fudge brownies
One recipe of best ever chocolate frosting or store bought frosting
one bag of hershey's mini baking kisses (these are right next to the chocolate chips, if you cannot find them chocolate chips will do, but double them)
Prepare brownies according to recipe or box. Stir in the whole bag of kisses or chips, bake according to recipe or box for fudgey brownies.
While baking prepare frosting. When cool frost brownies! It's that simple and it's just that good too!
These brownies are incredibly rich!
I like to use the mini kisses because they are a little bigger than chocolate chips and you get these chunks of chocolate in every bite of brownie.
One recipe of fudge brownies or one box of fudge brownies
One recipe of best ever chocolate frosting or store bought frosting
one bag of hershey's mini baking kisses (these are right next to the chocolate chips, if you cannot find them chocolate chips will do, but double them)
Prepare brownies according to recipe or box. Stir in the whole bag of kisses or chips, bake according to recipe or box for fudgey brownies.
While baking prepare frosting. When cool frost brownies! It's that simple and it's just that good too!
These brownies are incredibly rich!
I like to use the mini kisses because they are a little bigger than chocolate chips and you get these chunks of chocolate in every bite of brownie.
Tuesday, October 9, 2007
Pumpkin Brownies
Brownies:
1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 Tbs pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Frosting:
6 Tbs butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
1 1/2 cups powdered sugar
For brownies:
Preheat oven to 350°F.
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 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 20-25 minutes or until brownies test done with a wooden toothpick. Cool.
For frosting:
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in the refrigerator.
1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 Tbs pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Frosting:
6 Tbs butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
1 1/2 cups powdered sugar
For brownies:
Preheat oven to 350°F.
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 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 20-25 minutes or until brownies test done with a wooden toothpick. Cool.
For frosting:
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in the refrigerator.
Monday, October 8, 2007
Fudge Brownies
1 cup butter or margarine
6 (1 ounce) squares unsweetened chocolate
4 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup flour
2 cups chopped walnuts (optional)
powdered sugar
Preheat oven to 325°F.
In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
Pour into a greased 11-in. x 7-in. x 2-in. baking pan (cake pan). Bake at 325°F for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool. Dust with powdered sugar.
6 (1 ounce) squares unsweetened chocolate
4 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup flour
2 cups chopped walnuts (optional)
powdered sugar
Preheat oven to 325°F.
In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
Pour into a greased 11-in. x 7-in. x 2-in. baking pan (cake pan). Bake at 325°F for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool. Dust with powdered sugar.
Monday, August 27, 2007
Butterscotch Brownies
1 cup butterscotch chips
1/2 cup butter
1 1/2 cups flour
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups milk chocolate chips
Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
Melt butterscotch morsels and margarine in a large bowl in microwave. 30 seconds the first time and only 15 second intervals after that. Stir the mixture well and let it cool to lukewarm.
After the liquid mixture is cooled, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well.
Fold in marshmallows and chocolate morsels.
Spread batter into a lightly greased 9x13 inch pan.
Bake 25 minutes. Do not overcook! You want them moist and yummy.
1/2 cup butter
1 1/2 cups flour
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups milk chocolate chips
Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
Melt butterscotch morsels and margarine in a large bowl in microwave. 30 seconds the first time and only 15 second intervals after that. Stir the mixture well and let it cool to lukewarm.
After the liquid mixture is cooled, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well.
Fold in marshmallows and chocolate morsels.
Spread batter into a lightly greased 9x13 inch pan.
Bake 25 minutes. Do not overcook! You want them moist and yummy.
Tuesday, August 14, 2007
No Flour Fudgy Brownies
10 oz bittersweet chocolate
1 1/3 sticks unsalted butter, diced
1/2 c unsweetened cocoa powdered, sifted
4 extra large eggs
1 c super fine or granulated sugar
1 c walnut or pecan pieces
powdered sugar for dusting
8" x 10" pan greased and base lined
Preheat your oven to 350°F.
Break up chocolate and put it into a heat proof bowl with the butter and set it over a saucepan of steaming hot water. Melt gently, and stir frequently. When melted remove from steam and stir in cocoa, then set aside.
Put the eggs in your mixer and beat with whisk. Add sugar and whisk until light, frothy and double in volume. With a metal spoon fold in the chocolate mix, followed by nuts. Transfer mix to the prepared 8" x 10" pan and spread evenly.
Bake at 25-30 minutes or until the top is firm to the touch but the center is still soft.
Cool 10 minute then carefully cut and remove from pan, and dust with powdered sugar.
These are great served warm or at room temperature. The only down side is that you have to eat them within 4 days. They don't do well after that. Under cooking is vital to avoid having a really dry brownie with a flour less recipe like this.
1 1/3 sticks unsalted butter, diced
1/2 c unsweetened cocoa powdered, sifted
4 extra large eggs
1 c super fine or granulated sugar
1 c walnut or pecan pieces
powdered sugar for dusting
8" x 10" pan greased and base lined
Preheat your oven to 350°F.
Break up chocolate and put it into a heat proof bowl with the butter and set it over a saucepan of steaming hot water. Melt gently, and stir frequently. When melted remove from steam and stir in cocoa, then set aside.
Put the eggs in your mixer and beat with whisk. Add sugar and whisk until light, frothy and double in volume. With a metal spoon fold in the chocolate mix, followed by nuts. Transfer mix to the prepared 8" x 10" pan and spread evenly.
Bake at 25-30 minutes or until the top is firm to the touch but the center is still soft.
Cool 10 minute then carefully cut and remove from pan, and dust with powdered sugar.
These are great served warm or at room temperature. The only down side is that you have to eat them within 4 days. They don't do well after that. Under cooking is vital to avoid having a really dry brownie with a flour less recipe like this.
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