Brownies

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Combine melted margarine and brown sugar. Stir in eggs. Add the dry ingredients and vanilla. Mix well. Spread in two greased and floured 9" square pans or a jelly-roll pan. Sprinkle chocolate chips over batter. Bake 20 minutes at 350 degrees. Do not over bake.
 * Blonde Brownies - **Classroom
 * 2/3 c. margarine, melted
 * 2 c. firmly packed brown sugar
 * 2 eggs, lightly beaten
 * 1 tsp. salt
 * 1 tsp. baking powder
 * ¼ tsp. baking soda
 * 2 c. all-purpose flour
 * 2 tsp. vanilla
 * 1 c. chopped pecans
 * chocolate chips

**Ooey-Gooey Peanut Butter-Chocolate Low-fat Brownies -** classroom Preheat oven to 350 degrees (325 convection.) Combine ¼ cup condensed milk, butter, and fat-free milk, cake mix, and egg white in a bowl (batter will be very stiff.) Coat bottom of a 13 X 9” baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin.) Bake for 10 (8 convection )minutes. Combine ½ cup condensed milk and marshmallow cream in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake for 25 (20-22 convection) minutes. Cool completely in pan on a wire rack. Yield 2 doz
 * ¾ c. fat-free sweetened condensed milk, divided
 * ¼ c. butter or margarine, melted and cooled
 * ¼ c. fat-free milk
 * 1 pkg. devil’s food cake mix
 * 1 large egg white, lightly beaten
 * cooking spray
 * ½ of a 13oz. jar marshmallow crème (about 1 ½ cups)
 * 5 oz. peanut butter morsels

**Double Fudge Cream Cheese Brownies** - classroom recipe Heat oven to 350 degrees. In a 2-qt. saucepan, combine 1 cup butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes.) Stir in remaining brownie ingredients except chocolate chips and nuts. When thoroughly combined then fold in chocolate chips and pecans. Spread half the batter into a greased 13 X 9" baking pan. In a small bowl, stir together the filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese mixture. (Batter will not completely cover the cream cheese mixture giving it a marbled look when baked.) Bake for 30 to 35 minutes or until brownies begin to pull away from the sides of the pan. Do not over bake. Cool before cutting.
 * Brownies**:
 * 1 cup butter
 * 4 sq. (1 oz.) unsweetened chocolate
 * 2 cups sugar
 * 1 1/2 cup all-purpose flour
 * 4 eggs, slightly beaten
 * 1 tsp. baking powder
 * 1 tsp. salt
 * 2 tsp. vanilla
 * 1 cup semi-sweet chocolate chips
 * 1/2 cup chopped pecans (optional)
 * Filling**:
 * 1/4 cup sugar
 * 3-oz. pkg. cream cheese, softened
 * 2 tbsp. butter, softened
 * 1 egg
 * 1 tbsp. all-purpose flour
 * 1/2 tsp. vanilla

Double Fudge Brownies

1 c. butter 4 oz. unsweetened chocolate 4 eggs, beaten 2 c. sugar 2 tsp. vanilla 1 ½ c. all-purpose flour 1 tsp. baking powder ½ tsp. salt 1 c. semi-sweet chocolate chips or ¾ c. white chocolate baking chips

Grease a 13 X 9” baking pan; set aside. In a medium saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, and vanilla. Using a wooden spoon beat lightly until just combined. Stir in flour, baking powder, salt, and chocolate chips. Spread batter into a prepared pan and bake at 350 ° for 20-25 minutes. Cool on wire rack, then cut into bars. Yield: 24 large brownies