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Archive for the ‘Brownies’ Category

Serves 16

  • 1 pkg (19.5 oz) brownie mix
  • 1 container (16 oz) sour cream
  • 1 cup thawed whipped topping
  • 1 tbsp powdered sugar
  • 1 tsp vanilla
  • 3 cups cut-up mixed strawberries and blueberries
  1. Preheat oven to 350°F.  Prepared brownie batter as directed on package; stir in 1/2 cup cup sour cream.  Spoon into greased and floured 9 inch round cake pan. 
  2. Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack; cool completely. 
  3. Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownies horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.  Store in refrigerator. 
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Makes 3 dozen

  • 1 cup all-purpose flour
  • 1/2 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 granulated sugar
  • 3/4 cup butter or margarine, , melted
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 package (12-oz.) NESTLÉ ® TOLL HOUSE ® Premier White Morsels
  1. Combine flour, cocoa, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels. Pour into greased 9-inch-square baking pan.
  2. Bake in preheated 350 degrees F. oven for 25 to 30 minutes or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack (brownies will sink in center when cooled).
  3. Microwave remaining morsels in heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over brownies. Chill for 5 minutes. Cut into squares.

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Makes 2 dozen brownies

  • 1/2 cup butter or margarine (1 stick), cut up
  • 4 oz unsweetened chocolate, broken into pieces
  • 2 oz semisweet chocolate, broken into pieces
  • 1 1/2 cups sugar
  • 1 tbsp vanilla extract
  • 3 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • salt
  • 1 cup walnuts, coarsely chopped (optional)
  1. Preheat oven to 350°F.  Grease 9×9 inch metal baking pan; line with foil, extending foil above edge at 2 sides.  Grease foil.
  2. In 3 qt saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently.  Remove saucepan from heat; stir in sugar and vanilla.  Add eggs; stir until well mixed.  Stir flour and 1/2 tsp salt into chocolate mixture just until blended.  Stir in nuts, if using.  Spread batter in pan. 
  3. Bake brownies 25-30 minutes or until toothpick inserted 2 inches from edge comes out almost clean with a few moist crumbs attached.  Cool in pan on wire rack.  Cut cool brownie into 4 strips; cut each strip crosswise into 6 bars.

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