Brownies are one of the best loved most prepared treats in the world. Many will say that a hot brownie with ice cream is heaven on earth. Try some of these easy and delicious recipes which are sure to please.
Chocolate Ice Cream Brownies:
1 (23.6 oz.) pkg. fudge brownie mix
1/2 gallon vanilla ice cream, softened
2 c. sifted powered sugar
2/3 c. semi-sweet chocolate chips
1 1/2 c. evaporated milk
1/2 c. butter
1 tsp. vanilla extract
1 1/2 c. chopped nuts
Prepare brownie mix according to package directions in a lightly-greased 9x13-inch pan; let cool in pan. Spread ice cream over brownies and freeze until hardened. Combine sugar and the next three ingredients in a saucepan; bring to a boil. Reduce heat to medium and cook eight minutes. Remove from heat and stir in vanilla and pecans. Cool. Spread frosting over ice cream; freeze. Remove from freezer five to ten minutes before serving. Yield: 15 servings.
Fat-Free Brownies:
1/3 c. unsweetened cocoa
2/3 c. all-purpose flour
2/3 c. sugar
3/4 tsp. baking soda
1/2 tsp. baking power
1/8 tsp. salt
1 tsp. instant coffee
1/3 c. skim milk
1 1/2 tsp. vanilla extract
2 egg whites
Confectioners' sugar
Heat oven to 350 degrees. Spray an 8x8-inch pan with nonstick vegetable cooking spray; set aside. Sift the cocoa power into a large mixing bowl. Add the flour, sugar, baking soda, baking power and salt; mix well. Dissolve coffee crystals in 1/3 cup boiling water. In another bowl, combine the dissolved coffee, milk, vanilla and egg whites; mix well. Pour the batter into the prepared pan and bake thirty minutes. Dust tops of brownies with confectioners' sugar if desired.
Blonde Brownies:
1 stick butter, melted.
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package light brown sugar.
4 eggs
1 c. vanilla
1 (12 oz.) package milk chocolate chips
Mix together one item at a time, in the order given. Pour into a greased and floured 9x13-inch pan. Bake at 350 degrees for forty minutes. Yield: 12 servings
Fudge Cake Brownies:
2 sticks butter, melted
2 c. sugar
4 eggs
4 T. cocoa
1 c. flour
1 tsp. vanilla
2 c. chopped pecans
Melt margarine and cocoa in a double boiler. Beat eggs and sugar togother, then combine with sifted flour; blend well. Stir in pecans and, lastly the chocolate mixture and vanilla. Pour into a greased and floured 9x13-inch pan and bake for forty minutes at 275 degrees.
Snicker Brownies:
50 light caramels
2/3 c. sweetened condensed milk
1 (18.5 ox.) package German chocolate cake mix
3/4 c. margarine, melted
1 c. nuts, chopped
1 c. semi-sweet chocolate chips
In a double boiler, melt caramels with 1/2 cup of the sweetened condensed milk. Set aside and keep warm. In large bowl, combine cake mix, margarine, nuts and remaining 1/3 cup of the sweetened condensed milk. Stir thoroughly until mixture is well combined and crumbly. Press 1/2 of the dough evenly into a greased and floured 9x13-inch baking pan. Bake at 350 degrees for six minutes. Remove form oven and cool slightly. Sprinkle chocolate chips evenly over baked dough and spread melted caramel mixture on top with a broad spatula, working quickly. Crumble remaining 1/2 of the dough over caramels and press lightly with a spoon. Return to oven and bake at 350 degrees for fifteen minutes, or until mixture pulls away from side of pan. Cool on a wire rack and them refrigerate until firm. Yield: 36 bars.
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