Taste of Home Brownies & Bars
Page 5
* * *
3 large eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
FILLING
16 ounces cream cheese,
softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 large egg
2 tablespoons 2% milk
1. In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to egg mixture. Stir in the chocolate chips. Set aside 1 cup for the topping. Spread the remaining batter into a greased 13x9-in. baking pan.
2. In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving.
NOTE Reduced-fat peanut butter is not recommended for this recipe.
5 INGREDIENTS BIG BATCH
DOUBLE CHOCOLATE BARS
A few years ago, a friend brought over some fudgy bars to tempt me with yet another chocolate treat. They’re simple to make, and clean up is a breeze. The bars are rich so a small piece will satisfy.
—NANCY CLARK ZEIGLER, IL
* * *
* * *
START TO FINISH: 25 MIN. + COOLING • MAKES: ABOUT 4 DOZEN
* * *
1 package (15 1/2 ounces) Oreo cookies, crushed
3/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) miniature semisweet chocolate chips, divided
1. Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13x9-in. baking pan.
2. In a microwave, heat milk and 1 cup of chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips.
3. Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.
MERINGUE-TOPPED CHOCOLATE BARS
I was first introduced to this tasty treat at a friend’s house in 1956. Since then I have made these bars too many times to count! The secret to neatly slicing the bars is using a hot, wet knife.
—ALICE MCMASTERS OXFORD, FL
* * *
* * *
PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 8 SERVINGS
* * *
2/3 cup milk chocolate chips
1 teaspoon plus 3 tablespoons shortening, divided
2 tablespoons sugar
2 tablespoons plus 1/3 cup packed brown sugar, divided
1 large egg, separated
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Dash salt
1. In a microwave, melt milk chocolate chips and 1 teaspoon shortening; stir until smooth. Set aside. In a small bowl, cream sugar, 2 tablespoons brown sugar and remaining shortening until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Spread into an ungreased 9x5-in. loaf pan. Spread chocolate evenly over crust.
2. In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
3. Carefully spread meringue over chocolate layer. Bake at 350° for 15-18 minutes or until top is dry. Cool on a wire rack. Cut into bars; refrigerate leftovers.
BIG BATCH
FUDGE-FILLED BROWNIE BARS
I make sure to always have on hand the ingredients I need to whip up these soft chewy bars whenever the craving calls. They’ve been a hit at many potlucks, and someone always asks for the recipe.
—NOLA BURSKI LAKEVILLE, MN
* * *
* * *
PREP: 10 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 4 DOZEN
* * *
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter, softened
1 large egg yolk
3/4 teaspoon vanilla extract
FILLING
1 package fudge brownie mix (13x9-inch pan size)
1 large egg
1/3 cup water
1/3 cup canola oil
TOPPING
1 package (11 1/2 ounces) milk chocolate chips, melted
3/4 cup chopped walnuts, toasted
1. In a large bowl, combine the first five ingredients. Press onto the bottom of a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
2. Meanwhile, in a large bowl, combine the filling ingredients. Spread over hot crust. Bake for 15 minutes or until set. Cool on a wire rack for 30 minutes.
3. Spread melted chocolate over filling; sprinkle with walnuts. Cool completely. Cut into bars.
CHOCOLATE-DIPPED BROWNIES
My family calls these bars “the world’s chocolatiest brownies,” and they are more than happy to gobble up a batch whenever I make them. They’re a deliciously jolly part of our Christmas cookie collection, too.
—JACKIE ARCHER CLINTON, IA
* * *
* * *
PREP: 30 MIN. + FREEZING • BAKE: 35 MIN. + COOLING • MAKES: 3 DOZEN
* * *
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional
1. In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Beat in eggs. Combine the flour, salt and baking soda; add to the chocolate mixture. Stir in 1 cup chocolate chips.
2. Pour into a greased 9-in. square baking pan. Bake the brownies at 325° for 35 minutes or until set. Cool completely on a wire rack.
3. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
4. In a microwave-safe bowl, melt remaining chips and shortening; stir until smooth. Using a small fork, dip brownies to completely coat; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
I live in the city, but within just a block of my house, I can see cattle grazing in a grassy pasture. Growing up in the country I learned to appreciate nature and the simple life, and that inspired my love of down-home, made-from-scratch recipes like these brownies.
—CAROL PREWETT CHEYENNE, WY
* * *
* * *
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 3 DOZEN
* * *
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks
1. Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend in 1/3 cup of melted butter. Add b
oiling water; stir until well blended. Stir in the sugar, eggs and remaining butter. Add the flour, vanilla and salt. Stir in the pecans and chocolate chunks.
2. Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
GERMAN CHOCOLATE BROWNIES
As a young girl, I loved going through recipe books in search of something new to make. That’s how I came across these brownies, which became a family favorite. They capture the rich flavor of traditional German chocolate cake with a few easy steps. Broiling the sweet coconut topping adds an extra layer of goodness.
—KAREN GRIMES STEPHENS CITY, VA
* * *
* * *
PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 BROWNIES
* * *
1/2 cup butter, cubed
4 ounces German sweet chocolate, coarsely chopped
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
TOPPING
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped pecans
2 tablespoons corn syrup
2 tablespoons 2% milk
1. Preheat the oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in the vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to mixture.
2. Pour into a greased 9-in. square baking pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean (do not overbake the brownies).
3. For the topping, combine butter and brown sugar in a large bowl. Add coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly.
4. Broil 6 in. from heat 2-4 minutes or until top is browned and bubbly. Cool on a wire rack. Cut into bars.
CHOCOLATE TEMPTATION BROWNIES
Chocolate lovers will stand in line for these rich, three-layer squares that have a peanut butter filling and decadent glaze. They’re heavenly!
—IOLA EGLE BELLA VISTA, AR
* * *
* * *
PREP: 20 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
1 cup butter, cubed
1 ounce bittersweet chocolate, chopped
3/4 cup sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1 cup chopped salted peanuts
PEANUT BUTTER FILLING
12 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners’ sugar
CHOCOLATE GLAZE
8 ounces bittersweet chocolate, finely chopped
1/4 cup butter, cubed
1/2 cup heavy whipping cream
1/2 cup confectioners’ sugar
1. Preheat the oven to 350°. In a large saucepan, melt the butter and chocolate over medium heat. Remove from the heat; stir in sugars and vanilla. Add eggs, one at a time, stirring well after each addition. Combine flour and salt; stir into butter mixture just until combined. Stir in peanuts.
2. Transfer to a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until light and fluffy; spread over brownie layer. Chill until firm.
4. In a microwave, melt chocolate and butter with cream; stir until smooth. Stir in confectioners’ sugar. Spread over peanut butter layer. Chill until firm.
CRANBERRY-PORT FUDGE BROWNIES
Port wine adds a sophisticated flavor to this dessert. Maybe that’s why my friend Krysta ranks these brownies among her favorites.
—KELLY HEFT SOMERSVILLE, MA
* * *
* * *
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 16 SERVINGS
* * *
4 ounces unsweetened chocolate, chopped
1/2 cup butter, cubed
1 1/2 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup tawny port wine
1. In a small saucepan, melt the chocolate and butter; stir until smooth. Remove from the heat; stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Stir in flour and salt just until blended. In a another small saucepan, combine cranberries and wine. Bring to a boil over medium heat; cook until liquid is reduced to a thin syrupy consistency (about 3 minutes). Stir into batter.
2. Transfer to a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
TOP TIP
FANCY SPIN ON BROWNIES
Adding wine gives Cranberry-Port Fudge Brownies an elegant twist. They would make a special treat to serve at a wine-tasting party or other dressy event. If you’re hosting a fondue party, cut the brownies into cubes to dunk in any sweet dip.
2 A.M. FEEDING SNACK BARS
I assured my friend that she didn’t have to wait to try one of these scrumptious brownies until she got up in the middle of the night to feed the baby. But the chocolaty treats are a perfect pick-me-up any time, and not just for new parents short on sleep and energy.
—AME ANDREWS LITTLE ROCK, AR
* * *
* * *
PREP: 10 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 1/3 cups all-purpose flour
1 1/4 cups sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, lightly beaten
3/4 cup butter, melted
1/2 cup each milk chocolate chips, semisweet chocolate chips and vanilla or white chips
3 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. In a small bowl, combine the eggs and butter; add to the dry ingredients and mix well. Stir in chocolate chips.
2. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with candy bar pieces. Cool on a wire rack. Cut into bars.
5 INGREDIENTS
CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up, as I mention in my blog, joyfulscribblings.com.
—DAWN PASCO OVERLAND PARK, KS
* * *
* * *
PREP: 15 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 2 DOZEN
* * *
1 package fudge brownie mix (13x9-inch pan size)
1 1/2 cups chunky peanut butter
2 cups (12 ounces) semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies
1. Line a 13x9-in. baking pan with parchment paper, letting the ends extend up sides. Prepare and bake brownie mix according to package directions, using the prepared pan. Cool the brownies on a wire rack for 30 minutes. Refrigerate until cold.
2. Spread chunky peanut butter over brownies. Place the chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir the mixture until smooth. Stir in the Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.
/> 3. Lifting with parchment paper, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
COCONUT CHIP NUT BARS
There’s something for everyone in these delectable bars—coconut, chocolate chips, walnuts and toffee. You might even want to double the recipe, they’re so popular with kids and adults alike. You’ll be amazed how fast they vanish from your goodie tray.
—JUDITH STROHMEYER ALBRIGHTSVILLE, PA
* * *
* * *
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 3 DOZEN
* * *
1 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup baking cocoa
1 1/4 cups cold butter, cubed
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup English toffee bits or almond brickle chips
1. Preheat oven to 350°. In a small bowl, combine the flour, sugar and cocoa. Cut in the butter until the mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes.