1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a bowl, mix flour, cocoa and salt; gradually beat into the creamed mixture.
2. Spread into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).
3. Preheat broiler. Sprinkle the baked brownies with cereal and marshmallows; broil 5-6 in. from heat 30-45 seconds or until the marshmallows are golden brown. Immediately sprinkle with chopped chocolate. Cover with foil and let stand 5 minutes or until chocolate begins to melt. Remove foil and cool completely in pan on a wire rack. Cut into bars.
ULTIMATE FUDGY BROWNIES
Coffee granules bump up the chocolate flavor in these ultra fudgy brownies. Sprinkle some chocolate chips into the batter and you’ve got pure yum!
—SARAH THOMPSON GREENFIELD, WI
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PREP: 20 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 16 SERVINGS
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1 cup sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
2 teaspoons instant coffee granules, optional
2 3/4 cups bittersweet chocolate chips, divided
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1 3/4 cups chocolate chips and stir until melted. Cool slightly.
2. In a large bowl, whisk eggs until foamy, for about 3 minutes. Add the vanilla; gradually whisk in the chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
4. Lifting with parchment paper, remove brownies from pan. Cut into squares.
CHOCOLATE FUDGE BROWNIES
These brownies are so moist and rich, you won’t even miss the icing.
—HAZEL FRITCHIE PALESTINE, IL
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PREP: 15 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 16 SERVINGS
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1 cup butter, cubed
6 ounces unsweetened chocolate, chopped
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
2 cups chopped walnuts
Confectioners’ sugar, optional
1. Preheat the oven to 350°. In a small saucepan, melt the butter and chocolate over low heat. Cool mixture slightly.
2. In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add the flour, mixing well. Stir in walnuts.
3. Spread batter into a greased 9-in. square baking pan. Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).
4. Cool completely in pan on a wire rack. If desired, dust brownies with confectioners’ sugar. Cut into bars.
TOP TIP
EASY CUTTING
To cut brownies or bars into clean-edged pieces, cut downward with a serrated knife. Avoid sawing motions. When slicing frosted treats, be sure to wipe the knife clean between cuts. Another easy trick—slice with a pizza cutter treated with nonstick cooking spray.
CHOCOLATE CRUNCH BROWNIES
The first time I took these brownies to work, I knew I’d better start making copies of the recipe—they disappeared fast! My husband and kids just devour them, too.
—PAT MUELLER MITCHELL, SD
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PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 3 DOZEN
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1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup baking cocoa
1 1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake brownies). Cool in pan on a wire rack. Spread the marshmallow creme over cooled brownies.
3. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring mixture constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.
BIG BATCH
CHOCOLATE SAUCE BROWNIES
These moist, cake-like brownies are loaded with crunchy nuts and topped with sweet frosting.
—VICKIE OVERBY WAHPETON, ND
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 5 DOZEN
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1/2 cup butter, softened
1 cup sugar
4 large eggs
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts
FROSTING
1 cup sugar
6 tablespoons milk
6 tablespoons butter
1/2 cup semisweet chocolate chips
1. Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts.
2. Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For the frosting, combine the sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat; boil for 1 minute. Remove from heat. Add chocolate chips; whisk 5 minutes or until smooth. Spread over brownies.
CHOCOLATE NUT BARS
My hubby often asks for these fudgy, nutty bars. They are his all-time favorite treat.
—LISA DARLING SCOTTSVILLE, NY
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PREP: 30 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 3 DOZEN
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1 cup butter, softened
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup milk chocolate chips
1. Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown.
2. Meanwhile, in a small saucepan, combine the milk and 1 1/2 cups of semisweet chocolate chips. Cook and stir until the chips are melted. Remove from the heat; stir in the vanilla. Spread mixture over crust.
3. Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mi
xture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
TOP TIP
CRUNCHY GOODNESS
If your family members love the crunchy addition of nuts in brownies, bars or even cookies, but someone is allergic to them, substitute granola or crisp rice cereal in the same amount as the nuts called for in your recipes.
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Fruit-Filled Wonders
These treats will dazzle your taste buds with fresh berry, zesty lemon, tangy orange and other fruity flavors.
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MANGO GETAWAY BARS
I’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit.
—PATRICIA HARMON BADEN, PA
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN
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1/2 cup macadamia nuts
2 1/4 cups all-purpose flour, divided
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
4 large eggs
1 teaspoon grated lemon peel
1 cup flaked coconut
1. Place the nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners’ sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until crust is lightly browned.
2. In a clean food processor, combine the mango and the orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add the eggs and lemon peel; process just until combined. Pour over the crust. Sprinkle with coconut.
3. Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
CRANBERRY-ORANGE BARS
My mother has had this recipe for years. I loved it, too, so she happily passed it on to me. These bars make great snacks, but they can also be served for dessert.
—MARGARET ADELMAN BELLINGHAM, MN
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PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: ABOUT 2 1/2 DOZEN
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3 cups fresh or frozen cranberries
2 large unpeeled oranges, cut into quarters and seeded
2 1/2 cups sugar
3 tablespoons cornstarch
1 teaspoon ground ginger
1/2 cup chopped nuts, optional
CRUST
3 1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon peel
1 cup butter, cubed
3 large egg yolks
3/4 teaspoon vanilla extract
1 to 2 tablespoons water
1. Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set mixture aside to cool.
2. Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon peel. Cut in the butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until the dough forms a ball.
3. Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.
ORANGE NANAIMO BARS
Orange and chocolate layers are as pretty as they are tasty in these bars.
—DEL MASON MARTENSVILLE, SK
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PREP: 40 MIN. + CHILLING • MAKES: 3 DOZEN
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1/3 cup butter, cubed
1/4 cup sugar
1 dark chocolate candy bar (3 1/4 ounces), chopped
1 large egg, beaten
17 shortbread cookies, crushed
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 teaspoon grated orange peel
FILLING
1/2 cup butter, softened
2 tablespoons instant vanilla pudding mix
2 cups confectioners’ sugar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 to 2 drops orange paste food coloring, optional
GLAZE
1 dark chocolate candy bar (3 1/4 ounces), chopped
1 teaspoon butter
1. In a large heavy saucepan, combine the butter, sugar and candy bar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°.
2. In a large bowl, combine the cookie crumbs, coconut, pecans and orange peel. Stir in the chocolate mixture until blended. Press into a greased 9-in. square baking pan. Refrigerate 30 minutes or until set.
3. For filling, in a large bowl, cream butter and pudding mix. Beat in the confectioners’ sugar, orange juice, peel and, if desired, food coloring. Spread over crust. For glaze, melt candy bar and butter in microwave; stir until smooth. Spread over top. Refrigerate until set. Cut into bars.
CHERRY COCONUT BARS
I first came across these bars while stationed at a Michigan Air Force base in 1964 and have been making them ever since. My children think all special events need these bars.
—MARGUERITE EMERY ORLAND, CA
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PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
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1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/2 cup cold butter, cubed
FILLING
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup quartered maraschino cherries
1/2 cup flaked coconut
1. In a small bowl, combine flour and confectioners’ sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake crust at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.
RASPBERRY DELIGHTS
With a rich crust holding the sweet jam topping, these buttery gems are a must-have on every holiday cookie tray I make.
—GEORGIANA HAGMAN LOUISVILLE, KY
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PREP: 10 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN
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1 cup butter, softened
1 cup sugar
2 large egg yolks
2 cups all-purpose flour
1 cup coarsely ground pecans
1 cup raspberry jam
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans.
2. Spread half into a lightly greased 13x9-in. baking pan. Top with the jam. Drop the remaining dough by teaspoonfuls over jam.
3. Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
BLUEBERRY CRUMB BARS
Think of these bars as a blueberry crisp turned into a handheld treat. Oats and fresh blueberries are combined for a sweet, no-fuss dish that’s perfect for summer.
—BLAIR LONERGAN ROCHELLE, VA
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sp; * * *
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 1 DOZEN
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1 package yellow cake mix (regular size)
2 1/2 cups old-fashioned oats
3/4 cup butter, melted
1 jar (12 ounces) blueberry preserves
1/3 cup fresh blueberries
1 tablespoon lemon juice
1/3 cup finely chopped pecans
1 teaspoon ground cinnamon
1. Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes.
2. Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over the crust. Stir the pecans and cinnamon into remaining crumb mixture. Sprinkle over top.
3. Bake 18-20 minutes or until lightly browned. Cool on a wire rack before cutting into bars.
TOP TIP
OLD-FASHIONED OATS VS. QUICK-COOKING OATS
Old-fashioned oats and quick-cooking oats are interchangeable, but keep in mind their differences before replacing one with the other. Both have been flattened with large rollers. But because quick-cooking oats are cut into smaller pieces first, they cook faster, and they offer a more delicate texture to baked goods and desserts. If you want a heartier texture, use old-fashioned oats.
Taste of Home Brownies & Bars Page 7