ZUCCHINI BROWNIES
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies. They are such a sweet way to use up your green garden squash. You’ll love their soft cake-like texture.
—ALLYSON WILKINS AMHERST, NH
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: ABOUT 1 1/2 DOZEN
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1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
FROSTING
2/3 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in zucchini.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center of brownies comes out clean.
3. For frosting, in a small saucepan, combine the chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.
RHUBARB CUSTARD BARS
After one taste of these rich, gooey bars, I had to have the recipe to make them for my family and friends. The shortbread crust, rhubarb layer and cream cheese frosting melt in your mouth.
—SHARI ROACH SOUTH MILWAUKEE, WI
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PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. • MAKES: 3 DOZEN
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2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until the custard is set. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
BIG BATCH
FROSTED PEANUT BUTTER BARS
If you’re a peanut butter cookie lover, here’s the bar for you. This recipe makes a great no-fuss treat to bring to a potluck or bake sale.
—SHARON SMITH MUSKEGON, MI
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 5 DOZEN
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1/3 cup shortening
1/2 cup peanut butter
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
FROSTING
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners’ sugar
1/3 to 1/2 cup milk
TOPPING
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a bowl, cream the peanut butter, shortening and confectioners’ sugar until light and fluffy. Gradually beat in milk to reach spreading consistency. Frost bars.
4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over the frosting. Store in the refrigerator.
BIG BATCH
PEPPERMINT CHOCOLATE BARS
I received this treasured recipe from a dear friend years ago. The minty frosting and chocolate drizzle give them extra taste and eye appeal.
—CHRISTINE HARRELL CHESTER, VA
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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1/2 cup butter
2 ounces unsweetened chocolate
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
FROSTING
1/4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon peppermint extract
3 to 4 tablespoons heavy whipping cream
TOPPING
1 ounce unsweetened chocolate
1 tablespoon butter
1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in the pecans or walnuts.
2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. In a small bowl, cream butter, sugar and extract until light and fluffy. Add enough cream for the frosting to reach spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.
BIG BATCH
PEANUT BARS
With peanut butter everywhere and chopped nuts on top, this recipe is a triple peanut treat!
—REN REED TAVARES, FL
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 CAKES (24 PIECES EACH)
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1 cup butter, softened
2 cups sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup water
1/2 cup 2% milk
FROSTING
3/4 cup creamy peanut butter
1/4 cup butter, softened
3 3/4 cups confectioners’ sugar
5 to 6 tablespoons 2% milk
1 cup chopped unsalted peanuts
1. Preheat oven to 350°. Grease two 13x9-in. baking pans.
2. In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition.
3. Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat the peanut butter and butter until blended. Beat in confectioner’s sugar alternately with enough milk to reach spreading consistency.
4. Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely. Cut into bars.
SPIDERWEB BROWNIES
&nb
sp; To decorate these moist brownies for Halloween, I drizzle a chocolate spiderweb on their marshmallow icing. They’re so delicious that you’ll find yourself making them for other gatherings throughout the year—just change the drizzle design.
—SANDY PICHON SLIDELL, LA
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
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3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 cups sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 jar (7 ounces) marshmallow creme
1 ounce semisweet chocolate
1. In a large microwave-safe bowl, melt the butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in the flour and nuts. Pour into a greased foil-lined 13x9-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.
3. Lift out of the pan; remove foil. For web decoration, melt the semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars.
ICED BROWNIES
Brownies are a favorite for picnics and gatherings, and these are the best! A dear friend shared the recipe many years ago, and I still make it at least once a month.
—GOLDIE HANKE TOMAHAWK, WI
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PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: ABOUT 3 DOZEN
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1 cup sugar
1/2 cup butter, softened
4 large eggs
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1/2 cup chopped nuts
ICING
1 1/4 cups sugar
6 tablespoons butter
6 tablespoons milk or half-and-half cream
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in nuts. Pour into a greased 13x9-in. baking pan.
2. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool slightly.
3. Meanwhile, for the icing, combine the sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted (mixture will be thin). Immediately pour icing over brownies. Cool completely before cutting.
FROSTED FUDGE BROWNIES
A neighbor brought over a pan of these rich brownies, along with the recipe, when I came home from the hospital after giving birth to my daughter. Ever since, it’s been one of my go-to recipe for family events and work parties.
—SUE SODERLUND ELGIN, IL
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PREP: 10 MIN. + COOLING • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
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1 cup plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 large eggs
2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
FROSTING
6 tablespoons butter, softened
2 2/3 cups confectioners’ sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/4 to 1/3 cup milk
1. In a saucepan, melt the butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting reaches spreading consistency. Spread over brownies. Cut into bars.
BANANA BARS WITH CREAM CHEESE FROSTING
I make these moist bars whenever I have ripe bananas on hand, then store them in the freezer to share later at a potluck. With creamy frosting and big banana flavor, this treat, shown on page 166, is a real crowd-pleaser.
—DEBBIE KNIGHT MARION, IA
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 3-4 DOZEN
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1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the bananas.
2. Spread mixture into a greased 15x10x1-in. baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool.
3. For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners’ sugar to reach desired consistency. Frost bars. Store in the refrigerator.
CARROT CAKE BARS
A friend served these moist, tender cake bars with surprise ingredients at an outdoor party, and everyone raved over the flavor. I’ll often freeze some to enjoy another day.
—AGNES WARD STRATFORD, ON
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PREP: 35 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 3 DOZEN
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3 large eggs
1 1/4 cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3 1/2 ounces) applesauce baby food
1 container (3 1/2 ounces) apricot baby food
1/2 cup chopped walnuts, optional
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners’ sugar
1. In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to the egg mixture. Add baby foods; mix well. Stir in walnuts if desired.
2. Transfer the batter to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool the bars on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in the vanilla. Gradually beat in confectioners’ sugar. Frost; cut into bars. Store in the refrigerator.
SPICE CAKE BARS WITH SALTED CARAMEL ICING
Our family had a full schedule when our kids
were growing up. Like many busy moms, I was always looking for baking shortcuts. I hit the jackpot when I stumbled on these easy treats. I still make them for my kids and grandkids.
—ELLEN HARTMAN CHICO, CA
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PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
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1 package spice cake mix (regular size)
3/4 cup butter, melted
1/3 cup evaporated milk
1 large egg
FROSTING
1/3 cup packed brown sugar
1/3 cup evaporated milk
1/4 cup butter, cubed
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1. Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, butter, milk and egg; beat on low speed 30 seconds. Beat on medium 2 minutes (batter will be thick).
2. Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a large saucepan, combine brown sugar, milk and butter over medium heat; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 3 minutes.
Taste of Home Brownies & Bars Page 18