Fudge Brownies 3
1/2 cup of sugar
6 packets "Sweet One" (sugar substitute)
1/4 cup of margarine, melted
2 large eggs
2 tablespoons of "Butter Bud Sprinkles"
1 teaspoon of vanilla
1/3 cup of flour
1/3 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/4 teaspoon of salt
Preheat oven to 350ºF. Spray 8 inch square baking pan with nonstick cooking spray. In medium-size bowl, stir sugar, sugar substitute, margarine, eggs, "Butter Bud Sprinkles" and vanilla. In small bowl, stir dry ingredients into liquid ingredients, just until blended. Spread into pan. Bake 25 minutes. Cool on wire rack; cut into 2 inch squares. Makes 16 servings.
Double Fudge Brownies 4
1 1/2 cup of sugar
2/3 cup of butter
1/4 cup of water
2 cups of chocolate chips
2 teaspoons of vanilla
4 eggs
1 1/2 cup of flour
1/2 teaspoon of soda
1/2 teaspoon of salt
Bring sugar, butter and water just to a boil. Remove from heat. Add chips, vanilla and stir until chocolate melts. Beat in eggs, flour, soda and salt. Spread in greased 13 x 9 inch pan. Bake at 325ºF. for 50 minutes.
Double Fudge Cream Cheese Brownies 5
1 cup of butter
4 ounces of unsweetened chocolate
2 cups of sugar
1 1/2 cup of all-purpose flour
4 eggs
1 teaspoon of salt
1 teaspoon of baking powder
2 teaspoons of vanilla
1 cup of semi-sweet chips
Heat chocolate and butter until melted. Stir in remaining brownie ingredients except chocolate chips. Fold in chocolate chips, spread half of batter into greased 13 x 9 inch baking pan.
Filling
1/4 cup of sugar
2 tablespoons of butter
3 ounces of cream cheese
1 egg
1 tablespoon of flour
1/2 teaspoon of vanilla
In small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese. Bake for 30 to 35 minutes or until brownies pull away from sides of pan.
Cocoa Fudge Brownies 6
3/4 cup of flour
1/2 cup of cocoa powder
1 1/2 slices of soft butter
2 large eggs
1/2 cup of chopped walnuts (optional)
Pinch of salt
1/2 cup of sugar
1 teaspoon of vanilla
Mix flour, cocoa and salt. In large bowl with mixer, cream butter and sugar. Beat until fluffy. Add eggs. Stir in vanilla. Add flour mixture, then walnuts. Pour in buttered and floured 9-inch pan. Bake at 350ºF. for 25 to 30 minutes or until it pulls slightly from the side.
Irish Double Mint Fudge Brownies 7
BROWNIE:
1 cup of sugar
1 stick of butter
4 eggs
1 cup of flour
1/2 teaspoon of salt
1 teaspoon of vanilla extract
One 16 ounce can of Hershey's chocolate syrup
MINT FUDGE FROSTING:
2 cups of sugar
2 tablespoons of Karo light syrup
One 3 1/4 ounce can of evaporated milk
1 stick of butter
One 10 ounce bag of chocolate mint chips
Nuts, optional
BROWNIE: Cream sugar and butter together. Add the remaining brownie ingredients and blend well. Pour into a 9"x13" greased and floured Pyrex baking dish. Bake at 350ºF. for 30 minutes. When done, frost immediately. (Make frosting while brownies bake.) MINT FUDGE FROSTING: Boil sugar, Karo syrup and evaporated milk together for 3 minutes. Add butter and chocolate mint chips and remove from heat. Beat with a spoon until mixture reaches spreading consistency. Spread on HOT brownies. Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.
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