35 Fabulous Recipes For Homemade Brownies – The Delicious

Brownies Recipe Collection

The Brownie Recipe and Dessert Recipes Collection

By Pamela Kazmierczak
Copyright Information:

All rights reserved. No part of this book may be used, reproduced or

transmitted in any form or by any means without the express written
permission of the author.

Copyright October 2013 by Pamela Kazmierczak

Another Slutty Brownie
Applesauce and Cocoa Brownies
Aromatic Cardamom Brownies
Berry-Chocolate Brownies
Blondie Brownies
Blondie-Brownie Marble
Blondies from Scratch
Broadway Layered Brownies
Butter-Flavored Blondies
Cherry-Coconut Brownies
Chocolate-Peach Brownies
Coconut-Topped Brownies
Dark Chocolate and Nuts Brownies
Darkly Nutty Brownies
Devil Brownies
Double Chocolate Cinnamon Brownies
Easy Brownies
Lemon Blondies
Light and Dark Marbled Brownies
No-Bake Mallow and Nuts Brownies
No-Bake Salted Nuts Brownies with Coconut
No-Butter Brownies
Nuts About Banana Brownies
Nuts 'n Cherries Brownie Bars
Nutty Fudgy Brownie
Orange-Glazed Orange Blondies
Plain Brownies
Rich Dark Brownies
Sinfully Dark Chocolate Brownie
Slutty Blondies
Slutty Brownies
Strawberry Brownies
Sweet Potato Blondies
Walnut Fudgy Brownies
Yogurt 'n Nuts Brownies
Introduction

Welcome to the third volume of the Brownie Recipe and Dessert

Recipes Collection! I hope you enjoy all of the recipes you will
discover inside this book.
Brownies are a fabulously easy and delicious dessert, one which
both children and adults enjoy. Learn how to make many different
brownie recipes from scratch and enjoy the different variations of this
simple dessert today.
I hope you find some great new recipes to try out and love! Thanks
for downloading this book!

Disclaimer:
For the most part, I try to make all trademarked items listed in
generic terms, but sometimes in baking trademarked items are used,
I do not own these trademarks and the owners do not endorse this
book. All trademarks and copyrights are property of their owners.
This book was not written in conjunction with any third party
companies.
Thank You For Downloading This Cookbook

I have been publishing cookbooks on Amazon for awhile now – want

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I decided to create a website with brand new recipes and let all my
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recipes from me everyday! Please visit my Website Life Food
Happiness to check out my other recipes! I hope you enjoy them!
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Pamela Kazmierczak
Another Slutty Brownie

Ingredients:

Cookie Layer:
¼ cup butter, softened
3 tablespoons sugar
3 tablespoons brown sugar
1 medium-sized egg
1 tablespoon vanilla
¼ teaspoon baking soda
¼ teaspoon salt
½ cup all-purpose flour
½ cup dark chocolate chips

Brownie Layer:
1/3 cup unsalted butter, softened
½ cup + 2 tablespoons sugar
1/3 cup Dutch processed cocoa powder
¼ teaspoon salt
1 teaspoon vanilla
1 egg
¼ cup all-purpose flour

8 to 10 cream-filled chocolate sandwich cookies (preferrably Oreo)

Directions:

Preheat oven to 350°F. Line an 8-inch square pan with foil, allowing
a portion to extend over the rims of the pan. Generously butter foil.
Set pan aside.
Cookie Layer:

Cream together butter, sugar and brown sugar until light and fluffy.
Beat in egg, mixing well until combined. Beat in vanilla, baking soda
and salt. Mix until well blended. Stir in flour. Mix until just moistened.
Fold in chocolate chips. Press firmly onto the bottom of prepared
pan.

Oreo Layer:

Arrange Oreos side by side on top of the cookie dough batter. Do not
let cookie sandwiches to overlap. Set aside.

Brownie Layer:

Melt butter in a saucepan over low heat. Whisk in sugar and cocoa
until a thick paste-like consistency is achieved. Whisk in salt and
vanilla. Add egg and whisk until well-blended. Stir in flour until
moistened. Pour batter over Oreos, making sure to cover everything.

Bake for 30 to 35 minutes or until tester inserted in center comes out

clean. Cool completely in pan on a wire rack before cutting into
squares or bars.

Makes 8 to 10 servings.

Serving Suggestion:

Serve with whipped cream or ice cream. Dust top with confectioners’
sugar before serving, if desired.
Applesauce and Cocoa Brownies

Ingredients:

½ cup unsweetened cocoa powder (preferrably Dutch-processed

cocoa)
½ teaspoon baking soda
¼ teaspoon salt
¼ cup double-strength hot brewed coffee
2 tablespoons corn syrup
½ cup natural unsweetened applesauce
1 cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup plain nonfat yogurt

Directions:

Preheat oven to 350°F. Line an 8-inch pan with baking paper and
lightly coat with unsalted butter and dust with sift unsweetened
cocoa powder. Set aside.

Combine cocoa powder, baking soda and salt. Sift into a large
mixing bowl. Whisk in coffee and corn syrup. Continue whisking until
smooth and shiny. Whisk in applesauce, sugar and vanilla until well
blended. Gradually stir in flour using a wooden spoon. Mix until just
combined. Do not over mix. Fold in yogurt.

Spread batter into prepared pan. Bake for 25 to 30 minutes or until

tested inserted comes out clean and center of brownie is firm.

Cool completely in pan on a wire rack. Once completely cooled, use

baking paper to lift brownie out of the pan. Place on a board and cut
into bars or squares.

Makes 8 servings.

Serving Suggestion:

Dust top with sifted combination of one part cocoa powder and one
part confectioner’s sugar. Serve with ice cream or whipped cream on
the side. Drizzle with warm fudge sauce, if desired.
Aromatic Cardamom Brownies

Ingredients:

½ cup unsalted butter softened

2.5 ounces bittersweet chocolate, melted and slightly cooled
2 large eggs
½ cup + 2 tablespoons sugar
7 cardamom pods, seeded and ground (about 1 teaspoon)
½ cup all-purpose flour
¾ cup hazelnuts, lightly toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Butter a 9x9-inch square pan and dust with
flour. Set aside.

Cream butter until smooth and creamy. Whisk in melted chocolate

until incorporated. Whisk in eggs one at a time, mixing well after
each addition. Add sugar and ground cardamom. Continue whisking
until combined. Using a spoon, gradually stir in flour until just
moistened. Fold in hazelnuts.

Spread batter into prepared pan and bake for 20 to 25 minutes. Top
would appear firm but tested inserted will come out with a few moist
crumbs. Cool completely in pan on wire rack. Turn out on a cutting
board. Slice brownie with a sharp knife dipped in hot water and
wiped with a paper towel. Dip knife again and wipe with paper towel
before cutting the next slice.

Makes 10 to 12 servings.
Serving Suggestion:

Mix 1 teaspoon cinnamon with ¼ cup confectioners’ sugar and use

to dust top of brownie before slicing. Serve warm with hot fudge
sauce or serve cold/chilled with a scoop of mocha ice cream.
Berry-Chocolate Brownies

Ingredients:

20 ounces dark chocolate, chopped

1-¾ cups unsalted butter, softened
5 large eggs
2 cups brown sugar, lightly packed
1-½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup fresh blueberries, patted dry
¼ cup fresh raspberries, halved
¼ cup fresh cherries, pitted and halved

Directions:

Preheat oven to 340°F. Line a 9x13-inch pan with foil. Butter the foil
and set pan aside.

Combine dark chocolate and butter in a heat-proof bowl and set over
a pan of simmering water. Make sure not to let the bottom of bowl
touch the water. Stir until completely melted. Remove from heat and
allow to cool slightly.

Beat eggs until pale and frothy. Beat in sugar until mixture becomes
creamy. Add warm melted chocolate and beat until smooth and
glossy.

Remove about ¼ cup of flour and sprinkle over berries. Stir to coat
evenly. Combine remaining flour, baking powder and salt. Gently fold
in to creamed mixture using a wooden spoon or rubber spatula, until
just combined. Do not over mix.
Pour about half of the batter into prepared pan. Spread berries
evenly over batter and cover with remaining batter, spreading it
evenly to cover berries. Bake for 35 to 40 minutes or top is firm to
the touch and tested inserted comes out with a few moist crumbs.

Cool in pan for 20 minutes and run a knife into the brownie, slicing
them while still in the pan. Allow to cool completely before
transferring sliced to a serving dish.

Makes 12 to 16 servings.

Serving Suggestion:

Drizzle top with warmed berry jam or preserve, or serve in individual

plates. Pool warm cherry coulis around each slice and dust top with
a little confectioners’ sugar.
Blondie Brownies

Ingredients:

1 cup all-purpose flour

½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup light brown sugar, packed (or ¾ cup white granulated sugar)
1 large egg
1 teaspoon vanilla
¼ cup white chocolate chips
¼ cup hazelnuts, lightly toasted and coarsely chopped
¼ cup macadamia nuts, lightly toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Butter an 8-inch square pan. Set aside.

Combine flour, baking powder, baking soda and salt. Set aside.

Melt butter in a pan over low heat. Allow to cool slightly. Pour into a
mixing bowl and whisk in light brown sugar. Whisk in egg and vanilla
until well-blended. Gradually stir in sifted dry ingredients using a
spoon. Fold in white chocolate chips, hazelnuts and macadamia
nuts.

Pour batter into pan and spread evenly. Bake for 15 to 20 minutes or
until tester inserted comes out clean. Cool completely in pan on a
wire rack.

Makes 12 to 16 squares.
Serving Suggestion:

Dust with sifted cocoa powder before cutting, if desired. Serve with a
scoop of chocolate ice cream and drizzle with hot fudge sauce.
Blondie-Brownie Marble

Ingredients:

2/3 cup corn oil

2-1/4 cups light brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup dark chocolate chips
½ cup macadamia nuts, toasted and chopped
½ cup semisweet chocolate chips, melted

Directions:

Preheat oven to 350°F. Line a 9x12-inch pan with foil, allowing it to

extend over the pan’s rim. Butter the foil. Set prepared pan aside.

Combine corn oil and light brown sugar in a mixing bowl. Whisk until
well-blended. Add eggs one by one, whisking well after each addition
until mixture is smooth. Whisk in vanilla.

Gradually stir in sifted dry ingredients until just combined. Divide

batter into two equal portions. Fold in dark chocolate chips and
macadamia nuts on one portion. Fold in melted chocolate chips on
remaining portion.

Drop light-colored batter into prepared pan by spoonfuls, making

sure to leave a space in between each heap. Spoon chocolate-
colored batter into spaces and spread gently, creating swirls and a
marble effect in the process.
Bake for 25 to 30 minutes or until tested inserted comes out clean.
Cool completely in pan. Use foil to lift brownie out of the pan.
Transfer to a board and cut into bars or squares.

Makes 12 servings, 2 bars per serving.

Serving Suggestion:

Slice brownie inside of pan and drizzle top with fudge sauce or
melted white chocolate. Lift out each slice and transfer to individual
plates to serve. Garnish with fresh blueberries and whipped cream, if
desired.
Blondies from Scratch

Ingredients:

2/3 cup unsalted butter, softened

2 cups light brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoons baking powder
¼ teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup almonds, toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Grease a 9x13-inch pan. Set aside.

Cream together butter and light brown sugar until smooth and
creamy. Beat in eggs and vanilla. Combine flour, baking powder,
baking soda and salt. Sift over creamed mixture and stir with a
spoon to combine. Fold in milk chocolate chips and almonds.

Spread batter into prepared pan. Bake for 25 to 30 minutes or until

tester inserted comes out clean.

Cool completely in pan. Turn out onto a cutting board and slice.

Makes 20 to 24 squares.
Serving Suggestion:

Dust with sifted cocoa and serve with whipped cream or ice cream.
Broadway Layered Brownies

Ingredients:

Brownie:
¼ cup unsalted butter, diced
1 tablespoon unsweetened chocolate, chopped
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup pecans, toasted and chopped

Filling:
3 ounces cream cheese, softened
¼ cup granulated sugar
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 medium-sized egg, beaten
1 teaspoon vanilla extract

Topping:
3 ounces milk chocolate chips
¼ cup pecans, toasted and chopped
1 cup mini marshmallows

Frosting:
¼ cup unsalted butter, softened
¼ cup milk
2 ounces cream cheese
1 ounce dark chocolate
3 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:

Preheat oven to 350°F. Butter an 8x10-inch pan. Set aside.

Brownie:

Combine butter and chopped unsweetened chocolate in a heat-proof

bowl. Set over a pan of simmering water. Do not let the bottom of
bowl touch the water. Stir until melted. Remove from heat and allow
to cool.

Whisk together sugar and egg until creamy. Whisk in melted

chocolate and vanilla. Combine together flour and baking powder.
Stir into creamed mixture. Fold in chopped pecans.

Spread batter into prepared pan. Set aside.

Filling:

Combine together cream cheese, sugar, butter, flour, egg and

vanilla. Beat until smooth and creamy. Spread on top of brownie
batter. Set aside.

Topping:

Scatter milk chocolate chips and chopped pecans over filling.

Bake brownie for 25 to 28 minutes or until nearly set. Scatter

marshmallows on top of brownie and be for another 2 to 5 minutes
or just until mallows begin to melt.

Remove pan from oven and set on a wire rack.

Frosting:

Combine butter, milk, cream cheese and unsweetened chocolate in

a pan. Place over low heat until melted. Stir until smooth. Stir in all of
the confectioners’ sugar and vanilla. Spoon over cooling brownie and
spread evenly.

Allow brownie to cool completely. Chill, if desired. Cut into bars

before serving.

Makes 16 squares.

Serving Suggestion:

You can replace topping ingredients with a combination of the

following: chopped dried pitted cherries, raspberries, blueberries and
other berries in season, as you prefer.
Butter-Flavored Blondies

Ingredients:

½ cup butter-flavored vegetable shortening

1 tablespoon milk
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1 cup butterscotch chips
½ cup pecans, toasted and chopped

Directions:

Preheat oven to 350°F. Butter an 8-inch square pan. Set aside.

Combine shortening and milk in a pan and place over low heat. Stir
until melted. Whisk in sugar, and then the egg, mixing well until
combined. Whisk in vanilla, mixing well.

Combine flour, baking powder and salt. Sift over butter mixture and
stir gently with a spoon. Do not over mix. Fold in butterscotch chips
and pecans.

Spread mixture into prepared pan. Bake for 25 to 30 minutes or until

tester inserted comes out clean. Cool completely in pan on a wire
rack. Turn out on a board and cut into squares.

Makes 12 to 16 bars.
Serving Suggestion:

Replace butterscotch chips with white chocolate pieces. Serve with

chocolate ice cream, drizzled with chocolate sauce.
Cherry-Coconut Brownies

Ingredients:

3.5 ounces dark chocolate, broken into small pieces

1/3 unsalted butter, softened
½ cup dark brown sugar, packed
2 medium-sized eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
½ cup desiccated coconut
7.5 ounces black cherries, pitted, drained

Directions:

Preheat oven to 350°F. Butter an 8-inch pan and set aside.

Combine butter and dark chocolate in a pan. Place over low heat.
Stir until melted. Allow to cool slightly. Pour into a mixing bowl. Whisk
in brown sugar, until dissolved. Whisk in egg and vanilla.

Using a spoon, stir in flour and salt until just combined. Mix together
coconut and cherries. Fold into batter.

Transfer batter into prepared pan and spread evenly. Bake for 35 to
40 minutes or until tester inserted comes out clean. Cool completely
in pan. Turn out on a board and cut into squares.

Makes 12 servings.

Serving Suggestion:
Dust brownie top with confectioners’ sugar and drizzle with warm
cherry coulis before serving.
Chocolate-Peach Brownies

Ingredients:

1 cup peaches, cut into chunks

¼ cup red wine
10.5 ounces dark chocolate, broken into pieces
1 cup unsalted butter, softened
4 large whole eggs
2 large egg yolks
½ cup sugar
½ cup all-purpose flour
1/3 Dutch-processed dark cocoa powder

Directions:

Soak peaches in red wine. Allow to stand for an hour or two.

Preheat oven to 350°F. Butter an 8x8-inch pan and line with baking
paper. Butter baking paper. Set prepared pan aside.

Combine dark chocolate and butter in a heat-proof bowl. Set over a

pan of simmering water. Do not let the bottom of the bowl touch the
water. Stir until completely melted. Pour into a bowl and allow to cool
slightly.

Combine whole eggs, egg yolks and sugar in a large bowl. Beat until
thick. Stir in melted chocolate until well blended. Combine flour and
cocoa powder. Sift together, then sift again over creamed mixture.
Fold gently until just moistened. Fold in peaches.

Spread batter into prepared pan. Bake for 30 minutes. Reduce

temperature to 325°F and bake for another 25 to 30 minutes or until
brownie springs back when lightly touched and tester inserted
comes out with moist crumbs. Allow to cool completely in pan. Chill
overnight for best results. Use baking paper to lift brownie carefully
out of pan and cut into squares or bars.

Makes 8 servings.

Serving Suggestion:

Dust brownie with confectioners’ sugar mixed with cinnamon before

cutting. Serve with vanilla ice cream.
Coconut-Topped Brownies

Ingredients:

Crusty Base:
¼ cup unsalted butter, chopped
¼ cup dark brown muscovado sugar, firmly packed
½ cup plus 2 tablespoons all-purpose flour

Brownie:
1 large egg
½ cup brown sugar
2 teaspoons vanilla extract
½ cup coconut, shredded
1 tablespoon all-purpose flour
a pinch of salt
¾ cup walnuts, toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Butter an 8-inch pan and set aside.

Crusty Base:

Cream together butter and dark brown sugar. Add flour. Using your
hands, mix together creamed mixture and flour until it resembles
breadcrumbs, crushing any lumps with fingertips. Press into the
bottom of prepared pan, spreading crust evenly. Bake in preheated
oven for 20 minutes. Remove from oven to cool slightly.

Brownie:
Beat egg until pale and frothy. Gradually add sugar, beating well after
each addition. Beat in vanilla. Continue beating until thick. Stir
together coconut, flour and salt. Gently fold into creamed mixture.
Stir in chopped walnuts. Spoon into pre-baked crust, spreading
evenly.

Bake for 15 to 20 minutes or until top is crispy and golden. Cool

completely in pan. Cut into squares.

Makes 8 servings.

Serving Suggestion:

Drizzle top with melted unsweetened chocolate for effect. Serve with
a scoop of your favorite ice cream flavor.
Dark Chocolate and Nuts Brownies

Ingredients:

¾ cup unsalted butter, softened

7 ounces dark chocolate, broken into small pieces
3 large eggs
2 teaspoons vanilla extract
1 cup plus 2 tablespoons caster sugar
1 cup all-purpose flour
½ teaspoon salt
½ cup walnuts, toasted and chopped
½ cup macadamia nuts, chopped
½ cup hazelnuts, toasted and chopped

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with foil, allowing a

portion to extend over the rims of the pan. Grease foil. Set pan
aside.

Combine butter and dark chocolate in a pan. Place over low heat
and stir until melted. Remove from heat and allow to cool slightly.

Beat together eggs, vanilla and sugar until thick and shiny. Beat in
melted chocolate until well blended. Combine flour and salt and
gently stir into creamed mixture using a spoon. Stir until just
combined. Fold in nuts.

Spread batter into prepared pan. Bake for about 20 to 25 minutes or

until top appears dry. Tester inserted should still have a few moist
crumbs clinging to it. Cool completely in pan. Use foil to gently take
brownie out of the pan. Peel off foil and cut into bars or squares.
Makes 24 servings.

Serving Suggestion:

Dust top with confectioners’ sugar or pipe with sweetened whipped

cream. You can also top each brownie slice with softened ice cream,
instead.
Darkly Nutty Brownies

Ingredients:

¼ cup macadamia nuts

¼ cup Brazil nuts
¼ cup pecans
¼ cup hazelnuts
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 ounces dark chocolate, broken into small pieces
½ cup butter
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with foil, allowing a

portion to extend over the rims of the pan. Generously butter foil. Set
pan aside.

Chop nuts coarsely and toast in preheated oven for 5 to 7 minutes or

until lightly toasted. Remove from the oven and immediately transfer
to a dish or bowl to prevent further cooking. Set aside.

Sift together flour, baking powder and salt. Set aside.

Combine dark chocolate and butter in a heat-proof bowl. Set over a

pan of simmering water, making sure that bottom of the bowl does
touch the water. Stir until melted. Remove from heat and set aside.
Cream together eggs and sugar until thick and glossy. Whisk in
melted chocolate and vanilla. Stir in sifted dry ingredients until
combined. Stir together nuts and gently fold into batter.

Spread batter into prepared pan. Bake for 25 to 30 minutes or until

tester inserted comes out clean. Cool in pan for 15 to 20 minutes on
a wire rack. Use foil to lift brownie out of the pan and set on wire
rack. Allow to cool completely before cutting.

Makes 16 squares.

Serving Suggestion:

Serve in individual plates drizzled with warm fruit or berry jam and
whipped cream.
Devil Brownies

Ingredients:

½ of 18.25-ounce package Devil's Food Cake Mix

2 tablespoons butter, melted
2 tablespoons water
1 medium-size egg
1-½ cups mini marshmallows
½ cup milk chocolate chips
½ cup peanuts, dry-roasted and chopped

Directions:

Preheat oven to 375°F. Butter an 8x10-inch pan generously. Set

aside.

Combine devil’s food cake mix, butter, water and egg. Mix well.
Spread into prepared pan. Bake for about 20 minutes. Remove from
oven and sprinkle top with mini-marshmallows, chocolate chips and
peanuts. Return to oven and back for another 3 to 5 minutes or until
marshmallow begins to melt.

Cool completely in pan on a wire rack. Cut into bars or squares.

Makes 12 to 16 servings.

Serving Suggestion:

Replace toppings with your own desired toppings such as chopped

dried fruit, shredded coconut, chopped berries, etc.
Double Chocolate Cinnamon Brownies

Ingredients:

Brownie:
¼ cup + 2 tablespoons dark cocoa powder
¼ teaspoon baking soda
1/3 cup butter, melted, divided
¼ cup boiling water
1 cup sugar
1 large egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon salt
¾ cup semisweet chocolate chips

Frosting:
1/3 cup butter, softened
½ cup cocoa powder
2-2/3 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup evaporated milk

Directions:

Preheat oven to 350°F. Butter an 8x10-inch pan and set aside.

Brownie:
Combine cocoa and baking soda. Mix in half of melted butter. Pour
boiling water over mixture and whisk until thick. Whisk in remaining
butter, sugar, egg and vanilla. Combine flour, cinnamon and salt. Sift
over cocoa mixture and stir with a spoon to combine. Stir in
semisweet chocolate chips.

Spread batter into prepared pan and bake for 35 to 40 minutes or

until tester inserted comes out clean. Allow to cool completely in pan.

Frosting:

Cream butter in a mixing bowl. Combine together cocoa, 2-½ cups

confectioners’ sugar, cinnamon and vanilla. Mix into creamed butter
alternately with milk. Add more confectioner’s sugar to reached
desired spreading consistency. You do not have to use up all of
confectioners’ sugar if you like a slightly thin frosting. Spread over
completely cooled brownie.

Chill brownie, if desired, before cutting.

Makes 16 to 18 servings.

Serving Suggestion:

Omit frosting and dust top of brownie with confectioners’ sugar. Or,
drizzle top with your favorite chocolate ganache recipe.
Easy Brownies

Ingredients:

½ cup butter
1 cup white sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup walnuts, toasted and chopped (optional)

Directions:

Preheat oven to 350°F. Grease an 8-inch pan and set aside.

Melt butter in pan over low heat. Pour into a heat-proof mixing bowl.
Add remaining ingredients and mix will. Spread into prepared pan.
Bake for 15 to 20 minutes or until tester inserted comes out clean.

Cool completely in pan on a wire rack. Cut into squares before

serving.

Makes 10 to 12 servings.

Serving Suggestion:

Add your favorite chopped fruit or dried berries into batter before
baking. Top with whipped cream or ice cream before serving.
Lemon Blondies

Ingredients:

Blondie:
1 package (18 ounces) lemon cake mix
1 package (3 ounces) lemon-flavored gelatin powder
½ cup corn oil
3 large eggs
½ teaspoon finely grated lemon zest

Lemon Glaze:
1 cup confectioners' sugar, sifted
½ cup lemon juice, freshly squeezed

Directions:

Preheat oven to 325°F. Butter a 9x13-inch pan and dust with flour.
Set aside.

Blondie:

Combine lemon cake mix with gelatin powder, oil, eggs and lemon
zest. Mix well until thick. Spread into prepared pan and bake for 25
to 30 minutes or until tester inserted comes out clean. Blondie top
should be nearly firm to the touch.

Lemon Glaze:

Whisk together confectioners’ sugar and lemon juice until smooth

and sugar is completely dissolved.
Prick blondie top with fork tines. Spoon glaze all over cooled blondie
in pan. Chill, if desired, until glaze is set. Transfer on a board and cut
into squares.

Makes 12 to 15 bars.

Serving Suggestion:

Replace lemon with orange or lime. Use your favorite cream cheese
frosting in place of lemon glaze.
Light and Dark Marbled Brownies

Ingredients:

½ cup unsalted butter, diced

1 cup granulated sugar
3.5 ounces dark chocolate, chopped
3.5 ounces white chocolate, chopped
2 large eggs
1 teaspoon vanilla essence
1 to 2 teaspoons cherry liqueur
1 cup all-purpose flour

Directions:

Preheat oven to 340°F. Line an 8x8-inch pan with foil, allowing a

portion to extend over the rim of pan. Generously grease foil. Set
lined pan aside.

Divide butter and sugar into halves. Place half of butter and half of
sugar in one bowl. Place remaining halves in another bowl. Add dark
chocolate to one bowl and white chocolate to the other.

Melt contents of each bowl by setting over a pan of simmering water,

stirring until completely melted. Remove from heat and allow to cool
until warm.

Whisk one egg in each bowl. Mix in vanilla with white chocolate
mixture and cherry liqueur to dark chocolate mixture. Sift half of flour
over each bowl. Fold until just combined. Do not over mix.

Spoon each type of batter into pan, alternating the dark and the
white mixture. Swirl both batters with a skewer to create a marbled
effect.
Bake for 30 to 35 minutes or until center if slightly firm and tester
inserted comes out with a moist crumbs. Cool completely in pan on a
wire rack. Use the foil to lift brownie out of the pan. Transfer to a
board and cut into squares.

Makes 12 to 16 servings.

Serving Suggestion:

Drizzle with warmed cherry jam or preserves. Serve with whipped

cream or softened ice cream on the side.
No-Bake Mallow and Nuts Brownies

Ingredients:

1 cup semisweet chocolate chips

½ cup plus 1 teaspoon evaporated milk, divided
1-½ cups vanilla wafers, crushed (about 40 pieces)
1 cup mini marshmallows
½ cup confectioners' sugar
½ cup macadamia nuts, toasted and chopped
½ cup walnuts, toasted and chopped

Directions:

Butter an 8x10-inch pan. Set aside.

Combine chocolate chips and ½ cup milk in a heat-proof bowl and

set over a pan of simmering water. Stir until melted. Remove from
heat. Remove ¼ cup melted chocolate and mix with 1 teaspoon
mike. Reserve as topping.

Combine crushed vanilla wafers, mini marshmallows, confectioners’

sugar, macadamia nuts and walnuts in a bowl. Stir in melted
chocolate, mixing until well blended. Press brownie mixture into
prepared pan. Cover with plastic wrap and chill for 2 hours or until
firm. Cut into bars before serving.

Makes 16 servings.

Serving Suggestion:
You can replace vanilla wafers with finely crushed ladyfingers or
butter cookies.
No-Bake Salted Nuts Brownies with Coconut

Ingredients:

Brownie:

6 ounces bittersweet chocolate, chopped

½ cup + 2 tablespoons evaporated milk
1 teaspoon pure vanilla extract
1-½ cups chocolate wafer cookies, finely ground
1 cup plus 2 tablespoons sweetened shredded coconut
½ cup plus 2 tablespoons salted pistachios, shells removed
¼ cup confectioners' sugar
a pinch of salt

Directions:

Line an 8x8-inch pan with waxed paper, allowing about 1 inch of

paper to extend over the rims of pan. Set aside.

Combine bittersweet chocolate and milk in a pan. Place over low

heat. Stir until chocolate is completely melted. Stir in vanilla. Set
aside.

Combine chocolate wafer cookies, 1 cup coconut, ½ cup pistachios,

confectioners’ sugar and salt. Remove about ¼ cup of melted
chocolate and mix remainder into wafer mixture until well blended.
Spoon mixture into prepared pan, spreading everything evenly.
Spread reserved chocolate over brownie.

Chop remaining coconut and pistachios until fine. Sprinkle over

chocolate topping.
Chill brownie for at least 2 hours or until set. Lift brownie out of pan
using waxed paper as “handles.” Peel off paper and cut into squares
or bars.

Makes 12 squares.

Serving Suggestion:

Top each slice with a dollop of whipped cream or a scoop of ice

cream. Drizzle with fudge sauce before serving.
No-Butter Brownies

Ingredients:

1-½ cups all-purpose flour

¾ cup sugar
1/3 cup dark cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup water
¾ cup corn oil
1 teaspoon vanilla extract
¼ cup walnuts, chopped
2 tablespoons desiccated coconut

Directions:

Preheat oven to 350°F. Brush an 8x10-inch pan with corn oil. Set
aside.

Combine flour, sugar, cocoa powder, baking powder and salt. Set
aside.

In a separate bowl, whisk together water, corn oil and vanilla.

Gradually stir in dry ingredients into liquid ingredients, until just
moistened. Fold in walnuts and coconut.

Spread batter into prepared pan and bake for 25 to 30 minutes or

until tester comes out clean. Allow to cool completely in pan on a
wire rack. Cut into bars or squares before serving.

Makes 12 servings.
Serving Suggestion:

Dust top with confectioners’ sugar sifted with cocoa powder. Serve
warm or chilled with your favorite ice cream flavor.
Nuts About Banana Brownies

Ingredients:

1-½ cups all-purpose flour

2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
6 ounces semisweet chocolate chips
¾ cup unsalted butter
1-¼ cups dark brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
2 medium-sized ripe bananas, mashed
1 cup macadamia nuts, chopped

Directions:

Preheat oven to 325°F. Line an 8x10-inch pan with baking paper. Set
aside.

Sift together flour, cocoa powder, baking powder and salt. Set aside.

Combine chocolate chips, butter and sugar in a pan. Cook over low
heat, stirring until completely melted. Remove from heat and pour
into a heat-proof mixing bowl. Beat in eggs and vanilla. Stir in
mashed bananas. Stir in dry ingredients and ¾ cup macadamia nuts.

Spread batter into prepared pan. Sprinkle remaining macadamia

nuts on top of batter. Bake for 25 to 30 minutes or until tester
inserted comes out with very few moist crumbs clinging to it.

Cool completely in pan on a wire rack. Lift brownie out of pan using
baking paper as “handles.” Slice before serving.
Makes 10 to 12 servings.

Serving Suggestion:

Spoon batter into mini muffin fans lined with baking paper cups and
bake for 15 to 20 minutes or until tops are dry. Pipe tops of cooled
brownie “cupcakes” with your favorite frosting.
Nuts 'n Cherries Brownie Bars

Ingredients:

1 box (15 ounces) fudge brownie mix

2 large eggs
¼ cup corn oil
1 can (16 ounces) dark sweet cherries, drained (reserve ¼ of syrup)
3 ounces cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
½ cup almonds, toasted and slivered

Directions:

Preheat oven to 350°F. Line a 9-inch pan with baking paper. Set pan
aside.

Pour brownie mix into a mixing bowl. Stir in reserved cherry syrup, 1
egg and corn oil. Mix until well blended. Fold in drained cherries. Set
aside.

Cream together cream cheese and sugar on medium speed until

fluffy. Beat in remaining egg and almond extract until well-combined.
Fold in almond slivers.

Spoon brownie batter in heaps into prepared pan. Spoon cream

cheese mixture into gaps. Swirl with a skewer to create a marbled
effect. Bake brownie for 35 to 40 minutes or until tester inserted
comes out clean. Cool completely in pan on a wire rack.

Lift brownie out of the pan using baking paper as “handles.” Peel off
paper and cut into squares.
Makes 12 servings.

Serving Suggestion:

Serve in individual plates dusted with sifted confectioners’ sugar and

drizzled with cherry coulis.
Nutty Fudgy Brownie

Ingredients:

½ cup unsalted butter, softened

2 ounces semisweet chocolate, broken into small pieces
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
½ cup all-purpose flour
a pinch of salt
¼ cup walnuts, toasted and coarsely chopped
¼ cup unsalted cashew nuts, lightly toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Butter an 8x8-inch pan and dust with flour.
Tap out any excess and set pan aside.

Combine butter and chocolates in a pan. Stir over low heat until
completely melted. Allow to cool slightly, about 10 minutes or so.
Whisk in sugar until dissolved. Whisk in eggs one at a time, then add
vanilla. Combine flour and salt. Gradually stir into chocolate mixture
until just combined. Fold in walnuts and cashew nuts.

Spread batter into prepared pan. Bake for 35 to 40 minutes or until

tester inserted comes out with a few moist crumbs. Cool completely
in pan on a wire rack before cutting into squares.

Makes 12 servings.

Serving Suggestion:
Replace cashew and walnuts with cherries or other frozen berries of
your choice. If desired, dust top with confectioners’ sugar before
serving.
Orange-Glazed Orange Blondies

Ingredients:

Blondies:
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
¾ cup all-purpose flour
½ teaspoon salt
1 tablespoon pure orange extract
1 tablespoon orange zest, finely grated (exlude the white part)

Orange Glaze:
1-½ cups confectioners' sugar
4 tablespoons orange juice
1 tablespoon orange zest, finely grated (exlude the white part)

Directions:

Preheat oven to 350°F. Butter an8x10-inch pan. Set aside.

Blondie:

Cream together butter and sugar until light and fluffy. Beat in eggs
one by one, mixing well after each addition. Beat in flour, salt, orange
extract and zest. Pour into prepared pan. Bake for 25 to 30 minutes
or until tester inserted comes out clean.

Allow to cool for 5 minutes in pan, then poke top with fork tines.
Orange Glaze:

Combine confectioners’ sugar, orange juice and zest. Mix well until
sugar is completely dissolved. Glaze should have a runny
consistency. Drizzle or spoon over blondie top. Allow the glaze to
soak though the holes poked on blondie top.

Cool blondie completely in pan. Chill, if desired, before cutting into

squares.

Makes 16 to 18 servings.

Serving Suggestion:

Top each serving with vanilla ice cream and, if desired, drizzle with
warmed orange preserve or marmalade. Serve with fresh berries on
the side.
Plain Brownies

Ingredients:

4 ounces unsweetened chocolate, broken into small pieces

1 cup butter, softened
4 large eggs
2 cups sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup dark chocolate chips
¼ cup macadamia nuts, chopped
¼ cup hazelnuts, chopped

Directions:

Preheat oven to 350°F. Butter a 9x13-inch pan and set aside.

Combine chocolate and butter in a pan. Stir over low heat until
completely melted. Set aside until cooled.

Beat together eggs and sugar until pale and thick. Beat vanilla and
melted chocolate.

Combine flour, baking soda and salt. Gradually stir into chocolate
mixture until just incorporated. Do not over mix. Fold in chocolate
chips and all of the nuts.

Spread batter into prepared pan. Bake for 30 to 35 minutes or until

tester inserted comes out clean. Cool completely in pan before
cutting into bars or squares.
Makes 8 to 12 servings.

Serving Suggestion:

Dust top with sifted confectioners’ sugar and serve with whipped
cream.
Rich Dark Brownies

Ingredients:

1 cup unsalted butter, diced

4 ounces unsweetened chocolate, chopped
¾ cup semisweet chocolate chips
4 large eggs
1-¾ cups dark brown sugar, firmly packed
1 teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon salt
1 cup walnuts, toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Butter a 9x13-inch pan. Set aside.

Place butter, unsweetened chocolate and semisweet chocolate chips

in a pan. Stir and cook over low heat until completely melted. Set
aside.

Beat together eggs and dark brown sugar until creamy and slightly
pale brown in color. Beat in melted chocolate mixture and vanilla.
Gradually stir in flour, combined with salt, until just incorporated. Fold
in walnuts.

Spread batter into prepared pan. Bake for 20 to 25 minutes or until

top is slightly dry. Cover pan with foil, reduce temperature to 320°F
and bake for another 5 to 10 minutes or until tester inserted comes
out with a few moist crumbs.

Uncover pan and allow brownie to cool completely. Turn out on a

board and cut into bars or squares.
Makes 8 to 12 servings.

Serving Suggestion:

Top each serving with your favorite ice cream flavor, drizzled with
warm fudge sauce.
Sinfully Dark Chocolate Brownie

Ingredients:

1/3 cup + 2 tablespoons butter, softened

3 ounces dark chocolate, broken into small pieces
2 medium-size eggs
¾ cup dark brown sugar, packed
1-½ tablespoons golden syrup
½ cup all-purpose flour
2 tablespoons cocoa
a pinch of salt
1 cup almonds, toasted and slivered

Directions:

Preheat oven to 350°F. Line an 8x8-inch pan with baking paper. Set
aside.

Combine butter and dark chocolate in a small pan. Stir over low heat
until completely melted. Allow to cool.

Whisk together eggs and dark brown sugar until smooth and creamy.
Whisk in melted chocolate, followed by golden syrup.

Sift together flour, cocoa and salt. Gradually stir into melted
chocolate mixture until just combined. Pour batter into prepared pan
and spread evenly. Bake for 25 to 30 minutes or until tester inserted
comes out clean. Cool completely in pan on a wired rack.

Lift brownie from pan using baking paper as “handles.” Peel off
paper and cut into squares.

Makes 12 servings.
Serving Suggestion:

Drizzle top with warmed fruit preserve or a dollop of whipped cream.

Serve warm or chilled.
Slutty Blondies

Ingredients:

Cookie Layer:
½ cup unsalted butter, softened
½ cup light brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1-¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

16 pieces Golden Oreos

Blondie Layer:
½ cup unsalted butter, softened
1 cup light brown sugar, packed
2 teaspoons vanilla
1 large egg
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon baking soda
½ cup butterscotch chips

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with foil, allowing it to

extend over the rims of the pan. Generously butter foil, then set pan
aside.

Cookie Layer:

Beat together butter, light brown sugar and granulated sugar over
medium speed. Beat in egg and vanilla, scraping the sides of the
mixing bowl as needed. Combine flour, baking powder, baking soda
and salt. Stir into creamed mixture gradually.

Press cookie batter into the bottom of prepared pan, spreading

evenly.

Arrange Oreos on top of cookie layer, making sure that cookie

sandwiches do not overlap. Set aside.

Blondie Layer:

Melt butter in a pan over low heat. Pour into a heat-proof bowl.
Whisk in light brown sugar, followed by vanilla, until mixture is thick
and creamy. Whisk in egg until fully incorporated. Combine together
flour, baking powder, salt and baking soda. Using a spoon, gently stir
in dry ingredients into creamed mixture, until just combined. Do not
over mix. Fold in butterscotch chips.

Spoon blondie batter over Oreos in pan, spreading evenly. Batter

may be a little thick.

Bake for 30 to 35 minutes or until tester inserted comes out clean.

Cool completely in pan on a wire rack. Use foil to lift blondie out of
the pan. Cut into bars or squares.

Makes 8 to 12 servings.
Serving Suggestion:

You may replace butterscotch chips with chopped macadamia nuts.

Serve with your favorite ice cream flavor, or whipped cream.
Slutty Brownies

Ingredients:

Cookie Layer:
½ cup unsalted butter, softened
1 cup light brown sugar, firmly packed
1 large egg
2 teaspoons vanilla extract
1-¼ cups all-purpose flour
½ teaspoons salt
½ teaspoon baking powder
¼ teaspoon baking soda

16 pieces Double-Stuffed Oreo cookie sandwiches

Brownie Layer:
¾ cup unsalted butter, softened
1-¼ cups granulated sugar
¾ cup dark cocoa powder (preferably Dutch processed)
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour
½ teaspoon salt
1 cup milk chocolate chips

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with foil, allowing it to

extend over the rims of the pan. Butter foil, then set pan aside.
Cookie Layer:
Cream together butter and light brown sugar until creamy and lighter
in color. Beat in egg and vanilla until well-blended. Combine together
flour, salt, baking powder and baking soda. Gradually stir into batter
until just moistened.

Spread cookie batter at the bottom of prepared pan. Arrange Oreos

over cookie layer, making sure there are no pieces that overlap. Set
aside.

Brownie Layer:

Place butter in a saucepan and melt over low heat. Once butter is
completely melted, whisk in granulated sugar and cocoa powder until
smooth and thick. Remove pan from heat. Whisk in vanilla, then
eggs, until well combined. Sift together flour and salt. Using a spoon,
gently stir dry ingredients into creamed mixture. Do not over mix.
Fold in chocolate chips.

Spread brownie layer over Oreos. Bake for 30 to 35 minutes, or until

tester comes out clean. Cool completely in pan on a wire rack. Use
foil to lift brownie out of the pan. Cut into bars or squares before
serving.

Makes 8 to 12 servings.

Serving Suggestion:

Dust top with confectioners’ sugar, before serving, if desired.

Strawberry Brownies

Ingredients:

½ cup butter, softened

6.5 dark chocolate, broken into small pieces
2 large eggs
1 teaspoon vanilla
1 cup granulated sugar
1 cup all-purpose flour
5 ounces white chocolate chips
¾ cup strawberries, sliced

Directions:

Preheat oven to 390°F. Butter an 8x8-inch pan. Set aside.

Combine butter and dark chocolate in a heat-proof bowl, set over a

pan of simmering water. Do not let the bottom of bowl touch the
water. Stir until completely melted and smooth. Remover bowl from
heat. Whisk in eggs and vanilla. Fold in flour until no white streaks
are visible, taking care not to over mix batter. Fold in white chocolate
chips and strawberries.

Spread batter into prepared pan. Bake for 40 to 45 minutes or until

tester comes out clean. Allow to cool completely in pan on a wire
rack. Cut into bars or squares before serving.

Makes 10 to 12 servings.

Serving Suggestion:
Dust top with sifted confectioners’ sugar, then drizzle with warmed
strawberry jam or preserve.
Sweet Potato Blondies

Ingredients:

Brownie:
½ cup butter
½ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sweet potatoes, peeled and finely grated

Glaze:
½ cup confectioners' sugar
1 tablespoon unsalted butter
1 tablespoon milk

Directions:

Preheat oven to 350°F. Butter an 8x10-inch pan. Set aside.

Brownie:

Cream together butter, light brown sugar and granulated sugar.

Continue beating until smooth and fluffy. Beat in eggs one by one,
beating well after each addition. Beat in vanilla. Combine flour,
baking powder and salt. Sift over creamed mixture and gently stir
with a spoon until just incorporated. Fold in grated sweet potatoes.
Pour batter into prepared pan, spreading evenly. Bake for 25 to 30
minutes or until tester inserted comes out clean. Allow to cool in pan
on a wire rack.

Glaze:

Beat together confectioners’ sugar, butter and milk until smooth.

Spread over warm blondies. Allow glaze to set before slicing
brownie. You may also add another teaspoon or two or milk to thin
out glaze and drizzle over blondies instead of spreading.

Makes 12 servings.

Serving Suggestion:

Add ½ cup chopped nuts to the batter for more texture. Add melted
chocolate to the ingredients to convert recipe into a brownie.
Walnut Fudgy Brownies

Ingredients:

¼ cup dark chocolate chips

¾ cup unsalted butter, diced
¾ cup dark cocoa powder, sifted
½ cup corn oil
4 medium-size eggs
1 teaspoon vanilla extract
1-½ teaspoons instant coffee granules
1-¾ cups caster sugar
1-1/8 cups all-purpose flour
1 cup walnuts, toasted and chopped

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with baking paper,

allowing paper to extend over the rims of the pan.

Place chocolate chips, butter, cocoa powder and corn oil in a pan.
Stir over low heat until completely melted and smooth. Remove from
heat and allow to cool slightly.

Combine eggs, vanilla, coffee and sugar in a mixing bowl. Beat over
medium speed until creamy and fluffy, about 10 minutes. Fold in
warm chocolate mixture until combined. Fold in flour and walnuts.

Spread batter into prepared pan. Bake for 30 to 35 minutes or until

tester comes out with moist crumbs sticking to it.

Cool completely in pan on a wire rack. Use baking paper to lift

brownie out of the pan. Dip a sharp knife in hot water and wipe with
a paper towel, then use it to slice brownie. Repeat for each slice that
you make. This is to prevent the brownie from sticking to the knife.

Makes 12 servings.

Serving Suggestion:

Dust top with sifted confectioners’ sugar and drizzle with warm
cherry coulis or any fruit or berry jam or preserve, as you prefer.
Yogurt 'n Nuts Brownies

Ingredients:

4 ounces bittersweet chocolate, broken into small pieces

1 tablespoon unsalted butter
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
a pinch of salt
1/8 teaspoon baking soda
2 large eggs
½ cup dark brown sugar,packed
¼ cup yogurt
2 tablespoons corn oil
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped

Directions:

Preheat oven to 350°F. Line an 8x10-inch pan with baking paper. Set
aside.

Combine bittersweet chocolate and butter in a heat-proof bowl. Set

over a pan of simmering water. Do not let the bottom of bowl touch
the water. Stir until completely melted and smooth. Remove from
heat and set aside.

Sift together flour, cocoa, powder, salt and baking soda. Set aside.

Beat together eggs and dark brown sugar until light and creamy.
Beat in yogurt, corn oil, vanilla and melted chocolate. Gradually stir
in sifted dry ingredients into creamed mixture until just combined.
Fold in ½ cup pecans.
Pour batter into prepared pan and spread evenly. Sprinkle remaining
pecans on top of batter. Bake for 15 to 20 minutes or until tester
inserted comes out with a few moist crumbs.

Cool completely in pan on a wire rack. Use baking paper to lift

brownie out of the pan. Peel off paper and cut into squares.

Makes 12 servings.

Serving Suggestion:

Serve with whipped cream or ice cream, drizzled with hot fudge
sauce or warmed fruit preserve.
Author Page

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Again – Thank You For Downloading This Book – I hope you enjoyed
the recipes!
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