#540 - Cream Cheese Brownies

(by Shirley McNevich)

4oz. German sweet chocolate (Baker's Brand)
2 TBSP butter
3 eggs
1 1/2 tsp. vanilla
1 cup white sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 - 3oz. Philly cream cheese (softened)

In a small saucepan on low heat, melt chocolate and butter while stirring. In a large bowl beat 2 eggs and 1 tsp. vanilla--add 3/4 cup of the white sugar and beat with a spoon until batter is thick. In a separate bowl add flour, baking powder and salt--mix with a spoon. Add flour mixture to the egg mixture and beat well--add the chocolate mixture in next and stir well. In a separate bowl beat cream cheese and 1/4 cup white sugar until creamy--add 1 egg to the cream cheese and 1/2 tsp. vanilla--beat well. Pour half of the chocolate batter into a greased 8 x 8 x 2 baking dish. Spread cheese mixture as the second layer. Add the rest of the chocolate mixture as the top layer. Bake at 350 degrees for 35-40 minutes. Do not overbake.

#522 - Peanut Butter Brownies

(by Shirley McNevich)

2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup Jif creamy peanut butter
2/3 cup softened butter
3 eggs
1 tsp. vanilla
1 1/4 cups white sugar
1 1/4 cups Domino's dark brown sugar

In a bowl add flour, salt and baking powder--stir and set aside. In a mixer add butter, white sugar, brown sugar, and eggs--beat. Add peanut butter, vanilla--beat until creamy. Add flour mixture slowly and beat. Pour batter in a greased 9 x 13 x 2 cake pan and bake at 350 degrees for 30-33 minutes.

#228 - Really Easy Brownies

(by Hannah Garman - friend)

1 box graham cracker crumbs
2 cans Borden's condensed milk
1 - 12oz. bag Nestle's chocolate bits

In a large bowl, mix all ingredients together using a spoon. Pour batter in a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 25 minutes. Remove from oven, allow to cool and cut into squares.

#218 - Midnight Mocha Brownies

(by Aunt Eileen [Knouse] Carter)

2/3 cup Nestle's semi-sweet chocolate bits
1/2 cup butter
1 cup + 2 TBSP white sugar
2 eggs
1/4 cup hot water
2 TBSP instant coffee granules
1 tsp. vanilla
1/2 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
Mocha frosting: 3 cups sifted Domino's powdered sugar, 2/3 cup Hershey's cocoa, 1/2 cup butter, 1 tsp. vanilla, 1/3 cup hot water mixed with 2 TBSP instant coffee granules.

In a saucepan over low heat, melt the 2/3 cup chocolate bits, 1/2 cup butter and pour into mixer bowl. Beat and add 1 cup + 2 TBSP white sugar, and add 2 eggs one at a time. Beat well after each egg is added. Combine 1/4 cup hot water and 2 TBSP instant coffee in a cup or bowl--stir until dissolved. Add coffee mixture to the chocolate mixture (no need to cool). Add 1/2 cup cocoa, 1 tsp. baking powder, 1 tsp. vanilla and 1/2 cup flour and beat well. Pour batter into a greased 9 x 13 x 2 baking pan. Bake at 350 degrees for 15-20 minutes or until toothpick inserted on side comes out clean--do not overbake. Remove from oven and let cool completely. Frosting: in a mixer, beat 1 cup powdered sugar, 2/3 cup cocoa, 1/2 cup butter, 1 tsp. vanilla. In a cup, add 1/3 cup hot water and stir in 2 TBSP instant coffee granules--let cool before adding. Once cooled, add half of the cooled coffee mixture to the frosting mixture in the mixer and beat. Gradually beat in the other 2 cups of powdered sugar and the remaining half of cooled coffee mixture. Beat until frosting is a good consistency for frosting. Frost the cooled brownies.

#217 - Milky Way Fudge Brownies

(by Shirley McNevich)

1 - 17.6 oz. box brownie mix with milk chocolate chunks
1/4 cup melted butter
2 TBSP hot tap water
1 egg
12 mini-Milky Way square bars, cut into small pieces (smaller than fun-size Milky Ways; found in grocery store candy aisle)

Preheat oven to 325 degrees. Line a brownie pan with enough foil to overhang edges by 2 inches. Coat foil with Pam cooking spray. In a mixer on low speed, beat brownie mix, butter, water and egg until combined. Beat on medium speed for 2 minutes. Stir in the Milky Way pieces by hand. Pour batter in pan. Bake 25 minutes at 325 degrees or until center is solid. Remove from oven and cool 15 minutes. Use foil to lift fudge brownies from pan and cool it on a rack. Refrigerate until solid (about 1 hour). Cut into squares.

#215 - Rocky Road Brownies

(by Shirley McNevich)

1/2 cup butter
3 oz. unsweetened chocolate
1 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 cups white sugar
1 1/2 tsp. vanilla
Brownie Topping: 1/2 cup chopped peanuts, 1/2 cup semi-sweet chocolate bits, 1 cup miniature marshmallows, 1/4 cup chocolate fudge ice cream topping (warmed)

Heat oven to 350 degrees. Grease a pan that you would normally use to make brownies. Melt butter and unsweetened chocolate over low heat in a saucepan, stirring frequently. Remove from stovetop and allow to cool. In a small bowl, combine flour, baking powder and salt--stir with a spoon and set aside. In a mixer, beat eggs until light. Add sugar 2 TBSP at a time until you have added the 1 1/2 cups sugar, beating until mixture is thick. Add vanilla and gradually add chocolate/butter mixture. Remove bowl from mixer and stir in flour mixture with a spoon, just until it's blended. Spread batter evenly in greased pan. Bake at 350 degrees for 25-30 minutes or until the edges slightly pull away from the sides of the pan. Don't overbake. Remove from oven. Sprinkle peanuts, chocolate bits and marshmallows over the top evenly while it's warm. Drizzle with the warm chocolate fudge topping and return to oven--bake 8-12 minutes or until lightly browned. Cool completely and cut into squares.

#201 - Quick Fudge Brownies

(by Shirley McNevich)

4 - 1oz. bars Hershey's baking chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 1/2 tsp. vanilla
1 cup flour
1 cup chopped nuts (optional)
1 cup Nestle's chocolate bits

Heat oven to 350 degrees. Prepare a 13 x 9 x 2 baking pan by lining it with foil. Place chocolate and butter in large microwave safe bowl. Microwave on high 1 1/2 - 2 minutes or until chocolate is melted and mixture is smooth when stirred with a spoon. Add sugar to the choc/butter mixture and stir until well blended. Beat eggs in a measuring cup with a fork and add to mixture. Add vanilla, flour, nuts, and chocolate bits. Stir until well mixed. Spread in prepared pan. Bake 30-35 minutes at 350 degrees or until toothpick inserted comes out almost clean. Cool completely, pull on foil to remove brownies before cutting.