Five-Way Fudge Brownies (4 PTS) Recipe - Cooking Index
Five-Way Fudge Brownies (4 PTS) Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 2 oz | 56g | Unsweetned chocolate |
| 1 cup | 198g / 7oz | Granulated sugar |
| 2 | Eggs | |
| 1 teaspoon | 5ml | Vanilla |
| 23 cups | 1437g / 50oz | All-purpose flour |
| 1 | Chocolate Glaze (optional) | |
| Powdered sugar (optional) | ||
| **CHOCOLATE GLAZE** | ||
| 3 tablespoons | 45ml | Butter or margarine |
| 2 tablespoons | 30ml | Unsweetened cocoa powder |
| 2 tablespoons | 30ml | Milk |
| 1 1/2 cups | 297g / 10oz | Powdered sugar - sifted |
| 1/2 teaspoon | 2.5ml | Vanilla |
Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt butter
or margarine and chocolate over low heat. Stir in granulated sugar, eggs,
and vanilla. Using a wooden spoon, beat lightly by hand just till combined.
Stir in flour.
Spread batter in prepared pan. Bake in a 350-degree F. oven for 20 minutes.
Cool in pan on a wire rack. Spread Chocolate Glaze over the cooled brownies,
if desired. Cut into bars. Sprinkle with powdered sugar, if desired. Store
in an airtight container at room temperature for up to 3 days.
Chocolate Glaze: In a saucepan cook and stir 3 tablespoons butter or
margarine, 2 tablespoons unsweeteened cocoa powder, and 2 tablespoons milk
until mixture comes to a boil. Remove from heat. Stir in 1-1/2 cups sifted
powdered sugar and 1/2 teaspoon vanilla until smooth.
Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as directed, except
stir 1/2 cup chopped pecans into the batter before spreading in the prepared
pan. Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces. Bake
as directed. In a small saucepan combine one 6-1/4-ounce package vanilla
caramels and 2 tablespoons milk. Cook and stir over medium-low heat until
smooth. Drizzle the caramel atop brownies. Cool completely. Cut into bars.
Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as directed. For
frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy.
Gradually add 1 cup sifted powdered sugar, beating well. Beat in 1/4 cup
milk and 1 teaspoon vanilla. Gradually beat in about 1/2 cup additional
sifted powdered sugar until the frosting is easy to spread. Spread frosting
atop brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts.
Cool completely. Cut into bars.
Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies as directed,
except stir in one 2.2-ounce bar milk chocolate, coarsely chopped, and 2
ounces white baking bar, coarsely chopped, into the batter.
Creme de Menthe Brownies: Prepare Five-Way Fudge Brownies as directed,
except omit vanilla and stir 1/4 teaspoon mint extract into batter. Bake as
directed. For frosting, in a medium mixing bowl beat 1/4 cup butter or
margarine until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2
tablespoons creme de menthe. Gradually beat in about 1/2 cup sifted powdered
sugar until the frosting is easy to spread. Spread atop brownies. In a small
heavy saucepan melt 1 ounce semisweet chocolate over low heat. Drizzle atop
brownies. Let chocolate set, then cut into bars.
Make-Ahead Tip: Prepare any of the brownie variations as directed, except
line the pan with foil, extending foil over the edges of the pan. Grease the
foil instead of the pan. Continue as directed; bake and cool completely. Do
not frost. Using the edges of the foil, lift the uncut brownies out of the
pan and place in a freezer container or bag and freeze up to 1 month. Before
serving, thaw for 1 hour. Frost and cut as directed.
Per serving: 143 calories, 8 g total fat, 2 g saturated fat, 27 mg
cholesterol, 75 mg sodium, 17 g carbohydrate, 0 g fiber, 2 g protein,
6% vitamin A, 3% iron.
Shared by: Carolann [email protected]
MC Formatted by Mary [[email protected]]
Source:
Better Homes and Garden
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.