View Full Version : Brownies/bars

08-04-2004, 02:23 AM
I don't know why that was being wierd like that but here it is again...sorry about that ya'll:)

Mocha Chip Cheesecake Bars

8 tablespoons (1 stick) margarine or butter, softened
1/2 cup firmly packed brown sugar
1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour

3 packages (8 oz. each) regular or reduced-fat cream cheese, softened
3/4 cup granulated sugar
2 tablespoons instant coffee granules or espresso powder
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vanilla
3 eggs
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
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Heat oven to 350°F.
For crust, beat margarine and brown sugar in medium bowl until creamy. Add oats and flour; mix well. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes. Cool on wire rack.
For filling, beat cream cheese, granulated sugar, coffee granules, cocoa and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs; beat just until well blended. Stir in 3/4 cup chocolate morsels. Pour filling evenly over crust. Sprinkle with remaining 1/4 cup chocolate morsels.
Bake 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered in refrigerator.

08-04-2004, 02:25 AM
Sounds good...I'm going to try making these.....minnie:cool:

02-11-2005, 09:22 AM
Triple Chocolate-Cassis Brownies

POSTED: 5:43 pm EST November 12, 2004
UPDATED: 6:29 am EST December 23, 2004

Makes one 13-inch x 9-inch pan (30 brownies)

Love at first bite. Serve these dense fudgelike brownies in small pieces. You can create variations on the theme by substituting other fruit-flavored liqueurs, such as raspberry. I find that ruby port also adds a nice touch. For a dessert pairing, pour small glasses of raspberry-flavored liqueur, such as Framboise.

6 ounces bittersweet chocolate, coarsely chopped (see Tip)
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
3 eggs
1 cup sugar
¾ cup packed brown sugar
½ cup Crème de Cassis liqueur 2 teaspoons pure vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt

Preheat the oven to 350°F. Lightly coat a 13-inch x 9-inch baking pan with cooking spray.

Combine the chocolates with the butter and cocoa powder in the top pan of a double boiler over barely simmering water. Stir as the chocolates melt until smooth. Remove the top portion of the double boiler; let stand until the mixture is lukewarm, about 10 minutes.

Meanwhile, lightly beat the eggs in a large bowl. Add the sugars; beat with an electric mixer at high speed until thick and light-colored, about 5 minutes. Beat in the Crème de Cassis and vanilla. Add the chocolate mixture and beat until well blended. With the mixer on low speed, gradually add the flour and salt; beat just until combined.

Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted 2 inches from the center comes out slightly moist.

Cool the brownies in the pan on a rack. When completely cool, cut the brownies into 30 squares. (Use a sharp knife and dip it in cool water for clean cuts.) Refrigerate the brownies with wax paper between layers in a covered pan.

08-19-2005, 10:17 AM
1 box Brownie Mix (for 13"x9" pan)
1 small jar Marshallow Creme
1/3 cup butter or margarine
1/3 cup cocoa
1 tsp vanilla extract
3 1/2 cups powdered sugar

Bake brownies per directions. While still warm, spread marshmallow creme over top. Using the remaining ingredients, make fudge icing. Heat first three ingredients over medium heat, stir constantly. When well blended, cook one minute. Add vanilla. Stir constantly. Add sugar. When smooth, spread over cooled brownies and marshmallow. Refrigerate leftovers (if any).

08-21-2005, 10:19 PM
This sounds great. I think I will try it tomorrow.. Thanks for posting it....

09-03-2005, 10:42 PM

-------- ------------ --------------------------------
8 oz Cream cheese; room temp
1/2 c Sugar
1 lg Egg; room temperature
1/2 ts Vanilla
1 pn Salt
8 oz bitter or semisweet chocolate -- chopped
1/2 c Butter, unsalted
4 lg Eggs
1 c Sugar
1 ts Vanilla extract
1/4 ts Salt
1 c Flour
1/2 c Semi-sweet chocolate chips

For topping: Preheat oven to 350 degrees. Lightly grease 9 inch
square baking pan. The pan must be at least 2 inches deep. Dust pan
with flour; tap out excess. Using electric mixer, beat cream cheese
with sugar in medium bowl until smooth. Blend in egg, vanilla and
salt. Set topping aside while preparing brownie batter.

For Brownies: Melt chocolate and butter in heavy saucepan over very
low heat, stirring until smooth. Cool slightly. Using electric mixer,
beat eggs, sugar, vanilla and salt in a large bowl until thick, about
3 minutes. Stir in melted chocolate, then flour and semisweet
chocolate chips.

Pour batter into prepared pan; smooth top. Spoon cream cheese
topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese
mixture in diagonal lines atop brownie batter, spacing line 1/2 to
3/4 inches apart. Run tip of small knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours. Can be prepared up to 2 days
ahead. Run sharp knife around pan to loosen. Cut dessert into 12
brownies. Serve cold.

09-14-2005, 09:00 AM
1package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)1/3cup water3tablespoons vegetable oil3eggs1 1/2cups fruit granola, slightly crushed2 1/2cups miniature marshmallows

1. Heat oven to 350ºF. Grease bottom only of jelly roll pan, 15 1/2x10 1/2x1 inch. 2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Spread evenly in pan; sprinkle granola over batter. Bake about 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. 3. Sprinkle marshmallows over granola. Bake about 5 minutes or until marshmallows are golden brown. Cool completely for easier cutting, about 1 hour. For 45 bars, cut into 9 rows by 5 rows.

09-14-2005, 11:47 PM
Magic Cookie Bars

1/2 Cup Butter
1 1/2 Cups Graham cracker crumbs
1(14oz) can Sweetened Condensed milk
1 Cup (6oz) Semi-sweet Choloclate chips
1 (3 1/2oz) can flaked Coconut
1 Cup chopped nuts (walnuts)

Preheat oven to 350 degrees F. In a 13x9 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk over crumbs evenly. Top with ramaining ingredients; press down firmly. Bake 25-30 minutes, til lightly brown.
Cool, chill if desired, cut into bars.

Makes 24-36 Bars