—M. P., Hagersville, Ontario
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup butter or margarine, melted
3/4 cup all-purpose flour
1/2 cup baking cocoa
1 cup chopped walnuts
In a mixing bowl, beat sugar, eggs, vanilla and salt on medium speed for 1
minute. Add butter; beat until blended. Combine flour and cocoa. Gradually add
to sugar mixture; mix well. Stir in walnuts. Transfer to a greased
microwave-safe 8-in. square dish. Microwave, uncovered, on high for 5-6
minutes, rotating every 2 minutes or until a moist area about 1-1/4 in. in
diameter remains in the center (when touched, brownie will cling to your finger
while area underneath will be almost dry). Cool on a wire rack. Cut into bars. Yield:
9-12 brownies.
Editor’s Note: This recipe was tested in an 850-watt
microwave.
—L., M., Pennsylvania
2/3 cup butter or margarine, softened
2/3 cup peanut butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking powder
In a mixing bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: about 2 dozen.
—K. B., Bellevue, Nebraska
1/2 cup butter or margarine
2 squares (1 ounce each) unsweetened chocolate
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 to 1 cup chopped pecans
In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16 brownies.
—K. S., Vergas, Minnesota
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
8 squares (1 ounce each) white baking chocolate, melted and cooled
1/3 cup butter or margarine, melted
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup chopped salted cashews or pecans
In a mixing bowl, beat eggs, sugar and vanilla on medium speed for 1 minute. Beat in chocolate and butter. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cashews. Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
—M. S., New Haven, Missouri
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
2 cups sugar
1-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped maraschino cherries or nuts, optional
In a mixing bowl, beat oil, eggs and vanilla on medium speed for 1 minute. Combine the sugar, flour, cocoa and salt; add to egg mixture just until blended. Stir in chocolate chips and cherries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: 2 dozen.
—C. L., Timber Lake, South Dakota
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons baking cocoa
1/2 cup flaked coconut or chopped nuts
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in coconut. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: 2 dozen.