Grasshopper Brownies

Nonstick cooking spray
1 box brownie mix
2 eggs, or as many as needed for mix
4 tablespoons oil, or as much as needed for mix
1 cup chopped chocolate-mint candy, such as Andes
1 cup crushed chocolate sandwich cookies, such as Oreos

Preheat oven to temperature indicated on box. Line a baking pan with parchment paper or aluminum foil and spray it well with cooking spray.

Prepare mix according to package directions, stirring half of the candy into the batter.

Transfer to a baking dish and sprinkle the remaining candy and crushed cookies over the top.

Bake according to package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.

Tip: Cutting these guys gets a lot easier if you refrigerate them once they’re cool – they’re also deliciously fudgy when served cold!

Yields: 8 servings, with leftovers

New Star Foodservice Stainless Steel 4pcs Measuring Cups and Spoons Combo Set

Banana Nut and Chip Brownies

1 1/4 cups stirred all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine — at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 large egg
1 1/2 cups mashed banana
3/4 cup chopped walnuts
3/4 cup semisweet chocolate morsels — or milk chocolate morsels, PLUS
1/2 cup semisweet chocolate morsels — for glaze, or milk chocolate morsels (optional)

Preheat oven to 350°F (340°F for glass). 9 x 9 pan

Combine flour, baking powder, baking soda, and salt; mix well.

In a food processor or with an electric mixer, cream butter or margarine and sugar together until light and fluffy. Add vanilla extract, lemon zest, and egg; beat until creamy. Beat in banana, then stir in flour mixture, nuts, and morsels just to mix.

Spray or lightly grease pan, and spread in batter. Bake in the center of the oven 30-37 minutes or until a wooden toothpick inserted 1/2 inch from the center comes out barely moist.

If you are glazing the brownies, sprinkle on a 1/2 cup of chocolate morsels immediately after removing brownie from the oven, and let stand 5 minutes. Spread chips evenly over brownies. If you are not glazing the brownies, cool in the pan on a rack.

When the brownies are cool, cut into 20 or 24 bars with a long, thin, sharp knife.

Yield: “20 brownies”

Hamilton Beach 8-Cup Food Processor, Black

Decadent Brownies

6 tablespoons unsweetened cocoa powder
1 cup butter
1 cup white sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
1/4 teaspoon vanilla extract

Melt chocolate and butter or margarine over low heat.

Transfer to mixing bowl, cream together. Add sugar gradually. Blend in eggs one at a time.

Sift together flour, baking powder and salt. Stir into chocolate mixture. Mix in nuts.

Spread batter into a greased 8 inch square pan.

Bake at 350° (175°C) for 20 – 25 minutes.

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Applebee’s Blonde Brownies

>1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup brown sugar – (packed)
1 egg — beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
1 package cream cheese – (8 oz) — softened
1/4 teaspoon maple extract or flavoring – (to 1/2)

Preheat oven to 350°.

Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.

Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs.

Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.

Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency.

Serve over blondies topped with vanilla ice cream.

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Almond Butter Brownies

Almond Butter Brownies

1/4 cup plus 2 tablespoons cocoa powder
1 cup softened almond butter
1/2 cup plus 2 tablespoons pure maple syrup or honey or agave
1/2 cup rolled oats
1 1/2 teaspoons baking soda
1/8 teaspoon salt

Preheat oven to 325°F. Line an 8-inch pan with parchment paper or grease well, and set aside.

Process the oats in a blender or food processor until very fine, then add all other ingredients and blend until smooth. Pour the batter into the prepared pan and smooth out with a spatula or another sheet of parchment.

If desired, press some chocolate chips into the top.

Bake 15 minutes on the center rack – they will look underdone when you take them out, but this is okay. Let them sit at least a 1/2-hour if you want them extra gooey, or let them sit overnight for the perfect firm-yet-soft brownies.

Ninja Master Prep

Volcano Brownie Cups

1 cup butter, softened
1/2 cup sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 cup ground toasted pecans
6 squares (1 ounce each) white baking chocolate
Confectioners’ sugar, optional

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts.

Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted near the center comes out clean.

Remove from the oven. Push one square of chocolate into center of each brownie; let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners’ sugar if desired. Serve warm..

Yield: 6 servings.

Editor’s Note: To reheat, return brownie custard cup and bake at 350° for 10 minutes.

Pyrex Bakeware Custard Cups, 10-Ounce, Set of 4

Sand Art Brownies

In large canning jar or mayonnaise jar, layer

3/4 teaspoon salt
1/2 cup PLUS 1/8 cup flour
1/3 cup cocoa
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

You can try to make v-shaped designs or whatever by pushing a knife down along the sides.

Attach tag that says:

Combine contents of jar with
3 eggs
2/3 cup oil
1 teaspoon vanilla

Pour into greased pan (11×7″) And bake at 350°F for 32-37 minutes, or 9×9″ For 27-32 minutes.

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Marbled Cream Cheese and Kahlua Brownies

Cheesecake Filling
1 package (8 ounces) cream cheese, at room temperature
5 tablespoons butter, at room temperature
1/4 cup sugar
1 large egg
1 tablespoon Kahlua or other coffee liqueur

Vegetable oil spray for misting the pan
1 package (19.8 ounces) brownie mix
1/3 cup vegetable oil
1/4 cup Kahlua or other coffee liqueur
2 large eggs
1/2 cup miniature semisweet chocolate chips (optional)

Prepare the filling. Place the cream cheese, butter, sugar, egg and Kahlua in a large, mixing bowl and blend with an electric mixer on low speed, or with a wooden spoon, until the mixture is smooth and well combined. Set the bowl aside.

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

Place the brownie mix, oil, Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top if desired. Place the pan in the oven.

Bake the brownies until they are lightly browned and the outer 2 inches form a crust. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

Cut the brownies into 24 squares.

Trudeau Melamine Mixing Bowls, Set of 3

Brownies In A Jar

2-1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Pour sugar into a clean and dry one quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.

Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended.

Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350°F (180°C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Makes 2 dozen.

Ball Jar Mouth Quart Jars with Lids and Bands, Regular, Set of 12

Fudge Brownies

Flourless cooking spray for greasing
3/4 cup (11/2 sticks) unsalted butter
4 oz. unsweetened chocolate, chopped
2 large eggs
11/3 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup cake flour, sifted
3/4 cup coarsely chopped toasted walnuts

Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray or line it with parchment paper, leaving an overhang on 2 sides to help remove the brownies from the pan.

Melt the butter and chocolate in a saucepan over low heat or in a bowl in the microwave in 15- to 20-second intervals, stirring and blending gently with a spoon.

In a stand mixer fitted with the whisk attachment, whip the eggs, sugar, vanilla extract and salt together on high speed, scraping down the bowl with a rubber spatula as needed, until thick and light in color, 4–5 minutes.

While stirring, pour some of the egg mixture into the melted chocolate mixture to lighten it, then pour the chocolate mixture into the remaining egg mixture and blend on medium speed, scraping down the bowl as needed. Mix in the flour and nuts on low speed until just blended. The batter will be very wet. Pour the batter into the prepared pan and spread evenly.

Bake until a skewer inserted into the center of the brownies comes out with a few moist crumbs still clinging to it, rotating the pan as necessary to bake evenly, 30–40 minutes. Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to help unmold the brownie bar, then cut into 3-inch-square pieces.

Makes 9 brownies.

Note: To make brownie ice cream sandwiches:

Prepare the recipe using a 9-by-13 baking pan, as opposed to a square 9-by-9 baking pan, and reduce baking time to 25-30 minutes, to yield a thinner brownie. Place a scoop of your favorite ice cream flavor on one half of the square, and allow the scoop to soften for a few minutes. Using a non-stick spatula, flatten the scoop, and then top with another brownie to complete your sandwich.

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