Sis. Peterson's magic brownies

280 g butter (1¼ cup)

300 g chopped chocolate (10.5 oz)

0.6 dl unsweetened cocoa powder (¼ cup)

4.7 dl granulated sugar (2 cups)

1.2 dl dark brown sugar (½ cup)

2 tl vanilla extract (2 tsp.)

2 tl salt (2 tsp.)

6 eggs

2.4 dl all-purpose flour (1 cup)

1.2 dl cocoa powder (½ cup)

Line a 9x13-inch dark metal pan with parchment paper, leaving overhang on all sides.  Grease the parchment with softened butter.

Combine half of the chopped chocolate and 0.6 dl of cocoa powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.  Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.  Beat with an electric mixer on high speed until light and fluffy, about 10 minutes.  It will be similar to the texture of a very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the over and preheat to 180*C (350*F).

Sift in the flour and remaining cocoa powder, add in remaining chocolate, and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.  Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels.  Lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes bout fudgy but the edges looked cooked through, about 20 minutes more.  The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift.

Diane's Pumpkin Brownies

¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 ¼ stick of butter (melted)
1 ½ c. white sugar
2 tsp. vanilla extract
3 eggs
¼ c. cocoa powder
½ c. semi-sweet chocolate chips
½ c. pumpkin puree
½ c. walnuts (chopped)
¾ tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg

Directions:
1.  Preheat oven to 350 F and line 8X8 inch baking dish with aluminum foil.  Lightly grease the foil.  In a bowl combine flour, baking powder, and salt.

2.  In a separate bowl mix together melted butter, sugar, and vanilla.  Beat in the eggs (one at a time). Add the flour mixture, a little at a time and stir until the batter is evenly moistened.  Divide the batter in half evenly into 2 separate bowls.

3.  In one of the bowls blend in cocoa powder and chocolate chips.  In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

4.  Spread ½ of the chocolate batter mixture into the bottom of the baking dish.  Pour ½ of the pumpkin batter mixture over that.  Repeat the layers, ending with a pumpkin layer.  Drag kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.

5.  Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.  Cool and cut into squares.

Trish's Favorite Easy Homemade Brownies

4 squares Baker's unsweetened baking chocolate (100% cacao, all natural bar)
¾ c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour

Preheat oven to 350.  Melt chocolate and butter together in large microwave safe bowl, stirring until blended.  Stir together the remaining ingredients in the same bowl to save dishes.  Pour into 9x13 inch pan.  Bake for 35 minutes.  Ta-da!  If doubled it fits perfectly into a large sheet pan.

Fudge Brownie Pie

Fudge Brownie Pie

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Make Your Own Brownie Mix

1 c. sugar
1/2 c. all-purpose flour
1/3 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder

Before baking add:
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla

Mix first 5 ingredients together and store in plastic bags or in mason jars.

When you are ready to make the brownies, add eggs, oil and vanilla to the mix.

Bake at 350 F for 20-25 minutes in an 8X8 or 9X9 pan.

Cocoa Brownie Ice Cream Dessert

3 1/2 c. Cocoa Puffs Brownie Crunch Cereal
1/2 c. butter, melted
1 brick (1/2 gallon) vanilla ice cream
2 c. powdered sugar
1 can (12 oz.) evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Spray 9X13 inch pan with cooking spray.  Crush 3 cups of the cereal and pour into medium bowl.  Add melted butter and mix thoroughly.  Press mixture in bottom of pan.  Refrigerate for 1 hour.

Remove ice cream from container in one block.  Cut ice cream lengthwise into 4 pieces.   Place on top of cold crust.  Place in freezer.

In 2-quart saucepan, mix powdered sugar, milk, chocolate chips, and 1/2 c. butter.  Heat to boiling.  Boil 8 minutes, stirring constantly.  Cool about 10 minutes or until warm.

Remove pan from freezer and pour warm chocolate sauce over top.  Return to freezer and freeze at least 1 hour longer or until set.  Sprinkle remaining 1/2 c. cereal over top.  To serve, cut into 6 rows by 3 columns.  Store in freezer.

Chocolate Crinkles

4 eggs
1/2 c. confectioner's sugar
2 tsp. vanilla
1/2 tsp. salt
2 c. white sugar
1/2 c. vegetable oil
1 c. unsweetened cocoa powder
2 c. flour
2 tsp. baking powder

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking powder, and salt; stir into the cocoa mixture.  Cover dough and chill for at least 4 hours.

Preheat oven to 350 F (175 C).  Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball into powdered sugar before placing onto prepared cookie sheets.

Bake in a preheated oven for 10 - 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Makes 72 cookies.