1/2 c Butter or marg

1 c Sugar

2 Eggs

1 ts Vanilla extract

1/2 c Unsweetened Cocoa

1/2 c Flour

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add

dry ingredients. Mix until well blended. Pour into greased & sugared

round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or

8 to 9 minutes on 50% power. (will be slightly moist on top when

done, and the brownie will come away from the sides of the pan.)

6 oz Pkg. butterscotch chips

1/2 Cup butter or margarine

2/3 Cup brown sugar

1 1/2 Cup flour

1 tsp vanilla

2 tsp baking powder

1/2 Tsp salt

2 eggs

2 cups miniature marshmallows

2 cups semisweet chocolate chips

1/2 cup nuts chopped

Melt butterscotch chips in heavy pan over medium heat. Remove

from heat and cool. Add brown sugar, flour, vanilla, baking powder,

salt and eggs to butterscotch mixture. Mix well and add

marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan

at 350 degrees for 20 to 25 minutes.

2/3 c Unsalted butter

2 oz Unsweetened chocolate cut into small pieces

2 oz Semisweet chocolate cut into small pieces

1 c Granulated sugar

3/4 c Light brown sugar, packed

3 Jumbo eggs

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Vanilla

1 1/2 c Coarsely chopped walnuts OR pecans

Preheat the oven to 375 degrees F. Melt the butter with the four

squares of chocolate in a large saucepan over low heat, stirring

often. Remove the pan from the heat and mix in the granulated and

brown sugars, eggs (one at a time), flour, salt, vanilla and nuts.

Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan,

pushing it well into the corners and smoothing the top. Bake the

brownies uncovered for 35 to 40 minutes, or until the brownies feel

fairly firm and begin to pull away from the sides of the pan. Cool the

brownies in the upright pan on a wire rack for at least 30 minutes.

Cut them into large squares.

6 tb Butter, softened

6 tb Cocoa

2 tb Light corn syrup or honey

1 ts Vanilla extract

2 c Confectioners sugar

2 tb Milk (add more if needed)

In a small bowl cream butter, cocoa, corn syrup and vanilla. Add

Confectioners sugar and milk. Beat to spreading consistency.

Makes 2 cups of frosting.

1 c Cornmeal

1 c Flour

1 1/2 ts Baking powder

1 ts Salt

4 Eggs

1 c Chopped nuts

2 c Sugar

1/2 c Plus 3 tbsp butter

3 Squares unsweetened chocolate

1 1/2 ts Vanilla extract

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour,

baking powder and salt into bowl with cornmeal and mix the

ingredients. To the beaten eggs add the sugar, melted butter,

melted chocolate ingredients to the egg mixture. Beat well. Mix

chopped nuts and pour into two greased and floured 8-inch square

pans. Bake 25 to 30 minutes. Cool before cutting into squares.

These are better served hot.

1 lb Powdered Sugar

1/2 c Butter or Margarine

4 Chocolate Squares, melted

4 Eggs, well beaten

1 ts Vanilla

1 1/2 c Flour

1 c Walnuts, chopped

Cream sugar and butter until light and fluffy. Add melted chocolate

and vanilla, beat well. Add eggs and stir in flour. Fold in nuts.

Grease and flour a 9×13 pan. Preheat oven to 350 degrees F and

bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.

1 pk 21.5 oz, fudge brownie mix

1/2 c Water

1/2 c Oil

1 Egg

1 cn Pillsbury Coconut Pecan Frosting Supreme

1 c Sour cream

1/2 c Chopped pecans

1/2 c Mini chocolate chips

Heat oven to 350. Grease bottom (only) of 13×9 pan. In large bowl,

combine brownie mix, water, oil and egg. Beat well. Add frosting

and sour cream; mix well. Spread batter in pan. Sprinkle pecans

and chocolate chips evenly over top. Bake for 42-52 minutes (until

toothpick comes out clean). Cool completely. Cut into 36 bars.

2/3 c Sifted all-purpose flour

1/3 c Cocoa

1/2 ts Baking powder

1/2 ts Salt

2 Eggs; unbeaten

1 c Brown Sugar

1 ts Vanilla

1/3 c Salad oil

1 c Coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside. In

mixing bowl slightly beat the eggs. Gradually stir in sugar. Add

vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts.

Spread in greased shallow 11×7 or 9-inch square pan. Bake at 350

degrees for 22 to 25 minutes. Cool in pan, then cut in bars,

squares, or diamonds. Makes 20 to 24 fudgy brownies.

4 Egg whites

1/3 c Oil

1/4 c Nonfat yogurt

1 ts Vanilla

1 1/3 c Sugar

1/2 c Cocoa powder

1 1/4 c Flour

1/4 ts Salt

Topping:

1 tb Confectioners sugar

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place

egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt

and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and

salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-

28 minutes. Avoid over baking. Dust with confectioners sugar.

1 c Flour

1/4 ts Baking powder

1/2 c Butter

1 c Sugar

2 Eggs

3/4 c Chocolate syrup

3/4 c Chopped pecans

1 ts Vanilla

Preheat oven to 350 degrees. Mix flour and soda together. Cream

butter. Add sugar, gradually beating until light and fluffy. Add eggs

(one at a time) beating well after each addition. Add dry ingredients

alternately with syrup. Add nuts and vanilla. Beat until well blended.

Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until

done. Recipe may be doubled for a 9 x 13 pan.