Chocolate Brownie Cookie Recipe
Brownie Drops Cookies
Ingredients required2 bars German sweet chocolate
1 tbsp butter
2 eggs
3/4 cup sugar
1/4 cup on sifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped pecans
Preheat oven 350 degrees
Instructions Recipe for Brownie Drops Cookies
Melt chocolate and butter over hot water. Cool. Beat eggs until foamy, then add sugar, 2 tablespoons at a time, beat until thinkened, about 5 minutes on medium speed. Blend in chocolate mixture. And flour, baking powder, cinnamon and salt. Blend. Stir in vanilla and nuts. Drop by teaspoons onto greased cookie sheet. Big 8 to 10 minutes. Cool slightly on sheet. Makes 36 cookies.
Recipe for Hello Dolly Bars
Ingredients required1/4 lb of margarine, melted in pan
1 cup of graham cracker crumbs
1 cup flaked coconut
1 cup chocolate bits
1 cup chopped nuts
1 can sweetened condensed milk
Preheat oven 350 degrees
Instructions Recipe for Hello Dolly Bars
Add ingredients in order, in layers in a 8 by 8 inch pan. Poor milk over top. Don't mix. Bake 35 to 40 minutes. After baked sprinkle confectionary sugar over them.
Brownie with Nuts Cookies
Ingredients required4 squares unsweetened chocolate, 4 oz
2/3 cup shortening
2 cup sugar
4 eggs
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts
Preheat oven 350 degrees
Instructions for Brownie with Nuts Recipe
Heat oven to 350 degrees. Grease 13 by 9 and 1/2 by 2 inch pan. Melt chocolate and shortening over low heat. Beat in sugar and eggs. Measure flour by dipping method or by sifting. Blend flour, baking powder and salt. Stir in nuts. Spreading in pan. Bake 25 to 30 minutes or until toothpick stuck in center comes out clean. Cut in bars and frost if desired. Serves 28 bars.
Rich Chocolate Bars
Ingredients required1/2 cup butter
1/4 cup sugar
2 tablespoons cocoa
2 eggs, beaten
2 teaspoons Nestles Quick
1 teaspoon vanilla
2 cups of graham cracker crumbs
1 cup of coconut
1/2 cup chopped nuts
Icing:
1/4 cup butter
2 cups of confectioners sugar
2 tablespoons instant vanilla pudding
3 tablespoons milk
Instructions for Rich Chocolate Bars Recipe
Mix in double boiler first six ingredients. Mix well. Put over heat, stir until butter is melted and mixture becomes smooth like custard, 3 minutes. In mixing bowl combine next three ingredients. Add this to the above cook mixture. Mix well. Spread in 9 by 9 inch or 7 by 11 inch pan. Serves 10 to 12. Icing: Cream butter, add gradually and alternately confectionery sugar and instant pudding. Combined with milk. Sprinkle with chocolate cake sprinkles.
Chocolate Brownies Recipe
Ingredients required1/2 cup butter
1 cup sugar
2 eggs
2 squares melted chocolate
1/2 cup nut meats
1/2 cup flour
pinch of salt
vanilla
Preheat oven 350 degrees
Instructions for Chocolate Brownies Recipe
Cream butter and sugar. Add beaten eggs, melted chocolate, flour, salt, vanilla and nut meats. Baked in a 8 by 8 in pan for 30 minutes.
Recipe Congo Bars
Ingredients required2 3/4 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup melted shortening
2 1/4 cup light brown sugar
3 eggs
1/2 teaspoon vanilla
6 oz package chocolate chips
Preheat oven 350 degrees
Instructions for Recipe Congo Bars
Sift dry ingredients together. Mix shortening, sugar, and eggs and add dry ingredients in chocolate chips to cream mixture. Baked in a 13 by 9 inch pan for about 30 minutes. Makes about two dozen.
Two Tone Brownies
Ingredients required1/3 cup shortening
1 cup sugar
2 eggs
1/2 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
1 1/2 squares unsweetened chocolate, melted
Preheat oven 375 degrees
Instructions for Two Tone Brownies
Cream shortening and sugar until light and fluffy, beet in eggs. Sift dry ingredients together and add to cream mixture. Mix thoroughly. Stir in vanilla and nuts. Divided dough in half. To one half, add chocolate and spread in greased 8 in square pan. Spread remaining half of dough on top. Bake at 375 degrees for about 20 minutes. Cool in pan, set on rack 10 minutes, or cool completely, then cut in two inches squares. Makes 16.
