Archive for the ‘Brownie/Bar’ Category

Fudge Topped Brownies



1 cup butter or margarine, melted
2 cups sugar
1 cup all purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts (optional)
2 1/2 cups Semi Sweet Baking Chips
1 can sweetened condensed milk (not evaporated milk)


1. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan.

2. In large bowl, stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; beat well. Stir in nuts. Spread batter into prepared pan.

3. Bake 40 minutes or until brownies begin to pull away from sides of pan.

4. Just before brownies are done, in heavy saucepan, melt CHIPITS Semi-Sweet chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla.

5. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.


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Party Bars

Party Bars

These were a staple for Matthew’s family as they grew up. I tweaked the recipe a bit to make it better.


1 1/2 cups flour

1/2 cup packed brown sugar

1/2 cup cold butter or margarine

1 1/2 cups semi-sweet chocolate chips

1 can sweetened condensed milk

1 egg, slightly beaten

1 Tbsp vanilla


  1. Heat oven to 350 degrees
  2. Stir flour and brown sugar together. Cut in cold margarine/butter until crumbly. Stir in 1/2 cup of chocolate chips. Press mixture on bottom of ungreased 13x9x12 baking pan.
  3. Bake for 15 minutes.
  4. Combine egg, sweetened condensed milk and vanilla in a large bowl. Stir in remaining chocolate chips (1 1/2 cups).
  5. Spread evenly over baked crust and bake for 25 minutes or until golden brown.
  6. Cool completely in pan on wire rack, then cut into bars.

Try not to consume entire batch in one sitting.

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Nanaimo Bars

This is a holiday STAPLE at our house.  I took my Mom’s recipe…and Matthew’s Mom’s recipe…and another recipe…to come up with this recipe.


Please do not sue me if you have a heart attack.


  • 3/4 cup butter/margarine, melted
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 1/3 cup chocolate chips
  • 2 1/2 cups Graham (hee!) cracker crumbs

Mix together and place in 8-inch square pan.  Bake at 350 for 12-15 minutes.



  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 Tbsp Birdseye (or any) custard powder
  • 1/4 cup cream/milk (as needed to keep soft)

Mix together, put on top of the bottom layer, and chill.


  • 3 chocolate squares
  • 1/4 cup butter margarine (melted)

Stir together and spread on top with a spatula.

Try not to eat the entire batch in one sitting.  Ha!


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Brownie Bites

Brownies…in the form of a cookie.

Brownie Bites

I made them for the first time yesterday. Oh. Man!


4 squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour


Preheat oven to 350.Microwave chocolate & butter on high for 2 minutes. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour, mix well. Refrigerate 15 minutes or until dough is easy to handle.

Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.

Bake 8 minutes, or just until set. Let stand on baking sheet 1 minute; transfer to wire racks and cool completely.

Try to stop at just one. It won’t happen.

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Sweet Marie Bars


1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
3 Tbsp. butter
2 cups rice krispies
1 cup salted peanuts


Melt together the first four ingredients. Mix with the last two ingredients. Spread and squish into an 8×8 pan and sprinkle chocolate chips on top. Put under the broiler just until the chocolate is melted. You will want to double this…and they freeze well.

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Blonde Brownie

I got this from Christy. It’s like the white chocolate brownie from Moxies…only BETTER. Her recipe was for double these amounts, but these amounts work great for me in a 9×13 pan.



1 Tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups flour
1 cup chocolate chips


3/4 cup margarine
1/8 cup hot water
2 cups brown sugar
2 eggs
1 tsp vanilla


Mix dry ingredients together. Add other ingredients one at a time.

Bake at 350 for 30 minutes.

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Fudgy Brownies

This recipe doesn’t call for icing, but icing just makes it even better 🙂


10 Tbsp unsalted butter, softened at room temperature
5 oz bittersweet (or semi-sweet, for a sweeter taste) chocolate
2 oz unsweetened chocolate
1 cup sugar
2 tsp vanilla
Pinch table salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup flour


Position rack in middle of the oven, and heat over to 350. Butter an 8 inch pan, line the bottom with parchment (or wax) paper, and then butter the parchment.

In a medium bowl, melt the butter and both chocolates together and let cool slightly. Whisk in sugar and then vanilla and salt. Whisk in the eggs and the egg yolk, one at a time. Add the flour, beating until thickened and smooth.

Pour into prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.

Set the pan on a cooling rack until pan is cool enough to handle. Invert pan onto flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares.

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