Michigan s. Best Brownie. Baking Contest Recipes. June 10, Proudly presented by AAA Living, Pioneer Sugar and Zehnder s of Frankenmuth

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1 Michigan s Best Brownie Baking Contest Recipes June 10, 2008 Proudly presented by AAA Living, Pioneer Sugar and Zehnder s of Frankenmuth

2 (From left) Teri Rasey-Bolf with her Grand Prize Godiva Brownies; (group photo) Sara Smith, 2nd Runner-up Sugar Queen s Court; John Zehnder, Zehnder s executive chef; Teri Rasey-Bolf; Michigan Sugar Queen Samantha Bishop from Yale, MI; Sami Runyan, 1st Runner-up Sugar Queen s Court Fall 2008 Dear AAA Member: Thank you for requesting a free copy of the Michigan s Best Brownie Baking Contest Recipes. Inside, you ll find 40 winning recipes from our 19th annual Michigan Baking Contest, sponsored by Zehnder s of Frankenmuth, Michigan Sugar and AAA Living. This year s Christmas-themed contest attracted more than 350 brownie recipes in four categories: old fashioned, nonchocolate, specialty chocolate and flavored chocolate batter. The recipes in this book represent the 10 best in each category. We hope you enjoy making and tasting these creations, but please be aware that the outcome of the recipes may vary due to the variety of circumstances, including oven variances, quality of and each winner s personal touch. Also, each winner provided their recipe for publication, and the accuracy of the or cooking times cannot be verified. Staff at AAA Living, AAA Michigan, Michigan Sugar and Zehnder s of Frankenmuth are not able to assist if problems are encountered with these recipes. On behalf of all the sponsors, happy baking and happy holidays, Chad Kirtland Editor AAA Living PHOTOGRAPHY BY ROBERT BRODBECK.

3 table of contents flavored brownies Bittersweet Orange Brownies 3 Cherry Almond Fudge Brownies 4 Chocolate-Peanut Butter Streusel Brownies 5 Chocolate Pumpkin Pecan Brownies 6 Get Me To The Beach Fast-Traverse City Cherry Brownies 7 Lady Godiva s Russian Brownies 8 Mocha Brownies with Ricotta Cream 9 Orange Liqueur Brownies 10 Rum Brownies 11 Spike s Sneaky Brownies 12 variety nonchocolate brownies Apple Brownies 13 Banana-Toffee Blondies 14 Cashew Butterscotch Blondies 15 Extreme Peanut Butter Brownies 16 Glazed Butterscotch Brownies 17 Godiva Brownies 18 Graceland Brownies 19 Mojito Blondie 20 Tropical Blondies 21 Tutti Frutti Cuties 22

4 table of contents old-fashioned brownies Amy s Fudge Brownies 23 Atomic Brownies 24 Best Ever Brownies 25 Beverly Hills Brownies 26 Martha s Brownies 27 Chris s Brownies 28 Brownies for the Crowd 29 Buttermilk Brownies 30 Darlene Wiese Brownies 31 Frosting Baked on Top Brownies 32 specialty chocolate brownies Amy s Amazing Brownies 33 Banana Cream Brownies 34 Chocolate Bliss Brownies 35 Chocolate Sin Raspberry Truffle Brownies 36 Dark Chocolate Hazelnut Brownies 37 Double Chocolate Amaretto Truffle Brownies 38 Marshmallow Fudge Bars 39 Moist and Minty Brownies 40 Sweet Potato Brownies 41 Ultimate Chocolate Raspberry Brownies 42

5 Bittersweet Orange Brownies Sarah Lip Warren, MI Preheat oven to 350 degrees. Break up the 12 ounces of chocolate in a microwave-safe bowl and place in microwave for about 1 minute on high until melted. Let cool slightly while beginning to mix remaining. In a separate bowl, beat 6 ounces of yogurt with 1½ cups of sugar until blended. Beat in eggs one at a time. Zest and juice 1 orange and mix in with the batter. Blend in the melted chocolate. In a separate bowl, mix together 1½ cups flour with the ½ teaspoon baking powder and the 1 teaspoon of salt. Add in dry to batter and mix until just combined. Pour batter in 13x9 greased pan. Spread to even out mixture in pan. Zest remaining orange over top of mixture. Bake for 45 minutes to an hour or until set. 12 oz. good quality bittersweet chocolate 6 oz. container of light 2 eggs vanilla yogurt 1½ cups Pioneer sugar ½ tsp. baking powder 2 oranges 1½ cups all-purpose flour 1 tsp. salt 2 eggs

6 Cherry Almond Fudge Brownies Marlene McCartin Brighton, MI BATTER Melt butter and chocolate squares in medium size saucepan over low to medium heat. Remove from heat. Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time; beating well after each addition. Stir in vanilla. Stir in flour just until combined. Stir in chopped maraschino cherries and ½ cup of chopped almonds. Spread in a greased 13x9x2 baking pan. Sprinkle chocolate chips and the other ½ cup of chopped almonds over the top of the brownies mixture; press down lightly. Place a whole maraschino cherry in a pattern that you plan on cutting the brownies for serving. (Each serving should have a whole cherry in the center of the brownie square or rectangle.) Bake in a preheated 350 degree oven for 30 to 35 minutes or until top springs back when lightly pressed with finger tip. Cool completely in pan on wire rack before drizzling with the following: FROSTING Combine chocolate chips and whipping cream in the top of a double boiler over medium heat until chips are melted. (A heat-proof mixing bowl over a saucepan can serve as double broiler.) Drizzle melted chocolate over cooled brownies with a spoon. (Melted chocolate can be placed in a pastry bag with a small round tip (a No. 2 or 3) and drizzled over cooled brownies.) Cool and cut into serving size pieces, and listen for the Wows. BATTER 1 cup (2 sticks) butter (or margarine) 4 squares unsweetened chocolate 2 cup Pioneer sugar 3 eggs 1 tsp. vanilla 1 cup sifted all-purpose flour ½ cup coarsely chopped maraschino cherries 1 cup medium fine chopped almonds 1 cup semisweet chocolate chips (divided) 24 to 30 whole maraschino cherries FROSTING ½ cup chocolate chips 2 Tbsp. + 1½ tsp. whipping cream

7 Chocolate-Peanut Butter Streusel Brownies Mary Bilyeu Ann Arbor, MI Preheat oven to 350 degrees (325 degrees for a dark pan). Grease and flour a 9-inch square baking pan. Make batter: In a small sauce pan, melt together butter, chocolate, cocoa powder and oil; pour into a large mixing bowl. Whisk in eggs, peanut butter, vanilla, coffee and sugar. Stir in flour, baking powder, baking soda and salt. Stir in peanut butter chips and mini chips, then pour batter into the prepared pan. Make streusel: In a small mixing bowl, combine cereal, sugar and toffee chips; pour butter over all and combine with a fork to moisten crumbs. Sprinkle over the top of the brownies and press lightly into batter. Bake for 35 minutes, until a toothpick comes out clean. Cool completely. BATTER ½ cup butter, at room temperature 1 oz. unsweetened chocolate, chopped ¼ cup special dark cocoa powder 2 Tbps. canola oil 2 large eggs 1¼ cups Pioneer sugar ¼ cup smooth peanut butter 1 Tbps. vanilla extract 1 Tbs. brewed coffee 1 cup unbleached flour ½ tsp. aluminum-free baking powder ½ tsp. baking soda ½ tsp. kosher salt cup peanut butter chips cup mini chocolate chips Make drizzle: Melt together chocolate chips and butter, place into a quartsize freezer bag and cut a small corner off. Drizzle half the melted chocolate diagonally over the brownies, then drizzle the remaining chocolate in a perpendicular direction. Let chocolate set. Trim ½ inch from the edges. Then cut into 4 strips lengthwise, and 3 strips across to make 12 brownies. STREUSEL 1 cup Reese s Puffs cereal, crushed 2 Tbps. Turbinado sugar cup Heath milk chocolate toffee bits ¼ cup butter, melted DRIZZLE ¾ cup mini chocolate chips 1 Tbsp. butter

8 Chocolate Pumpkin Pecan Brownies Carolyn Durst West Branch, MI Cream together butter, cup sugar, eggs and vanilla. Add flour, baking powder and baking soda, and mix well. Divide the batter into halves. Add ¼ cup sugar and cocoa to one portion and mix well. To the other half, add pumpkin, pecans, cloves, cinnamon and ginger. Mix well. Spread chocolate batter over crumbs. Then spread pumpkin batter on top. Bake in 350-degree oven for minutes. Cool. For frosting, combine chocolate morsels, sugar and water. Heat in microwave until morsels soften. Stir until smooth. Spread over baked brownies. Batter ½ cup butter ¼ cup Pioneer sugar ½ cup chocolate morsels ¾ cup oatmeal ¾ cup flour BATTER ½ cup butter, softened cup pumpkin or winter squash cup Pioneer sugar ¼ cup Pioneer sugar 4 eggs ½ cup chopped pecans 1 tsp. vanilla ¼ tsp. cinnamon 1½ cups flour tsp. cloves ½ tsp. baking powder tsp. ginger ¼ cup cocoa FROSTING ½ cup chocolate morsels 2 Tbsp. water ¼ cup Pioneer sugar

9 Get Me To The Beach Fast Cherry Brownies Rose Sickle Traverse City, MI BROWNIES Sift dry together and place in large bowl. Add remaining and mix until well blended. Bake in ungreased 11x14 pan. Spread frozen cherries over batter and bake at 350 degrees for minutes or until toothpick comes out clean. In the meantime, make the frosting and frost as soon as brownies come n out of oven. BATTER 2 eggs 1 cup vegetable oil 1 cup buttermilk 1 tsp. almond extract 2 cups flour 2½ tsp. baking soda 1 tsp. salt ¾ cup cocoa 2 cups Pioneer sugar 4 cups frozen tart cherries FROSTING Mix sugar, cornstarch and salt in saucepan. Add chocolate and hot water. Cook until thick and glossy. Remove from heat and add butter and vanilla and stir until smooth. Immediately frost the brownies. Wait until brownies cool to cut. Great for the beach. FROSTING 1½ cups Pioneer sugar 4 Tbsp. cornstarch ¼ tsp. salt 1½ cups hot water 3 Tbsp. butter 3 squares semisweet chocolate

10 Lady Godiva s Russian Brownies Lois Spruytte Lenox, MI Preheat oven to 325 degrees. Step one: Cream Cheese Filling Mix well in mixer until all is combined. Then add ½ cup Godiva White Chocolate Liqueur and mix well. Set aside. Step 2: Kahlua Brownies Combine the above in a mixer then add 3 eggs, one at a time. Mix until smooth and combined. Sift in a separate bowl: Add to mixer at slow speed alternating with 1¼ cups of Kahlua; mix well. Pour ¾ of the brownie mixture into a greased and floured 9x13 pan. Then take the cream cheese mixture and make mounds of it all over the top of brownies. With a tablespoon or a small scoop, place more brownie mixture on top of cream cheese. Cut through very lightly with a butter knife. CREAM CHEESE FILLING 2 Tbsp. soft butter 2 Tbsp. flour 1 egg ¼ cup Pioneer Sugar 1 8 oz. package of cream cheese at room temperature KAHLUA BROWNIES 1 stick soft butter 2¼ cups Pioneer Sugar 1¾ cups flour 1 cup unsweetened cocoa powder ¼ tsp. baking powder ¼ tsp. salt

11 Mocha Brownies With Ricotta Cream Richard Rizzio Jr. Troy, MI Measure sifted flour, add baking powder and salt, and sift again. Melt shortening and chocolate together over hot water. Blend in coffee. Beat eggs well. Add sugar gradually and beat thoroughly. Then add chocolate mixture and blend. Add flour and mix well. Bake in greased 13x9x2 pan in moderate oven (350 degrees) for minutes. Cool in pan; then cut in bars. For frosting, whip 1 pint whipping cream with 4 Tbsp. confectioners sugar until thick and fluffy. Fold into ricotta cheese, frost brownies and garnish with chocolate shavings just before serving. Makes 3 dozen bars. COOKIE 1½ cups sifted cake flour 1 tsp. baking powder 1 tsp. salt cup butter or other shortening 3 squares unsweetened chocolate 2 Tbsp. instant coffee 4 eggs 2 cups Pioneer sugar FROSTING 8 oz. ricotta cheese ½ pint whipping cream 4 Tbsp. confectioners sugar chocolate shavings for garnish

12 Orange Liqueur Brownies Rose Anderson Sterling Heights, MI Cream together butter or margarine and sugar. Add eggs and mix well. On waxed paper, sift together flour, baking soda, salt and nutmeg. Add orange or lemon zest and blend together. Add a portion of flour mixture to batter and mix well. Add a portion of sour cream to batter and mix well. Alternately add flour mixture and sour cream to batter, blending well after each addition, ending with flour mixture. Wrap dough in waxed paper and chill for 1 hour. * ** Preheat oven to 350 degrees. Cover cookie sheet with parchment paper. Using a teaspoon, scoop dough and roll into balls about the size of a walnut. Put some extra pioneer sugar into a small bowl. Roll balls in sugar to completely cover them. Place about 1 to 2 inches apart on cookie sheet and bake for minutes, or until edges are slightly golden. Tops of cookies will be white and sugary. Do not over bake. * Dough may be dropped onto cookie sheet by teaspoon instead of chilling. Sprinkle tops with Pioneer granulated sugar and bake as directed. ** If chilled and rolled into balls, cookies will be uniform in size and will spread to a rounder, more uniform shape. 1 cup room temperature butter or margarine (not soft margarine) 1½ cups Pioneer sugar 2 room temperature eggs 3½ cups unsifted all purpose flour ½ tsp. baking soda ½ tsp. salt 1 tsp. ground nutmeg ¼ cup heavy sour cream Finely grated orange zest or lemon zest, as desired. Extra Pioneer granulated sugar 10

13 Rum Brownies Karen Dee Glennie, MI LAYER ONE Melt 4 squares chocolate and butter in a medium-size saucepan over low heat. Let cool. Beat eggs in a medium-size bowl with electric mixer until fluffy. Gradually beat in sugar until mixture is thick. Stir in chocolate mixture, rum and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Spread evenly in a well-greased 13x9x2 baking pan. Bake in a moderate oven (350 degrees) for 30 minutes or until shiny and firm on top. Cool completely in pan on wire rack. LAYER TWO: RUM BUTTER CREAM Blend butter with half box of sugar in a medium-size bowl. Beat in remaining sugar alternately with 2 3 tablespoons rum until frosting is of a good spreading consistency. Spread cooled brownies with rum butter cream. LAYER ONE 4 squares unsweetened chocolate 1 cup butter 4 eggs 2 cups Pioneer sugar 4 Tbsp. rum 2 tsp. vanilla 1¼ cups all-purpose flour ¼ tsp. salt 1½ cups chopped walnuts LAYER THREE: CHOCOLATE GLAZE Melt 12 ounce package chocolate chips and 2 Tbsp. butter in the microwave until smooth. Add milk by teaspoon until of spreading consistency. Let cool. Spread over second layer evenly and refrigerate until firm. Cut into 24 pieces. LAYER TWO ½ cup softened butter 1 lb. box Pioneer powdered sugar 3 4 Tbsp. rum LAYER THREE 12 ounce package chocolate chips 2 Tbsp. butter 11

14 Spike s Sneaky Brownies Diana Buchanan/Dawn Parker East Lansing, MI For a 9x13 pan. Prep time: 20 minutes Bake time: 30 minutes at 350 degrees Yield: 30 brownies STEP ONE In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and let cool. STEP TWO Grease pan and set aside. Stir sugar into cooled chocolate mixture in saucepan. Beat eggs, and add slowly to chocolate mixture. Stir in vanilla. In a bowl, stir together the flour, baking soda and dry spices. STEP THREE Add flour mixture to chocolate mixture until combined. Stir in nuts and mint chocolate chips. Spread the batter in the prepared pan. Bake for 30 minutes. NOTE: Be careful not to over bake. Cool on wire rack for at least 20 minutes. 1 cup butter 6 oz. unsweetened chocolate, coarsely chopped 2 cups Pioneer sugar 1 tsp. baking powder 1½ tsp. vanilla 1 tsp. cinnamon ½ tsp. salt ¼ tsp. ground allspice ½ tsp. finely ground fresh black pepper 1½ cups flour ½ tsp. cayenne pepper 1 cup walnuts, finely ground 1 12 oz. bag Hershey s mint chocolate chips 4 eggs 12

15 Apple Brownies Lisa Poet Manchester, MI Melt butter, remove from heat. Beat in brown sugar, Pioneer sugar, vanilla and eggs in bowl with a wooden spoon. Stir in flour, baking powder, salt and cinnamon. Add apples and stir until just combined. Spray a 9x13 pan with Pam. Sprinkle with cinnamon and sugar mixture of ¼ cup Pioneer sugar and 2 tablespoons of cinnamon. Bake at 350 degrees for 30 minutes. 2 cups flour 2 tsp. baking powder ½ tsp. salt 1 tsp. cinnamon ½ cup butter 1 cup brown sugar 1 cup Pioneer sugar 2 eggs 1 cup apples, peeled and chopped 2 Tbsp. vanilla 13

16 Banana-Toffee Blondies Roy Stauffer Lansing, MI Preheat oven to 350 degrees. Grease and lightly flour an 8-inch square pan. 1. Sift together flour, baking powder and salt in a bowl. 2. In another bowl, beat butter and sugar with a mixer until fluffy. 3. Add vanilla extract. 4. Beat in eggs briefly, one at a time, until blended. 5. Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and bananas. 6. Pour into prepared pan. 7. Sprinkle remaining ¼ cup toffee bits on top. 8. Bake for 30 minutes. 9. Cool, then remove from pan and cut into 8 to 10 squares. 1½ cups all-purpose flour ½ tsp. baking powder ½ tsp. salt ¾ cup butter (room temperature) 1¾ cups packed Pioneer light brown sugar 1½ Tbsp. vanilla extract 3 eggs 1¼ cups Werthers Originals, crushed 1 cup finely diced bananas (¼ inch cubes) 14

17 Cashew Butterscotch Blondies AnneMarie Hurley Livonia, MI Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a small bowl sift together flour, baking powder and salt. Set aside. In a large bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture beating until well combined. With wooden spoon stir in butterscotch chips, cashews and toffee bits. Spread into prepared pans; smoothing out top. Bake until wooden toothpick inserted in center comes out almost clean and they are golden brown and slightly firm to touch, about 40 to 45 minutes. Remove from oven and cool completely on wire rack. Dust with powdered sugar. Cut into bars. Makes 16 blondies. 9 Tbsp. butter, softened 1 cups all-purpose flour 1 tsp. baking powder ¾ tsp. salt 1 cup Pioneer brown sugar, packed 2 large eggs 1 tsp. vanilla cup butterscotch chips ½ cup cashews coarsely chopped ¼ cup toffee bits Pioneer powdered sugar 15

18 Extreme Peanut Butter Brownies Carol Socier Bay City, MI BATTER Cream margarine, peanut butter, sugar, eggs and vanilla. Blend in dry. Mix until smooth. Stir in chopped peanuts and peanut butter chips. Spread in well-greased 9x13 pan. Bake at 350 degrees for minutes. Cool to room temperature. FROSTING Heat cream in small heavy saucepan. Add peanut butter chips and stir until mixture is smooth. Spread on cooled brownies. Garnish with Reese s pieces. When frosting is set, cut into 24 pieces. BATTER ½ cup margarine ½ cup creamy peanut butter 1½ cups Pioneer sugar 3 large eggs 1 tsp. vanilla 1½ cups cake flour ½ tsp. baking powder ½ tsp. salt 1 cup chopped salted peanuts 1 cup Reese s peanut butter chips FROSTING 1 10 oz. package Reese s peanut butter chips 4 Tbsp. heavy cream 1 cup Reese s pieces 16

19 Glazed Butterscotch Brownies Marie Rizzio Interlochen, MI BOTTOM LAYER Melt butter in large saucepan. Stir in shredded coconut, brown sugar and cup pecans, blending well. Spread in bottom of greased 9x13 pan. Set aside. TOP LAYER Sift together flour, baking soda and salt. Cream butter and gradually add 1 cup brown sugar, creaming well. Add egg and vanilla; beat well. Add flour, soda and salt, mixing well. Stir in the pecans and marshmallows. Spoon dough in small amount over coconut mixture in prepared pan; pat out evenly with floured hands. Bake at 350 degrees for minutes until golden brown. Sprinkle with remaining 1 cup marshmallows. Bake 1 to 2 minutes. Cool; drizzle with glaze. GLAZE Melt butter; add powdered sugar, brown sugar and milk. Blend until the consistency of a glaze. If necessary, thin with more milk. Makes about 4 dozen small bars. BOTTOM LAYER ¼ cup butter 1 cup flaked shredded coconut ½ cup firmly packed Pioneer brown sugar ½ cup pecans, chopped TOP LAYER 1¾ cups sifted all-purpose flour ½ tsp. baking soda ¼ tsp. salt ½ cup butter 1 cup firmly packed Pioneer brown sugar 1 egg ½ tsp. vanilla ½ cup pecans, chopped 1½ cups miniature marshmallows, divided GLAZE 1 Tbsp. butter ½ cup Pioneer powdered sugar ¼ cup Pioneer brown sugar 2 to 3 tsp. milk 17

20 Godiva Brownies Teri Rasey-Bolf Cadillac, MI Preheat oven to 350 degrees. Grease a 9x13 pan. In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, cream together the butter, Pioneer white sugar, Pioneer brown sugar, vanilla extract, and Godiva liqueur until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in the white chocolate chips. Spread the batter evenly into the prepared pan. Bake for 30 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares. Makes 24 squares. 2¼ cups all-purpose flour 2½ tsp. baking powder ½ tsp. salt ¾ cup unsalted butter, softened 1¼ cups Pioneer granulated sugar 1¼ cups packed Pioneer brown sugar 1 tsp. vanilla extract 3 Tbsp. Godiva White Chocolate Liqueur 3 eggs 2 cups white chocolate chips 18

21 Graceland Brownies Linda M. Stanley Warren, MI Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Line with aluminum foil, and grease foil. BROWNIE In a large mixing bowl, cream together the peanut butter and butter. Add brown and white sugar, vanilla and eggs. Beat until light and fluffy. Combine the flour, baking powder and salt in a separate bowl. Add to the butter mixture and mix until well blended. Spread half the batter evenly into pan. Cream cheese layer: cream all together and spread lightly on top of the batter in pan. BROWNIE ¾ cup crunchy peanut butter 3 eggs 1½ tsp. vanilla extract 1 cup packed brown sugar ½ cup Pioneer sugar 6 Tbsp. butter, softened 1 cup flour 1½ tsp. baking powder Gently spread the other ½ cup of peanut butter batter over cream cheese layer in pan. Bake for minutes, until toothpick comes out clean. Let cool on rack in pan. Make frosting. BANANA BUTTER FROSTING Cream together the butter, banana and lemon juice. Slowly beat in powdered sugar ½ cup at a time, adding more or less as needed to make a nice and fluffy spreadable frosting. Spread over cooled brownie mixture in pan, sprinkle with chopped peanuts (optional). Cut into squares. Serves 18. BANANA CREAM CHEESE LAYER 8 oz. cream cheese,softened 1 egg ½ cup Pioneer sugar 4 drops banana flavoring BANANA BUTTER FROSTING ¼ cup butter, softened ½ cup mashed banana (2) ½ tsp. lemon juice 3¼ cups powdered sugar 19

22 Mojito Blondie Lisa Barlett Ann Arbor, MI Preheat oven to 350 degrees. Prepare a 9-inch round cake pan by tracing the bottom of the pan onto parchment paper; cut out the circle. Lightly grease the bottom and sides of the cake pan with butter. Drop in the parchment paper circle and lightly grease the paper with butter. Stir together and set aside: 1 cups all-purpose flour, sifted 1 tsp. baking powder ½ tsp. salt Combine in an electric mixer, beating until pale and fluffy: 1 stick of unsalted butter, softened 1 cup packed Pioneer light-brown sugar Add, mixing until combined: 2 large eggs 1 2 Tbsp. rum or rum extract 3 Tbsp. finely chopped fresh mint leaves 2 Tbsp. finely chopped lime zest Add the flour mixture, mixing in just until incorporated. Spread evenly into cake pan. Bake at 350 degrees for minutes, or until light golden in color. Cool in pan for 15 minutes, then cool on wire rack. Peel off parchment paper before placing on serving plate. TOPPING Whisk lime juice, a few drops at a time, into ½ cup of Pioneer confectioners sugar until you have a consistency to drizzle a pattern (I do stripes radiating out from the center) on top of the Mojito Blondie. As an option, you can include chopped lime zest in the drizzle. 1 cups all-purpose flour, sifted 1 tsp. baking powder ½ tsp. salt 1 stick of unsalted butter, softened 1 cup packed Pioneer light-brown sugar 2 large eggs 1 2 Tbsp. rum or rum extract 3 Tbsp. finely chopped fresh mint leaves 2 Tbsp. finely chopped lime zest Cut into approximately 2 wedges and serve. As an option, you can set a small lime section from a lime slice on each wedge. 20

23 Tropical Blondies Carla Piazza Wistehuff Saginaw, MI Preheat an oven to 325 degrees and grease an 8x8 square pan (or spray with nonstick cooking spray). Stir together the flour, salt, baking powder and Pioneer sugar in a mixing bowl. Melt the butter in a medium saucepan. Remove from the heat and stir in the brown sugar, egg and vanilla. Stir in the dry. Fold in the nuts and fruit. Spread dough into the prepared baking pan and bake for 40 minutes. Cool for 20 minutes, then cut into 2-inch squares. Makes 16 bars. ¾ cup flour ¼ tsp. salt 1 tsp. baking powder ½ cup Pioneer sugar ¼ cup butter ½ cup brown sugar 1 egg 1½ tsp. vanilla ¼ cup chopped macadamia nuts ¼ cup diced candied or dried papaya ¼ cup diced candied or dried pineapple 21

24 Tutti Frutti Cuties Kate Dodd Commerce Township, MI BROWNIES 1 cup orange juice 1½ cups golden raisins 1 cup dried cranberries 1 cup dried cherries 2 cups all-purpose flour 1 cup Pioneer granulated sugar 1 tsp. salt 1½ tsp. baking powder ½ tsp. baking soda 1 egg ¼ cup margarine, plus extra to grease pan Grate rind of an orange (save 1 tsp. for the orange glaze) ORANGE GLAZE 1 cup Pioneer confectioners powdered sugar ¼ cup orange juice 1 tsp. grated orange rind Heat ¾ cup of orange juice in a large jug in the microwave on high for 30 seconds, then stir in the raisins, cranberries, cherries, and most of the orange rind. Leave the fruit to soak in the warm juice for at least half an hour. Heat the oven to 350 degrees. Line an 8x8 pan with baking parchment and grease well. Mix the flour, sugar, baking powder, salt and baking soda in a large bowl. Cut the margarine into chucks and rub it into the dry using the fingers or a pastry blender, until the mixture looks like breadcrumbs. Stir in the beaten egg, then pour in the orange juice and fruit, mixing well. Turn the mixture into the pan, and bake for 1 hour 1 hour 10 minutes, until a toothpick inserted into the center comes out clean. Remove from pan, place on a wire rack. Stir the orange glaze together, then drizzle in a zigzag pattern over the top. Leave to cool, then cut into 2-inch squares. Makes 16 2-inch squares. 22

25 Amy s Fudge Brownies Amy Holtman French Saginaw, MI BROWNIE 1. Heat oven to 350 degrees 2. Grease an 8x8 pan with reserved 2 tablespoons of butter. 3. Melt 6 ounces of chocolate and 6 tablespoons butter in a glass bowl over a sauce pan filled with water and whisk until smooth. (To save time you can melt the butter and chocolate in microwave for 1 1½ minutes checking every 30 seconds for scorching.) 4. Whisk into chocolate mixture ¾ cup sugar, 2 eggs and 1 tablespoon vanilla. 5. Sift ½ cup flour, 2 tablespoons cocoa powder, and ¼ tsp. salt together into a mixing bowl. 6. Fold chocolate mixture into dry 7. Pour mixture into greased pan. 8. Bake for minutes until toothpick put in center comes out easily with only moist crumbs attached. BROWNIE 8 Tbsp. unsalted, room temperature, butter (reserve 2 Tbsp. for greasing pan) 6 oz. milk chocolate chips ¾ cup Pioneer white sugar 2 large eggs 1 tsp. vanilla ½ cup all-purpose flour 2 Tbsp. unsweetened cocoa powder ½ tsp. salt OPTIONAL CHOCOLATE GANACHE FROSTING: Heat the cream in microwave for 1 minute, add in the chocolate chips and stir until smooth. Let cool until room temperature and pour over cooled brownies. Let sit 1 hour before serving. OPTIONAL CHOCOLATE GANACHE FROSTING 4 oz. heavy whipping cream 5 oz. semi-sweet chocolate chips 23

26 Atomic Brownies Diane Onnie Warren, MI Heat oven to 350 degrees. Line a 13x9 baking pan with parchment paper, extending up and beyond the sides of the pan. FOR THE BROWNIE BASE Combine the butter and chocolates in a large saucepan over low heat, stirring until mixture is melted and smooth. Take off heat and cool to room temperature. Whisk in sugars to blend. Whisk in eggs, vanilla and milk, blending until smooth. Add flour, expresso powder, and salt just until mixture is combined. Spread into prepared pan. Bake for minutes or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When cool, use parchment ends to carefully lift brownies out of pan. Invert onto a clean cutting board, carefully remove parchment and then reinvert brownies. Return to a wire rack set atop a large piece of waxed paper. FOR THE CHOCOLATE DRIZZLER Bring cream to a simmer in a medium saucepan. Remove pan from heat and add chocolates. Let chocolates melt in hot cream for 2 minutes without stirring. Whisk until smooth. Cool drizzler until thick but still soft and pourable. Pour over brownie base, allowing some to drip down and cover the sides. Spread drizzler with metal spatula, covering top and sides. Let brownies firm up in the refrigerator. Cut into bars. Makes about 1½ dozen. BROWNIE BASE 1 cup unsalted butter 14 oz. semisweet chocolate, coarsely chopped 4 oz. unsweetened chocolate, coarsely chopped ½ cup firmly packed Pioneer dark brown sugar ½ cup firmly packed pioneer light brown sugar cup Pioneer granulated sugar 5 large eggs, lightly beaten 2 tsp. pure vanilla extract 1 tsp. milk, whole or 2 percent 1½ cups unbleached, all-purpose flour 2 tsp. instant expresso powder ¼ tsp. salt CHOCOLATE DRIZZLER cup heavy whipping cream 6 oz. bittersweet chocolate, finely chopped 4 oz. semisweet chocolate, finely chopped 24

27 Best Ever Brownies Sheryl Lankheet Wyoming, MI In a large saucepan, melt butter. Add cocoa and sugars. Stir until well blended. Add eggs one at a time along with the oil and vanilla. Add flour, stir until smooth. Make a dent in batter and pour in baking soda. Top with vinegar. Mix well. Pour into a greased 13x9 pan. Bake at 325 degrees for 22 minutes. Test to make sure knife comes out clean. These brownies also taste excellent with frosting. 1 cup of butter cup of cocoa 1 cup of Pioneer white sugar 1 cup of Pioneer brown sugar 2 eggs cup canola oil 1 cup of flour 1 Tbsp. of vinegar 1 tsp. of baking soda 1 tsp. of real vanilla 25

28 Beverly Hills Brownies Aimee Misovich Holland, MI Preheat oven to 350 degrees. Butter and flour a 13x9x2 metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal boiler set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Stir together flour and cocoa in a separate bowl and stir into butter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and tester inserted into center comes out with crumbs adhering. Bake minutes. Cool completely in pan on a rack, about 2 hours, before cutting into squares. 3 sticks unsalted butter, cut into pieces 12 oz. fine quality bittersweet chocolate, chopped 6 large eggs 1 tsp. vanilla 1¼ cups of cake flour 1 cup plus 2 Tbsp. unsweetened cocoa 3 cups Pioneer sugar ½ tsp. salt 26

29 Martha s Brownies Martha Goetz Grand Rapids, MI Heat oven to 350 degrees. Grease 9x13x2 pan. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining. Spread in pan. Bake 25 minutes or until toothpick comes clean. Brownie will start to pull away from sides of pan. Cool slightly then cut into bars. 4 oz. unsweetened chocolate cup shortening 2 cups of Pioneer sugar 4 eggs 1 tsp. vanilla 1¼ cups flour 1 tsp. baking powder 1 tsp. salt 27

30 Chris s Brownies Christine Burke Commerce Township, MI BATTER Mix sugar and flour. Mix margarine, cocoa, salt and water in pan. Cook to boiling. Pour over sugar and flour, mix well. Add buttermilk, eggs, soda, and vanilla. Grease cookie sheet. Bake at 400 degrees for around 20 minutes. FROSTING Combine margarine, cocoa and milk in pan. Bring to boil, add sugar, mix well. Pour over hot brownies. BATTER 2 cups Pioneer sugar ¼ cup cocoa 2 cups flour 1 cup water ½ tsp. salt ½ cup butter (or ½ cup milk with 3 Tbsp. 1 cup margarine vinegar) 2 eggs beaten 1 tsp. baking soda 1 tsp. vanilla FROSTING ½ cup margarine ¼ cup cocoa 6 Tbsp. milk 1 lb. powdered sugar 1 cup nuts (optional) 28

31 Brownies For The Crowd Karen Owen Portage, MI Preheat oven to 350 degrees. BROWNIES Mix dry. Add oil, eggs, water, and vanilla. Stir well by hand with a wire whisk. Pour into a greased 9x13 pan. Bake until a toothpick inserted in the center comes out clean, approximately 30 minutes. Cool completely before frosting. CHOCOLATE FROSTING Blend at low speed with an electric mixer. Start with 5 Tbsp. milk and gradually add more milk to achieve desired consistency. (Using a smaller amount of milk makes a thick frosting; more milk makes a thinner frosting.) Spread frosting evenly over brownies. Cut into squares. BROWNIES 1½ cups flour 2 tsp. vanilla 1 tsp. salt 1 cup oil 2 cups Pioneer sugar 4 eggs 10 Tbsp. cocoa ¼ cup water Makes 24 servings. CHOCOLATE FROSTING 1 lb. powdered sugar 4 Tbsp. butter or margarine (softened to room temperature) 10 Tbsp. cocoa 5 10 Tbsp. milk 1 tsp. vanilla 29

32 Buttermilk Brownies Mary Androff Warren, MI Preheat the oven to 350 degrees. For the brownies, in a medium saucepan, combine the butter, oil and water. Bring to a boil, stirring constantly. Let cool. Combine sugar, flour, cocoa powder and salt. Add the cooled liquid mixture. In a small bowl mix baking soda and buttermilk, add eggs and vanilla. Add to your sugar mixture; mix well. Pour batter into a 15x12 jelly roll pan. Bake minutes. Cool. For the frosting combine butter, buttermilk, confectioners sugar, cocoa powder and vanilla; mix well. Frost the brownies. Makes 36 brownies. BROWNIES ½ cup (1 stick) butter 2 large eggs ½ cup vegetable oil 1 tsp. vanilla extract 1 cup water 2 cups Pioneer sugar 2 cups all-purpose flour ¼ cup unsweetened cocoa powder ½ tsp. salt 1½ tsp. baking soda 1 cup buttermilk FROSTING ½ cup (1 stick) butter cup buttermilk 1 (1 pound) package confectioners sugar ¼ cup unsweetened cocoa powder 1 tsp. vanilla extract 30

33 Darlene Wiese Brownies Darlene Wiese Linden, MI CAKE 2 cups sugar 2 cups flour 1 tsp. cinnamon 2 cubes butter 1 cup water 4 Tbsp. Hershey s Baking Cocoa 2 eggs ½ cups buttermilk with 1 tsp. baking soda dissolved in it FROSTING 1 cube butter 4 Tbsp. Hershey s baking cocoa 6 Tbsp. buttermilk 1 lb. powder sugar 1 tsp. vanilla 1 cup nuts CAKE Measure in mixing bowl: 2 cups sugar 2 cups flour 1 tsp. cinnamon Melt in pan and bring to a boil: 2 cubes butter 1 cup water 4 Tbsp. Hershey s Baking Cocoa Add to dry mixture, beat well Then add: 2 eggs ½ cup buttermilk with 1 tsp. baking soda dissolved in it Beat well. Spray cookie sheet pan with cooking spray. Pour batter into pan. Bake at 400 degrees for 20 minutes. FROSTING Prepare the last 10 minutes that the cake is baking. Cake must be frosted while hot Melt in pan: 1 cube butter 4 Tbsp. Hershey s baking cocoa 6 Tbsp. buttermilk Remove from heat and add 1 pound powder sugar, 1 teaspoon vanilla and 1 cup nuts (optional). Beat until smooth and immediately frost cake. 31

34 Frosting Baked On Top Brownies Laura Allen Cold Water, MI BROWNIES Stir together flour and baking powder. Set aside. Melt chocolate and butter in microwave. Stir until smooth. Add sugar. Stir until smooth again. Add eggs and vanilla. Mix lightly just until combined. Gently fold in flour mixture. Bake in greased 8x8x2 pan at 350 degrees for 35 minutes. TOPPING Melt chocolate in microwave. Add cream cheese and beat until smooth. Add egg, sugar, and syrup. Beat until smooth. Spread over baked brownies. Return to oven for additional minutes until set. Cool on wire rack. DRIZZLE Drizzle with chocolate if desired. Melt together ¼ cup chocolate chips and 1 teaspoon butter to make drizzle. Also, if desired, nuts can be added to this recipe, but it is delicious without them. BROWNIES 1 cup flour 1¼ cup Pioneer granulated sugar ½ tsp. baking powder 2 eggs 6 oz. unsweetened chocolate 1½ tsp. vanilla ½ cup real butter TOPPING 4 oz. semisweet chocolate chips ¼ cup Pioneer granulated sugar 8 oz. cream cheese (room temperature) 1 Tbsp. chocolate syrup 1 medium egg DRIZZLE ¼ cup chocolate chips 1 tsp. butter 32

35 Amy s Amazing Brownies Amy Mazure Highland, MI Preheat oven to 350 degrees. Butter and flour a 12x18x1 pan. Melt together butter, 1 pound of chocolate chips and the unsweetened chocolate in medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together eggs, coffee, vanilla and sugar. Stir warm chocolate mixture into the egg mixture and cool to room temperature. In a medium bowl sift 1 cup flour, baking powder and salt. Add to chocolate mixture. Toss toasted walnuts and 12 ounces chocolate chips with ¼ cup flour and fold into batter. Pour ½ mixture into prepared pan. Spread evenly and top with 3 large Symphony candy bars. Top with remaining batter and spread evenly. Bake for 35 minutes or until a toothpick comes out clean from batter; cool thoroughly. Makes 20 large or 40 small brownies. 1 lb. unsalted butter 1 lb. plus 12 oz. semisweet chocolate chips 6 oz. unsweetened chocolate 6 large eggs 3 Tbsp. instant coffee granules 2 Tbsp. pure vanilla extract 2¼ cups Pioneer sugar 1¼ cups all-purpose flour 1 Tbsp. baking powder 1 tsp. salt 3 cups chopped walnuts, toasted 3 Hershey Symphony candy bars (blue label with almonds and toffee) 33

36 Banana Cream Brownies Kim Friday Silverwood, MI In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat lightly by hand just till combined. Stir in flour. Stir in ½ cup chocolate chips and ¼ cup peanuts. Spread batter into a greased 8x8x2 baking pan. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Slice bananas; arrange in a single layer over brownies. Chop the remaining chocolate chips. Sprinkle ¼ cup chopped chips and ¼ cup peanuts over bananas. In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Spread over the top. Sprinkle with remaining chips and peanuts. Refrigerate leftovers. Makes 9. ½ cup margarine or butter 2 squares (2 oz.) unsweetened chocolate 1 cup Pioneer sugar 2 eggs 1 tsp. vanilla ¾ cup all-purpose flour 1 cup semisweet chocolate chips, divided ¾ cup dry-roasted peanuts, chopped, divided 3 medium firm bananas 1 cup cold milk 2 packages (5.1 oz. each) instant vanilla pudding 1 carton frozen whipped topping, thawed mix 34

37 Chocolate Bliss Brownies Allyn Amara New Baltlimore, MI Preheat oven to 325 degrees. Grease bottom only of 8x8 baking pan. Melt 1½ cups only of semisweet chocolate chips. Set aside to cool. Stir together flour, baking powder and salt in small mixing bowl; set aside. In mixing bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Slowly beat in melted chocolate chips. Gradually beat in flour mixture. Gently stir in ¾ cup crushed Oreo cookies and cup white baking chips. Pour into baking pan and sprinkle remaining crushed Oreo cookies on top of batter. Bake for minutes until middle is set. Cool completely. Melt remaining semisweet chocolate chips. Drizzle across top of brownies. Melt white remaining cup baking chips. Drizzle across top of brownies. Cut into 9 large squares or 12 smaller squares and serve. 1 package semisweet chocolate chips cup white baking chips, divided ½ cup salted butter, softened 1 cup packed Pioneer golden brown sugar 2 eggs 1 tsp. vanilla ¾ cup flour dash salt ½ tsp. baking powder 1 cup crushed chocolate sandwich cookie (about 11 Oreo type cookies) Baking tip: Tent sides of baking pan, like you would for a pie, to prevent edges from browning too quickly. 35

38 Chocolate Sin Raspberry Truffle Brownies Marcia Fisk Hudsonville, MI BROWNIES Melt chocolate chips and margarine in small sauce pan allow to cool. Beat Pioneer golden brown sugar and eggs together. Add chocolate mixture and coffee mixed with water, mix well. Stir in baking powder and flour. Blend well. Bake in greased 8x8 pan, at 350 degrees for minutes. Let cool. TOPPING Melt chocolate chips with instant coffee, in saucepan, over low heat. Set aside. Beat cream cheese until fluffy, add Pioneer powdered sugar and preserves. Beat until fluffy. Beat in chocolate mixture until blended. Spread over top of cooled brownies. Chill at least 1 2 hours. Cut into 16 brownies. BROWNIES 1¼ cups semisweet chocolate chips ½ cup margarine ¾ cup Pioneer golden brown sugar 2 large eggs 1 tsp. instant coffee (optional) 2 Tbsp. water ½ tsp. baking powder ¾ cup all-purpose flour TOPPING 1 cup semisweet chocolate chips ¼ tsp. instant coffee (optional) 8 oz. cream cheese (softened) ¼ cup Pioneer powdered sugar cup seedless red raspberry preserves 36

39 Dark Chocolate Hazelnut Brownies Joanna DiPietro Shelby Township, MI In a large bowl mix all in given order. Grease 9x13 pan. Put mixture in pan, spread out evenly. Bake at 350 degrees for minutes. 1 cup unsalted butter 2 cups Pioneer sugar 4 eggs beating well after each addition 2 tsp. vanilla 1½ cup flour ½ cup cocoa 1 tsp. salt 2 cup Ferrero Rocher Hazelnut chocolates, coarsely chopped 1 cup dark chocolate chip 1 cup chopped hazelnuts 37

40 Double Chocolate Amaretto Truffle Brownies Gayle Minkus Ada, MI BROWNIE Preheat oven to 350 degrees and grease (or spray with nonstick) a 9x13x2 pan. In a 2-quart glass measuring cup or microwave safe bowl, melt the butter or margarine with the semisweet chocolate chips, warming them 30 seconds at a time (up to 2 minutes) in a microwave oven until the butter is melted and the chips soften. Stir the warmed mixture with a wooden spoon until smooth. Beat in the Pioneer sugar, ½ cup at a time, blending well after each addition until thoroughly combined. Add the eggs, one at a time, again beating well after each addition. Stir in the vanilla and then the flour until just combined. Spread the mixture in your greased pan. Bake in oven about 35 minutes or until the top springs back when lightly pressed with fingertip or is checked with a toothpick in the center of the pan. It should come out with just a very slight fudgy coating, no crumbs. Cool the pan completely on a wire rack and make amaretto truffle topping. AMARETTO CREAM TOPPING In a 2-quart glass microwave safe bowl, combine the milk and semisweet chocolate chips and the cream, warming them 30 seconds at a time (up to 2 minutes) in a microwave oven until the chips soften. Stir the warmed mixture with a wooden spoon until smooth. Add the amaretto liqueur and the vanilla. Whisk the mixture until it cools and becomes slightly thicker and lighter in color. Loosen the cooled brownies from the side of than. Spread the amaretto cream mixture over the cooled brownies, and sprinkle with the slivered almonds, pressing them carefully into the topping. Let the topping set and then cut into bars. Makes 24 or fewer, depending upon how large you prefer your brownies! BROWNIE 1 cup cold butter or margarine 4 oz. semisweet chocolate chips 2 cups Pioneer sugar 3 eggs, room temperature 1 tsp. vanilla 1 cup sifted all-purpose flour AMARETTO CREAM TOPPING 4 oz. milk chocolate chips 5 oz. semisweet chocolate chips cup heavy cream 2 Tbsp. Amaretto liqueur 1 tsp. vanilla ½ cup slivered almonds 38

41 Marshmallow Fudge Bars Barbara Sitar Paw Paw, MI BROWNIE Add sugar gradually to the softened shortening; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift dry together and add to creamed mixture. Mix well. Add vanilla and nuts. Spread in greased and floured 13x9 pan. Bake at 350 degrees for minutes. Remove from oven and cover top with marshmallows. Return to oven and bake for 3 minutes or until marshmallows are soft. Spread evenly. Let cool and cover with this easy chocolate frosting. BROWNIE ¾ cup sifted flour 2 cups miniature marshmallows ¼ tsp. baking powder ½ cup shortening ¼ tsp. salt ¾ cup Pioneer sugar 2 Tbsp. Hershey s cocoa 2 eggs 1 tsp. vanilla ½ cup chopped pecans or walnuts FROSTING Combine brown sugar, water and chocolate. Let come to boil and boil for 3 minutes. Add butter and vanilla. Let cool. Blend in sugar. If necessary, thin with a small amount of cream. Spread over marshmallow topping. Cut into bars and serve. FROSTING ½ cup firmly packed brown sugar 3 Tbsp. butter ¼ cup water 1 tsp. vanilla 2 squares of chocolate 1½ cups sifted confectioners sugar 39

42 Moist And Minty Brownies Cammie Harwood Sterling Heights, MI 1¼ cups all-purpose flour ½ tsp. baking soda ¼ tsp. salt ¾ cup Pioneer sugar ½ cup butter (1 stick) 2 Tbsp. water 1½ cups crème De Ment baking chips 1 tsp. vanilla extract or mint chocolate morsels, divided 2 eggs Combine flour, baking soda and salt in a small bowl, set aside. Combine sugar, butter and water in a medium pan. Bring just to a boil over medium heat, stir constantly; remove from heat. Add 1 cup of the baking chips and vanilla; stir until smooth. Add eggs, one at a time, stirring well after each egg. Stir in flour and remaining baking chips. Spread into a greased 9-inch square pan. Bake at 350 degrees for minutes. Cool in pan (center of brownies may slightly fall). 40

43 Sweet Potato Brownies Velonda Thompson Detroit, MI Preheat oven to 350 degrees. Using canola oil, grease an 8x8 baking pan. In a large bowl cream together butter with sugar. Add Egg Beaters and beat for 1 minute. Fold in the rest of the. Spread batter in pan. Bake for minutes or until toothpick inserted into the center comes out clean. Serves 8. ¼ cup I Can t Believe Its Not Butter ½ cup Pioneer sugar ¼ cup Egg Beaters ½ tsp. vanilla extract ½ cup whole wheat flour ½ of a 4 oz. bar unsweetened chocolate ½ cup mashed sweet potatoes ¼ cup unsalted dry roasted pecans, chopped ½ tsp. canola oil 41

44 Ultimate Chocolate Raspberry Brownies Tamara Altvater Clio, MI BROWNIE Preheat oven to 375 degrees and grease a 9x13 glass baking dish. Melt chocolate and butter in a microwaveble bowl on low for 1 minute, set aside. In a mixing bowl, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Pour into prepared dish. Bake for minutes (don t over bake). Cool on wire rack and frost with raspberry frosting. RASPBERRY CREAM CHEESE FLUFFY FROSTING In a mixing bowl beat cream cheese, butter, and shortening till light and fluffy. Add preserves and mix well. Add sugar until the consistency is where you want. Add less for smooth and creamy frosting. Add food coloring. Spread on top of brownies, let set. Cut into squares and serve. BROWNIE 8 1 oz. squares of unsweetened chocolate 1 cup butter 5 large eggs 3 cups Pioneer sugar 1 tsp. vanilla 1½ cup Flour 1 tsp. salt RASPBERRY CREAM CHEESE FLUFFY FROSTING 8 oz. package of cream cheese 4 oz. unsalted butter 4 oz. vegetable shortening 2 cups powdered sugar ¼ cup seedless raspberry preserves 1 drop red food coloring 42

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