Old Fashioned Blonde Brownies

Old Fashioned Blonde Brownies


2 2/3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup butter
2 ½ cups packed brown sugar
3 eggs
1 cup chopped walnuts
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. Grease a 15 x 10 x 1 inch baking pan. Sift flour, baking powder and salt together and set aside. In a large pan, melt butter and stir in brown sugar. Let this cool for about 10 minutes, then add eggs one at a time. Beat well after each egg. Add flour mixture, nuts and chips and blend well. Spread in greased pan. Bake 25-30 minutes or until edges begin to pull away from the sides.
Makes 32 decent sized pieces.

Macaroon Brownies

Macaroon Brownies


1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
½ cup baking cocoa
½ teaspoon cream of tartar
½ cup chopped walnuts

MACAROON FILLING:
1 pkg. (14 oz.) flaked coconut
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla

FROSTING:
¾ cup sugar
¼ cup milk
2 tablespoons butter or margarine
1 cup miniature marshmallows
1 cup (6 oz.) semisweet chocolate chips
1 teaspoon vanilla


In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13 x 9 x 2 baking pan. Combine coconut, condensed milk and vanilla; carefully spread over chocolate layer. Top with the remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.
Makes about 4 dozen.
* Served at the Soup-er Saturday

Harvest Pumpkin Brownies

Harvest Pumpkin Brownies

1 can (16 oz.) pumpkin
4 eggs
¾ cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

FROSTING:
6 tablespoons butter or margarine
3 oz. cream cheese, softened
1 teaspoon vanilla
1 teaspoon milk
1/8 teaspoon salt
1 ½ - 2 cups powdered sugar


In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20 – 25 minutes or until brownies test done with wooden pick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in refrigerator.

Makes 5-6 dozen.
* Served at the Soup-er Saturday