Lemon Brownies

Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tsp salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1 tbsp)
zest from 1/2 lemon (about 1 tsp)

Glaze
1/2 cup powdered sugar
1 tbsp lemon juice
additional lemon zest

Combine the flour, sugar and salt in a large bowl. Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well.

Pour into prepared 8" x 8" brownie pan. Bake at 350°F for 25 minutes.

You can double the recipe and bake in a 9" x 13" pan for 30 minutes.

Remove and let cool. Stir together glaze ingredients, then glaze brownies.

Kate
(2/14/12)

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Blond Brownies

Blond Brownies

Grease a 8"x8"x2" brownie pan; I line the bottom with parchment paper too.
Preheat oven to 350°F.

1/4 cup butter (margarine, shortening or vegetable oil. Butter is better)
1 cup light brown sugar, packed
1 egg
3/4 cup King Arthur flour (it does make a difference to use this brand of flour!)
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup (at least!) bittersweet morsels

Melt butter on low heat, do not burn.  Stir in sugar, cool.  Stir in egg. The idea is not to cook the egg before you start baking.

Measure flour by dipping method, mix in baking powder and salt, use a whisk or fork to be sure you've gotten the baking powder and salt well mixed into the flour.

Mix in the vanilla into the wet ingredients. Mix in the flour, then the chocolate chunks

Spread in pan. Bake for 25 minutes, don't over-bake. The edges should be slightly darker than the center but over-baking will not be good.

Remove and let the temperature drop a little, then using the thinnest knife you've got, cut the brownies.  While a little warm, put a plate over the pan and invert; then make sure the cuts are clean.

Elena
(12/28/09)

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Magic Bars

A favorite holiday recipe from my mother's New Mexico recipes. YUMMMMM but very rich so make those squares small.

Magic Bars

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) package semisweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F, 325°F if using a glass baking dish.

In a 9"x13" baking pan, melt butter or margarine. Sprinkle crumbs over margarine then pour condensed milk over crumbs. Top with remaining ingredients, press down firmly.

Bake 25-30 minutes or until lightly brown. Cool and cut into squares. Store loosely covered at room temperature.

marni
(11/30/08)

Comment:
I make these bars use crushed Kellogg's mini-wheats instead of graham crackers. They are so good! Every time I take them somewhere the pan comes home empty.

Kate
(12/1/08)

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Great Aunt Eunice's Graham Cracker Squares (with frosting)

In case there's anyone out there who hasn't yet OD'd on holiday sweets, here's something guaranteed to send you into a sugar coma. Don't say I didn't warn you. And yes, I really did have a Great Aunt Eunice. Not a cookie, more of a sweet, but a holiday tradition in my family. Cut 'em small, they'll make your teeth sing.

Great Aunt Eunice's Graham Cracker Squares (with frosting)

1/2 lb butter
1 cup sugar
1 egg
36 squares Graham Cracker
1-1/2 cups mini marshmallows
1/2 cup nuts, chopped (optional)

Melt butter in top of a double boiler. Add sugar, then add the unbeaten egg - be careful; if the butter's too hot, the egg will poach on contact. (Ask me how I know this.) Stir continually but gently when you're adding the egg; you don't want to scramble it or poach it.

Cook 1/2 hour, stirring occasionally. You want the water in the lower part of the double boiler just simmering. If it gets too hot, the butter-sugar mixture will turn into cement on the sides of the pan, or worse, burn. Take off the stove and cool.

Crush the graham crackers. and add them to the cooled butter-sugar mixture. Stir in miniature marshmallows and if you like 'em, 1/2 cup of chopped nuts. I skip the nuts. You don't want the marshmallows to melt, so make sure the butter-sugar really is cool before you mix everything in. It'll be hard to stir, but keep at it til everything is evenly mixed. It will seem very dry and crumbly at this point, but don't worry. All that butter and sugar will hold it all together once it's refrigerated for a bit.

Press the whole thing into an 8" x 8" pan, or a 10" x 7" pan if you have one. Frost with buttercream frosting, and put into the fridge to harden before cutting, then let it warm up a bit to make it easier to cut.. Cut into 1" squares and eat.

Frosting:
1 cup confectioner's sugar
2 tbsp butter
1 tbsp cream
1/4 tsp vanilla

Mix all ingredients together until completely blended and of a good consistency for frosting. You might need to add a little more cream.

The Scullerymaid, not responsible for resulting sugar-induced coma
(12/1/2007)

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Pecan Pie Bars

Pecan Pie Bars

The original amount is listed first. After the recipe, is my cut-down of the recipe. We do not need 6-8 dozen bars for 2 people. (g)

6 cups all-purpose Flour
1-1/2 cups Sugar
1 tsp Salt
2 cups Cold Butter (NO substitutes!)

Filling:
8 Eggs
3 cups Sugar
3 Cups Corn Syrup
1/2 cup Butter, melted
3 tsp Vanilla Extract
5 cups Pecans, chopped

In a large bowl, combine the flour, sugar and salt. Cut in better until crumbly. Press onto the bottom and up the sides of two greased/buttered 15" x 10" x 1" baking pans. Bake at 350°F for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

Do not turn off the oven just yet! You are not done!

For Filling:
Combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust.

Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars.

Refrigerate until serving. Yield: 6-8 dozen.

Note: We nuke some warm and eat with vanilla ice cream, or as-is.

Smaller Batch Pecan Pie Bars

1-1/2 cups Flour
1/4 cup + 1-1/2 tbsp Sugar
1/4 tsp Salt
1/2 cup Cold Butter

Filling:
2 Eggs
3/4 cup Sugar
3/4 cup Corn Syrup
1-1/2 tbsp Butter, melted
1 tsp Vanilla Extract
1-1/4 cups Pecan, chopped

Follow recipe as stated, using a 9" x 13" pan.

Debbi
(11/30/06)

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Double Fudge Cream Cheese Brownies

Double Fudge Cream Cheese Brownies 

And for good measure, this is what I'm making on Sunday to bring to a good friend after she runs the
NYC Marathon:

Brownies:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp salt
1 tsp baking powder
2 tsp vanilla
1 cup semisweet chocolate chips

Filling:
1/4 cup sugar
2 tbsp butter
3 oz cream cheese
1 egg
1 tbsp flour
1/2 tsp vanilla

Heat oven to 350°. Melt butter and unsweetened chocolate together. Stir in rest of brownie
ingredients EXCEPT chocolate chips. Fold in chocolate chips. Spread half the batter into a greased 9"x13" pan.

In small bowl, stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese. (Batter will not entirely cover filling) Bake for 30-35 minutes.

Stephanie K.
(10/31/03)

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Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread

Base
Cream together 125g butter and 1/4 cup castor sugar until light and fluffy. Sift 1 cup plain flour and gradually add to creamed mixture, making a firm dough. Press into a greased 11" x 7" lamington tin. Baked in a moderate oven (325°F-350°F) 20 to 25 minutes, or until golden brown. Cool in tin.

Caramel
Combine 125g butter 1/2 cup castor sugar, 3 tablespoons (1 tabs = 4 teaspoons) golden syrup and 400g can sweetened condensed milk in a medium saucepan with a heavy base, stir over low heat until butter is melted and sugar dissolved, continue stirring, increasing heat, bring to boil, reduce heat, simmer, stirring constantly, for about 5 minutes, or until golden brown. Pour hot caramel mixture over cold shortbread base.

Chocolate
Melt 90 g dark chocolate with 30 g butter in double saucepan, stir well. Spread chocolate over cooled caramel, cut into squares when set.

---

Chocolate Caramel Slice

1-1/2 cups self-raising flour
3 tsp cocoa
1/3 cup castor sugar
1/3 cup coconut
185g (6 oz) butter, melted

Topping
1 cup castor sugar
125 g butter
2 tbsp golden syrup
1/3 cup liquid glucose
1/3 cup water
400g can sweetened condensed milk
3/4 cup finely chopped walnuts
300g dark chocolate, chopped.

Grease a 25cm x 30cm swiss roll pan.

Combine sifted flour and cocoa, sugar, coconut and butter in bowl; mix well. Press evenly over base of prepared pan. Bake in a moderate oven (325°F-350°F) for 20 minutes. Cool 5 minutes before spreading with topping. Sprinkle evenly with walnuts; cool to room temperature; spread with chocolate, refrigerate until set, and cut into squares.

Topping:
Combine sugar, butter, golden syrup, glucose, water and milk in saucepan. Stir constantly over low heat without boiling until sugar is dissolved; increase heat, boil steadily, stirring constantly for about 10 minutes or until caramel in colour. Melt chocolate over hot water; cool slightly before using.

And for something along the same lines, but a little bit different:

Caramel Cream Tartlets

Tartlet Pastry
3/4 cup plain flour
1/2 cup self-raising flour
2 tbsp custard powder
2 tbsp icing (powdered?) sugar
125 g butter
1 tbsp iced water, approximately

Sift dry ingredients, rub in butter, add enough water to make ingredients cling together.

Knead lightly on floured surface until smooth. Wrap in plastic food wrap, refrigerate 30 minutes. Roll pastry between two pieces of plastic food wrap to about 2mm thick. Cut pastry into 8cm rounds with sharp fluted cutter, place into patty pans.

Bake in a moderately hot oven (400°F-425°F) for 10 minutes or until light golden brown, cool in pans.

Makes approx 24 tartlet cases.

Filling
400g can sweetened condensed milk
1/2 cup brown sugar
1 egg, lightly beaten
1/4 cup Cream
250g chocolate, melted

Combine condensed milk and brown sugar in pan, bring to boil, stirring. Stir constantly over heat for about 10 minutes or until mixture is thick and golden brown. Quickly stir in combined egg and cream, cool to room temperature.

Spoon filling into tartlet cases, top with whipped cream (if desired) and drizzle with melted chocolate.

Enjoy
Leigh
(10/22/03)

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The Easiest Best Brownies Ever

The Easiest Best Brownies Ever

1/2 lb (2 sticks) unsalted butter
6 oz. unsweetened chocolate, broken into pieces
1 tsp vanilla extract
2-1/2 cups sugar
5 eggs
2 cups flour
2 cups walnut pieces (optional)

Preheat oven to 350°F. Line a 10" x 15" x 1" jellyroll pan with foil. Grease the foil.

In a large heavy saucepan over medium heat, begin melting the butter. When it's about half melted, add the chocolate. When the chocolate is half melted, remove pan from heat and stir until butter and chocolate are completely melted.

Stir in the vanilla, sugar, eggs, and flour. Stir after each addition until the batter is smooth. Stir in the walnuts, if using.

Pour and scrape the batter into the prepared pan and smooth the top. The batter will nearly fill the pan. Bake 25 minutes, or until the cake is just set. Remove from the oven and cool on a rack for 10 minutes. Invert onto a baking sheet, peel off the foil, and invert brownies back onto the rack. Cool to room temperature. Cut with a serrated (or wet) knife into 48 bars.

(Kate's notes: These are good with Baker's chocolate and stupendous with anything better. I will probably use Valrhona or ScharffenBerger for the ones I bring on Saturday.)

Kate W.
(5/8/03)

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Peanut Butter and Jam Cookies (PB and J)

Peanut Butter and Jam Cookies

Take any peanut butter cookie recipe, or mix even (I only use them!) and mix it up.

Take 2/3 of the batter which should be pretty stiff and spread it out in a 8" or 9" square pan.

Spread jam of any flavor on top, about the same thickness you'd use on a sandwich.

Then take the rest of the PB batter and put it on top. I use my fingers to flatten out parts at time and cover the jam.

Bake at about 350°F for 25 to 30 minutes and cut in bars. People go nuts over them!

Gail - am I on a nut theme today? (G)
(12/16/02)

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Cinnamon Shortbread

Cinnamon Shortbread

2 cups all purpose flour
3-1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla powder (or extract)

Whisk dry ingredients together, set aside.  Cream butter, sugar and vanilla. Gradually blend in flour mixture.

Press dough evenly in bottom of greased 9" x  13" pan.  Bake at 350° F for 20-25 minutes.  Let cool completely before cutting into bars.

Elizabeth/zinlizzie
(8/29/02)

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Lemon Raspberry Bars

Lemon Raspberry Bars

1 cup butter, softened
1/2 cup powdered sugar, sifted
2 cups all purpose flour

Filling
2 cups sugar
1 tbsp all purpose flour
3 oz cream cheese, softened
3 large eggs
1/3 cup fresh lemon juice
1 tsp lemon extract
grated zest from 1 large lemon
2 tbsp butter, melted and cooled
1 cup fresh raspberries or blueberries
     (or no berries if that's that way it is <sniff, snurf> too bad so sad)

Cream the butter and powdered sugar together.  Gradually beat in the flour. Mix the dough just until it starts to form a ball.  Press the dough evenly in the bottom of a greased 9"x13" pan.  Bake for 13-15 minutes at 350°F or until golden brown.  Let cool for 10 minutes before adding filling.

Filling:
Combine sugar and flour together.  Add the cream cheese, one half at a time, and mix until smooth.  Add the eggs, one at a time.  Blend in the lemon juice, extract and zest; add melted butter.  With a wooden spoon, gently stir in berries.  Spoon filling over the warm crust.  Redistribute berries for optimum berry pattern if necessary.

Bake at 350° F for 30 minutes or until edges are barely golden.  Cool briefly, then cover and chill in refrigerator for an hour before cutting into bars.

These are gooey but wonderful.

Elizabeth/zinlizzie
(8/29/02)

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Sour Cherry Bars

Sour Cherry Bars

Crust
2 cups butter
4 oz blanched almonds, finely ground
1/2 cup powdered sugar
1/4 tsp salt
1 egg
1 egg yolk
3 cups flour

Mix together flour, salt and sugar.  Cut butter into flour into small pellets.  Fold in almonds.  Add eggs to moisten (may need a little extra moisture).  Roll dough into ball. Refrigerate for 30 minutes.

Press HALF of dough into a lined 9" x13"  baking pan and bake at 375° for 10 minutes.

Topping
1 qt sour cherries
3/4 cup sugar
3 tbsp potato starch
1 tsp lemon juice

Mix together all of the ingredients and pour on crust.  Roll out the rest of the dough, cut into strips, and lay the strips on top of cherries.  Bake at 375° for 25-30 minutes.

I have two notes, neither of which I have tried personally:
Cornstarch can be substituted for potato starch (don't know if this has to be combined and cooked first or not, probably not), and can substitute a quart of sour cherry preserves for topping.

Enjoy!
Amy in St. Louis, MO
(6/5/02)

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Godiva Cookies

Godiva Cookies
Yield: Makes 32 cookies
Difficulty: Easy

Preparation: 50 minutes plus baking, cooling and setting times

For all of us who consider chocolate a food group:
Godiva Chocolate-Dipped Lime Petticoat Tails

http://www.godiva.com/xt_enterstore.asp?bannercode=mmm_44_20

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

1 tsp grated lime zest

1/2 tsp pure vanilla extract

1/8 tsp salt

2 cups all-purpose flour

3 bars (1.5 ounces each) Godiva Dark Chocolate or Solid Ivory, coarsely chopped*

1. Preheat oven to 325ºF.
2. Beat butter and sugar in bowl until light and fluffy, using electric mixer on medium speed. Beat in lime zest and vanilla. Beat in salt. On low speed, beat in flour in 2 additions.
3. Divide dough in half. Press each portion evenly into ungreased 9" round cake pan. With fork, make decorative border around edge of each round.
4. Bake for 45 to 50 minutes or until center is golden brown (edges will be slightly darker); do not under-bake. Cool in pans on wire rack for 5 minutes. With sharp heavy knife, cut each shortbread into 16 wedges. Cool completely in pans on rack.
5. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
6. Carefully remove shortbread triangles from pans and brush off crumbs. Dip point of cookies into melted chocolate, covering about one-third of cookie. Shake off excess chocolate and place on waxed paper-lined baking sheets. Let stand until chocolate is set, about 30 minutes. (Cookies can be stored, between layers of waxed paper, in airtight containers at room temperature for up to 5 days.)

*Or use 1-1/2 bars of each.

If you prefer the taste of lemon over lime, just substitute lemon zest for the lime zest.

Ellen S.
(3/20/02)

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Blondies

Blondies

1/2 cup shortening
2 cups brown sugar
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup nuts

Mix in order given and bake 20 minutes at 350°F. Cut when cool.

I also found another recipe for Blonde Brownies that has chocolate chips in it.

It sorta looks like a Toll House recipe to me, just in brownie form.

LaVonne
(2/17/02)

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Almond Squares

Almond Squares

1 cup margarine OR butter
1 cup sugar
2 cups flour
2 eggs, separated
3 tsp. almond extract
pinch of salt

Cream sugar and butter, add salt and flavoring. Beat 2 egg yolks and mix well. Add flour.

Spread dough in a 9" x 9" baking pan. Bake in a 350°F degree oven for 30 minutes.

Cut when cool.

If you desire, you can brush the top of the dough with egg whites for a shiny top.

LaVonne
(2/17/02)

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Gooey Butter Bars

Gooey Butter Bars

(from "Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book" by Judy Rosenberg)

Base:
1 cup flour
1/2 tsp salt
1/4 tsp baking soda
8 tbsp (1 stick) unsalted butter at room temp
1/2 cup sugar
1 tsp vanilla
1 large egg

Filling:
12 tbsp (1-1/2 sticks) unsalted butter at room temp
pinch salt
1/2 tsp vanilla
6 tbsp sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup flour

Preheat oven to 350° F.  Grease 9" square pan, or line bottom with parchment.

Sift flour, salt and baking soda together in a small bowl.

Using an electric mixer, beat butter, sugar and vanilla at medium speed until light and fluffy.  Add egg and beat until smooth.  Add flour mixture and beat just until blended.  Scrape bowl as needed.

Spread this dough evenly over the bottom of the baking pan.  Set aside.

For filling, using mixer cream butter, salt and vanilla together until light and fluffy.  Add condensed milk and beat at low speed until blended, then add corn syrup and mix until blended.

Add egg and beat about a minute and a half until the mixture is light and fluffy again.  Add flour and beat just until mixed.

Pour filling evenly over base, and bake until edges appear set but center is still jiggly, 25 to 27 minutes.  Cool to room temp, then refrigerate until set, about 4 hours.  Enjoy!

Her first cookbook has a really good white chocolate brownie, if you change your mind about those...

Debbie
(2/17/02)

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Brownies of Infinite Density

Brownies of Infinite Density

Preheat oven 350°F.

Butter and flour 9" x 9" baking dish.

Melt 6 tbsp butter (chopped) and 3 oz. bittersweet chocolate (also chopped) and 1 oz. unsweetened chocolate (you guessed it, chopped). Stir until smooth. Remove from heat and let cool to lukewarm.

Stir in 3/4 cup sugar and 1 tsp vanilla.
Stir in one at a time, 2 large eggs, beating until smooth and glossy.
Stir in a dash of salt and 1/2 cup of flour, just until combined.
Stir in 1/2 cup semisweet chocolate chips.

Spread batter evenly in pan and bake for 23 minutes. Cool on a rack overnight. Cut into squares the next morning.

The secret is to under-bake and let cool into a dense fudgy brownie. Yum!

Of course if you prefer a more cakey brownie this probably isn't the brownie for you.

Kelley
(2/14/02)

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Coffee Toffee Brownies

Coffee Toffee Brownies
(Source: King Arthur Flour catalog, Winter 2002)

     First the rich smell of coffee and chocolate wafts from the scullery...and soon the cabana boys start their rounds through the Mansion, offering trays of coffee toffee brownies accompanied by tall
glasses of cold milk, or mugs of steaming coffee, or (magically) the beverage of each resident's choice...

3/4 cup unsalted butter
6 oz semisweet chocolate
3/4 cup cocoa
1 tbsp instant espresso granules
1 tbsp vanilla extract
2 cups granulated sugar
1/2 tsp salt
4 each eggs
1/2 tsp baking powder
3/4 cup unbleached flour

Icing and Topping
1 tbsp instant espresso granules
1 tbsp hot water
1-1/2 cups powdered sugar
1 tbsp milk, or more if needed
1/2 cup Skor bits, or more if desired

Lightly grease a 9" x 13" pan with cooking spray.  Preheat oven to 350°F.

Over medium heat, or in microwave, melt together butter and chocolate, stirring until smooth.  Stir in cocoa and espresso powder.

In mixing bowl, beat eggs and sugar together until light colored.  Add vanilla and salt.  Stir in chocolate mixture.  Then stir in baking powder and flour until just blended.

Spoon into prepared pan and bake for 34 to 38 minutes, until the top is shiny but the middle is still soft.  Remove from oven and cool for 30 minutes before icing.

Icing: In a medium-sized bowl, mix the espresso powder and hot water, then stir in the sugar and milk.  Spread icing over the brownies and then sprinkle with toffee bits.  Cool the brownies for
several hours before cutting into squares.

Amy's notes: I used European-style unsalted butter (25% higher fat), Scharfen-Berger 70% Semi-Sweet Chocolate, Scharfen-Berger Cocoa (natural), vanilla sugar (sugar stored with vanilla beans), Penzey's Double-Strength Vanilla and kosher salt, in quantities specified by recipe.

posted by Amy
(2/7/02)

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JED Brownies

JED Brownies

1 cup flour
1 cup sugar
3 tbsp cocoa
1/2 cup melted butter or margarine (I guess you could use cooking oil, too)
2 eggs, beaten well
1 tsp vanilla

Mix dry ingredients in bowl. Add butter, eggs and vanilla and stir well. Pour into greased 8"-square pan. Bake in 350°F oven for 15-20 minutes (test with a toothpick or broomstraw or whatever).

Makes 12-16 depending on how piggy you get when you cut them. If you're really piggy, you might even get only 9 from the pan. *vbg*

SockEmpress
(1/5/02)

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Viki's Rapid Brownies

Viki's Rapid Brownies

3/4 cup cocoa
1/2 tsp baking soda
1/3 cup vegetable oil

Blend (these brownies come together quickly by hand).

1/2 cup boiling water
Add, stir until it thickens.

1/3 cup vegetable oil
1 tsp vanilla
2 cups sugar
Add, stir until smooth.

2 eggs
Add, stir until smooth.

1-1/3 cups flour
1/4 tsp salt (I like a bit more)
Add, stir together quickly.

One 9" x 13" or two - 8" square pans, greased (Pam).
Bake at 350° for 35-40 minutes or 30 minutes.

A soft, tender brownie that keeps well.  It looks like a lot of work, but each step is very quick.  My daughter loves watching the phase changes that occur through this recipe.  It's fun to add dry sugar and have the brownies suddenly become wet.

posted by Sylvia, who can eat a half recipe a day...
(11/25/01)

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