Bonnie's Brownies

Slightly crisp on the outside with moist fudgy centers

2 OZ. UNSWEETENED CHOCOLATE
1/2 CUP (1 STICK) BUTTER OR MARGARINE
2 EGGS
1 CUP SUGAR
1/2 TSP VANILLA
1/2 CUP SIFTED FLOUR
1/8 TSP SALT
1 CUP CHOPPED NUTS

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Preheat oven to 350 degrees. Grease 8x8” square pan. Melt chocolate and butter over low heat in small saucepan. Beat eggs until foamy in a large bowl; beat in sugar grad­ually until fluffy-thick (this will take about 10 minutes). Stir in vanilla and chocolate mixture, then fold in flour, salt, and walnuts. Spread in pan. Bake brownies at 350 degrees for 30 minutes, or until shiny and firm on top. Cool completely in pan on a wire rack; cut into 2-inch squares.

Carob Nut Brownies

Good for unfortunate souls who are allergic to chocolate.
Carob, unlike chocolate, does not contain caffeine

• 1/2 CUP BUTTER
• 1/3 CUP HONEY
• 1/3 CUP BROWN SUGAR
• 1 EGG
• 1/2 TSP SALT
• 1 TSP VANILLA
• 1 TSP CORIANDER, OPTIONAL
• 1/2 CUP CAROB POWDER
• 1 TBLSP VEGETABLE OIL
• 2/3 CUP WHOLE WHEAT PASTRY FLOUR
• 1 TSP BAKING POWDER
• 1 CUP CHOPPED NUTS OR SUNFLOWER SEEDS

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Preheat oven to 350 degrees.

Cream butter, honey and sugar until light and fluffy. Beat in the egg, salt, vanilla, and coriander. Mix the carob powder and the oil and beat into the butter mixture. Sift the four with the baking powder, and stir into carob mixture. Stir in the nuts.

Spread the batter into a 9-inch square pan lined with wax paper. Bake for 30 minutes or until done. Cut into 16 squares while still warm.

Brownie Tassies

A little fussy to make, but well worth the effort!

• 3/4 CUP FLOUR
• 1/3 CUP SUGAR
• 1/4 CUP COCOA POWDER
• 1/8 TSP SALT
• 1/3 CUP BUTTER OR MARGARINE, SOFTENED
• 2-3 TBLSP WATER
• 1/2 CUP SEMISWEET CHOCOLATE CHIPS, PLUS ADDITIONAL FOR TOPPING
• 2 TBLSP BUTTER OR MARGARINE
• 1/3 CUP SUGAR
• 1 EGG
• 1 TSP VANILLA
• 1/2 TSP CINNAMON (OPTIONAL)

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In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder, and salt. Cut in 1/3 cup butter or margarine till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide into 24 balls. Place balls in ungreased 1-3/4” miniature muffin cups. Press dough onto the bottoms and sides of cups.

In a small saucepan melt 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine. Remove from heat. Stir in sugar, egg, vanilla, and cinnamon. Divide this mixture evenly among muffin cups.

Bake at 325 degrees for 25 to 30 minutes or until filling is nearly set. Top each with a semisweet chocolate piece, if desired. Return to oven for 1 minute or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow metal spatula.

Little Arthur's Skinny Brownies

Crisp and Chewy ~ Good Keepers

These are good when you are low on ingredients or want a less-rich brownie. Don't leave out the nuts--they are essential to the texture of this cookie. These truly are quite skinny (about one-quarter inch or so thick!).

• 1 OZ. UNSWEETENED CHOCOLATE
• 1/4 CUP BUTTER OR MARGARINE
• 1/2 CUP SUGAR
• 1 EGG
• 1/4 CUP FLOUR
• 1 TSP VANILLA
• 1/8 TSP SALT
• 1/3 CUP FINELY CHOPPED NUTS

   Little Arthur

Preheat oven to 400 degrees. Grease 13x9” baking pan.
Melt chocolate and butter over low heat (mixture should be melted but not hot). Remove from heat; stir in sugar. Add egg, flour, vanilla and salt; mix well. Spread mixture evenly in pan (it will seem like there is not enough batter, but there is enough to cover bottom of pan if you are careful). Sprinkle with finely chopped nuts.
Bake at 400 degrees for 12 minutes or until top is firm to touch. Cool slightly; cut in bars (note: must be cut while hot). When cool, remove from pan to rack to crisp. Makes 24.

Betty's Brownies

Easy to make and everyone likes ‘em!

• 4 ounces unsweetened chocolate
• 2/3 cup shortening
• 2  cups sugar
• 4  eggs
• 1  teaspoon vanilla
• 1-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup chopped walnuts of pecans

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Heat oven to 350 degrees.   Grease 13x9’’ baking pan.

Melt chocolate and shortening  in large saucepan over very low heat.   Mix in sugar, eggs, and vanilla.   Stir in remaining ingredients.  Spread in pan.

Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool slightly and cut into bars.

If desired, dust brownies lightly with powdered sugar.