“Life is to be enjoyed, not endured.” –Gordon B. Hinckley
I got this recipe from LDS Living magazine.
• 2 cups brownie mix
• 1 egg
• 1 tablespoon vegetable oil
• ¼ cup water
• cup milk chocolate chips
• ½ cup brown sugar
• 2 tablespoons cocoa
• ¾ cup boiling water
• Chocolate frosting (optional)
• Vanilla ice cream (optional)
Combine brownie mix, egg, oil, water, and chocolate chips in a bowl. Spread batter in greased 3- to 4-quart slow cooker. In a small bowl, mix together brown sugar, cocoa, and boiling water, making sure to completely dissolve sugar and cocoa. Pour over batter. Cover and cook 2 hours on high heat. Turn off slow cooker and let sit for 30 minutes. Spoon into bowls and serve with ice cream and hot fudge. Refrigerate leftovers. If you prefer frosting on your brownies, let them cool completely, then spread on your favorite chocolate icing.
Makes 8 to 10 servings.
“I love people who make me laugh. I honestly think it’s the thing I like most, to laugh. It cures a multitude of ills. It’s probably the most important thing in a person.” –Audrey Hepburn
Recipe source. Makes one 9×13 pan.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Just because you can afford it doesn’t mean you should buy it. –Suze Orman
I got this recipe off Facebook.
1 c butter, 1/2 c cocoa, 2 c flour, 2 c sugar, 4 eggs, 4 tsp vanilla, 1 c chopped nuts.
Pour in 9×13 pan, bake 20-25 mins on 350. Check at 20 mins.
Icing: 1/4 c softened butter 1/4 c can milk (regular milk is fine)1/4 c cocoa, 3 c powdered sugar, dash salt ,Mix all together & frost as desired.
Always bear in mind that your own resolution to succeed is more important than any other one thing. –Abraham Lincoln
This recipe and photo credit: LDS Living Magazine. These brownies taste better the next day.
• 4 ounces unsweetened chocolate
• ¾ cup butter
• 2 cups sugar
• pinch of salt
• 3 eggs
• ½ cup buttermilk or milk
• 2 teaspoons vanilla
• 1¾ cups flour, divided use
• 1 cup milk chocolate chips or semisweet chips
Preheat oven to 350º F. Butter and flour a 9 × 13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on high at one minute intervals, stirring often to avoid scorching. When chocolate mixture is melted and smooth, add sugar and salt. Stir in eggs, one a time, and then buttermilk and vanilla. Add 1½ cups flour and mix well.
In a small separate bowl, stir together remaining ¼ cup flour and chocolate chips. Pour chips and any flour from bowl into brownies. Stir until just combined. Pour mixture into prepared baking dish.
Bake for about 28–32 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do not over bake. Let cool for at least 30 minutes. Store brownies in same baking dish, uncut until serving.
Do what you feel in your heart to be right–for you’ll be criticized anyway. —Eleanor Roosevelt
- 1 pkg cream cheese, soft
- 1 stick butter, soft
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- Dash of milk if needed
Blend together and spread on brownies or cupcakes.
“Don’t let life discourage you; everyone who got where he is had to begin where he was.” –Richard L. Evans
- 4 (1 ounce) squares unsweetened chocolate (or see below*)
- 3/4 cup butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped walnuts
Preheat oven to 325 degrees F.
- Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
- Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
- Cover the pan with foil, leaving enough at edges to form handles. Grease the foil generously. Bake for 30-35 minutes (do not over bake).
*You can use 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares.