25 Brownie & Bar Recipes

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235

www.gooseberrypatch.com

1-800-854-6673

Copyright 2012, Gooseberry Patch 978-1-61281-087-4

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1/2 c. butter, softened

1 c. sugar

1 t. vanilla extract

1 egg, beaten

1-1/2 c. all-purpose flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. nutmeg

1 c. apples, peeled, cored and chopped

1/2 c. chopped nuts

In a large bowl, beat together butter and sugar until fluffy; stir in vanilla and egg. In a small bowl, combine flour, baking soda, baking powder and nutmeg. Add flour mixture to butter mixture; mix thoroughly. Fold in apples and nuts. Spread batter in a greased 9"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares. Makes one dozen.

18-1/4 oz. pkg. German chocolate cake mix

3/4 c. butter, melted

2/3 c. sweetened condensed milk

5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices over top. Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

1 c. sugar

1/2 c. butter, softened

1/3 c. baking cocoa

1 t. instant coffee granules

2 eggs, beaten

1 t. vanilla extract

2/3 c. all-purpose flour

1/2 t. baking powder

1/4 t. salt

1/2 c. chopped walnuts

Combine sugar, butter, cocoa and coffee granules in a saucepan. Cook and stir over medium heat until butter is melted. Remove from heat; cool for 5 minutes. Add eggs and vanilla; stir until just combined. Blend in flour, baking powder and salt; fold in nuts. Spread batter in a greased 9"x9" baking pan. Bake at 350 degrees for 25 minutes, or until set. Cool in pan on a wire rack. Spread Mocha Frosting over cooled brownies; slice into bars. Makes one dozen.

Mocha Frosting:

3 T. butter, softened

1/4 c. baking cocoa

2 c. powdered sugar, divided

2 to 3 T. milk

1/2 t. vanilla extract

Beat butter until fluffy with an electric mixer on medium speed; add cocoa. Gradually beat in one cup powdered sugar. Stir in 2 tablespoons milk and vanilla. Gradually add remaining powdered sugar and additional milk if needed to make a spreading consistency.

20-oz. pkg. chewy fudge brownie mix

1 t. chili powder

3/4 t. cayenne pepper

1/4 c. water

1 t. orange zest

4 t. frozen orange juice concentrate, divided

2 eggs, beaten

1/2 c. oil

16-oz. container cream cheese frosting

In a large bowl, stir together dry brownie mix and spices; set aside. In a cup, combine water, orange zest and one teaspoon orange juice concentrate. Add to brownie mix along with eggs and oil. Beat as package directs. Spread batter in a greased 8"x8" baking pan. Bake at 350 degrees for 42 to 45 minutes, until a toothpick inserted in center tests almost clean. Place pan on a wire rack; cool completely. Stir remaining orange juice concentrate into frosting; spread over cooled brownies. Cut into squares. Cover; keep refrigerated. Makes 16.

21-oz. pkg. brownie mix

16-oz. container milk chocolate frosting

6 to 8 T. caramel ice cream topping

Optional: chopped nuts

Prepare and bake brownie mix according to package directions, using a greased 9"x9" baking pan. After baking, cool completely in pan. Combine frosting and ice cream topping in a microwave-safe bowl. Microwave on high for 45 seconds; stir and spread over brownies. Top with nuts, if desired. Cut into squares. Makes one dozen.