25 Brownie & Bar Recipes (4 page)

1/2 c. butter, softened

1 c. sugar

1 egg

1 t. vanilla extract

1-1/2 c. bananas, mashed

1-1/2 c. all-purpose flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

1/4 c. baking cocoa

In a bowl, beat together butter and sugar; add egg and vanilla. Blend well; stir in bananas. Set aside. In a separate bowl, combine flour, baking powder, baking soda and salt; blend into butter mixture. Divide batter in half; add cocoa to one half. Pour plain batter into a greased 13"x9" baking pan; spoon chocolate batter on top. Swirl with a table knife; bake at 350 degrees for 25 minutes. Cool; cut into bars. Makes 2-1/2 to 3 dozen.

16-oz. pkg. pound cake mix

3 eggs, divided

2 T. margarine, melted and slightly cooled

4 t. pumpkin pie spice, divided

8-oz. pkg. cream cheese, softened

14-oz. can sweetened condensed milk

15-oz. can pumpkin

1/2 t. salt

In large bowl, combine dry cake mix, one egg, margarine and 2 teaspoons pumpkin pie spice; mix until crumbly. Press dough into a greased 15"x10" jelly-roll pan. In a separate bowl, beat cream cheese until fluffy. Beat in condensed milk, pumpkin, salt and remaining eggs and spice. Mix well; spread over crust. Bake at 350 degrees for 30 to 40 minutes. Cool; refrigerate before cutting into bars. Makes 2 dozen.

20-oz. pkg. fudge brownie mix

12-oz. pkg. white chocolate chips

2 t. margarine

1-1/2 c. candy canes, crushed

Prepare and bake brownie mix according to package directions, using a greased 13"x9" baking pan. After baking, cool completely in pan. In a saucepan over very low heat, melt chocolate chips and margarine, stirring constantly with a rubber spatula. Spread mixture over brownies; sprinkle with crushed candy. Let stand for about 30 minutes before cutting into squares. Makes 2 dozen.

3 eggs, divided

1/3 c. butter, melted and slightly cooled

1 T. lemon zest

3 T. lemon juice

18-1/2 oz. pkg. white cake mix

1 c. chopped almonds

8-oz. pkg. cream cheese, softened

3 c. powdered sugar

Garnish: additional powdered sugar

In a large bowl, combine one egg, butter, lemon zest and lemon juice. Stir in dry cake mix and almonds, mixing well. Press dough into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes, or until golden. Meanwhile, in a separate bowl, beat cream cheese until light and fluffy; gradually mix in powdered sugar. Add remaining eggs, one at a time, blending well after each. Remove pan from oven; spread cream cheese mixture over hot crust. Bake for 15 to 20 minutes longer, until center is set; cool. Sprinkle with powdered sugar before cutting into bars. Makes 2 dozen.

12-oz. pkg. butterscotch chips, melted

1 c. butter, softened

1/2 c. brown sugar, packed

1/2 c. sugar

3 eggs, beaten

1-1/2 t. vanilla extract

2 c. all-purpose flour

In a bowl, combine butterscotch chips and butter; mix well. Add sugars, eggs and vanilla; mix well. Gradually blend in flour. Pour batter into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 40 minutes. Cool and cut into squares. Makes 2 dozen.