We like these, and they're every bit as good as something should be that incorporates a cup of butter and 4 eggs ;-) I've made these up as mixes and given them out at Christmas, too - always a hit.

Toast the nuts before you chop them and cook until they're barely done - Yum!

Becky
Windsor, CA

* Exported from MasterCook *

Double Fudge Brownies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup flour
1 cup cocoa
1 cup pecans (optional)
1 cup chocolate chips
1 cup butter softened
4 eggs

Cream butter. Add eggs, one at a time. Add dry ingredients and mix well.
Bake in a greased 13 x 9 inch pan at 325 degrees for 30-40 minutes.

- - - - - - - - - - - - - - - - - - -

This one is a soft, firm cookie-very rich-I use them plain or as the base for Choc Whoopie pies---
Diane's Home Cookin 4.8
Chapter: Cookies

Chocolate Sour Cream Drops
==========================
2 eggs
1 Cup sugar
1 Cup packed brown sugar
1 Teaspoon Vanilla
1 Cup dairy sour cream
½ c. butter or margarine, melted
½ c. shortening, melted
2 ½ c. flour
1 Cup cocoa
1 Teaspoon Baking powder
½ tsp. Baking soda
1 Cup chopped walnuts -optional
. Preheat oven to 325 °-grease cookie sheets.

Cream eggs, sugar & vanilla. Blend in sour cream, butter & shortening.
Combine flour,cocoa, baking powder and baking soda-add to sugar mixture.
Stir in nuts if using. Drop by tablespoonfuls onto greased sheet. Bake 12
min or until just set-cool slightly ;remove from sheet to wire rack until
cooled completely.

Servings: 48

Original recipe from Brand Names Cookie Collection book

This one is a bit different from the normal "brownie" but nice looking & great tasting bar.

Diane's Home Cookin 4.8
Chapter: Cookies-bar

Fudgy Brownie Bar
=================
1/4 Cup sugar
½ Cup margarine
1 14 ounce Can sweetened condensed milk
1/4 Cup unsweetened cocoa powder
1 egg
1 Teaspoon Vanilla
1-1/4 Teaspoons Baking powder
1 8 ounce Bar milk choc candy bar , broken into small pieces
3/4 Cup chopped nuts or crisped rice cereal
confectioner's sugar.

Preheat oven to 350°.
Combine 1 cup flour & sugar; cut in margarine until
crumbly. Press evenly on bottom of 13 x 9 x 2 in. Baking pan. Bake 15
minutes

In large bowl beat sweetened condensed milk, egg, cocoa, remaining 1/4 cup
flour, vanilla & baking powder. Stir in nuts or crisped cereal & choc candy
bar pieces. Spread over baked base. Bake 20 minutes longer. Cool & dust with
confectioner's sugar.

Servings: 24

PEANUT BUTTER BROWNIES
2 sticks butter
1/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup crunchy peanut butter

Preheat oven to 350°. Grease a 13x9" baking pan. Melt the butter w/the cocoa in a double boiler over hot water. Cool. Blend in the sugar, eggs & vanilla. Combine the flour & salt; add to the first mixture. Bake in the prepared pan for 25-30 minutes. Remove from the oven; spoon the peanut butter over the hot cake & spread as it melts.
FROSTING
1 stick butter
1/4 cup cocoa powder
1/3 cup milk
8 large marshmallows
1/4 tsp salt
1 tsp vanilla
3 1/2 cups (1 lb) confectioners' sugar, sifted

Melt together 1/2 cup butter, cocoa, milk, marshmallows, salt & vanilla. Beat in the confectioners' sugar until smooth. Spread over the cooled peanut butter.

Yum! Thanks - - I'll try some of these this weekend!

I taught home ec in a middle school for years and the students really like this. It's now my standard brownie for home.

Brownies
1 stick butter
1 cup sugar
1 cup flour
1/4 tsp salt
1/2 tsp baking powder
2 heaping Tbl cocoa
2 eggs
1 tsp vanilla
Melt butter in a square pyrex dish
Sift together dry ingredients, add eggs, stir in butter. Pour into pyrex dish **no need to oil.

Bake 350 for 18 minutes. A real moist brownie. Let cool before cutting.

For family, I grate chocolate bark and add to the top of the brownies when warm, and make a glaze of 1/2 cup powdered sugar, 1 Tbl softened butter, 1/2 tsp vanilla, 1 tsp milk, and drizzle over chocolate.

------------------

Here's another favorite,not brownies, we call it fudge pie or brownie pie

1 stick butter
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs beaten
1 tsp vanilla
Melt butter, stir in remaining ingredients. Pour into unbaked pie crust, regular. Bake 325 for 35-45 minutes.

Black Forest Brownies

1-1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 cup baking cocoa
4 eggs, beaten
2 cups sugar
1-1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chopped maraschino cherries
1/2 cup chopped nuts

Combine flour, baking powder and salt; set aside. In a large saucepan, melt butter. Remove from the heat and stir in cocoa until smooth. Blend in eggs, sugar and extracts. Stir in flour mixture, cherries and nuts.
Pour into a greased 13 " x 9" x 2" baking pan. Bake at 350*F (175*C) degrees for 35 minutes or until brownies test done.

Icing:

1/4 cup butter or margarine
1 teaspoon vanilla
2 cups confectioner's sugar
6 tablespoons baking cocoa
1/4 cup milk
1/4 chopped nuts

For icing, blend butter, vanilla, sugar, cocoa and milk until smooth; spread over hot brownies. Sprinkle with nuts, cool.

Ooh!!! Brownies with cherries in them - sounds wonderful!!!

I finally got around to making these black forest brownies. They were wonderful and gobbled up by my son's little league team. This is yet another wonderful recipe from Marlen.

When I saw the title of this thread, I was going to post the cocoa brownie recipe I've made ever since I was an age in the single digits. Turns out it's the same as Becky's recipe, but without the chocolate chips. Now I'm wondering why, after all these years, did I never think to add chocolate chips?? That sounds so good, Becky, that I may just have to make a batch soon.

I think Marlen would be happy to know she lives on in that recipe.

Here is one we enjoy. Very fast and easy, yet very dark and "gourmet" tasting.

CHOCOLATE SHORTBREAD

2 cups all purpose flour
1 tsp vanilla
2/3 cup unsweetened cocoa powder, sifted
1 cup confectioners sugar, sifted
1/4 tsp. salt
2 sticks (1 cup) cold unsalted butter, cut into bits

In a food processor fitted with the steel blade blend the flour, the cocoa powder, the sugar, the salt, the butter,a nd the vanilla for one minute, or until the mixture just forms a dough. Roll the dough out 1/2" thick on a floured surface, cut out rounds with a 2" cutter dipped in flour, and arrange them on a buttered baking sheet. Gather the scraps into a ball, reroll the dough, and cut out more rounds in the same manner. Prick each cookie several times with the tines of a fork, going all the way through the cookie, and bake the cookies in a pre-heated slow oven (300°F) for 25 minutes, or until they are firm. Let the cookies cool on a rack. Makes about 24 cookies.

9/14/03 Discovered a variation by accident because i was short of butter. Used 1 1/3 sticks butter, the rest cream cheese. Came out even better! Moister and less "short".