Thursday, March 12, 2009

Homeade Brownies




Save money by making your own brownies and not buying the expensive box mixes.

Ingredients:
5 cups sugar
3 cups all-purpose flour
1 can (8 ounces) baking cocoa
1 teaspoon salt

ADDITIONAL INGREDIENTS (for each batch of brownies):

1/2 cup butter or margarine, melted
2 eggs, lightly beaten
1 tablespoon water
1/2 teaspoon vanilla extract


FOR CARAMEL-NUT BROWNIES:
1/4 cup caramel ice cream topping
3/4 cup chopped pecans, toasted, divided


FOR CHERRY BROWNIES:
1/2 cup dried cherries or cranberries
1/2 cup water
Frosting of your choice, optional


Directions:
In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (about 10 cups total).

To prepare basic brownies:
In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

To prepare caramel-nut brownies:
Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings.

To prepare cherry brownies:
In a small saucepan, bring the cherries and water to a boil. Remove from the heat; let stand for 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired. Yield: 9 servings.

Source: The Grocery Game

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~Lisa

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