Oatmeal Wheat Germ Brownies

A brownie recipe with oats and wheat germ.

6 oz. semisweet chocolate chips
1/3 cup butter
1 cup rolled quick-cooking oats
1/4 cup wheat germ
1/3 cup dry milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
2 eggs
1/4 cup brown sugar, packed
2 tbsp. sugar
1 teaspoon vanilla

1. Preheat the over to 350 degrees F.
   
2. Melt the chocolate chips and the butter in the top of a double boiler. Remove the pan from the heat. Stir until smooth. Set aside.
   
3. Combine the oats, wheat germ, dry milk, baking powder, salt, and nuts in a medium size bowl. Set aside.
   
4. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended.
   
5. Pour the batter into a greased 8-inch square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist.
   
6. Set the pan on a rack to cool completely before cutting. Yields 25 brownies.

Cocoa-Soy Brownies

A brownie recipe with no eggs.

2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 cup cocoa powder
1-1/2 cup sugar
1 cup soy milk
2 tbsp. lemon juice
2 tbsp. oil
1/2 cup walnuts, optional

Preheat oven to 350 degrees F. Lightly oil a 8 X 8 inch baking pan.

Combine all the dry ingredients in a large mixing bowl. Mix well.

Combine the liquid ingredients and them stir them into the dry ingredients. Mix well. Mix in walnuts.

Pour batter into prepared baking pan and bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.

Cocoa Brownies

Cocoa Brownie Recipe

2/3 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1/3 cup salad oil
1 cup coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside.

In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts.

Spread in greased shallow 11x7-inch or 9-inch square pan. Bake at 350 degrees F for 22 to 25 minutes. Cool in pan, then cut in bars. Makes 20 to 24 fudgy cocoa brownies.

S'more Brownies

S'more Brownie Recipe

2/3 cup unsweetened cocoa powder
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 egg whites
1 egg
1/4 cup vegetable oil
2 teaspoons vanilla
3/4 cup mini-marshmallows
3/4 cup Graham Crackers, broken in small pieces

1. Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on two sides. Spray foil with no-stick cooking spray.
   
2. Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended.
   
3. Add egg whites, egg, oil, and vanilla and stir until blended.
   
4. Stir in 1/2 cup each graham cracker crumbs and marshmallows.
   
5. Spread batter evenly in prepared pan. Bake 10 minutes.
   
6. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.
   
7. Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into s'more brownie squares.

Dark Chocolate Brownies

Dark Chocolate Brownie Recipe

2/3 cup unsalted butter
2 oz. unsweetened chocolate, cut into small pieces
2 oz. semisweet chocolate, cut into small pieces
1 cup granulated sugar
3/4 cup light brown sugar, packed
3 jumbo eggs
1-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1-1/2 cups coarsely chopped walnuts or pecans

1. Preheat the oven to 375 degrees F.
   
2. Melt butter and four squares of chocolate in a large saucepan over low heat, stirring often.
   
3. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla, and nuts.
   
4. Spread the batter evenly into a well-buttered 9x9x2-inch baking pan. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan.
   
5. Cool the chocolate brownies in the pan on a wire rack for at least 30 minutes, and then cut them into large squares.

Pistachio Chocolate Swirl Brownies

A chocolate brownie recipe with pistachios.

2 oz. unsweetened chocolate
1 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup pistachios, chopped
Green food coloring
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Butter a 9"x13" pan.
   
2. Melt unsweetened chocolate; set aside to cool.
   
3. In large bowl, beat together butter, sugar, and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt.
   
4. Divide batter in half.
   
5. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops).
   
6. To other half of batter, stir in melted chocolate and chocolate chips; mix well.
   
7. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done.
   
8. Cool completely; cut into chocolate brownie bars.

Raisin Oatmeal Brownies

Raisin Oatmeal Brownie Recipe

3/4 cup rolled oats
6 oz. semisweet chocolate chips
6 tbsp. butter
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup raisins
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Sprinkle 2 tablespoons of the oats over bottom of greased 9x9x2-inch baking pan; set aside.

In saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Blend in sugar. Beat in eggs and vanilla.

Stir together flour, remaining oats, raisins, soda, and salt; stir into chocolate mixture.

Spoon into prepared pan. Bake 30 minutes. Cool; cut into raisin oatmeal brownie bars.