I first made this during a vacation where my hostesses had no food on hand. I had to come up with something or starve. This is so simple, quick, delicious and fun to make! It is a kid and adult pleaser, and it can suit most palates. Adjust the butter and brown sugar if you are watching your diet.
The year I made this I made 3 batches and served it to company on a deep red platter surrounded by holly sprigs. It looked like something from a magazine. I might add that I made them separately to insure that the fudge came out right. I cut into 2 inch squares so that is the yield I listed.
In Romania it's called Homemade Chocolate. It's easy and sometimes I change the quantities, especially if I want less sugar. I like it with less margarine but the recipe calls for 250 gr.My DD likes to decorate it with pistachios.
These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!
This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time!
These are incredibly easy to make - the kids can make them without any fuss!
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
These Brownies have basically become a part of my family. I've been making them since I was about 13 or 14. On one occasion when I was a teenager, I made them in a 9 x 13" pan and while they were cooling I went over a friends house on my street, when I came back about 45 minutes later, the only thing left in my pan were crumbs. My 3 bratty nephews gobbled it all up! Ohh the memories. They derive from a 1954 Sealtest cookbook called "641 Tested Recipes from the Sealtest Kitchens." The pages are yellowed, fraying and falling apart, but I love it so, especially because my sister Edna gave it to me and she has since passed away. These bake beautifully and create a chocolaty crust over the top and a chewy center. It is a basic recipe that surpasses in flavor many other "fancified" brownie recipes I have tried.
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!