Raspberry Brownies

1/2 cup cocoa
2 tsp vanilla
2 sticks margarine or butter
2 cups flour
4 eggs
1 1/2 cup flour
dash of salt
30 Raspberries

Beat margarine, sugar, eggs, and vanilla together. Then add cocoa and mix well. Stir by hand, the flour, salt, and raspberries. Bake in 9 by 13 greased pan at 350 degrees for 30 to 40 minutes.

Pumpkin Brownies

Found this recipe on Pinterest and they were delicious:

          1/2 cup Pumpkin

1 whole egg

2 egg whites
1 tbsp vegetable oil
1 cup flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips
1 tsp baking powder
 Preheat oven to 350 degrees.   Like 11 by 7 pan with parchment paper.  Combine eggs, pumpkin, and oil till smooth.  Mix together flour, baking powder, spices, salt, and brown sugar.  Add to wet ingredients.  Stir in chocolate chips.  Bake 15-20 minutes.  Use toothpick.
 

 

 

Brownies

2 cups graham cracker crumbs
1 cup coconut
1 cup chopped walnuts
1 package semi sweet chocolate chips
1 can sweetened condensed milk

Stir all together. Put batter in a 7 by 9 greased pan. Bake at 350 degrees for 20 minutes.

Chocolate Peppermint Squares

First Layer:

2 squares unsweetened chocolate
1 stick butter or margarine
2 eggs beaten
1 cup sugar
1/2 cup sifted flour
1/2 cup chopped almonds

Melt chocolate and better over hot water and blend together. Combine eggs and sugar, beating until sugar is dissolved. Add flour, egg mixture, and nuts to chocolate mixture. Mix thoroughly. Line an 8 inch square pan with greased foil. Overlap edges of foil so it may be lifted from pan. Preheat over to 350 degrees. Bake on lowest shelf of oven for 20 minutes. Transfer to center shelf of oven and continue to bake about 5 minutes or until done. Cool.

Second Layer:

1 1/2 cup powdered sugar
3 tbsp butter or margarine, softened
1 1/2 tbsp half and half cream
1 tsp peppermint flavoring
Green food coloring

Combine sugar and butter, mixing until smooth. Blend in cream and peppermint, mixing again until smooth. Spread on cooled first layer as smoothly and evenly as possible. Refrigerate until chilled.

Third Layer:

1 1/2 squares unsweetened chocolate
1 1/2 tbsp melted butter

Melt chocolate and butter over hot water. Blend together and spread over second layer as smoothly as possible with spatula or back of a spoon. Chill. Cut into bars about 1.5 by 2 inches each. Makes about 64 bars.

Brownies

This is Elaine Smith's recipe:

1/2 cup cocoa
2 tsp Mexican vanilla
2 sticks margarine or butter
2 cups sugar
4 eggs
1 cup walnuts
1 1/2 cup flour
dash of salt

Beat margarine, sugar, eggs, and vanilla together. Then add cocoa and mix well. Stir by hand, the flour, salt, and walnuts. Bake in 9 by 13 greased pan at 350 degrees for 30 to 40 minutes.

Texas Sheet Cake

1 cup Water
2 Sticks Margarine
4 tbsp Cocoa
2 1/2 cup Flour
2 cup Sugar
1/2 tsp Salt
1 tsp Baking Soda
2 Eggs
2 tbsp Lemon juice plus enough milk to make 1/2 cup
1 tbsp Vinegar

In saucepan, cook water, margarine, and cocoa until they boil. Mix dry ingredients. Mix eggs and milk with flour mixture. Add cocoa mixture and vanilla and mix well. At the very last, add vinegar. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes. Cool 10-30 minutes and frost.

Frosting:
1 cube Margarine
5-6 tbsp Milk
4 tbsp Cocoa
4 cups Powdered Sugar

Heat margarine and milk and add cocoa. Pour over powdered sugar and mix well. Frost cake.

Microwave Brownies

2 eggs
1 cup sugar
1/2 tsp vanilla
1/2 cup butter (melted)
3/4 cup flour
1/3 cup cocoa

In a small bowl, beat together eggs, sugar, salt, and vanilla for 1 minute until light. Add melted butter and continue beating until blended. Mix in flour and cocoa at low speed. Spread into greased 8 inch round microwave dish. Microwave on high for 4- 4 1/2 minutes, rotating dish 1/2 turn every two minutes. When done, top look dry and will spring back when lightly touched. Sprinkle with powdered sugar.