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Brownie Recipe

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe


These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.





Fudge Brownie Recipe

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. Yield: 2-1/2 dozen.

















Caramel Brownies Recipe

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.