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Warm Brownie Pudding

Follow the directions exactly, and this batter will bake into a rich brownie with a layer of pudding underneath.

1 (19.5 ounce) package fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1-1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1-1/3 cups boiling water
Ice cream or whipped cream, (optional)

1. Preheat oven to 350 degrees F. Grease two 9-inch square baking dishes.

2. Combine the brownie mix, oil, eggs and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes.

3. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle 1/2 of the mixture evenly over the batter in each baking dish.

4. Pour 1/2 of the boiling water on top of the brown sugar mixture in each baking dish. Bake until set, about 23 minutes. Serve warm with ice cream or whipped cream, if desired. Makes 10 to 12 servings.

*To reheat leftovers, cover with plastic wrap and heat on Low in the microwave. It is also delicious served cold.

Emily

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Frosted Chocolate Cake

DSCN2626 Frosted Chocolate CakeAdd a touch of elegance to your holiday entertaining with this deliciously moist chocolate cake smothered in rich chocolate frosting sprinkled with crunchy chopped walnuts. Yum, Yum!

CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs

FROSTING:

1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.

2. With electric mixer on Low speed, beat in the shortening, milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs and beat 2 more minutes.

3. Divide the batter between the two prepared pans; smooth with a spatula. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 5 minutes; turn out onto wire rack to cool completely.

4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. With electric mixer set on medium speed, beat for 2 minutes; add the warm water and mix well. Beat in the confectioners’ sugar in 2 batches; beat until smooth and creamy.

5. Place 1 cake layer top side down on a large, flat plate. Spread with 1 cup of frosting and sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining walnuts. Makes 12 servings.

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Brownie Dessert

Brownie DessertA delectable make-ahead brownie dessert that is sure to please family and friends alike!

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners’ sugar
2 cups whipped topping

TOPPING:
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Whipped topping and chopped walnuts

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a small bowl, combine the flour, cocoa, salt and baking powder; add to the creamed mixture just until moistened. Stir in the nuts,
3. Transfer to a greased 13×9-inch baking pan. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
5. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; spread over filling. Refrigerate for 1 hour or until serving. Cut into squares; garnish with whipped topping and nuts. Makes 12 to 15 servings.

Recipe and photo are from Taste of Home magazine.

Emily

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Triple Chocolate Brownies

Triple Chocolate BrowniesThese are my husband’s all-time favorite brownies! I hope you enjoy them as much as he does!

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 cup butter, melted
6 tablespoons baking cocoa
2 tablespoons cooking oil
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, divided
1 cup chopped walnuts or pecans, divided

1. In a small bowl, combine flour and baking powder; set aside.

2. In a large mixer bowl, beat butter, cocoa, oil, sugar and eggs until well blended; stir in vanilla. Add the flour mixture; blend well. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the nuts.

3. Pour mixture into a greased 8×8-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes. Immediately sprinkle with remaining 1/2 cup chopped nuts and the remaining 1/2 cup chocolate chips. Let stand until chocolate chips are soft and shiny. Gently spread the melted chocolate chips over top. Cool and cut into squares. Makes 16 to 20 brownies.

Emily

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Chocolate Bundt Cake

chocolate-bundt-cake-1A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

Emily

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Walnut Fudge Brownie Pie

walnut-fudge-brownie-pieThe chocolate lovers in your family will give you a “thumbs up” for this fudge brownie pie! Mine sure did!

2 eggs
1 cup sugar
1/2 cup [1 stick] butter or margarine, melted
1 1/4 teaspoons vanilla
2/3 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

1. Heat oven to 350 degrees F. Lightly grease 9-inch pie plate, or spray with cooking spray.

2. In a large bowl, beat eggs; stir in sugar, melted butter and vanilla.

3. In a separate small bowl, blend together flour, cocoa and salt; stir into butter mixture. Stir in chocolate chips and walnuts. Pour into prepared pie plate.

4. Bake 30 minutes or until set. Let cool completely before cutting. Serve at room temperature or warm slightly and top with whipped cream or vanilla ice cream. Makes 6-8 servings.

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