Chocolate Chip Brownies and the Way I Became a Foodie

Chocolate Chip Brownies

• 1/4 cup butter or margarine -- melted
• 3/4 cup sugar
• 1 egg
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1 cup all-purpose flour -- unsifted
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Cream butter or margarine, sugar and eggs in small bowl until fluffy. Add sour cream and vanilla. Beat well. Combine flour, cocoa, baking soda, and salt. Blend into creamed mixture. Stir in chocolate chips. Spread evenly in greased 9 inch baking pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Chocolate Chip Blonde Brownies

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup nuts -- chopped
• 1/3 cup butter or margarine
• 1 cup brown sugar -- packed
• 1 egg -- slightly beaten
• 1 teaspoon vanilla
• 6 ounces semisweet chocolate chips

Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan and remove from heat. (if margarine is used, add 1 tablespoon hot water.) Add brown sugar and beat well. Let cool. Add egg and vanilla and blend. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 8 x 8 inch pan. Sprinkle chocolate chips over top. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool in pan and cut in squares. If doubling recipe, bake in 9 x 12 inch pan.

                           Cheesecake Brownies

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   4      ounces        Unsweetened chocolate

     1/2  pound         Unsalted butter

   1      pound         Cream cheese -- room temp

   2 2/3  cups          Sugar

   5                    Eggs

   2 1/2  teaspoons     Vanilla extract

   1      tablespoon    Lemon juice

   1 1/2  cups          Flour

     1/2  teaspoon      Baking powder

     1/2  teaspoon      Salt

Heat oven to 325-degrees.  Butter a 13"x9" baking pan.

 Chop chocolate. In small saucepan, combine the chopped chocolate and the butter and melt over low heat,

 stirring occasionally, until smooth. Let cool.

 With an electric mixer set a medium-low speed, beat the cream cheese and 2/3 cup of the sugar until smooth.

 Beat in one of the eggs, 1 ts of the vanilla and the lemon juice.

  Set aside.

  Combine flour, baking powder and salt

. With an electric mixer set at medium-low speed, beat the remaining 4 eggs and 1-1/2 ts vanilla until frothy. 

 Gradually beat in the remaining 2 cups sugar.

Beat in chocolate mixture. Gradually beat in flour mixture. Pour half of the chocolate batter into the prepared pan.

 Carefully spoon the cream-cheese mixture on top. 

 Smooth the surface. Spoon the remaining chocolate batter over the cream-cheese layer and smooth top.

 Bake until a knife stuck in the center comes out clean, about 1 hour.

 Cool and chill before cutting.

                         Deep Dish Fudge Brownies

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     3/4  cup           Unsifted all-purpose flour

     3/4  cup           Unsifted cake flour

     1/4  teaspoon      Baking powder

     1/4  teaspoon      Salt

     1/2  pound         Unsalted butter

   4      ounces        Unsweetened chocolate (4 sq)

   1 3/4  cups          Superfine sugar

   4                    Extra-large eggs

   2      teaspoons     Vanilla extract

Preheat the oven to 350 degrees.  Butter and flour a 9- by 9-inch baking pan.

Melt and cool the butter and chocolate.

Sift together the all-purpose flour, cake flour, baking powder, and salt.

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. 

 Add the dry ingredients and stir to form a batter.

Pour and scrape the batter into the prepared pan; spread the batter evenly.

  Bake the brownies for 30 to 33 minutes, or until just set.

Cool the brownies completely in the pan on a rack.

Cut into 2 1/4- by 2 1/4-inch squares. 

 Remove the brownies from the pan using a metal spatula.

 Store in an airtight tin.  This recipe yields sixteen 2 1/4- by 2 1/4-inch brownies