Ingredients: |
Ingredients: 5 cups sugar
3 cups all-purpose flour
1 can (8 ounces) baking cocoa
1 tsp. salt
ADDITIONAL INGREDIENTS (for each batch of brownies):
½ cup butter or margarine, melted
2 eggs, lightly beaten
1 TB water
½ tsp. vanilla extract
FOR CARAMEL-NUT BROWNIES:
¼ cup caramel ice cream topping
¾ cup chopped pecans, toasted, divided
FOR CHERRY BROWNIES:
½ cup dried cherries or cranberries
½ cup water
Frosting of your choice, optional
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Directions: |
Directions:In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool dry place for up to 6 months.
To prepare basic brownies: In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350°F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
To prepare caramel-nut brownies: Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings.
To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from the heat; let stand for 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired.
Yield: 5 batches (about 10 cups total). |
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