7-11 Brownies?

Question

Does anyone know the recipie(?) for their brownies

Answer 1

The Ultimate Brownie

INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.


Chocolate Frosted Brownies


INGREDIENTS:
1-1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
1-1/2 cups unsweetened cocoa powder
2 cups sugar
4 eggs at room temperature
1-1/2 teaspoons vanilla
2 cups broken walnut pieces, lightly toasted
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1/4 cup butter, melted
2/3 cup cocoa powder
1/2 teaspoon vanilla
2 cups sifted powdered sugar
1/4 cups plus milk
PREPARATION:
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.
Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.
---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

Answer 2

Special Butterscotch Brownies:
2 (6-ounce) packages butterscotch baking pieces, divided
1/4 cup vegetable shortening
1 cup brown sugar, firmly packed
2 eggs
1/2 teaspoon vanilla
1 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, walnuts or peanuts



Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.

Melt 1 package butterscotch pieces and shortening in top of double boiler or over boiling water. Remove from heat and stir in brown sugar. Cool for 5 minutes.

Blend eggs and vanilla into butterscotch mixture, stirring well.

Sift together flour, baking powder and salt. Blend into butterscotch batter.

Stir in nuts and other package butterscotch pieces. Spread into prepared pan.

Bake 25 minutes. Cool on wire rack. While still warm, cut into 2-inch squares.


Servings: Makes about 2 dozen.

Answer 3

this is my favorite brownie recipie's


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Kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.

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Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.


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