Michigan’sBest Brownie

Baking Contest Recipes

June 10, 2008Proudly presented by AAA Living, Pioneer Sugar and Zehnder’s of Frankenmuth

Fall 2008

Dear AAA Member: Thank you for requesting a free copy of the Michigan’s Best Brownie Baking Contest Recipes. Inside, you’ll find 40 winning recipes from our 19th annual Michigan Baking Contest, sponsored by Zehnder’s of Frankenmuth, Michigan Sugar and AAA Living.

This year’s Christmas-themed contest attracted more than 350 brownie recipes in four categories: old fashioned, nonchocolate, specialty chocolate and flavored chocolate batter. The recipes in this book represent the 10 best in each category.

We hope you enjoy making and tasting these creations, but please be aware that the outcome of the recipes may vary due to the variety of circumstances, including oven variances, quality of ingredients and each winner’s personal touch.

Also, each winner provided their recipe for publication, and the accuracy of the ingredients or cooking times cannot be verified. Staff at AAA Living, AAA Michigan, Michigan Sugar and Zehnder’s of Frankenmuth are not able to assist if problems are encountered with these recipes.

On behalf of all the sponsors, happy baking and happy holidays,

Chad KirtlandEditorAAA Living

(From left) Teri Rasey-Bolf with her Grand Prize Godiva Brownies; (group photo) Sara Smith, 2nd Runner-up Sugar Queen’s Court; John Zehnder, Zehnder’s executive chef; Teri Rasey-Bolf; Michigan Sugar Queen Samantha Bishop from Yale, MI; Sami Runyan, 1st Runner-up Sugar Queen’s Court

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flavored browniesBittersweet Orange Brownies 3

Cherry Almond Fudge Brownies 4

Chocolate-Peanut Butter Streusel Brownies 5

Chocolate Pumpkin Pecan Brownies 6

Get Me To The Beach Fast-Traverse City Cherry Brownies 7

Lady Godiva’s Russian Brownies 8

Mocha Brownies with Ricotta Cream 9

Orange Liqueur Brownies 10

Rum Brownies 11

Spike’s Sneaky Brownies 12

variety nonchocolate browniesApple Brownies 13

Banana-Toffee Blondies 14

Cashew Butterscotch Blondies 15

Extreme Peanut Butter Brownies 16

Glazed Butterscotch Brownies 17

Godiva Brownies 18

Graceland Brownies 19

Mojito Blondie 20

Tropical Blondies 21

Tutti Frutti Cuties 22

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old-fashioned brownies Amy’s Fudge Brownies 23

Atomic Brownies 24

Best Ever Brownies 25

Beverly Hills Brownies 26

Martha’s Brownies 27

Chris’s Brownies 28

Brownies for the Crowd 29

Buttermilk Brownies 30

Darlene Wiese Brownies 31

Frosting Baked on Top Brownies 32

specialty chocolate browniesAmy’s Amazing Brownies 33

Banana Cream Brownies 34

Chocolate Bliss Brownies 35

Chocolate Sin Raspberry Truffle Brownies 36

Dark Chocolate Hazelnut Brownies 37

Double Chocolate Amaretto Truffle Brownies 38

Marshmallow Fudge Bars 39

Moist and Minty Brownies 40

Sweet Potato Brownies 41

Ultimate Chocolate Raspberry Brownies 42

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Preheat oven to 350 degrees.

Break up the 12 ounces of chocolate in a microwave-safe bowl and place in microwave for about 1 minute on high until melted. Let cool slightly while beginning to mix remaining ingredients.

In a separate bowl, beat 6 ounces of yogurt with 1½ cups of sugar until blended. Beat in eggs one at a time. Zest and juice 1 orange and mix in with the batter. Blend in the melted chocolate.

In a separate bowl, mix together 1½ cups flour with the ½ teaspoon baking powder and the 1 teaspoon of salt. Add in dry ingredients to batter and mix until just combined. Pour batter in 13x9 greased pan. Spread to even out mixture in pan. Zest remaining orange over top of mixture. Bake for 45 minutes to an hour or until set.

12 oz. good quality bittersweet chocolate 6 oz. container of light 2 eggs vanilla yogurt1½ cups Pioneer sugar ½ tsp. baking powder2 oranges 1½ cups all-purpose flour1 tsp. salt 2 eggs

Bittersweet Orange BrowniesSARAH LIP • Warren, MI

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BATTER Melt butter and chocolate squares in medium size saucepan over low to medium heat. Remove from heat. Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time; beating well after each addition. Stir in vanilla. Stir in flour—just until combined. Stir in chopped maraschino cherries and ½ cup of chopped almonds. Spread in a greased 13x9x2 baking pan. Sprinkle chocolate chips and the other ½ cup of chopped almonds over the top of the brownies mixture; press down lightly. Place a whole maraschino cherry in a pattern that you plan on cutting the brownies for serving. (Each serving should have a whole cherry in the center of the brownie square or rectangle.)

Bake in a preheated 350 degree oven for 30 to 35 minutes or until top springs back when lightly pressed with finger tip. Cool completely in pan on wire rack before drizzling with the following:

FROSTINGCombine chocolate chips and whipping cream in the top of a double boiler over medium heat until chips are melted. (A heat-proof mixing bowl over a saucepan can serve as double broiler.) Drizzle melted chocolate over cooled brownies with a spoon. (Melted chocolate can be placed in a pastry bag with a small round tip (a No. 2 or 3) and drizzled over cooled brownies.) Cool and cut into serving size pieces, and listen for the “Wows.”

BATTER1 cup (2 sticks) butter (or margarine) 4 squares unsweetened chocolate2 cup Pioneer sugar 3 eggs1 tsp. vanilla 1 cup sifted all-purpose flour½ cup coarsely chopped maraschino cherries 1 cup medium fine chopped almonds 1 cup semisweet chocolate chips (divided)24 to 30 whole maraschino cherries

FROSTING½ cup chocolate chips 2 Tbsp. + 1½ tsp. whipping cream

Cherry Almond Fudge Brownies

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MARLENE MCCARTIN • Brighton, MI

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Chocolate-Peanut Butter Streusel Brownies

BATTER½ cup butter, at room temperature 1 oz. unsweetened chocolate, chopped¼ cup special dark cocoa powder 2 Tbps. canola oil2 large eggs 1¼ cups Pioneer sugar¼ cup smooth peanut butter 1 Tbps. vanilla extract1 Tbs. brewed coffee 1 cup unbleached flour½ tsp. aluminum-free baking powder ½ tsp. baking soda½ tsp. kosher salt

cup peanut butter chips cup mini chocolate chips

STREUSEL1 cup Reese’s Puffs cereal, crushed 2 Tbps. Turbinado sugar

cup Heath milk chocolate toffee bits ¼ cup butter, melted

DRIZZLE¾ cup mini chocolate chips 1 Tbsp. butter

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MARY BILYEU • Ann Arbor, MI

Preheat oven to 350 degrees (325 degrees for a dark pan). Grease and flour a 9-inch square baking pan.

Make batter: In a small sauce pan, melt together butter, chocolate, cocoa powder and oil; pour into a large mixing bowl. Whisk in eggs, peanut butter, vanilla, coffee and sugar. Stir in flour, baking powder, baking soda and salt. Stir in peanut butter chips and mini chips, then pour batter into the prepared pan.

Make streusel: In a small mixing bowl, combine cereal, sugar and toffee chips; pour butter over all and combine with a fork to moisten crumbs. Sprinkle over the top of the brownies and press lightly into batter.

Bake for 35 minutes, until a toothpick comes out clean. Cool completely.

Make drizzle: Melt together chocolate chips and butter, place into a quart-size freezer bag and cut a small corner off. Drizzle half the melted chocolate diagonally over the brownies, then drizzle the remaining chocolate in a per-pendicular direction. Let chocolate set.

Trim ½ inch from the edges. Then cut into 4 strips lengthwise, and 3 strips across to make 12 brownies.

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Cream together butter, cup sugar, eggs and vanilla. Add flour, baking powder and baking soda, and mix well. Divide the batter into halves. Add ¼ cup sugar and cocoa to one portion and mix well. To the other half, add pumpkin, pecans, cloves, cinnamon and ginger. Mix well. Spread chocolate batter over crumbs. Then spread pumpkin batter on top.

Bake in 350-degree oven for 25–30 minutes. Cool.

For frosting, combine chocolate morsels, sugar and water. Heat in micro-wave until morsels soften. Stir until smooth. Spread over baked brownies.

Batter½ cup butter ¼ cup Pioneer sugar½ cup chocolate morsels ¾ cup oatmeal¾ cup flour

BATTER½ cup butter, softened

cup pumpkin or winter squash cup Pioneer sugar

¼ cup Pioneer sugar4 eggs½ cup chopped pecans 1 tsp. vanilla ¼ tsp. cinnamon1½ cups flour

tsp. cloves½ tsp. baking powder

tsp. ginger¼ cup cocoa

FROSTING½ cup chocolate morsels 2 Tbsp. water¼ cup Pioneer sugar

Chocolate Pumpkin Pecan BrowniesCAROLYN DURST • West Branch, MI

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Get Me To The Beach Fast—Cherry BrowniesROSE SICKLE • Traverse City, MI

BATTER2 eggs1 cup vegetable oil1 cup buttermilk 1 tsp. almond extract2 cups flour 2½ tsp. baking soda1 tsp. salt ¾ cup cocoa2 cups Pioneer sugar 4 cups frozen tart cherries

FROSTING1½ cups Pioneer sugar 4 Tbsp. cornstarch¼ tsp. salt 1½ cups hot water3 Tbsp. butter 3 squares semisweet chocolate

BROWNIESSift dry ingredients together and place in large bowl. Add remaining ingredi-ents and mix until well blended. Bake in ungreased 11x14 pan. Spread frozen cherries over batter and bake at 350 degrees for 35–40 minutes or until toothpick comes out clean.

In the meantime, make the frosting and frost as soon as brownies come n out of oven.

FROSTINGMix sugar, cornstarch and salt in saucepan. Add chocolate and hot water. Cook until thick and glossy. Remove from heat and add butter and vanilla and stir until smooth. Immediately frost the brownies. Wait until brownies cool to cut. Great for the beach.

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Lady Godiva’s Russian BrowniesLOIS SPRUYTTE • Lenox, MI

CREAM CHEESE FILLING2 Tbsp. soft butter2 Tbsp. flour1 egg ¼ cup Pioneer Sugar1 8 oz. package of cream cheese at room temperature

KAHLUA BROWNIES1 stick soft butter 2¼ cups Pioneer Sugar

1¾ cups flour 1 cup unsweetened cocoa powder¼ tsp. baking powder ¼ tsp. salt

Preheat oven to 325 degrees.

Step one: Cream Cheese Filling Mix well in mixer until all is combined.Then add ½ cup Godiva White Chocolate Liqueur and mix well.Set aside.

Step 2: Kahlua BrowniesCombine the above in a mixer then add 3 eggs, one at a time.Mix until smooth and combined.

Sift in a separate bowl:Add to mixer at slow speed alternating with 1¼ cups of Kahlua; mix well.

Pour ¾ of the brownie mixture into a greased and floured 9x13 pan. Then take the cream cheese mixture and make mounds of it all over the top of brownies. With a tablespoon or a small scoop, place more brownie mixture on top of cream cheese. Cut through very lightly with a butter knife.

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Mocha Brownies With Ricotta CreamRICHARD RIZZIO JR. • Troy, MI

COOKIE1½ cups sifted cake flour 1 tsp. baking powder1 tsp. salt

cup butter or other shortening3 squares unsweetened chocolate 2 Tbsp. instant coffee4 eggs 2 cups Pioneer sugar

FROSTING8 oz. ricotta cheese ½ pint whipping cream4 Tbsp. confectioners’ sugar chocolate shavings for garnish

Measure sifted flour, add baking powder and salt, and sift again. Melt short-ening and chocolate together over hot water. Blend in coffee. Beat eggs well. Add sugar gradually and beat thoroughly. Then add chocolate mixture and blend. Add flour and mix well.

Bake in greased 13x9x2 pan in moderate oven (350 degrees) for 35–40 minutes. Cool in pan; then cut in bars.

For frosting, whip 1 pint whipping cream with 4 Tbsp. confectioners’ sugar until thick and fluffy. Fold into ricotta cheese, frost brownies and garnish with chocolate shavings just before serving. Makes 3 dozen bars.

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Orange Liqueur BrowniesROSE ANDERSON • Sterling Heights, MI

1 cup room temperature butter or margarine (not soft margarine)1½ cups Pioneer sugar2 room temperature eggs 3½ cups unsifted all purpose flour½ tsp. baking soda ½ tsp. salt1 tsp. ground nutmeg ¼ cup heavy sour cream

Finely grated orange zest or lemon zest, as desired.Extra Pioneer granulated sugar

Cream together butter or margarine and sugar. Add eggs and mix well. On waxed paper, sift together flour, baking soda, salt and nutmeg. Add orange or lemon zest and blend together. Add a portion of flour mixture to batter and mix well. Add a portion of sour cream to batter and mix well. Alter-nately add flour mixture and sour cream to batter, blending well after each addition, ending with flour mixture. Wrap dough in waxed paper and chill for 1 hour. * **

Preheat oven to 350 degrees. Cover cookie sheet with parchment paper. Using a teaspoon, scoop dough and roll into balls about the size of a walnut. Put some extra pioneer sugar into a small bowl. Roll balls in sugar to com-pletely cover them. Place about 1 to 2 inches apart on cookie sheet and bake for 12–15 minutes, or until edges are slightly golden. Tops of cookies will be white and sugary. Do not over bake.

* Dough may be dropped onto cookie sheet by teaspoon instead of chilling. Sprinkle tops with Pioneer granulated sugar and bake as directed.

** If chilled and rolled into balls, cookies will be uniform in size and will spread to a rounder, more uniform shape.

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Rum BrowniesKAREN DEE • Glennie, MI

LAYER ONEMelt 4 squares chocolate and butter in a medium-size saucepan over low heat. Let cool. Beat eggs in a medium-size bowl with electric mixer un-til fluffy. Gradually beat in sugar until mixture is thick. Stir in chocolate mixture, rum and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Spread evenly in a well-greased 13x9x2 baking pan. Bake in a moderate oven (350 degrees) for 30 minutes or until shiny and firm on top. Cool completely in pan on wire rack.

LAYER TWO: RUM BUTTER CREAMBlend butter with half box of sugar in a medium-size bowl. Beat in remaining sugar alternately with 2–3 tablespoons rum until frosting is of a good spreading consistency. Spread cooled brownies with rum butter cream.

LAYER THREE: CHOCOLATE GLAZEMelt 12 ounce package chocolate chips and 2 Tbsp. butter in the microwave until smooth. Add milk by teaspoon until of spreading consistency. Let cool. Spread over second layer evenly and refrigerate until firm.

Cut into 24 pieces.LAYER ONE4 squares unsweetened chocolate 1 cup butter4 eggs 2 cups Pioneer sugar4 Tbsp. rum 2 tsp. vanilla1¼ cups all-purpose flour ¼ tsp. salt1½ cups chopped walnuts

LAYER TWO½ cup softened butter 1 lb. box Pioneer powdered sugar3–4 Tbsp. rum

LAYER THREE12 ounce package chocolate chips 2 Tbsp. butter

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Spike’s Sneaky BrowniesDIANA BUCHANAN/DAWN PARKER • East Lansing, MI

ingredients1 cup butter 6 oz. unsweetened chocolate, coarsely chopped2 cups Pioneer sugar 1 tsp. baking powder 1½ tsp. vanilla1 tsp. cinnamon ½ tsp. salt¼ tsp. ground allspice ½ tsp. finely ground fresh black pepper1½ cups flour ½ tsp. cayenne pepper1 cup walnuts, finely ground 1 12 oz. bag Hershey’s mint chocolate chips4 eggs

For a 9x13 pan.Prep time: 20 minutesBake time: 30 minutes at 350 degreesYield: 30 brownies

STEP ONEIn a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and let cool.

STEP TWOGrease pan and set aside. Stir sugar into cooled chocolate mixture in sauce-pan. Beat eggs, and add slowly to chocolate mixture. Stir in vanilla. In a bowl, stir together the flour, baking soda and dry spices.

STEP THREEAdd flour mixture to chocolate mixture until combined. Stir in nuts and mint chocolate chips. Spread the batter in the prepared pan.

Bake for 30 minutes. NOTE: Be careful not to over bake.

Cool on wire rack for at least 20 minutes.

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Apple BrowniesLISA POET • Manchester, MI

Melt butter, remove from heat. Beat in brown sugar, Pioneer sugar, vanilla and eggs in bowl with a wooden spoon. Stir in flour, baking powder, salt and cinnamon. Add apples and stir until just combined. Spray a 9x13 pan with Pam. Sprinkle with cinnamon and sugar mixture of ¼ cup Pioneer sugar and 2 tablespoons of cinnamon.

Bake at 350 degrees for 30 minutes.

2 cups flour 2 tsp. baking powder½ tsp. salt 1 tsp. cinnamon½ cup butter 1 cup brown sugar1 cup Pioneer sugar 2 eggs1 cup apples, peeled and chopped 2 Tbsp. vanilla

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Banana-Toffee BlondiesROY STAUFFER • Lansing, MI

1½ cups all-purpose flour ½ tsp. baking powder½ tsp. salt ¾ cup butter (room temperature)1¾ cups packed Pioneer light brown sugar 1½ Tbsp. vanilla extract3 eggs 1¼ cups Werthers Originals, crushed1 cup finely diced bananas (¼ – inch cubes)

Preheat oven to 350 degrees. Grease and lightly flour an 8-inch square pan.1. Sift together flour, baking powder and salt in a bowl.2. In another bowl, beat butter and sugar with a mixer until fluffy.3. Add vanilla extract.4. Beat in eggs briefly, one at a time, until blended.5. Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and bananas.6. Pour into prepared pan.7. Sprinkle remaining ¼ cup toffee bits on top.8. Bake for 30 minutes.9. Cool, then remove from pan and cut into 8 to 10 squares.

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ANNEMARIE HURLEY • Livonia, MI

Cashew Butterscotch Blondies

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a small bowl sift together flour, baking powder and salt. Set aside. In a large bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture beating until well combined. With wooden spoon stir in butterscotch chips, cashews and toffee bits.

Spread into prepared pans; smoothing out top. Bake until wooden toothpick inserted in center comes out almost clean and they are golden brown and slightly firm to touch, about 40 to 45 minutes. Remove from oven and cool completely on wire rack. Dust with powdered sugar.

Cut into bars.

Makes 16 blondies.

9 Tbsp. butter, softened 1 cups all-purpose flour1 tsp. baking powder ¾ tsp. salt1 cup Pioneer brown sugar, packed 2 large eggs1 tsp. vanilla

cup butterscotch chips½ cup cashews coarsely chopped ¼ cup toffee bitsPioneer powdered sugar

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Extreme Peanut Butter BrowniesCAROL SOCIER • Bay City, MI

BATTERCream margarine, peanut butter, sugar, eggs and vanilla. Blend in dry ingre-dients. Mix until smooth. Stir in chopped peanuts and peanut butter chips. Spread in well-greased 9x13 pan. Bake at 350 degrees for 30–35 minutes. Cool to room temperature.

FROSTINGHeat cream in small heavy saucepan. Add peanut butter chips and stir until mixture is smooth. Spread on cooled brownies. Garnish with Reese’s pieces. When frosting is set, cut into 24 pieces.

BATTER½ cup margarine ½ cup creamy peanut butter1½ cups Pioneer sugar 3 large eggs1 tsp. vanilla 1½ cups cake flour½ tsp. baking powder ½ tsp. salt1 cup chopped salted peanuts 1 cup Reese’s peanut butter chips

FROSTING1 10 oz. package Reese’s peanut butter chips4 Tbsp. heavy cream 1 cup Reese’s pieces

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Glazed Butterscotch BrowniesMARIE RIZZIO • Interlochen, MI

BOTTOM LAYERMelt butter in large saucepan. Stir in shredded coconut, brown sugar and cup pecans, blending well. Spread in bottom of greased 9x13 pan. Set aside.

TOP LAYERSift together flour, baking soda and salt. Cream butter and gradually add 1 cup brown sugar, creaming well. Add egg and vanilla; beat well. Add flour, soda and salt, mixing well. Stir in the pecans and marshmallows. Spoon dough in small amount over coconut mixture in prepared pan; pat out even-ly with floured hands. Bake at 350 degrees for 25–30 minutes until golden brown. Sprinkle with remaining 1 cup marshmallows. Bake 1 to 2 minutes. Cool; drizzle with glaze.

GLAZEMelt butter; add powdered sugar, brown sugar and milk. Blend until the consistency of a glaze. If necessary, thin with more milk.

Makes about 4 dozen small bars.

BOTTOM LAYER¼ cup butter 1 cup flaked shredded coconut½ cup firmly packed Pioneer brown sugar ½ cup pecans, chopped

TOP LAYER1¾ cups sifted all-purpose flour ½ tsp. baking soda ¼ tsp. salt ½ cup butter1 cup firmly packed Pioneer brown sugar 1 egg½ tsp. vanilla ½ cup pecans, chopped1½ cups miniature marshmallows, divided

GLAZE1 Tbsp. butter ½ cup Pioneer powdered sugar¼ cup Pioneer brown sugar 2 to 3 tsp. milk

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Preheat oven to 350 degrees. Grease a 9x13 pan.

In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, cream together the butter, Pioneer white sugar, Pioneer brown sugar, vanilla extract, and Godiva liqueur until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in the white chocolate chips. Spread the batter evenly into the prepared pan.

Bake for 30 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

Makes 24 squares.

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ingredients2¼ cups all-purpose flour 2½ tsp. baking powder½ tsp. salt ¾ cup unsalted butter, softened1¼ cups Pioneer granulated sugar 1¼ cups packed Pioneer brown sugar1 tsp. vanilla extract 3 Tbsp. Godiva White Chocolate Liqueur3 eggs 2 cups white chocolate chips

Godiva BrowniesTERI RASEY-BOLF • Cadillac, MI

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Graceland BrowniesLINDA M. STANLEY • Warren, MI

Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Line with aluminum foil, and grease foil.

BROWNIEIn a large mixing bowl, cream together the peanut butter and butter. Add brown and white sugar, vanilla and eggs. Beat until light and fluffy.

Combine the flour, baking powder and salt in a separate bowl. Add to the butter mixture and mix until well blended.

Spread half the batter evenly into pan.

Cream cheese layer: cream all ingredients together and spread lightly on top of the batter in pan.

Gently spread the other ½ cup of peanut butter batter over cream cheese layer in pan. Bake for 25–30 minutes, until toothpick comes out clean. Let cool on rack in pan. Make frosting.

BANANA BUTTER FROSTINGCream together the butter, banana and lemon juice. Slowly beat in pow-dered sugar ½ cup at a time, adding more or less as needed to make a nice and fluffy spreadable frosting.

Spread over cooled brownie mixture in pan, sprinkle with chopped peanuts (optional). Cut into squares. Serves 18.

BROWNIE¾ cup crunchy peanut butter 3 eggs1½ tsp. vanilla extract 1 cup packed brown sugar½ cup Pioneer sugar 6 Tbsp. butter, softened1 cup flour 1½ tsp. baking powder

BANANA CREAM CHEESE LAYER8 oz. cream cheese,softened 1 egg½ cup Pioneer sugar 4 drops banana flavoring

BANANA BUTTER FROSTING¼ cup butter, softened ½ cup mashed banana (2)½ tsp. lemon juice 3¼ cups powdered sugar

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Mojito BlondieLISA BARLETT • Ann Arbor, MI

Preheat oven to 350 degrees.Prepare a 9-inch round cake pan by tracing the bottom of the pan onto parchment paper; cut out the circle. Lightly grease the bottom and sides of the cake pan with butter. Drop in the parchment paper circle and lightly grease the paper with butter.

Stir together and set aside:1 cups all-purpose flour, sifted 1 tsp. baking powder½ tsp. salt

Combine in an electric mixer, beating until pale and fluffy:1 stick of unsalted butter, softened 1 cup packed Pioneer light-brown sugarAdd, mixing until combined:2 large eggs 1–2 Tbsp. rum or rum extract3 Tbsp. finely chopped fresh mint leaves 2 Tbsp. finely chopped lime zest

Add the flour mixture, mixing in just until incorporated. Spread evenly into cake pan. Bake at 350 degrees for 20–25 minutes, or until light golden in color. Cool in pan for 15 minutes, then cool on wire rack. Peel off parch-ment paper before placing on serving plate.

TOPPING Whisk lime juice, a few drops at a time, into ½ cup of Pioneer confectioners’ sugar until you have a consistency to drizzle a pattern (I do stripes radiating out from the center) on top of the Mojito Blondie. As an option, you can include chopped lime zest in the drizzle.

Cut into approximately 2 wedges and serve. As an option, you can set a small lime section from a lime slice on each wedge.

1 cups all-purpose flour, sifted 1 tsp. baking powder½ tsp. salt1 stick of unsalted butter, softened 1 cup packed Pioneer light-brown sugar2 large eggs 1–2 Tbsp. rum or rum extract3 Tbsp. finely chopped fresh mint leaves 2 Tbsp. finely chopped lime zest

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Tropical BlondiesCARLA PIAZZA WISTEHUFF • Saginaw, MI

Preheat an oven to 325 degrees and grease an 8x8 square pan (or spray with nonstick cooking spray).

Stir together the flour, salt, baking powder and Pioneer sugar in a mixing bowl. Melt the butter in a medium saucepan. Remove from the heat and stir in the brown sugar, egg and vanilla. Stir in the dry ingredients. Fold in the nuts and fruit.

Spread dough into the prepared baking pan and bake for 40 minutes. Cool for 20 minutes, then cut into 2-inch squares.

Makes 16 bars.

¾ cup flour ¼ tsp. salt1 tsp. baking powder ½ cup Pioneer sugar¼ cup butter ½ cup brown sugar1 egg 1½ tsp. vanilla¼ cup chopped macadamia nuts ¼ cup diced candied or dried papaya¼ cup diced candied or dried pineapple

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KATE DODD • Commerce Township, MI

Heat ¾ cup of orange juice in a large jug in the microwave on high for 30 seconds, then stir in the raisins, cranberries, cherries, and most of the orange rind. Leave the fruit to soak in the warm juice for at least half an hour.

Heat the oven to 350 degrees. Line an 8x8 pan with baking parchment and grease well.

Mix the flour, sugar, baking powder, salt and baking soda in a large bowl.

Cut the margarine into chucks and rub it into the dry ingredients using the fingers or a pastry blender, until the mixture looks like breadcrumbs.

Stir in the beaten egg, then pour in the orange juice and fruit, mixing well.

Turn the mixture into the pan, and bake for 1 hour – 1 hour 10 minutes, until a toothpick inserted into the center comes out clean. Remove from pan, place on a wire rack.

Stir the orange glaze ingredients together, then drizzle in a zigzag pattern over the top.

Leave to cool, then cut into 2-inch squares.

Makes 16 2-inch squares.

BROWNIES1 cup orange juice 1½ cups golden raisins1 cup dried cranberries 1 cup dried cherries2 cups all-purpose flour 1 cup Pioneer granulated sugar1 tsp. salt 1½ tsp. baking powder½ tsp. baking soda 1 egg ¼ cup margarine, plus extra to grease pan Grate rind of an orange (save 1 tsp. for the orange glaze)

ORANGE GLAZE1 cup Pioneer confectioners’ powdered sugar ¼ cup orange juice1 tsp. grated orange rind

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Tutti Frutti Cuties

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Amy’s Fudge BrowniesAMY HOLTMAN FRENCH • Saginaw, MI

BROWNIE8 Tbsp. unsalted, room temperature, butter (reserve 2 Tbsp. for greasing pan)6 oz. milk chocolate chips¾ cup Pioneer white sugar2 large eggs1 tsp. vanilla½ cup all-purpose flour2 Tbsp. unsweetened cocoa powder½ tsp. salt

OPTIONAL CHOCOLATE GANACHE FROSTING4 oz. heavy whipping cream5 oz. semi-sweet chocolate chips

BROWNIE1. Heat oven to 350 degrees2. Grease an 8x8 pan with reserved 2 tablespoons of butter.3. Melt 6 ounces of chocolate and 6 tablespoons butter in a glass bowl over a sauce pan filled with water and whisk until smooth. (To save time you can melt the butter and chocolate in microwave for 1–1½ minutes checking every 30 seconds for scorching.)4. Whisk into chocolate mixture ¾ cup sugar, 2 eggs and 1 tablespoon vanilla.5. Sift ½ cup flour, 2 tablespoons cocoa powder, and ¼ tsp. salt together into a mixing bowl.6. Fold chocolate mixture into dry ingredients7. Pour mixture into greased pan.8. Bake for 27–29 minutes until toothpick put in center comes out easily with only moist crumbs attached.

OPTIONAL CHOCOLATE GANACHE FROSTING:Heat the cream in microwave for 1 minute, add in the chocolate chips and stir until smooth. Let cool until room temperature and pour over cooled brownies. Let sit 1 hour before serving.

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Atomic BrowniesDIANE ONNIE • Warren, MI

Heat oven to 350 degrees. Line a 13x9 baking pan with parchment paper, extending up and beyond the sides of the pan.

FOR THE BROWNIE BASECombine the butter and chocolates in a large saucepan over low heat, stir-ring until mixture is melted and smooth. Take off heat and cool to room temperature. Whisk in sugars to blend.

Whisk in eggs, vanilla and milk, blending until smooth. Add flour, expresso powder, and salt just until mixture is combined. Spread into prepared pan. Bake for 25–30 minutes or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When cool, use parchment ends to carefully lift brownies out of pan. Invert onto a clean cutting board, carefully remove parchment and then reinvert brownies. Return to a wire rack set atop a large piece of waxed paper.

FOR THE CHOCOLATE DRIZZLERBring cream to a simmer in a medium saucepan. Remove pan from heat and add chocolates. Let chocolates melt in hot cream for 2 minutes without stirring. Whisk until smooth. Cool drizzler until thick but still soft and pour-able. Pour over brownie base, allowing some to drip down and cover the sides. Spread drizzler with metal spatula, covering top and sides. Let brown-ies firm up in the refrigerator. Cut into bars.

Makes about 1½ dozen.

BROWNIE BASE 1 cup unsalted butter 14 oz. semisweet chocolate, coarsely chopped 4 oz. unsweetened chocolate, coarsely chopped ½ cup firmly packed Pioneer dark brown sugar½ cup firmly packed pioneer light brown sugar

cup Pioneer granulated sugar5 large eggs, lightly beaten2 tsp. pure vanilla extract1 tsp. milk, whole or 2 percent1½ cups unbleached, all-purpose flour2 tsp. instant expresso powder¼ tsp. salt

CHOCOLATE DRIZZLER cup heavy whipping cream

6 oz. bittersweet chocolate, finely chopped4 oz. semisweet chocolate, finely chopped

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Best Ever BrowniesSHERYL LANKHEET • Wyoming, MI

1 cup of butter cup of cocoa

1 cup of Pioneer white sugar1 cup of Pioneer brown sugar2 eggs

cup canola oil1 cup of flour1 Tbsp. of vinegar1 tsp. of baking soda1 tsp. of real vanilla

In a large saucepan, melt butter. Add cocoa and sugars. Stir until well blended. Add eggs one at a time along with the oil and vanilla. Add flour, stir until smooth. Make a dent in batter and pour in baking soda. Top with vinegar. Mix well.

Pour into a greased 13x9 pan. Bake at 325 degrees for 22 minutes. Test to make sure knife comes out clean.

These brownies also taste excellent with frosting.

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Beverly Hills BrowniesAIMEE MISOvICH • Holland, MI

3 sticks unsalted butter, cut into pieces12 oz. fine quality bittersweet chocolate, chopped6 large eggs1 tsp. vanilla1¼ cups of cake flour1 cup plus 2 Tbsp. unsweetened cocoa3 cups Pioneer sugar½ tsp. salt

Preheat oven to 350 degrees. Butter and flour a 13x9x2 metal baking pan, knocking out excess flour.

Melt butter with chocolate in a large metal boiler set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Stir together flour and cocoa in a separate bowl and stir into butter with sugar and salt.

Pour batter into pan and bake in middle of oven until top is firm and tester inserted into center comes out with crumbs adhering. Bake 40–45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into squares.

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Martha’s BrowniesMARTHA GOETZ • Grand Rapids, MI

4 oz. unsweetened chocolate cup shortening

2 cups of Pioneer sugar4 eggs1 tsp. vanilla1¼ cups flour1 tsp. baking powder1 tsp. salt

Heat oven to 350 degrees. Grease 9x13x2 pan. Melt chocolate and shorten-ing in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake 25 minutes or until toothpick comes clean. Brownie will start to pull away from sides of pan. Cool slightly then cut into bars.

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Chris’s BrowniesCHRISTINE BURKE • Commerce Township, MI

BATTER Mix sugar and flour. Mix margarine, cocoa, salt and water in pan. Cook to boiling. Pour over sugar and flour, mix well. Add buttermilk, eggs, soda, and vanilla. Grease cookie sheet. Bake at 400 degrees for around 20 minutes.

FROSTINGCombine margarine, cocoa and milk in pan. Bring to boil, add sugar, mix well. Pour over hot brownies.

BATTER2 cups Pioneer sugar ¼ cup cocoa2 cups flour 1 cup water½ tsp. salt ½ cup butter (or ½ cup milk with 3 Tbsp. 1 cup margarine vinegar)2 eggs beaten 1 tsp. baking soda1 tsp. vanilla

FROSTING ½ cup margarine ¼ cup cocoa6 Tbsp. milk 1 lb. powdered sugar1 cup nuts (optional)

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Brownies For The CrowdKAREN OWEN • Portage, MI

BROWNIES1½ cups flour 2 tsp. vanilla1 tsp. salt 1 cup oil2 cups Pioneer sugar 4 eggs10 Tbsp. cocoa ¼ cup water

CHOCOLATE FROSTING1 lb. powdered sugar 4 Tbsp. butter or margarine (softened to room temperature)10 Tbsp. cocoa 5–10 Tbsp. milk1 tsp. vanilla

Preheat oven to 350 degrees.

BROWNIESMix dry ingredients.

Add oil, eggs, water, and vanilla. Stir well by hand with a wire whisk.Pour into a greased 9x13 pan. Bake until a toothpick inserted in the center comes out clean, approximately 30 minutes. Cool completely before frosting.

CHOCOLATE FROSTINGBlend ingredients at low speed with an electric mixer. Start with 5 Tbsp. milk and gradually add more milk to achieve desired consistency. (Using a smaller amount of milk makes a thick frosting; more milk makes a thinner frosting.)

Spread frosting evenly over brownies. Cut into squares.

Makes 24 servings.

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MARY ANDROFF • Warren, MI

Buttermilk Brownies

Preheat the oven to 350 degrees.

For the brownies, in a medium saucepan, combine the butter, oil and water. Bring to a boil, stirring constantly. Let cool. Combine sugar, flour, cocoa powder and salt. Add the cooled liquid mixture. In a small bowl mix baking soda and buttermilk, add eggs and vanilla. Add to your sugar mixture; mix well. Pour batter into a 15x12 jelly roll pan. Bake 20–25 minutes. Cool.

For the frosting combine butter, buttermilk, confectioners’ sugar, cocoa powder and vanilla; mix well. Frost the brownies.

Makes 36 brownies.

BROWNIES½ cup (1 stick) butter 2 large eggs½ cup vegetable oil 1 tsp. vanilla extract1 cup water 2 cups Pioneer sugar2 cups all-purpose flour ¼ cup unsweetened cocoa powder ½ tsp. salt 1½ tsp. baking soda 1 cup buttermilk

FROSTING½ cup (1 stick) butter

cup buttermilk1 (1 pound) package confectioners’ sugar ¼ cup unsweetened cocoa powder1 tsp. vanilla extract

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Darlene Wiese BrowniesDARLENE WIESE • Linden, MI

CAKE2 cups sugar 2 cups flour1 tsp. cinnamon2 cubes butter 1 cup water4 Tbsp. Hershey’s Baking Cocoa 2 eggs ½ cups buttermilk with 1 tsp. baking soda dissolved in it

FROSTING1 cube butter 4 Tbsp. Hershey’s baking cocoa6 Tbsp. buttermilk1 lb. powder sugar 1 tsp. vanilla 1 cup nuts

CAKEMeasure in mixing bowl: 2 cups sugar 2 cups flour1 tsp. cinnamon

Melt in pan and bring to a boil: 2 cubes butter 1 cup water4 Tbsp. Hershey’s Baking Cocoa Add to dry mixture, beat well

Then add: 2 eggs ½ cup buttermilk with 1 tsp. baking soda dissolved in it

Beat well. Spray cookie sheet pan with cooking spray. Pour batter into pan.

Bake at 400 degrees for 20 minutes.

FROSTINGPrepare the last 10 minutes that the cake is baking.Cake must be frosted while hotMelt in pan: 1 cube butter 4 Tbsp. Hershey’s baking cocoa6 Tbsp. buttermilk

Remove from heat and add 1 pound powder sugar, 1 teaspoon vanilla and 1 cup nuts (optional).

Beat until smooth and immediately frost cake.

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LAURA ALLEN • Cold Water, MI

Frosting Baked On Top Brownies

BROWNIES Stir together flour and baking powder. Set aside. Melt chocolate and butter in microwave. Stir until smooth. Add sugar. Stir until smooth again. Add eggs and vanilla. Mix lightly just until combined. Gently fold in flour mixture. Bake in greased 8x8x2 pan at 350 degrees for 35 minutes.

TOPPINGMelt chocolate in microwave. Add cream cheese and beat until smooth. Add egg, sugar, and syrup. Beat until smooth.

Spread over baked brownies. Return to oven for additional 12–15 minutes until set. Cool on wire rack.

DRIZZLE Drizzle with chocolate if desired. Melt together ¼ cup chocolate chips and 1 teaspoon butter to make drizzle. Also, if desired, nuts can be added to this recipe, but it is delicious without them.

BROWNIES 1 cup flour 1¼ cup Pioneer granulated sugar½ tsp. baking powder 2 eggs6 oz. unsweetened chocolate 1½ tsp. vanilla½ cup real butter

TOPPING4 oz. semisweet chocolate chips ¼ cup Pioneer granulated sugar8 oz. cream cheese (room temperature) 1 Tbsp. chocolate syrup1 medium egg DRIZZLE¼ cup chocolate chips 1 tsp. butter

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AMY MAZURE • Highland, MI

1 lb. unsalted butter 1 lb. plus 12 oz. semisweet chocolate chips6 oz. unsweetened chocolate 6 large eggs3 Tbsp. instant coffee granules 2 Tbsp. pure vanilla extract2¼ cups Pioneer sugar 1¼ cups all-purpose flour1 Tbsp. baking powder 1 tsp. salt3 cups chopped walnuts, toasted 3 Hershey Symphony candy bars (blue label with almonds and toffee)

Preheat oven to 350 degrees. Butter and flour a 12x18x1 pan. Melt together butter, 1 pound of chocolate chips and the unsweetened chocolate in medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together eggs, coffee, vanilla and sugar. Stir warm chocolate mixture into the egg mixture and cool to room temperature. In a medium bowl sift 1 cup flour, baking powder and salt. Add to chocolate mixture. Toss toasted walnuts and 12 ounces chocolate chips with ¼ cup flour and fold into batter. Pour ½ mixture into prepared pan. Spread evenly and top with 3 large Symphony candy bars. Top with remaining batter and spread evenly. Bake for 35 minutes or until a toothpick comes out clean from batter; cool thoroughly.

Makes 20 large or 40 small brownies.

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Amy’s Amazing Brownies

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KIM FRIDAY • Silverwood, MI

Banana Cream Brownies

In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat lightly by hand just till combined. Stir in flour. Stir in ½ cup chocolate chips and ¼ cup peanuts. Spread batter into a greased 8x8x2 baking pan. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Slice bananas; arrange in a single layer over brownies. Chop the remaining chocolate chips. Sprinkle ¼ cup chopped chips and ¼ cup peanuts over bananas. In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Spread over the top. Sprinkle with remaining chips and peanuts. Refrigerate leftovers.

Makes 9.

½ cup margarine or butter 2 squares (2 oz.) unsweetened chocolate1 cup Pioneer sugar 2 eggs1 tsp. vanilla ¾ cup all-purpose flour1 cup semisweet chocolate chips, divided ¾ cup dry-roasted peanuts, chopped, divided3 medium firm bananas 1 cup cold milk2 packages (5.1 oz. each) instant vanilla pudding 1 carton frozen whipped topping, thawed mix

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Chocolate Bliss BrowniesALLYN AMARA • New Baltlimore, MI

1 package semisweet chocolate chips cup white baking chips, divided

½ cup salted butter, softened 1 cup packed Pioneer golden brown sugar2 eggs 1 tsp. vanilla¾ cup flour dash salt½ tsp. baking powder 1 cup crushed chocolate sandwich cookie (about 11 Oreo type cookies)

Preheat oven to 325 degrees. Grease bottom only of 8x8 baking pan.

Melt 1½ cups only of semisweet chocolate chips. Set aside to cool. Stir to-gether flour, baking powder and salt in small mixing bowl; set aside. In mix-ing bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Slowly beat in melted chocolate chips. Gradually beat in flour mixture. Gently stir in ¾ cup crushed Oreo cookies and cup white baking chips. Pour into baking pan and sprinkle remaining crushed Oreo cookies on top of batter. Bake for 35–45 minutes until middle is set. Cool completely.

Melt remaining semisweet chocolate chips. Drizzle across top of brownies. Melt white remaining cup baking chips. Drizzle across top of brownies.

Cut into 9 large squares or 12 smaller squares and serve.

Baking tip: Tent sides of baking pan, like you would for a pie, to prevent edges from browning too quickly.

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MARCIA FISK • Hudsonville, MI

Chocolate Sin Raspberry Truffle Brownies

BROWNIES Melt chocolate chips and margarine in small sauce pan—allow to cool. Beat Pioneer golden brown sugar and eggs together. Add chocolate mixture and coffee mixed with water, mix well. Stir in baking powder and flour. Blend well. Bake in greased 8x8 pan, at 350 degrees for 30–35 minutes. Let cool.

TOPPINGMelt chocolate chips with instant coffee, in saucepan, over low heat. Set aside. Beat cream cheese until fluffy, add Pioneer powdered sugar and preserves. Beat until fluffy. Beat in chocolate mixture until blended. Spread over top of cooled brownies. Chill at least 1–2 hours.

Cut into 16 brownies.BROWNIES1¼ cups semisweet chocolate chips ½ cup margarine¾ cup Pioneer golden brown sugar 2 large eggs1 tsp. instant coffee (optional) 2 Tbsp. water½ tsp. baking powder ¾ cup all-purpose flour

TOPPING1 cup semisweet chocolate chips ¼ tsp. instant coffee (optional)8 oz. cream cheese (softened) ¼ cup Pioneer powdered sugar

cup seedless red raspberry preserves

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Dark Chocolate Hazelnut BrowniesJOANNA DIPIETRO • Shelby Township, MI

1 cup unsalted butter 2 cups Pioneer sugar 4 eggs beating well after each addition 2 tsp. vanilla 1½ cup flour ½ cup cocoa1 tsp. salt2 cup Ferrero RocherHazelnut chocolates, coarsely chopped 1 cup dark chocolate chip1 cup chopped hazelnuts

In a large bowl mix all ingredients in given order.

Grease 9x13 pan.

Put mixture in pan, spread out evenly.

Bake at 350 degrees for 30–35 minutes.

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GAYLE MINKUS • Ada, MI

Double Chocolate Amaretto Truffle Brownies

BROWNIEPreheat oven to 350 degrees and grease (or spray with nonstick) a 9x13x2 pan. In a 2-quart glass measuring cup or microwave safe bowl, melt the butter or margarine with the semisweet chocolate chips, warming them 30 seconds at a time (up to 2 minutes) in a microwave oven until the but-ter is melted and the chips soften. Stir the warmed mixture with a wooden spoon until smooth. Beat in the Pioneer sugar, ½ cup at a time, blending well after each addition until thoroughly combined. Add the eggs, one at a time, again beating well after each addition. Stir in the vanilla and then the flour until just combined. Spread the mixture in your greased pan. Bake in oven about 35 minutes or until the top springs back when lightly pressed with fin-gertip or is checked with a toothpick in the center of the pan. It should come out with just a very slight fudgy coating, no crumbs. Cool the pan completely on a wire rack and make amaretto truffle topping.

AMARETTO CREAM TOPPINGIn a 2-quart glass microwave safe bowl, combine the milk and semisweet chocolate chips and the cream, warming them 30 seconds at a time (up to 2 minutes) in a microwave oven until the chips soften. Stir the warmed mixture with a wooden spoon until smooth. Add the amaretto liqueur and the vanilla. Whisk the mixture until it cools and becomes slightly thicker and lighter in color. Loosen the cooled brownies from the side of than. Spread the amaretto cream mixture over the cooled brownies, and sprinkle with the slivered almonds, pressing them carefully into the topping. Let the topping set and then cut into bars. Makes 24 or fewer, depending upon how large you prefer your brownies!

BROWNIE1 cup cold butter or margarine 4 oz. semisweet chocolate chips2 cups Pioneer sugar 3 eggs, room temperature1 tsp. vanilla 1 cup sifted all-purpose flour

AMARETTO CREAM TOPPING4 oz. milk chocolate chips 5 oz. semisweet chocolate chips

cup heavy cream 2 Tbsp. Amaretto liqueur1 tsp. vanilla ½ cup slivered almonds

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Marshmallow Fudge BarsBARBARA SITAR • Paw Paw, MI

BROWNIE¾ cup sifted flour 2 cups miniature marshmallows¼ tsp. baking powder ½ cup shortening¼ tsp. salt ¾ cup Pioneer sugar2 Tbsp. Hershey’s cocoa 2 eggs1 tsp. vanilla ½ cup chopped pecans or walnuts

FROSTING½ cup firmly packed brown sugar 3 Tbsp. butter¼ cup water 1 tsp. vanilla2 squares of chocolate 1½ cups sifted confectioners’ sugar

BROWNIEAdd sugar gradually to the softened shortening; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredi-ents together and add to creamed mixture. Mix well. Add vanilla and nuts. Spread in greased and floured 13x9 pan.

Bake at 350 degrees for 25–30 minutes.

Remove from oven and cover top with marshmallows. Return to oven and bake for 3 minutes or until marshmallows are soft. Spread evenly. Let cool and cover with this easy chocolate frosting.

FROSTINGCombine brown sugar, water and chocolate. Let come to boil and boil for 3 minutes. Add butter and vanilla. Let cool. Blend in sugar. If necessary, thin with a small amount of cream. Spread over marshmallow topping. Cut into bars and serve.

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Combine flour, baking soda and salt in a small bowl, set aside. Combine sugar, butter and water in a medium pan. Bring just to a boil over medium heat, stir constantly; remove from heat. Add 1 cup of the baking chips and vanilla; stir until smooth. Add eggs, one at a time, stirring well after each egg. Stir in flour and remaining baking chips. Spread into a greased 9-inch square pan.

Bake at 350 degrees for 20–30 minutes. Cool in pan (center of brownies may slightly fall).

1¼ cups all-purpose flour ½ tsp. baking soda¼ tsp. salt ¾ cup Pioneer sugar½ cup butter (1 stick) 2 Tbsp. water1½ cups crème De Ment baking chips 1 tsp. vanilla extract or mint chocolate morsels, divided2 eggs

CAMMIE HARWOOD • Sterling Heights, MI

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Moist And Minty Brownies

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Sweet Potato BrowniesvELONDA THOMPSON • Detroit, MI

¼ cup I Can’t Believe Its Not Butter ½ cup Pioneer sugar¼ cup Egg Beaters ½ tsp. vanilla extract½ cup whole wheat flour ½ of a 4 oz. bar unsweetened chocolate½ cup mashed sweet potatoes ¼ cup unsalted dry roasted pecans, chopped½ tsp. canola oil

Preheat oven to 350 degrees. Using canola oil, grease an 8x8 baking pan. In a large bowl cream together butter with sugar. Add Egg Beaters and beat for 1 minute. Fold in the rest of the ingredients. Spread batter in pan. Bake for 30–45 minutes or until toothpick inserted into the center comes out clean.

Serves 8.

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BROWNIEPreheat oven to 375 degrees and grease a 9x13 glass baking dish.

Melt chocolate and butter in a microwaveble bowl on low for 1 minute, set aside. In a mixing bowl, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Pour into prepared dish.

Bake for 35–40 minutes (don’t over bake). Cool on wire rack and frost with raspberry frosting.

RASPBERRY CREAM CHEESE FLUFFY FROSTINGIn a mixing bowl beat cream cheese, butter, and shortening till light and fluffy. Add preserves and mix well. Add sugar until the consistency is where you want. Add less for smooth and creamy frosting. Add food coloring. Spread on top of brownies, let set. Cut into squares and serve.

BROWNIE 8 1 oz. squares of unsweetened chocolate 1 cup butter5 large eggs 3 cups Pioneer sugar1 tsp. vanilla 1½ cup Flour1 tsp. salt

RASPBERRY CREAM CHEESE FLUFFY FROSTING8 oz. package of cream cheese 4 oz. unsalted butter4 oz. vegetable shortening 2 cups powdered sugar¼ cup seedless raspberry preserves 1 drop red food coloring

TAMARA ALTvATER • Clio, MI

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Ultimate Chocolate Raspberry Brownies