Here's a quick answer to dessert for a busy homemaker
when unexpected company comes. The simple brownie
mix is so versatile, I have the option of adding different
goodies to the batter if I want a change of pace. For instance,
I can create a cherry or caramel-nut version.
| --Kathryn Roach, | Edgemont, Arkansas |
| 5 | cups sugar |
| 3 | cups all-purpose flour |
| 1 | can (8 ounces) baking cocoa |
| 1 | teaspoon salt |
| ADDITIONAL INGREDIENTS (for each batch of brownies): | |
| 1/2 | cup butter, melted |
| 2 | eggs, lightly beaten |
| 1 | tablespoon water |
| 1/2 | teaspoon vanilla extract |
| FOR CARAMEL-NUT BROWNIES: | |
| 1/4 | cup caramel ice cream topping |
| 3/4 | cup chopped pecans, toasted, divided |
| FOR CHERRY BROWNIES: | |
| 1/2 | cup dried cherries or cranberries |
| 1/2 | cup water |
| Frosting of your choice, optional | |
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. Yield: 5 batches (about 10 cups total).
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° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cook 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: 9 servings.