|Flavours ("Marie Claire" Style)|
|by Donna Hay|
Donna Hay's fourth book is an intensive guide to awaken the eye, excite the palate and renew enthusiasm for cooking.
1 - 10 of 5,440 for brownie
Note: If no rum is available, use 1 1/2 teaspoons vanilla extract. Dark rum may also be used (most of the alcohol will evaporate during cooking, ...
Preheat oven to ... minutes or until brownies begin to shrink ... baking twice the amount of all ingredients in a 13x9 inch pan. Bake for 35 to 40 minutes.
Combine all ingredients ... ingredients for topping. Sprinkle over brownies. Bake for ... 350°F or until a toothpick inserted in center comes out clean.
Mix dry ingredients, ... cups of the brownie mix. Add nuts. ... for easy removal). Smooth the top with the back of a wet spoon. Bake for 20-25 minutes.
Preheat oven to ... sugar, if frosting is too thick, add a few drops water). Spread frosting generously over the hot brownies (some melting will occur).
Preheat oven to ... large bowl prepare brownie mix according to ... before serving. Makes 24 Servings. © 2011 and ®/™ Knouse Foods, used with permission. ®
Preheat oven to ... set aside. Prepare brownie mix following directions ... pecans. Cool about 1 1/2 hour or until frosting has set. Makes about 24 brownies.
Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan. Read through this recipe entirely before you begin, as you will need to divide ...
Pre-heat oven to ... minutes or until brownies just begin to ... your brownies a little lighter, add 1/4 teaspoon baking soda and a teaspoon of molasses.
Coat a 9 x 12 x 2 inch baking pan with non-stick cooking spray. Preheat oven to 350°F. In the bowl of an electric mixer or food processor, combine ...
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