|The Stamp Collection Cookbook|
|by Elizabeth Buxton|
Terence Stamp is a well-known actor and writer. He suffers from allergies to wheat, dairy products and sugar.
1 - 10 of 26 for delicious brownies
Result Page: 1
Mix sugar and ... for 25 minutes. Cool and frost. In microwave melt chocolate chips and butter. Mix together until smooth and spread over cooled brownies.
Mix ingredients with spoon, will be very stiff. Place in greased and floured 9 x 13 inch pan.
In a saucepan combine butter, sugar and water. Bring just to a boil. Remove from heat. Add 1 bag of the chocolate chips and the vanilla. Stir until ...
Boil together 3 ... cup chocolate chips. Beat until thick enough to spread. Spread on baked brownies. Put chopped nuts over all. Keep covered after cooled.
Cream together butter and sugar. Add eggs and vanilla. Mix cocoa and flour together and add to first mixture. Add nuts if desired. Pour into 9x13x2 ...
Melt butter, add sugar. Add ingredients and mix. Cook in 9 x 13 inch pan at 350 degrees for 10 to 20 minutes. Mix and spread over cooled brownies.
Mix sugar, cocoa, and butter. Stir in eggs. Stir in flour and baking powder. Add remaining ingredients. Bake in greased 9x13 inch pan at 325 degrees ...
1. Preheat oven ... set. For fudgier brownies bake to minimum ... brownie contains 7 grams of fat (6 grams without nuts) verses 11 grams in traditional recipe.
Sift first three ... minutes. Boil first three ingredients only 1 minute; add chocolate chips, marshmallows and vanilla. Put immediately on cooled brownies.
Follow directions on box and pour into pan as directed. Sprinkle chips over mix and bake.
Result Page: 1
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