1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
3/4 cup chopped nuts, (optional)
PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture and nuts. Spread into prepared baking pan.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
Notes: For mint brownies – Unwrap one bag of York Peppermint Patties. When brownies are done, take them out of the oven and immediately lay the peppermint patties, spaced evenly in one layer, on top. Put back in the oven for about 5 minutes, or until peppermint patties are melted. Use spreading knife to swirl the melted patties on top like icing. Cool and cut into squares.
1 cup peanut butter (I prefer extra chunky)
1 cup sugar
1 tsp vanilla (optional)
Preheat oven to 350 degrees. Mix all ingredients. Roll into one inch balls and flatten with a fork dipped in sugar. Bake for 10 minutes. (They’ll spread a little bit so leave about an inch or so between each cookie)
Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla
1 (1-ounce) square white chocolate
1/2 teaspoon shortening
Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.
Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.
To make it easier to remove the brownies from the pan, line the baking pan with foil; spray the foil with non-stick spray, then pour in the batter. After baking the brownies, let them cool in the pan, then simply pull them out of the pan by the foil. Move them to the cutting board to cut into squares, or, you can finish wrapping them in the foil and put in the freezer or later use. Clean up is much easier, too, since the foil prevents the pan from getting messy.