APPLESAUCE BROWNIES WITH APPLE FLUFF TOPPING

This recipe is older than my children who have blessed me with 7 grandchildren and 2 great-grandchildren.. 

1 pkg (22-oz) walnut brownie mix
2/3 cup no-sugar-added applesauce
3 eggs

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch pan; set aside. (Today I use nonstick cooking spray.)

Mix the brownie mix, applesauce and eggs together until blended. Pour the batter into the prepared pan. Bake for 30 minutes at 350 degrees. Cut into 20 squares. Top with Apple Fluff (below):
1/2 cup chilled whipping cream
2 tbsp confectioners' sugar
1/2 cup applesauce
1/4 tsp cinnamon

In a chilled bowl, with chilled beaters, beat the whipping cream and confectioners' sugar together until fluffy. Fold in the applesauce and cinnamon. Use to top the brownies. Sprinkle fluff with a dash of cinnamon, if desired.

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BUTTERMILK BROWNIES WITH COOKED FROSTING

This recipe is from an old church group cookbook from a Midwestern state.

1 stick oleo
1 cup water
1/4 cup cocoa
1/2 cup canola oil
2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup buttermilk
2 eggs

Preheat oven to 400 degrees. In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.

CHOCOLATE BUTTERMILK FROSTING
1 stick oleo
1/2 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla

In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.

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COCOA BROWNIES

Another treasure from my late mother's shoe box recipe collection. I am so glad she was a recipe hoarder!

CARAMEL STAR BLONDIES

THIS IS A RECIPE FROM AN OLD BRACH'S STARS CANDY ADVERTISEMENT. THERE USED TO BE A CORNER CANDY STORE IN MY HOMETOWN. I LOVED GOING TO TOWN WITH MY PARENTS AND GOING IN THERE AND GETTING CHOCOLATE STARS.

14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In separate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.

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OLD FASHION WALNUT BROWNIES

 

2 eggs

1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/3 cup lard or shortening, melted
2 squares unsweetened baking chocolate (1 ounce each), melted
3/4 cup all-purpose flour
1 cup chopped walnuts

Beat eggs slightly with spoon.  Stir in sugar, salt, and vanilla.  Add shortening and chocolate.  Stir in the flour and walnuts.  Do not beat at all.  Spread batter in an 8-inch square baking pan that has been greased.  Bake at 325 degrees for about 30 minutes.  (Brownies should still be soft.) Let cool in the pan.  Cut into 18 to 24 bars.

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JUDY'S BROWNIES

 

This was my late cousin, Judy's, recipe for brownies. They are very good.

3/4 cup cocoa
1/2 tsp baking soda
2/3 cup oil*, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp vanilla
1/4 tsp salt
chopped nuts**, optional

Stir cocoa and baking soda together in a mixing bowl. Blend in 1/3 cup of the oil. Add the boiling water and stir until thickened. Stir in sugar, eggs, and the remaining third cup of oil. Stir until smooth. Add the flour, vanilla and salt. Pour into a lightly greased 13 x 9 x2-inch baking pan or 2 8-inch square pans. Bake at 350 degrees for 35-40 minutes for oblong pan or 30-32 minutes for square pans. Cool. Frost with your favorite chocolate frosting, if desired.

*To update this recipe, use canola oil for its' health benefits.
**In Southern Indiana we often used hickory nuts. Pecans are a good substitution. Or use your favorite nuts.

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HONEYBEAR BROWNIES

A good old fashion brownie recipe I got from a hand written recipe blog I belong to.

PEANUT BUTTER BROWNIE CUPCAKES FROM GRETCHEN'S BAKERY

Sorry! I am getting old and crazy. I accidentely posted this new recipe on this vintage blog. This recipe has been moved to my ladybugssweettreats blog. A link is on the right hand side of this page.

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.

1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.

FIRST BROWNIE RECIPE PUBLISHED IN AMERICA

This recipe by Fannie Farmer is the first Brownie Recipe published in America.

MARSHMALLOW FUDGE BROWNIES

This is an old Hershey's recipe. Yummy treats I have loved for years.

2/3 cup cocoa
4 tbsp shortening
1 cup butter
4 eggs
2 cups sugar
1 tbsp vanilla
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts

Frosting:
2/3 cup cocoa
4 tbsp shortening
1 cup butter
2 eggs
1 tbsp vanilla
3 3/4 cups confectioners' sugar
4 cups miniature marshmallows

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with parchment paper or foil leaving some extended on both ends (to lift brownies from pan later). Grease the  paper/foil.

In a large saucepan, combine the cocoa, shortening, and butter; heat over low heat, stirring occasionally, until melted and smooth. Remove mixture from the heat. Beat in the eggs, sugar, vanilla, and salt until well blended. Stir in the flour, mixing well. Fold in the walnuts.

Spread batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes (do not over bake). Remove from oven and cool completely in pan on a wire rack.

To make the frosting:
In a medium saucepan, combine the first 3 frosting ingredients. Heat over low heat until shortening and butter are melted and mixture is smooth.

Remove mixture from the heat and beat in the eggs, vanilla, and sugar until smooth; stir in the marshmallows.
Pour the warm frosting over the cooled brownies. Refrigerate for a few hours before cutting.

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GLUTEN-FREE BROWNIE MUFFINS

NOTE:  This is not a vintage or old fashion recipe.  However, I do know I have followers of this blog that have to eat gluten-free.  I added this recipe to my Ladybug's Sweet Treats blog this evening and while doing so, I realized there would be readers of this blog who might enjoy having this recipe.

1/4 cup brown rice flour

1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 squares (1-oz each) bittersweet chocolate, chopped
8 tbsp butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1 cup packed brown sugar
2 tsp vanilla

Preheat oven to 350 degrees.
Grease 16 muffin cups; set aside.

In a bowl, whisk the rice flour, almond meal, baking soda, salt, and cinnamon together.

Place the chocolate and butter in a heatproof bowl or in the top of a double boiler, set over simmering hot water. Let stand until the chocolate and the butter are both melted, stirring frequently. Remove from the heat and whisk in the cocoa.

In large mixer bowl, beat the eggs and brown sugar on medium speed until smooth. Beat in the vanilla then slowly add the chocolate mixture. Beat in the flour mixture.

Fill the prepared muffin cups each 2/3 full. Bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove pans to a wire rack to cool for 5 minutes. Remove from the pans to the wire racks to cool completely.