Best Paulas Special Brownies Recipes
MY SPECIAL BROWNIES
So rich and fudgy, so many raves, so easy to make! Obtained this recipe from my late MIL and have taken it everywhere... My kids request it... my nieces and nephews have rec'd it in "care packages"... my classmates in grad school gained new respect for me when I shared a pan of these w/ them... *smile* Recipe is easily doubled, which I always do when taking the brownies somewhere... an 8x8" pan is never enough! The package size is an estimate b/c I do not have one on hand to check.
Provided by Impera_Magna
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Make brownies according to directions on pkg.
- Put 1/2 of the batter into greased 8x8" pan.
- Top batter w/ Hershey bars, broken to fit pan. Top w/ remaining batter.
- Bake at temperature given on package for 5 mins less than the minimum time called for.
- Enjoy.
Nutrition Facts : Calories 221.9, Fat 8.9, SaturatedFat 2.5, Cholesterol 2.5, Sodium 122.5, Carbohydrate 35.3, Fiber 0.4, Sugar 5.7, Protein 2.3
PAULA'S SPECIAL BROWNIES
Steps:
- Put cake mix in bowl. Add 1/2 cup evaporated milk and melted butter and stir. Add nuts and stir.
- Cut batter in half. Put 1/2 of batter in 9x pan - spread evenly on bottom. Bake at 350 degrees F for 6 to 10 min.
- While baking, unwrap caramels and put in microwave safe bowl. Add 1/2 cup evaporated milk. Microwave for 1 min at a time till melted and smooth. When brownies are done cooking, spread caramel over the top evenly. Spread chocolate chips evenly over caramel. Take the rest of the batter and chunk over the top. Bake for another 15 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BROWNIES
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
Provided by Mark Bittman
Categories easy, cookies and bars, dessert
Time 40m
Yield About 1 dozen brownies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
- Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
- Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 13 milligrams, Sugar 17 grams, TransFat 0 grams
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