Chocolate Squares Ii Recipes

Steps:

• Butter an 8x8 inch baking dish.
• In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a medium saucepan over medium-high heat, combine margarine, water and cocoa. Bring to a boil, and remove from heat. Combine the flour and 2 cups sugar; stir into the cocoa mixture until well blended, then stir in the eggs, sour cream, baking soda and salt. Spread evenly into the prepared pan.
• In a small bowl, beat the cream cheese and 1/3 cup sugar until smooth. Spoon the cream cheese mixture over the batter in the pan. Swirl with a knife for a marbled effect. Sprinkle with chocolate chips.
• Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides. Cool and cut into bars.

Steps:

• Grease bottom only of square baking dish, 8 x 8 x 2-inches.
• Mix brown sugar, margarine, egg, and vanilla.
• Stir in flour, oats, baking powder, and salt.
• Spread evenly in baking dish.
• Sprinkle with chocolate chips and nuts.
• Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn.
• Microwave until no longer doughy, 2 to 3 minutes.
• Cool; cut into about 2 inch squares.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
• Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
• Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.