No Cocoa Blonde Brownie Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking dish.
• Combine butter and milk in a large saucepan over low heat; cook, stirring occasionally, until butter melts, 3 to 5 minutes. Remove saucepan from heat. Stir brown sugar and egg into the butter mixture.
• Sift flour into the butter mixture; stir. Add walnuts and vanilla extract; stir. Pour the mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Cut into 2-inch squares to serve.

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

Steps:

• Preheat oven to 350 °F. Spray only the bottom of 13x9-inch pan with nonstick cooking spray.
• Prepare and bake brownies according to package directions. Cool 5 to 10 minutes.
• For frosting, combine confectioners' sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.
• For drizzle, place chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Allow chocolate drizzle to set before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
• In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.

Steps:

• In a bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Fold in nuts. , Spread in a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

Steps:

• Mix together first four ingredients in a small bowl and set aside.
• Mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients.
• Bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°F or until a toothpick comes out clean from the center.

Steps:

• Melt butter and stir in cocoa.
• Set aside to cool slightly.
• Beat eggs, sugar and vanilla until light and fluffy.
• Add combined dry ingredients and mix well.
• Add chocolate mixture and stir thoroughly.
• Pour half of the batter into a greased 8" square pan.
• Layer will be very thin but smooth to edges.
• Drop Ricotta Filling on top and smooth to edges.
• Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
• Don't worry if ricotta is not entirely covered.
• Bake at 350° for 35-40 minutes or until toothpick tests clean.
• Let cool and cut into 2" squares.
• Ricotta Filling: Combine all ingredients and beat until creamy.