Mrs Fields Authentic Brownie Recipes

Steps:

• Preheat oven to 300°F and grease an 8x8 baking pan.
• Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
• Remove from the heat and stir until smooth.
• In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes.
• Add sugar and blend on low until thoroughly combined.
• Add vanilla and melted chocolate to the egg sugar mixture.
• Blend on low until smooth.
• Add the flour and mix thoroughly.
• Pour batter into greased pan.
• Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
• Bake on center rack of oven for 45-55 minutes.
• The batter should be set and a toothpick inserted into the center should come out clean.
• Do not overbake.
• Cool to room temperature.
• Cover and refrigerate for at least one hour.
• Cut and serve chilled.

Steps:

• preheat oven to 325 degrees.
• grease and flour a 9x9 baking pan.
• make the brownie layer: in a small bowl, combine the flour and baking soda.
• in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
• in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
• beat in the cooled chocolate mixuted and the vanilla.
• gradually beat in the flour mixture.
• pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
• cool in the pan on a wire rack.
• prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
• bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
• while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
• remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
• continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
• stir in the butter until smooth.
• set the caramel aside until it has cooled slightly but is still spreadable.
• Assemble: Preheat the oven to 325 degrees.
• spread the caramel over the cooled brownies.
• sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
• set on a wire rack to cool, then cut into squares.

Steps:

• 1. Oven to 300 degrees. Grease 8x8. Combine unsweetened chocolate and butter in medium saucepan. Melt over med-low heat stirring constantly. When pieces are almost melted remove from heat and stir smooth. Beat eggs about 5 minutes until light yellow in color. Add sugar and blend on low until combined. Add vanilla and melted chocolate to egg and blend smooth. Add flour and mix. Pour into pan. Smooth surface with spatula and sprinkle with chips. Bake on center rack of oven for 45-55 minutes. Batter should be set and toothpick in center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate at least one hour. Cut and serve chilled. Not only are the brownies absolutely decadent, but the crumbs from the bottom of the pan were fantastic on top of ice cream!

Steps:

• In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
• Add the eggs one at a time, beating to just combine after each addition.
• Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
• Pour the mixture into a greased 9x13 inch pan.
• Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
• Bake at 350oF (160oC) for 32 minutes.
• Cool for one hour, then place in the fridge until chilled.
• Do not slice or eat until the next day - this is VERY important.

Steps:

• Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.
• Beat shortening with brown sugar until creamy.
• Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces, blend.
• Beat in egg yolks and vanilla.
• Measure flour, add baking powder, baking soda, and salt.
• To batter slowly mix in dry ingredients until all ingredients are blended well.
• Place in a 8"x 8" greased baking pan.
• Top batter with arranged pecan halves that have been mixed with the dark Karo syrup.
• Place baking pan in a preheated oven at 350 for 25- 30 minutes.
• (if glass baking dish is used bake at 325 for 25- 30 minutes).

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.

Steps:

• For cream cheese filling, mix all ingredients together, blend well and set aside.
• For brownies, mix all ingredients together until smooth.
• Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
• Line 12 muffin cups with paper cupcake liners.
• Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
• Top with a scant teaspoon of brownie batter.
• Place in a preheated 350° oven for 20 to 25 minutes until done.