Pms Brownies Recipes

Steps:

• Preheat oven to 350°F.
• Spray a 8x8-inch pan with Pam (cooking spray) then line pan with aluminum foil and spray foil lined pan with Pam. Set aside.
• Spread walnuts on a cookie sheet and toast until browned (5-8 minutes). Set aside.
• In a small bowl sift together next 4 ingredients (flour - baking powder). Stir in espresso. Set aside.
• In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another bowl or pan), over simmering water and low heat melt the butter and chocolate in the top pan (or bowl), stirring frequently until melted and smooth. Remove from heat and stir in sugar.
• Whisk in eggs and vanilla and stir in flour mixture and nuts.
• Pour batter into prepared pan.
• Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on a rack.
• Refrigerate for 2 hours.
• Cut into 1-inch squares.

Steps:

• Pre-heat your oven to 375 degrees (F).
• Melt butter or margarine and chocolate in medium saucepan over low heat (or melt in the microwave in a glass bowl or measuring cup for 2 minutes or until butter or margarine is melted).
• Set aside to cool for five minutes.
• While you're letting the chocolate cool, stir sugar, egg, vanilla and salt together until well blended.
• Stir the cooled chocolate/butter or margarine mixture until nice and smooth. Then mix it in with the above sugar, etc. mixture.
• Now stir in the flour and nuts.
• Shape mixture into 1-inch balls and place 2 inches apart on ungreased baking sheet.
• Bake for 8 to 10 minutes.
• While warm, roll in powdered sugar.
• Cool on wire racks.
• Once cool, roll in powdered sugar again!
• Store in airtight container.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.