Reeds Slap Yo Momma Theyre So Good Brownies Recipes

Steps:

• Melt chocolate and butter in a small saucepan.
• Set aside and cool for at least 10 minutes.
• In a medium bowl, beat eggs and salt until fluffy. This will take about 10 minutes with an electric mixer.
• Fold in sugar and vanilla with a spoon until smooth.
• Fold in Flour and then chocolate.
• Pour into a greased 9x13 pan and add the peanut butter cups.
• Smooth the batter over so it covers the peanut butter cups.
• Bake at 350 degrees for 25 minutes.

Steps:

• Preheat oven to 325 degrees.
• Heat chocolate chips and oil in a small saucepan over low heat, mixing occasionally until chips are melted.
• Remove from heat and set aside.
• Mix egg whites (or egg replacers and water), sugar and vanilla in a large bowl until smooth.
• Mix in cooled chocolate, stir until very smooth.
• Stir in flour and baking powder until smooth.
• Stir in chocolate chips if using.
• Place in a 8 or 9 inch round or square pan, sprayed with cooking spray.
• Cook about 20-25 minutes or until brownie springs back when touched.
• Let cool and cut in wedges or squares.

Steps:

• Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
• Pour mixture into prepared pan.
• Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Steps:

• 1. Cook cornbread according to package instructions. Allow to cool.
• 2. Crumble into a large mixing bowl.
• 3. Add the stuffing cubes to the bowl.
• 4. Heat a saute pan and add the sausage. Saute until cooked through, breaking up the sausage until crumbly.
• 5. Remove the sausage with a slotted spoon and add to the bowl with the bread cubes and cornbread. Retain 4 Tbsp of the grease from the sausage.
• 6. Return saute pan with the 4 Tbsp of the grease from the sausage to the heat (add butter if there isn't enough sausage grease). Add the onion and celery and saute until soft and translucent (about 10 minutes).
• 7. At the last minute, add the sage, thyme, salt, and pepper. Stir to combine.
• 8. Pour into the mixing bowl with the other ingredients and mix to combine.
• 9. Heat stock.
• 10. Add 1/2 cup of stock at a time to ingredients in the mixing bowl until moist.
• 11. Pour into a 13"x9" baking dish.
• 12. Cover with foil and bake for 45 minutes at 350 degrees. The last 10 minutes of baking remove the foil to brown the top of the dressing.