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: EASY MISSISSIPPI MUD BROWNIES : Brownie: : -------------------------------------------------------------------------------- : 1 box brownie mix (1 lb. 6 1/2 : oz.) : 1/3 c. water : 1 egg : 1/2 c. chopped pecans (if : desired) : Topping: : miniature marshmallows : 1 box confectioners sugar : 1/2 c. cocoa : 2 sticks butter : 1 c. chopped pecans : 1/2 c. milk : 1 tsp. vanilla : For best results, use Staff fudge brownie mix. : Brownies: Heat oven to 350 degrees (325 degrees for glass pan). : Grease oblong 13 x 9 x 2-inch pan. Blend water and egg into : mix. Stir until smooth. Batter will be stiff. Add 1/2 cup : chopped pecans. Spread in greased pan and bake at 350 degrees for 25 : minutes. Do not overbake. Take brownies out of the oven and : cover with a layer of miniature marshmallows. Put brownies : back in oven and bake for 5 minutes. : While brownies are cooling, sift the confectioners sugar : and cocoa together. Add this to the melted butter. Add the : milk, vanilla and chopped nuts. Spread this on brownies and : let stand for 2 hours before cutting. : -------------------------------------------------------------------------------- : WHITE CHOCOLATE BROWNIES SUPREME : -------------------------------------------------------------------------------- : 12 oz. white chocolate, cut in : pieces* : 1/3 c. butter or margarine : 1 c. sugar : 3 eggs : 1 tsp. vanilla extract : 2 tsp. grated orange peel : 1 1/4 c. all-purpose flour : 1/2 tsp. baking powder : 3/4 c. chopped pecans : Preheat oven to 350 degrees. Grease an 11 x 7-inch or a 9-inch : square baking pan. In top of a double boiler combine half the : white chocolate and butter or margarine. Heat over hot but not : boiling water until melted and smooth, stirring occasionally. : Remove from heat. Add sugar, eggs, vanilla and orange peel, : beating until blended. Stir in flour and baking powder, : blending well. Stir in pecans. Spread mixture evenly in : greased baking pan. Bake 23 to 25 minutes or until light : golden. Do not overbake or brownies will be dry. Cool in pan. : Meanwhile, in top of double boiler, melt remaining white : chocolate over hot but not boiling water. Spread melted : chocolate evenly over brownies. Let stand until set. Cut : cooled brownies into bars. Makes 20 (2 1/4 x 1 3/4-inch) : brownies. : *Note: For very moist brownies use the white chocolate : coating wafers available in our candy supplies. : -------------------------------------------------------------------------------- : FUDGE RIBBON BROWNIES : Cream Cheese Mixture: : -------------------------------------------------------------------------------- : 8 oz. softened cream cheese : 2 Tbsp. butter : 1/4 c. sugar : 3 Tbsp. cornstarch : 1/2 tsp. vanilla : 2 Tbsp. milk : 1 large egg : Cream together butter and cream cheese. Add sugar and : cornstarch. Add egg, milk and vanilla; beat with beater : approximately 2 minutes at medium speed until smooth and : creamy. Set aside. : Brownie Batter: : 1 1/2 c. flour : 1/2 tsp. baking soda : 1/2 tsp. salt : 2/3 c. butter : 1 1/2 c. sugar : 4 Tbsp. water : *1 (12 oz. ) pkg. semi-sweet : chocolate morsels : 3 Tbsp. vanilla : 4 eggs : 1 c. chopped nuts : *For richer brownies, 2 heaping cups. : In medium sized bowl, combine flour, salt and soda; set : aside. In large saucepan, combine butter, water and sugar. : Stirring constantly, bring just to a boil. Remove from heat, : add chocolate morsels and vanilla extract. Blend well, then : beat until smooth. Add eggs, one at a time and alternate with : flour mixture. Blend well after each addition. Stir in nuts. : Pour 2/3 batter into well greased 13-inch cake pan. Spread : evenly and move batter up all four sides. With rubber spatula, : spread cream cheese mixture on top just short of 1 inch from : sides of pan. Starting from side and working to center, use : spatula to pour remaining chocolate batter on top of cream : cheese mixture. Bake at 325 degrees approximately 50 to 60 minutes. : Don't overbake. Test center with toothpick. When toothpick is : almost clean, brownies are done. : Fudge Icing: : 1 c. sugar : 5 Tbsp. butter : 1/3 c. milk : 1 heaping c. chocolate morsels : In medium saucepan, combine sugar, butter and milk. : Stirring constantly, bring to a boil and cool 1 minute. Remove : from heat. Stir in chocolate and blend thoroughly. Spread : quickly on cooled brownies. Icing will harden. For creamier : frosting, use only 6 ounce package of chocolate morsels. These : brownies are a lot of work, but for true chocolate lovers, they : are worth every bite. : ----------------

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