The County Press

THE RECIPE EXCGANGE

BROWNIE FAVORITES

LYNN ECKERLE

LYNN ECKERLE

Here is a collection of reader submitted brownie recipes to try as a summertime treat

K aren from McComb found her recipe for Gooey St. Louis Brownies in a magazine years ago. Dale from Hastings sent in his recipe for

Apple Brownies with Dulce De Leche Frosting. Kathy from Allen makes her Peanut Brownies often for dessert. They are really delicious served with ice cream. L ynn Eckerle is the author of The Recipe

Exchange, a column that asks readers to share their favorite recipes as well as request other readers’ recipes. Lynn loves country cooking, small town living and taking the back roads. She is also the author of several cookbooks that are compiled from recipes that were featured in her column. Visit Lynn’s blog, Fun, Food and More, at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

Recipe Wish List:

Dear Lynn,

I’m looking for recipes that use fresh, locally grown strawberries.

Carolyn from Wauseon

GOOEY ST. LOUIS BROWNIES

DIRECTIONS: Preheat oven to 350 degrees. Greasea13x9inchmetalbakingpan. Prepare Brownie: In a 3-quart saucepan, heat butter and chocolate over mediumlow heat until melted, stirring frequently. Remove saucepan from heat. Stir in sugar and vanilla. Add eggs and stir until well mixed. Stir in flour and salt just until blended. Spread batter in pan. Prepare Gooey Topping – In a medium bowl, with mixer on low speed, beat eggs, cream cheese, confectioner’s sugar and vanilla until well combined. Gently spread topping over brownie batter. Bake for 55 to 60 minutes, or until a toothpick inserted 2 inches from edge comes out almost clean and top turns golden brown. Cool in pan on wire rack. Cut into serving size pieces.

Brownie:
•3/4 c butter or margarine ( 1 1/2 sticks)
•6 oz unsweetened chocolate
•2 c granulated sugar
•1 t vanilla extract
•3 large eggs, lightly beaten
•1 1/4 c all-purpose flour
•1/2 t salt
Gooey Topping:
•2 large eggs
•1 – 8 oz pkg cream cheese, softened
•2 c confectioner’s sugar
•1 t vanilla extract

APPLE BROWNIES WITH DULCE DE LECHE FROSTING

DIRECTIONS: Line a 13 x 9” pan with aluminum foil, leaving enough over the edge to grasp. Lightly coat with cooking spray. In a large bowl, beat shortening and sugar until combined. Add eggs, applesauce, chocolate and vanilla. Beat until well mixed. In a separate bowl, stir together flour, baking powder and salt. Stir into creamed mixture until just combined. Stir in apple and 1/2 cup of walnuts. Spread batter in pan. Bake at 350 degrees for 25 minutes. To make frosting – combine sweetened condensed milk and butter in a saucepan. Cook and stir over medium heat until butter melts and mixture bubbles. Reduce heat and cook an additional 5 minutes until mixture thickens like a thin pudding. Remove from heat and stir in vanilla. Pour over brownies, spreading out evenly. Sprinkle with remaining walnuts. Cool completely. Use aluminum foil to lift from pan. Cut into bars.

•1/2 c shortening
•1 1/4 c sugar
•2 eggs
•1/2 c applesauce
•2 oz unsweetened
chocolate, melted
•1 t vanilla
•1 1/4 c flour
•1 t baking powder

•1/2 t salt
•1 c peeled, cored
and shredded apple
•1 c chopped walnuts
•1 – 14 oz can sweetened condensed milk
•2 T butter
•1 t vanilla

PEANUT BUTTER BROWNIES

DIRECTIONS: Melt shortening with chocolate in a saucepan. Remove from heat. Stir in sugar and 1/4 cup of peanut butter. Add eggs and vanilla. Beat until smooth. Mix together flour, baking soda and salt. Stir into batter. Spread in a greased 9×9 inch baking pan. Bake at 350 degrees for 20 minutes. Cool. Mix frosting with 2 tablespoons of peanut butter. Spread over brownies. Sprinkle with chopped peanuts. Cut into 24 bars.

•1/4 c shortening
•2 – 1 oz squares unsweetened chocolate
•1 c sugar
•1/4 c peanut butter
•2 eggs
•1/2 t vanilla
•1/2 c flour

•1/4 t baking soda
•1/4 t salt
•1 c ready-to-spread
chocolate frosting
•2 T peanut butter
•3 T chopped peanuts

Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com • Visit her blog at www.lseckerle.wordpress.com