As promised, I 'm sharing a recipe this week that I found in my box of old clippings. This sounds so practical for Spring and Summer baked treats without the fuss and extra heat in the house from using your oven. There is a master mix for the basic brownie and then the instructions for making the variations will follow :)
(***Please join me Friday for my Old Cookbook Review***)
Norma Schonwetter writes, "There's no need for buying packaged brownie mix with this short-cut technique to preparing brownies at a moment's notice." She's a food column writer (very old newspaper clipping-no idea which area of the country) who says she got this recipe while attending a food media conference. Here you go:
Microwave Brownie Mix
3 C sugar
2 C flour
2 C unsweetened cocoa
1 1/2 tsp baking powder
Combine all ingredients in a large reclosable plastic bag; seal. Shake until ingredients are thoroughly combined. Store mix in plastic bag or tightly-covered container. Shake or mix well before using. Makes 7 cups.
2 C Microwave Brownie Mix (above)
1/2 C mayonnaise
In medium bowl combine mix, eggs and mayonnaise, stir until well-blended. Spray a microproof 10 x 6 inch baking dish with non-stick spray. Spread batter evenly in dish. Microwave on Medium (50 %) for 6 minutes, turning dish once. Turn dish; microwave on High 3 minutes or until surface is firm to touch. Cool. Cut in squares. Makes 18 brownies.
-Rocky Road Brownies:
Prepare brownie batter, adding 1/2 C chopped walnuts, spread in prepared dish.Microwave on Medium (50%) 6 minutes, rotating dish once. Remove from microwave. Sprinkle 1/2 C chocolate chips over top, then 1 C mini marshmallows. Microwave on High 4 minutes. With knife, swirl top to marbelize. Cool.
-Peanut Butter Streusel Brownies:
Prepare brownie batter; spread in prepared dish. In medium bowl mix 1/2 C quick oats, 1/2 C confectioners' sugar and 1/2 C chunky peanut butter until crumbly. Sprinkle over batter. Microwave at Medium (50 %) 6 minutes, rotating dish once. Turn dish; microwave on High 4 minutes. Cool.
-German Chocolate Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1-qt. casserole, combine 20 caramels, 1 C flaked coconut, 1/2 C chopped pecans, 2 TBSP margarine and 2 TBSP milk. Microwave on High 2 minutes; stir. Microwave 2 minutes longer; stir to melt caramels. Spread over cooled brownies.
-Raspberry Liqueur Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1 qt. casserole, microwave 1/4 C margarine 20 seconds on High or until softened. Mix in 1 3/4 C confectioners' sugar and 1
2 1/2 TBSP raspberry liqueur; beat until smooth and creamy. If desired, add a few drops of red food coloring. Spread over cooled brownies. Refrigerate to set topping before cutting into squares.
~Recipes tested in 625-700 watt microwave; adjust times according to the wattage of your microwave~
***Book I'm Reading: Rhett Butler's People by Donald McCaig***