Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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EASY BUTTERMILK  BROWNIES

BROWNIES
2 c. sugar
2-1/4 c. flour
4 tbsp. cocoa
1/2 c. margarine
1 c. cold water
1/2 c. oil
1/2 c. buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla

FROSTING:
1 c. sugar
6 tbsp. butter
6 tbsp. milk

Boil for 1/2 minute, take off heat.  Add 1/2 bag chocolate chips.  May add nuts if desired.  Stir and spread on brownies.   

BROWNIES: Sift sugar, flour and cocoa in bowl.  In saucepan, bring to boil, water, margarine and oil.  Pour over dry ingredients and beat until creamy.  Add buttermilk, soda and eggs.  Beat thoroughly.  Bake at 350 degrees in jelly roll pan for 18 minutes.

EASY GRAHAM  CRACKER  BROWNIES
1 (6oz.) pkg. chocolate chips
17 graham crackers, rolled fine
1 (15 oz.) can condensed milk
1/4 c. finely chopped walnuts 

Preheat oven to 325 degrees.  Place ingredients in large bowl and mix well.  Pour into well-greased and floured 8x8 square pan.  Bake about 35 minutes until golden brown and springs back to touch. Allow to cool a bit before cutting in squares.  Remove immediately from pan.  

CREAM  CHEESE  BROWNIES
1 pkg. Betty Crocker super moist German chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 c. sugar
1/2 c. milk chocolate chips 

Heat oven to 350 degrees.  Grease and flour jelly roll pan.  Prepare cake mix as directed on package.  Pour batter into pan.  Mix remaining ingredients.  Drop by tablespoonfuls onto batter.  Cut through batter with knife or metal spatula several times for marble effect.  Sprinkle with additional chocolate chips and chopped nuts if desired.  Bake until cake springs back when touched lightly, 25 to 30 minutes.