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Full Online Book HomeLearning KitchenCookies - Brownies - Banana Brownies For A Crowd
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Cookies - Brownies -  Banana Brownies For A Crowd Post by :Shane Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3430

Click below to download : Cookies - Brownies - Banana Brownies For A Crowd (Format : PDF)

Cookies - Brownies - Banana Brownies For A Crowd

3 cups all-purpose flour
11/2 cups light brown sugar, packed
1/2 cup granulated sugar
11/2 teaspoon baking soda
3/4 cup unsalted butter, melted
3 large eggs
11/2 tablespoons vanilla extract
11/2 cups buttermilk
11/2 cups mashed ripe bananas
11/2 cups miniature chocolate chips
11/2 cups chopped pecans, toasted and divided

For the frosting:
8 ounces cream cheese, softened (not the fat-free variety)
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk

Heat oven to 350 degrees. Lightly grease bottom only of half-sheet pan, 121/2-by-18-by-1-inch deep.

In a large bowl, stir together flour, brown sugar, granulated sugar and baking soda. Set aside.

In a medium bowl, whisk together melted butter, eggs, vanilla, and buttermilk until smooth. Add mashed bananas, whisking until smooth. Pour this mixture into bowl with dry ingredients. Stir by hand with spoon until combined. Scrape bowl well. Stir in mini chips and 1 cup of the toasted pecans.

Spread batter into prepared pan. Bake 35-40 minutes, until light brown and center springs back lightly when touched. Cool 11/2 hours before frosting.

For the frosting: In medium bowl with mixer on high speed, beat the cream cheese and butter together until light. Add 2 cups of powdered sugar and 1 tablespoon milk. Beat on high speed for 1 minute, scraping bowl well. Add remaining 2 cups powdered sugar and 1 tablespoon milk. Beat on high speed for 2-3 minutes, until light and fluffy. Spread on cooled brownies. Sprinkle with remaining 1/2 cup toasted nuts. Keep refrigerated until ready to serve. For best flavor, allow brownies to stand at room temperature for 1 hour before serving.

Baker's hint: For a nonfrosted version, substitute 11/2 cups sour cream (not the fat-free variety) for the buttermilk. Sprinkle remaining 1/2 cup pecans on batter before baking. Bake for 30-35 minutes until center just springs back when touched.

Serves 36.

(Courtesy Daily Herald, Suburban Chicago’s Information Source)

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Cookies - Banana Cream Brownie Squares
1 package brownie mix (plus ingredients on box) 3/4 cup chopped dry roasted peanuts -- divided 3 medium bananas, sliced -- divided 1 1/4 cups cold milk 1 package (5.1 oz) vanilla instant pudding mix 8 ounces whipped topping, thawed -- divided 12 whole strawberries Preheat oven to 350°. Prepare brownie mix according to package directions; stir in 1/2 cup of the peanuts. Pour into 9" square pan. Bake according to package directions. Cool completely. Slice 2 bananas; place in single layer over brownies. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Gently fold

Cookies - Brownies -  Apple Brownies By Becky Cookies - Brownies - Apple Brownies By Becky

Cookies - Brownies -  Apple Brownies By Becky
1/2 c shortening 1 c sugar 1/2 tsp vanilla 2 eggs, beaten 1 c flour, sifted 1 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 1/2 c finely grated apple 1/2 c chopped nuts, opt. Preheat to 350. Grease 9 inch square pan. Melt shortening, then add sugar and vanilla and beat well. Add eggs, stir. Sift flour, baking soda, salt and cinnamon. Add to mixture and mix well. Add apples and nuts, if desired, and stir. Spread batter in prepared pan then bake for 30 to 35 minutes. Cut while warm. Makes 16 brownies if cut in 2