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FIVE MINUTE FUDGE

2 T. butter
2/3 c. evaporated milk
1 2/3 c. sugar
½ t. salt
1 ½ c. mini marshmallows
1 ½ c. semi-sweet chocolate chips
1 t. vanilla

Combine butter, milk, sugar, and salt in saucepan over medium heat.  Bring to a boil and cook 4 to 5 minutes, stirring constantly.  Remove from heat.  Stir in marshmallows, chocolate, and vanilla.  Stir vigorously for 1 minute.  Press into pan.  (9x9)

EASY DOUBLE CHOCOLATE CHIP BROWNIES

2 cups (12 oz) Chocolate chips, divided
½ cup (1 stick) butter or margarine, cut into pieces
3 eggs
1 ¼ cup flour
1 cup sugar
¼ teaspoon baking soda
1 teaspoon vanilla

Melt 1 cup morsels and butter in a large, heavy saucepan over low heat.  Stir until smooth.  Remove from heat.  Add eggs, stir well.  Add flour, sugar, baking soda and vanilla; stir well.  Stir in remaining morsels.  Spread into greased 13x9 inch baking pan.  Bake in preheated 350 oven for 18 to 22 minutes or until wooden pick inserted in center comes out still slightly sticky.  Cool Completely.

EASY FUDGE BROWNIES

1 ¼ cups flour
¼ teaspoon baking soda
1 ½ cups sugar
1/3 cups margarine
¼ cup buttermilk
¼ cup cocoa
2 eggs
2 teaspoons vanilla

Heat oven to 350; coat a pan with nonstick spray.  Whisk flour and baking soda in a bowl.  Heat sugar, margarine and buttermilk, stirring constantly, in a sauce pan over medium heat until mixture comes to a boil.  Remove from heat.  Add cocoa.  Stir until smooth.  Cool 10 minutes.  Add eggs, one at a time, to sugar mixture, stirring well after each addition.  Add vanilla.  Stir in flour mixture.  Pour batter into pan.  Bake until done, 18 to 20 minutes.  Cool in pan on wire rack.

Buttermilk: ¼ cup mild add ¾ teaspoon cider vinegar or lemon juice to milk.  Microwave on high for 15 seconds.

Variations: ½ cup semisweet chocolate chips, or peanut butter chips to batter.

Topping: Cream cheese frosting: Beat 6 oz cream cheese (or 3 oz reduced fat and 3 oz fat free) with 1 cup powdered sugar and 2 tablespoons milk.  Spread over cooled brownies.

OATMEAL BROWNIES
1 ½ cups quick-cooking oats
1 1/2 cup M&M miniature baking bits
½ cup flour
½ cup brown sugar
½ teaspoon baking soda
½ cup butter, melted
1 package fudge brownie mix (13-inch x 9-inch pan size)

In a bowl, combine the first seven ingredients; mix well.  Set aside 1 cup for topping.  Pat the remaining mixture into a greased 15-in x 10-in x 1-in baking pan.  Prepare brownie batter according to package directions.  Spread over the crust.  Sprinkle with the reserved oat mixture.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool and cut into bars.  5 dozen.

WHOLE WHEAT BROWNIES

6 tablespoons cocoa
2/3 cup oil
4 eggs
2 cups sugar
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup chocolate chips. (optional)

In a large mixing bowl, beat together all ingredients except chips.  Fold in the chips.  Bake in a pan at 300 for about 40 min.

Topping Suggestions:
Frost with melted milk chocolate
Spread with cream frosting flavored with mint.
When set, spread with melted chocolate
Cover with tiny marshmallows and sprinkle with chocolate chips; return to hot oven for a few minutes to melt.
Sprinkle with powdered sugar.

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