Seven Layer Brownie Bars

Although I don't usually use boxed brownie mixes this one was on sale and I just couldn't resist. Who doesn't like Ghirardelli chocolate anyway? Just a note... if you are on a diet or watching your sugar intake quietly turn around and run like hell 'cause this one will ruin everything you have been trying hard to achieve. : ) For those who believe dessert is a necessity of life..... enjoy!

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Seven Layer Brownie Bars

1/2 cup (1 stick) butter, melted
1 box Ghirardelli Double Chcocolate Brownie Mix
1 cup shredded coconut (I toasted mine)
1 cup butterscotch chips
1 cup Ghirarardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans
1-1/4 cups (14 oz. can) sweetened condensed milk

Preheat oven to 350* F. Coat bottom of a 9x13x2-inch pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool thoroughly before cutting. Makes 24, 2-inch bars.

Easy Double Chocolate Chip Brownies

Another brownie recipe. I wonder how many zillions of them are out there? Anyway, this one was tasty. Not my favorite but a good one. Enjoy!

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Easy Double Chocolate Chip Brownies

2 cups (12 ounce package) Semi Sweet Chocolate Chips*
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1-1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts, optional

Preheat oven to 350* F. Grease a 13x9 inch baking pan.

Melt 1 cup of the chocolate chips and butter in a large heavy duty sauce pan over low heat; stir until smooth. Remove from heat. Stir in sugar until combined. Stir in eggs and vanilla. Stir in flour and baking soda. Stir in remaining chocolate chips and nuts. Spread into prepared pan.

Bake for 18-22 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack.

Makes 2 dozen brownies


* Try using half semi sweet chips and half peanut butter chips, white chocolate chips or any other of your favorite flavors. If you can find them try the mint flavored chips. They are very good in brownies!

Lemony Lemon Bars

I made these tonight and boy are they good. Try them I think you will agree. I used 1% milk because that's all I had and it didn't seem to effect the recipe....

Lemony Lemon Bars
24 bars

12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 1/2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, or other lemon-flavored liqueur, optional


Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly.
Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal.
Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, optional limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes.

Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.