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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
"
Chocolate, chocolate, chocolate! It often wins hands down as a top
choice, and this moist, fudgy brownie fills the bill."
Copyright:
"
© General Mills, Inc. 1998."
Yield:
24 Brownies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 197 Calories (kcal); 12g Total Fat; (52% calories from fat); 3g
Protein; 22g Carbohydrate; 23mg Cholesterol; 68mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1
Other Carbohydrates
NOTES : Cookie Tips
Be sure not to overbake brownies because the edges will get hard
and dry.
Make It Your Way
To make Triple Chocolate Brownies, stir in a 6-ounce bag of
semisweet chocolate chips with the nuts and then spread with
Chocolate Frosting (see Chocolate Drop Cookies recipe).
Nutr. Assoc. : 2132 4098 0 0 3218 0 0
*
Exported from MasterCook *
The Ultimate Chocolate Chip Cookie
Preparation Time :0:00
Easy Drop Cookies
Recipe By
Serving Size : 42
:
Categories
: Chapter 1
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
2
4
2
1/2
1/4
1/4
cups butter or margarine -- softened
cups granulated sugar
cups packed brown sugar
tablespoon vanilla
eggs
cups all-purpose flour
teaspoons baking soda
teaspoon salt
1
/2
2
1
cups coarsely chopped nuts, if desired
(24 ounce) package semisweet chocolate chips (4 cups)
Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking soda and salt (dough will be stiff). Stir in nuts and chocolate
chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake
13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
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