Standard Brownies: Grape Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
2 sq. (1 oz.) unsweetened chocolate= / 2 sq. (1 oz.) unsweetened chocolate
5 Tbsp. + 1 tsp. shortening= / ______cup shortening
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/6 Tbsp. vanilla= / ______tsp. vanilla
12 Tbsp. flour= / ______cup flour
1/6 Tbsp. baking powder= / ______tsp. baking powder
1/6 Tbsp. salt= / ______tsp. salt

Directions:Heat oven to 350°. Heat Chocolate and Shortening in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; remove from heat. Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the chocolate mixture into the egg mixture until all is combined with a rubber spatula. Stir sifted dry ingredients into the chocolate mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Directions: Heat oven to 350°. Heat Chocolate and Shortening in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; remove from heat. Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the chocolate mixture into the egg mixture until all is combined with a rubber spatula. Stir sifted dry ingredients into the chocolate mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Butter Brownies: Raspberry Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
2 sq. (1 oz.) unsweetened chocolate= / 2 sq. (1 oz.) unsweetened chocolate
8 Tbsp. Butter= / ______stick butter
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/6 Tbsp. vanilla= / ______tsp. vanilla
12 Tbsp. flour= / ______cup flour
1/6 Tbsp. baking powder= / ______tsp. baking powder
1/6 Tbsp. salt= / ______tsp. salt

Directions: Heat oven to 350Heat Chocolate and Butter in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; remove from heat.Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the cocoa mixture into the egg mixture until all is combined with a rubber spatula. Stir sifted dry ingredients into the cocoa mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Butter Brownies: Raspberry Kitchen

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Cocoa Brownies: Kiwi Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
6 Tbsp. Unsweetened cocoa= / ______c. + _____ Tbsp. Unsweetened Cocoa
5 Tbsp. + 1 tsp. shortening= / ______cup shortening
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/6 Tbsp. vanilla= / ______tsp. vanilla
12 Tbsp. flour= / ______cup flour
1/6 Tbsp. baking powder= / ______tsp. baking powder
1/6 Tbsp. salt= / ______tsp. salt

Directions: Heat oven to 350°. Heat Shortening in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; Add Cocoa & Stir,remove from heat. Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the chocolate mixture into the egg mixture until all is combined with a rubber spatula. Stir sifted dry ingredients into the chocolate mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Cocoa Brownies: Kiwi Kitchen

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Fudgy Brownies: Blueberry Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
2 sq. (1 oz.) unsweetened chocolate= / 2 sq. (1 oz.) unsweetened chocolate
8 Tbsp. Butter= / ______stick butter
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/3 Tbsp. vanilla= / ______tsp. vanilla
8 Tbsp. flour= / ______cup flour
1/4 tsp. salt= / 1/4 tsp. salt

Directions: Heat oven to 350°. Heat Chocolate and Butter in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; remove from heat. Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the chocolate mixture into the egg mixture until all is combined with a rubber spatula. Stir sifted dry ingredients into the chocolate mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Fudgy Brownies: Blueberry Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
2 sq. (1 oz.) unsweetened chocolate= / 2 sq. (1 oz.) unsweetened chocolate
8 Tbsp. Butter= / ______stick butter
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/3 Tbsp. vanilla= / ______tsp. vanilla
8 Tbsp. flour= / ______cup flour
1/4 tsp. salt= / 1/4 tsp. salt

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates

Peanut Butter Brownies: Tangerine Kitchen

Ingredients: / Convert Recipe: / ALL EQUIPMENT for MEASURING
**Including specific size and type**
2 sq. (1 oz.) unsweetened chocolate= / 2 sq. (1 oz.) unsweetened chocolate
6 tsp. Shortening= / ______Tbsp. shortening
9 tsp. Creamy Peanut butter / ______Tbsp. Creamy
Peanut butter
16 Tbsp. sugar= / ______cup sugar
2 eggs= / 2 eggs
1/6 Tbsp. vanilla= / ______tsp. vanilla
12 Tbsp. flour= / ______cup flour
1/6 Tbsp. baking powder= / ______tsp. baking powder
1/6 Tbsp. salt= / ______tsp. salt

Directions: Heat oven to 350°. Heat Chocolate, shortening and peanut butter in a Medium Saucepan over Low heat, stirring constantly with a rubber spatula until melted; remove from heat. Beat eggs, sugar and vanilla until combined in a medium mixing bowl with a whisk. Slowly temper the chocolate mixture into the egg mixture until all is combined with a rubber spatula. Sift together dry ingredients into a mixing bowl. Stir dry ingredients into the chocolate mixture until combined. Spread evenly in a greased 8x8” pan.

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates.

Peanut Butter Brownies: Tangerine Kitchen

Bake for 30-35 minutes and the edges begin to pull away from the sides of the pan. Cool quickly in freezer. Cut into 12 squares with a plastic knife. Place onto tasting plates.