1. Make Brownie Mix: Whisk together sugar and cocoa in large bowl. Whisk in f lour and salt until well blended. Transfer to airtight container. (Can be mad e ahead. Store at room temperature up to 6 months.) Makes 10 cups.
2. Heat oven to 350�F. Line an 8-inch square baking pan with foil; lightly gre ase foil. Stir Brownie Mix in container to aerate. Spoon 2 cups into dry meas ure, leveling off excess, and combine with butter, eggs, water and vanilla extr act in medium bowl until blended. Spread in prepared pan. Bake 30 to 35 minut es until toothpick inserted in center comes out clean. Cool on wire rack. Cut into 2 1/2x1 3/4-inch bars. Makes 12 brownies.
Nutrition facts per brownie without stir-ins: 155 calories, 7 g total fat (4 g saturated fat), 49 mg cholesterol, 100 mg sodium, 24 g carbohydrates, 2 g prote in.
STIR-INS: For each variety (except Caramel-Nut), prepare the above recipe and a dd the following to the batter before baking.
Mint: Stir in 1/2 cup mint-flavored chocolate chips.
Nutrition facts per brownie: 195 calories, 9 g total fat (4 g saturated fat), 4 9 mg cholesterol, 100 mg sodium, 28 g carbohydrates, 3 g protein.
Coconut-Almond: Stir in 1/3 cup coconut, toasted, and 1/3 cup slivered almonds, toasted and chopped.
Nutrition facts per brownie: 200 calories, 9.5 g total fat, (4.5 g saturated fa t), 49 mg cholesterol, 105 mg sodium, 25 g carbohydrates, 3 g protein.
Raspberry-Hazelnut: Stir in 1/2 cup raspberry-flavored chocolate chips and 1/2 cup toasted and skinned hazelnuts.
Nutrition facts per brownie: 220 calories, 12 g total fat, 5.5 g saturated fat, 49 mg cholesterol, 101 mg sodium, 29 g carbohydrates, 3 g protein.
Cherry: Combine 1/2 cup chopped dried cherries with boiling water to cover in c up. Let stand 5 minutes; drain and pat dry on paper towels. Coarsely chop and stir into batter.
Nutrition facts per brownie: 170 calories, 7 g total fat, 4 g saturated fat, 49 mg cholesterol, 100 mg sodium, 28 g carbohydrates, 2 g protein.
Caramel-Nut: Spread half basic brownie batter into prepared baking pan. Top wi th 1/4 cup caramel ice-cream topping and 1/2 cup toasted chopped pecans. Sprea d remaining batter over top. Sprinkle with 1/4 cup toasted chopped pecans.
Nutrition facts per brownie: 220 calories, 1
1.5 g total fat, 4 g saturated fat, 49 mg cholesterol, 124 mg sodium, 29 g carbohydrates, 3 g protein.
Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg ch olesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or more, 55 g t o 90 g protein.
Better lasting than store-bought and less expensive! Our cocoa dry mix can make five dozen fudgy, chewy brownies in an instant. Gobble them up plain, or dres s them up with any of our fabulous stir-ins.
Prep time: 20 minutes Baking time: 30 to 35 minutes Degree of difficulty: easy MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com