Bettys Brown Sugar Gum Drop Brownies Recipes

BLONDE BROWNIES WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.

BETTY'S BROWN SUGAR GUM DROP BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 10 1/2 x 15 1/2 cookie pan with at least 3/4-inch sides.
• Melt butter in microwave, just to melting point.
• Stir in brown sugar with mixer; then eggs, one at a time, stirring in well between.
• Add flour, salt and baking powder; mix well.
• By hand, stir in nuts and gumdrops.
• Spread on cookie sheet and bake for 25 minutes.
• When almost cool, cut into 1x3-inch bars.

BROWN SUGAR BROWNIES

Steps:

• Mix the ingredients together.
• Pour into a greased 13x9 pan (or one that was sprayed with Pam.) Bake at 350 degrees for 25 min.

GUMDROP COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
• Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

DROP BROWNIES

Steps:

• Set oven to 350 degrees.
• Grease 2 cookie sheets.
• Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
• Sift the flour, baking powder and salt.
• In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
• With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
• Stir in the chocolate chips and the nuts.
• Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
• Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
• Cool for a couple of minutes, then remove to a wire rack to cool completely.
• These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
• Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
• **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

EASY GUMDROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
• Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
• Bake 7 to 9 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

BROWN SUGAR BROWNIES

Steps:

• Preheat over to 325 degrees.
• Grease 8x8x2-inch baking pan. In large bowl beat sugar and butter until fluffy.
• Beat in eggs, one at a time. Beat in chocolate, then flour. Stir in nuts.
• Pour into pan. Bake 25 minutes.
• Cool in pan and cut into bars.

BROWN SUGAR BROWNIES (BLONDIES)

Steps:

• Mix all ingredients well.
• Bake in 9 inch square pan that you have sprayed well with Pam at 350°F for 25 to 30 minutes.
• Cool before cutting.

BROWN SUGAR BROWNIES

Steps:

• Preheat oven to 350F Spray/grease an 8 by 8" pan.
• Combine flour with other dry ingredients.
• In a large bowl with wooden sppon or electric mixer, beat butter, sugar, egg,& vanilla till smooth.
• Stir in dry mixture till well blended& spread into pan.
• Bake 25 to 30 minutes or till surface springs back when gently pressed with fingertip.
• Cool slightly.
• Cut into bars while still warm.

ALMOND BROWN SUGAR BROWNIES

Steps:

• heat oven to 350 degrees.
• Heat shortening and chocolate in a 3 quart saucepan, until melted. Remove from heat.
• Stir in remaining ingredients, in this order : flour, sugar,almond paste, almonds,eggs, baking powder, and salt.
• Spread into a greased 13x9x2 baking dish.
• Bake until brownies start to pull away from sides of pan . After 20 minutes, you need to check every 2 minutes. It should not be longer than 30 minutes.
• Do not overbake.
• When done take them out and let cool for 6-8 minute.
• Cut into 2x1 bars.

HOMEMADE GUMDROPS

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

BROWN SUGAR BROWNIES

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
• Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
• Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.