The 250 Best Brownies, Bars and Squares by Esther Brody, Paperback | Barnes & Noble
The 250 Best Brownies, Bars and Squares

The 250 Best Brownies, Bars and Squares

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by Esther Brody
     
 

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The ultimate collection of easy and sumptuous desserts!

For sweet satisfaction and easy preparation, there's nothing like a plate full of brownies, bars or squares fresh from the oven. In the world of baking, these are the ultimate comfort foods, evoking wonderful memories.

Best of all, brownies, bars and squares are so easy to make. For many

Overview

The ultimate collection of easy and sumptuous desserts!

For sweet satisfaction and easy preparation, there's nothing like a plate full of brownies, bars or squares fresh from the oven. In the world of baking, these are the ultimate comfort foods, evoking wonderful memories.

Best of all, brownies, bars and squares are so easy to make. For many recipes, you simply mix up the dough in one bowl, put it into a square or oblong pan, bake, slice and enjoy! That's why they're so ideal for busy families.

Bestselling author Esther Brody brings back all that homemade goodness in this outstanding collection of fully tested recipes. For a snack or after-dinner treat, try Caramel Double Nut Squares or Favorite Glazed Lemon Raspberry Bars. Capture the taste of summer with Rhubarb Crisp Squares or enjoy the classic sweetness of Old-Fashioned Butter Tart Bars. And there's no better way to enjoy that afternoon cup of coffee or tea than with Banana Cream Walnut Squares, Orange Nut Oatmeal Bars or Raisin-Nut Coffee Cake Bars.

Brownie lovers will find plenty of ways to indulge their passion, including Classic Chocolate Nut Brownies, Coconut Macaroon Brownies, and the blissfully decadent Chocolate Fudge Cake Brownies. There's even a chapter devoted only to no-bake bars and squares -- absolutely perfect for those warm summer months when just the thought of turning on the oven seems impossible or for those particularly time-crunched times. Chocolate Peppermint Bars, Ice Cream Peanut Krispies, Coconut Date Refrigerator Squares or Raspberry Patch Shortcake are the perfect solution.

You'll discover many familiar recipes, as well as new recipes that are sure to create warm memories for your family and friends. Whether you're a novice or a long-time baker, once you start experimenting and see the outstanding results,
you'll be inspired to make baking a part of your everyday life.

Editorial Reviews

Appleton Post-Crescent
A little jewel.
Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
The Wichita Eagle

Product Details

ISBN-13:
9780778804673
Publisher:
Rose, Robert Incorporated
Publication date:
08/11/2013
Pages:
192
Sales rank:
765,202
Product dimensions:
7.00(w) x 9.90(h) x 0.60(d)

Read an Excerpt


The Ultimate Nanaimo Bar

Makes 24 bars


9-inch (2.5 L) square cake pan, greased with butter



Base
1/2 cup (125 mL) butter, melted
1/4 cup (50 mL) granulated sugar
1 egg, beaten
1/3 cup (75 mL) unsweetened cocoa powder, sifted
1 tsp (5 mL) vanilla extract
2 cups (500 mL) graham wafer crumbs (about 30 wafers)
1 cup (250 mL) shredded coconut
1/2 cup (125 mL) chopped walnuts


Filling
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) vanilla custard powder or vanilia instant pudding mix
2 tbsp (25 mL) milk (approximate)
2 cups (500 mL) confectioner's (icing) sugar, sifted


Topping
4 squares (each I oz [28 g]) unsweetened chocolate
1 tbsp (15 mL) butter


TIP
Classic Nanaimo bars are made with Bird's Custard Powder. If you can't find it, substitute an equal quantity of vanilla instant pudding powder (sold in tins).


  1. Base: In a bowl mix together melted butter, sugar, egg, cocoa and vanilla until blended.

  2. In another bowl, mix together crumbs, coconut and walnuts. Add butter mixture and mix well. Press evenly into prepared pan. Chill at least 1 hour.

  3. Filling: In a bowl cream butter. Beat in custard powder, milk and confectioner's sugar until blended. If mixture is too thick, add a few drops more milk. Spread evenly over base and chill for 30 minutes or until firm.

  4. Topping: In a saucepan over low heat, melt chocolate and butter, stirring until smooth. Spread evenly over topping, then cut intobars. Store, covered, in the refrigerator.

Meet the Author

Esther Brody has developed thousands of baking recipes over the years and has written several bestselling baking books including The 250 Best Muffin Recipes, 500 Best Muffin Recipes, 1500 Best Bars, Cookies, Muffins, Cakes and More and 250 Best Cobblers, Custards, Cupcakes, Bread Puddings and More.

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