250 Best Brownies,Bars and Squares

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Overview

The ultimate collection of easy deserts

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

Now bestselling author Esther Brody (The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes) brings ...

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Overview

The ultimate collection of easy deserts

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

Now bestselling author Esther Brody (The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes) brings back all that homemade goodness in The 250 Best Brownies, Bars and Squares.

Because they're typically baked in a single cake pan, brownies, bars and squares are remarkably simple to make. So they're ideal for busy families. And as you'll discover in this book, they offer a tremendous variety of flavors — ranging from chocolate-based brownies to various combinations of fruits, nuts and spices that you can use to make bars and squares.

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 for the brownie lover, you'll find plenty of ways to indulge your passion, including Classic Chocolate Nut Brownies, Coconut Macaroon Brownies, and the blissfully decadent Chocolate Chip Blondie.

These fully tested recipes are so easy and delicious, you'll want to try them all. (We're sure your family won't mind!) With Esther Brody's well-deserved reputation for imaginative baking, The 250 Best Brownies, Bars and Squares is an essential addition to every kitchen library.

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Editorial Reviews

Home Cooking
No matter what recipe you choose, you're guaranteed a tasty winner.
— Pamela Brown
Wichita Eagle
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
— Joe Stumpe
Home Cooking - Pamela Brown
No matter what recipe you choose, you're guaranteed a tasty winner.
Wichita Eagle - Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
The Wichita Eagle
Appleton Post-Crescent
A little jewel.
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Product Details

  • ISBN-13: 9780778800354
  • Publisher: Rose, Robert Incorporated
  • Publication date: 9/1/2001
  • Pages: 192
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Esther Brody has developed thousands of baking recipes over the years in addition to running her own successful muffin business. Her most recent books include The 250 Best Cookie Recipes, The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes.

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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 into bars. Store, covered, in the refrigerator.

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Table of Contents

Introduction 8
Making Great Brownies, Bars and Squares 9
Brownies 15
Chocolate Bars and Squares 35
Coconut Bars and Squares 57
Fruit Bars and Squares 69
Nut and Peanut Butter Bars and Squares 109
Specialty Bars and Squares 133
No-Bake Bars and Squares 155
Esther's Special Favorites 165
Frostings and Glazes 177
Index 185
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Preface

Introduction

Brownies, bars and squares! Just hearing the words gets the attention of everyone — young and old alike. These are desserts that bring back memories of special times and holidays, with flavors of spices such as cinnamon, nutmeg and ginger, as well as other wonderful ingredients.

Think of nuts — not just old standbys such as walnuts, but other varieties such as pecans, almonds, hazelnuts, cashews and macadamia nuts. Think of rich chocolate and fresh, dried and candied fruits. Put these together with some good-for-you, hearty, nutritious ingredients such as rolled oats, wheat germ, granola and whole-wheat flour, and you have delicious, wholesome treats.

Best of all, brownies, bars and squares are so easy to make. For many recipes, you just mix up the dough, put it into a square or oblong pan, bake, slice and enjoy.

Even multi-layered bars or squares (my personal favorites), are much simpler to prepare than you might think. You just begin with a crumbly mixture for the base. Pour this mixture into your prepared baking pan, spread evenly all over bottom of pan, press down to form a solid crust, and bake if required. Add the filling and spread evenly over top of the crust, then add whatever topping is required in your recipe. Then it's just a matter of following the instructions for baking, cooling and cutting.

Everyone appreciates brownies, bars and squares. There is no greater way of saying "Thanks," "Happy Holidays" or "Welcome to the Neighborhood!" Students at school away from home anxiously await parcels of homemade goodies. They are also perfect for fundraisers, bazaars, wedding or baby showers, and on and on.

In this book, you'll find many familiar recipes, as well as new recipes that are sure to create wonderful memories for your family and friends. Whether you're a novice or a long-time baker, once you start experimenting with various recipes and see the fantastic results, you will be inspired to make baking a part of your everyday life.

Happy Baking!
Esther Brody

Read More Show Less

Introduction

Introduction

Brownies, bars and squares! Just hearing the words gets the attention of everyone -- young and old alike. These are desserts that bring back memories of special times and holidays, with flavors of spices such as cinnamon, nutmeg and ginger, as well as other wonderful ingredients.

Think of nuts -- not just old standbys such as walnuts, but other varieties such as pecans, almonds, hazelnuts, cashews and macadamia nuts. Think of rich chocolate and fresh, dried and candied fruits. Put these together with some good-for-you, hearty, nutritious ingredients such as rolled oats, wheat germ, granola and whole-wheat flour, and you have delicious, wholesome treats.

Best of all, brownies, bars and squares are so easy to make. For many recipes, you just mix up the dough, put it into a square or oblong pan, bake, slice and enjoy.

Even multi-layered bars or squares (my personal favorites), are much simpler to prepare than you might think. You just begin with a crumbly mixture for the base. Pour this mixture into your prepared baking pan, spread evenly all over bottom of pan, press down to form a solid crust, and bake if required. Add the filling and spread evenly over top of the crust, then add whatever topping is required in your recipe. Then it's just a matter of following the instructions for baking, cooling and cutting.

Everyone appreciates brownies, bars and squares. There is no greater way of saying "Thanks," "Happy Holidays" or "Welcome to the Neighborhood!" Students at school away from home anxiously await parcels of homemade goodies. They are also perfect for fundraisers, bazaars, wedding or baby showers, and on and on.

Inthis book, you'll find many familiar recipes, as well as new recipes that are sure to create wonderful memories for your family and friends. Whether you're a novice or a long-time baker, once you start experimenting with various recipes and see the fantastic results, you will be inspired to make baking a part of your everyday life.

Happy Baking!
Esther Brody

 

Read More Show Less

Recipe

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 into bars. Store, covered, in the refrigerator.
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 18, 2001

    Yummy!

    Great recipies! I really love to bake and these recipies were terrific additions to my own.

    Was this review helpful? Yes  No   Report this review
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