Fudge Brownies (Bonnie Stern) - recommended by Marie-Andrée

½ cup cocoa
1 cup flour
1 tps baking powder
½ tps salt
2 tbps unsalted butter, at room temperature
1 ½ cup of sugar (I will try Splenda the next time)
2 egg whites
½ cup unsweetened apple sauce
1 tps vanilla

Pre-heat oven at 350F.
Sift cocoa, flour, baking powder and salt in a medium bowl.
In a large bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla.
Stir flour mixture into wet mixture just until combined.
Line bottom of an 8-inch square baking pan with parchment paper. Pour batter into pan and bake for 35 to 40 minutes. Cool in pan. Cut into squares.

PS You can add ½ cup of dry cherries or a handful (or 2) of Skor pieces for a different twist.

Best Brownies Ever! (Judy Stevenson)

8 squares unsweetened chocolate
1 1/2 cups butter
6 eggs
3 cups sugar
1 1/2 cups all purpose flour
1 tbsp vanilla
1 cup chopped nuts

Melt chocolate and butter in microwave. Cool. Beat eggs until lemon coloured. Gradually add sugar beating until thick. Stir in chocolate mixture. Fold in flour, vanilla and nuts. Pour into 2 greased and floured 8 in sq pans (or one 9x13). Bake at 350 for 35-40 min. DO NOT OVERBAKE.

Glaze: melt 1 square chocolate with 1 tbsp butter amd 1/4 cup milk. Blend until smooth. Add 1 1/4 cups icing sugar.

Wackie Cake

1 ½ c flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp salt
3 Tbsp cocoa
1 c sugar

5 Tbsp oil
1 tsp vinegar
1 tsp vanilla
1 c hot water

mix dry ingredients with fork. Make 3 depressions in mixtures. In 1st hole pour oil. In 2nd hole pour vinegar. In 3rd hole pour vanilla. Pour hot water over all. Beat with fork. Bake 350 F for 30 minutes.

Rocky Road Squares

3 c miniature marshmallows (750 ml)
½ c Rice Crispy cereal (625 ml)
½ c corn syrup (125 ml)
1 c semi-sweet chocolate chips (250 ml)
1/c creamy peanut butter at room temperature (125 ml)

In large bowl, combine marshmallows and cereal. In saucepan, combine syrup and chocolate chips. Stir over low heat until smoothly melted. Remove from heat. Stir in peanut butter. Power over marshmallow mixture and mix well. Press firmly into greased 9’ (23 cm) square pan.
Chill and cut into squares.

Makes about 25 squares. Per square: 112 calories, 1.9 g protein, 5 g fat, 16.7 g carbohydrate.

No Bake Sweet Marie Bars

Base:
½ c corn syrup
1 Tbsp butter
½ c brown sugar
½ c peanut butter
½ c chocolate chips
¾ c chopped nuts
2 c Rice Krispies

Topping:
2 Tbsp peanut butter
1 c chocolate chips

In saucepan, heat together corn syrup, butter, sugar, 1/2 c peanut butter & the 1/2 c chips. Remove from heat, stir in nuts & cereal. Press into greased 8x8 square pan.

In small saucepan, gently heat the peanut butter & the cup of chocolate chips. When melted, spread over base. Refrigerate until firm/

Tweed Squares

Bottom
½ c butter
½ tsp salt
2/3 c sugar
½ c milk
1 1/3 c flour
2 egg whites
2 tsp baking powder
2 squares semi-sweet chocolate, grated

Middle
2 egg yolks
1 ½ c icing sugar
1/3 c margarine

Top
2 squares semi-sweet chocolate
2 Tbsp margarine

Mix bottom, folding in whites last. Bake 350 for 25 minutes. Cool.
Mix middle, spread on bottom. Melt top, pour over top of squares. Refrigerate.