Snow Flurry Brownies Recipe

Snow Flurry Brownies Recipe photo by Taste of Home

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These brownies are the best dessert in my recipe box. I've even prepared them on the spur of the moment while company was over for dinner. They take just minutes to mix up, are out of the oven in half an hour and generate many compliments. -Sherry Olson, Boulder, Colorado

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Snow Flurry Brownies Recipe

Prep: 10 min. Bake: 25 min.

Yield: 16 Servings

10 25 35

Ingredients

1 cup sugar
1/2 cup butter, melted
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla or white chips
1/2 cup chopped macadamia nuts or almonds

Directions

In a large bowl, whisk together the sugar, butter, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture until well blended. Stir in vanilla chips and nuts.
Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired. Yield: 16 brownies.

Nutritional Facts 1 serving (1 each) equals 187 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 157 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Snow Flurry Brownies in Taste of Home October/November 1998, p29

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.