2015 PA Preferred Chocolate Cookies Brownies Bars
Winning Recipes
1st Place
Marlana Knab
Claysburg Farm Show – Blair County
Brownies
¾ cup butter, softened
1 cup sugar
2 PA Preferred eggs – Weis brand
1 teaspoon vanilla
¼ cup PA Preferred milk – Ritchey’s Dairy ½ cup of all-purpose flour
¾ cup plus 2 tablespoons unsweetened cocoa powder
1 cup of special dark chocolate chips
½ cup Reeses Peanut Butter chips
½ cup walnuts
In a mixing bowl cream butter, cocoa, and sugar together. Slowly mix flour and
then cocoa powder together. Mix eggs and vanilla together and slowly add to
cocoa mixture. Mix chips into batter then pour over 9 X 13 baking dish. Bake 3540 minutes or until tooth inserted near middle comes out with moist crumbs.
Cool completely on wire rack.
¾ cup milk chocolate chips
½ cup creamy peanut butter
In a microwave, melt chocolate chips and peanut butter. Stir until smooth.
Spread over top. Refrigerate 30 minutes or until firm. Cut into bars.
Yields 2 dozen
2015 PA Preferred Chocolate Cookies Brownies Bars
Winning Recipes
2nd Place
Jenny Huffman
Kimberton Community Fair – Chester County
Carmel Sea Salt Chocolate Bars
4 oz. unsweetened chocolate Hershey’s
¾ cup sugar
½ cup unsalted butter, melted & cooled to room temperature
3 large eggs PA Preferred
1 cup unsweetened cocoa powder Hershey’s
Icing
4 oz. cream cheese, softened
4 tablespoons butter, soft
¼ cup caramel topping
½ teaspoon vanilla extract
1 ¾ to 2 cups confectioner’s sugar
Sea salt crystals
Preheat oven to 375 degrees. Butter 8-inch pan. In top double boiler, melt the chocolate
over simmering water. Scrape chocolate into a large bowl, add sugar and melted butter;
stir to mix well.
Add the eggs, mix well. Sift the cocoa powder and stir in until batter well blended. Pour
into prepared pan and bake until the top begins to form a fudge-like crust, about 20-25
minutes.
Remove cake from oven and cool in pan for 10 minutes. Then invert onto a serving plate.
Top with caramel butter cream icing.
Beat the cream cheese and butter until smooth and creamy. Add caramel and vanilla until
well blended. Add 1 ¾ cup confectioner’s sugar. Add more if needs to be thicker. Beat on
high speed for 2 minutes. Spread icing on chocolate fudge bars and sprinkle tops with sea
salt.
2015 PA Preferred Chocolate Cookies Brownies Bars
Winning Recipes
3rd Place
Emma Harold
Butler Fair – Butler County
Terrific Turtle Triangles
Brownies
Preheat oven to 350 degrees
Ingredients:
1 cup butter
2 teaspoons vanilla extract
¾ cup Hershey’s cocoa
½ teaspoon baking powder
1 cup chopped pecans (optional)
2 cups sugar
4 eggs PA Preferred
1 cup all-purpose flour
¼ teaspoon salt
Grease 9 X 13 pan
Place butter in large microwave-safe bowl. Microwave at medium for 2 to 2 ½
minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time,
beating well with a spoon after each addition. Add cocoa; beat until well blended.
Add flour, baking powder and salt, beat well. Stir in ¾ cup pecans, if desired.
Pour batter into prepared pan. Bake 30-35 minutes or until brownies begin to pull
away from sides of pan. Let cool.
Carmel Topping:
Ingredients:
4 tablespoons butter
14 oz. caramels
1/8 teaspoon Kosher salt
¼ cup heavy cream PA Preferred
½ teaspoon vanilla
In medium saucepan over medium heat, melt butter, caramels and cream.
Stirring frequently until mixture is smooth. Remove from heat and stir in vanilla
and 1/8 teaspoon salt.
Spread evenly over brownie base and sprinkle with remaining pecans. Cool
completely. Sprinkle top of caramel with additional salt right before serving. Cut
in squares and then into triangles.
2015 PA Preferred Chocolate Cookies Brownies Bars
Winning Recipes
4th Place
Erin Martin
Ephrata Fair – Lancaster County
Raspberry Chocolate Streusel Bars
1 ½ cups flour
½ cup sugar
1 teaspoon baking powder
1 cup butter, chilled (PA Preferred)
1 cup chocolate chips
½ cup white chocolate chips melted
1 ½ cup oatmeal
¼ cup chopped almonds
¼ teaspoon salt
1 cup raspberry preserves
½ cup brown sugar
Heat oven to 375 degrees. Combine flour, oats, sugars, baking powder and salt.
Cut in butter until crumbly. Reserve 1 cup for streusel. Press remainder into
ungreased 9” square pan. Bake 10 minutes. Spread jam over crust, sprinkle with
chocolate. Combine reserved crumbs with almonds. Sprinkle over chocolate
pieces, patting gently. Bake 30-35 minutes until golden brown. Cool completely.
Drizzle with melted white chocolate. Let chocolate set before cutting.
2015 PA Preferred Chocolate Cookies Brownies Bars
Winning Recipes
5th Place
Alaina Campbell
Gratz Fair – Dauphin County
Chocolate Mint Brownies
4 squares unsweetened baking chocolate (4 oz.)
1 cup butter (2 sticks)
4 PA Preferred Shur Fine eggs
2 cups sugar
1 teaspoon vanilla
1 ¼ cups flour
½ teaspoon baking powder
Mint Frosting:
2 cups powdered sugar
1 ½ teaspoon peppermint extract
Green food coloring
Chocolate Glaze:
6 0z. semi-sweet chocolate chips
4 tablespoons butter, softened
1-2 tablespoons milk PA Preferred
5 tablespoons butter
Preheat oven to 350 degrees F. Grease well a 9 x 13 inch pan. Chop the butter
and the unsweetened chocolate into chunks and place together in a microwave
safe bowl. Microwave in 30 seconds intervals, stirring in between, until melted.
Set aside to cool, stirring occasionally. In a large bowl beat the eggs, sugar and
vanilla until light and fluffy. While mixing, slowly add the melted chocolate. In a
separate small bowl, combine the flour and baking powder. Stir the flour into the
chocolate batter, just until combined. Pour batter into greased pan and bake for
20-30 minutes or until a knife poked in the center comes out clean. Remove from
oven and allow to cool completely.
Mint Frosting: Combine all mint frosting ingredients and beat until light and
fluffy. Add more milk if you want it thinner. Spread the frosting evenly over the
brownies. Refrigerate while you make the chocolate glaze.
Chocolate Glaze: Place chocolate chips and butter in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and
smooth. Allow to cool for about 10 minutes. Spread evenly over the frosted
brownies. Return to fridge to allow the chocolate to harden.