This one is a soft, firm cookie-very rich-I use them plain or as the base for Choc Whoopie pies--- Diane's Home Cookin 4.8 Chapter: Cookies Chocolate Sour Cream Drops ========================== 2 eggs 1 Cup sugar 1 Cup packed brown sugar 1 Teaspoon Vanilla 1 Cup dairy sour cream ½ c. butter or margarine, melted ½ c. shortening, melted 2 ½ c. flour 1 Cup cocoa 1 Teaspoon Baking powder ½ tsp. Baking soda 1 Cup chopped walnuts -optional . Preheat oven to 325 °-grease cookie sheets. Cream eggs, sugar & vanilla. Blend in sour cream, butter & shortening. Combine flour,cocoa, baking powder and baking soda-add to sugar mixture. Stir in nuts if using. Drop by tablespoonfuls onto greased sheet. Bake 12 min or until just set-cool slightly ;remove from sheet to wire rack until cooled completely. Servings: 48 Original recipe from Brand Names Cookie Collection book This one is a bit different from the normal "brownie" but nice looking & great tasting bar. Diane's Home Cookin 4.8 Chapter: Cookies-bar Fudgy Brownie Bar ================= 1/4 Cup sugar ½ Cup margarine 1 14 ounce Can sweetened condensed milk 1/4 Cup unsweetened cocoa powder 1 egg 1 Teaspoon Vanilla 1-1/4 Teaspoons Baking powder 1 8 ounce Bar milk choc candy bar , broken into small pieces 3/4 Cup chopped nuts or crisped rice cereal confectioner's sugar. Preheat oven to 350°. Combine 1 cup flour & sugar; cut in margarine until crumbly. Press evenly on bottom of 13 x 9 x 2 in. Baking pan. Bake 15 minutes In large bowl beat sweetened condensed milk, egg, cocoa, remaining 1/4 cup flour, vanilla & baking powder. Stir in nuts or crisped cereal & choc candy bar pieces. Spread over baked base. Bake 20 minutes longer. Cool & dust with confectioner's sugar. Servings: 24

Khandi - Here's the recipe: I love them & I hope you do too. (A friend just made them last night and really enjoyed them - she agreed they are the "standard"!) They are a little time consuming, for brownies - but worth it to me! Julia Child's brownies 1 1/4 cups sifted all-purpose flour 1 teaspoon salt 8 ounces unsalted butter 4 ounces unsweetened chocolate, coarsely chopped 2 ounces bittersweet chocolate, coarsely chopped 2 cups sugar 1 teaspoon pure vanilla extract 4 large eggs Center a rack in the oven and preheat the oven to 350°. Sift the flour and salt together and set aside. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesnÂt scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs donÂt set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients. Pour and scrape the batter in to an unbuttered 9-inch square pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing: theyÂll be perfect if theyÂre just barely set and still pretty gooey. TheyÂre still awfully good on the other side of set, so donÂt worry if you miss the moment on your first try. Cool the brownies in the pan on a rack.

Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

Glenda, we made your brownies yesterday. I love trying different ones. They were yummy.. have a great day. Susie