Ingredients
5 cups sugar3 cups all-purpose flour1 can (8 ounces) baking cocoa1 teaspoon saltADDITIONAL INGREDIENTS (for each batch of brownies):1/2 cup butter, melted2 eggs, lightly beaten1 tablespoon water1/2 teaspoon vanilla extractFOR CARAMEL-NUT BROWNIES:1/4 cup caramel ice cream topping3/4 cup chopped pecans, toasted, dividedFOR CHERRY BROWNIES:1/2 cup dried cherries or cranberries1/2 cup waterFrosting of your choice, optional
Preparation
In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (about 10 cups total).
To prepare basic brownies: Preheat oven to 350°. In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 9 servings.
To prepare caramel-nut brownies: Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings.
To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from heat; let stand 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired.
