MRS. FIELDS SUPER FUDGE BROWNIES
Make and share this Mrs. Fields Super Fudge Brownies recipe from Food.com.
Provided by BonnieZ
Categories Bar Cookie
Time 1h15m
Yield 16 2inch brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F and grease an 8x8 baking pan.
- Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
- Remove from the heat and stir until smooth.
- In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes.
- Add sugar and blend on low until thoroughly combined.
- Add vanilla and melted chocolate to the egg sugar mixture.
- Blend on low until smooth.
- Add the flour and mix thoroughly.
- Pour batter into greased pan.
- Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
- Bake on center rack of oven for 45-55 minutes.
- The batter should be set and a toothpick inserted into the center should come out clean.
- Do not overbake.
- Cool to room temperature.
- Cover and refrigerate for at least one hour.
- Cut and serve chilled.
MOTHER LODE BROWNIES (MRS FIELD'S COOKBOOK)
Brownies topped with macadamia nuts and copious amounts of yummy chocolate chips. Listed in the Mrs. Fields Best Ever Cookie Book.
Provided by pewpew1982
Categories Bar Cookie
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 325 degrees.
- grease and flour a 9x9 baking pan.
- make the brownie layer: in a small bowl, combine the flour and baking soda.
- in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
- in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
- beat in the cooled chocolate mixuted and the vanilla.
- gradually beat in the flour mixture.
- pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
- cool in the pan on a wire rack.
- prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
- bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
- while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
- remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
- continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
- stir in the butter until smooth.
- set the caramel aside until it has cooled slightly but is still spreadable.
- Assemble: Preheat the oven to 325 degrees.
- spread the caramel over the cooled brownies.
- sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
- set on a wire rack to cool, then cut into squares.
Nutrition Facts : Calories 413.5, Fat 29.6, SaturatedFat 15.1, Cholesterol 71.9, Sodium 49.9, Carbohydrate 40.4, Fiber 3.5, Sugar 33.2, Protein 4.4
MRS FIELDS AUTHENTIC BROWNIE RECIPE
This recipe comes from my mum's friend who comes from California. She got the recipe from a friend who worked in a Mrs Field's store back in the 1980's and had to bake a huge batch everyday. I am told that this is the authentic recipe!!!
Provided by cookingpompom
Categories Dessert
Time 42m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
- Add the eggs one at a time, beating to just combine after each addition.
- Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
- Pour the mixture into a greased 9x13 inch pan.
- Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
- Bake at 350oF (160oC) for 32 minutes.
- Cool for one hour, then place in the fridge until chilled.
- Do not slice or eat until the next day - this is VERY important.
AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES
This is the closest thing I've ever tasted to the "real thing" without knowing for sure if it really is the "real thing"!
Provided by PENNY
Categories Drop Cookies
Time 25m
Yield 1 Humongous Batch
Number Of Ingredients 13
Steps:
- Cream together butter, sugar and brown sugar.
- Add eggs and vanilla and mix well.
- Mix together flour, oat flour, salt, baking powder and baking soda.
- Stir in chocolate chips, grated Hershey bar and nuts (if using).
- Drop by 1 1/2" balls onto ungreased cookie sheet.
- Bake at 375° for 6-10 minutes.
- NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
- Cookies will be soft but will firm up a bit after cooling.
Nutrition Facts : Calories 14681.5, Fat 690.1, SaturatedFat 407.6, Cholesterol 1772.3, Sodium 12755.7, Carbohydrate 2066.4, Fiber 102.3, Sugar 1323.5, Protein 180.4
MRS. FIELDS COOKIE RECIPE I
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
- Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
- Stir butter mixture into flour/oatmeal mixture. Blend well.
- Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 54.3 g, Cholesterol 47.8 mg, Fat 21.6 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 248.7 mg, Sugar 33.7 g
MRS. FIELD'S CHEESECAKE BROWNIE CUPS
Make and share this Mrs. Field's Cheesecake Brownie Cups recipe from Food.com.
Provided by Marie
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For cream cheese filling, mix all ingredients together, blend well and set aside.
- For brownies, mix all ingredients together until smooth.
- Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
- Line 12 muffin cups with paper cupcake liners.
- Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
- Top with a scant teaspoon of brownie batter.
- Place in a preheated 350° oven for 20 to 25 minutes until done.
Nutrition Facts : Calories 430.7, Fat 23.6, SaturatedFat 7.5, Cholesterol 93.7, Sodium 135.1, Carbohydrate 51.9, Fiber 1.3, Sugar 39.2, Protein 5.2
MRS. FIELD'S OATMEAL COOKIES
I've been searching for a good Oatmeal Cookie recipe for a while but the ones I came across always had some ingredient that I was allergic to. I got this recipe from one of my students when I gave them a gag homework assignment. They were to find me an oatmeal cookie recipe that doesn't have nuts or shortening as I am allergic to both. Who knew that it would be one of the few assignment they completed that week (smile). I got many entries but, if I was grading this assignment, this child would definetly get an A+ but, how could you loose with a recipe from Mrs. Fields? This recipe makes a lot of cookies.
Provided by Sparkle 1874
Categories Drop Cookies
Time 20m
Yield 50-60 cookies
Number Of Ingredients 9
Steps:
- Pre-heat over to 350 degrees.
- Cream sugars, butter and vanilla together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking soda and baking powder together.
- Add dry ingredients to wet ingredients; combine until dry ingredients are moist.
- Stir in oatmeal.
- Add raisins, chocolate chips, nuts, if desired. They are great on their own.
- Drop by rounded teaspoonful on ungreased cookie sheets.
- Bake in a 350 degree oven for 10-12 minutes. DO NOT OVERBAKE! You definetly want them chewy.
Nutrition Facts : Calories 198.7, Fat 8.4, SaturatedFat 4.9, Cholesterol 36.4, Sodium 126.7, Carbohydrate 28.8, Fiber 1, Sugar 16.7, Protein 2.8
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