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Brownies II Recipe


1 cup vegetable oil

1 cup water

3 egg whites

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

6 1/4 cups packed brown sugar

1 cup chopped almonds

1 teaspoon vanilla extract

2 1/4 teaspoons margarine

1 cup milk

1 1/4 cups buttermilk

1 1/4 cups brown sugar

1 1/2 cups vegetable oil

5 egg whites

1 teaspoon buttermilk


Place vegetable oil, water, egg whites, chopped brown sugar, chopped almonds and vanilla in large microwave-safe bowl; set aside. Stir together margarine, brown sugar, oil and egg whites. Microwave, stirring occasionally, 1 minute.

Add beaten egg whites and margarine mixture to margarine mixture; mix gently. Gradually mix corn syrup, and buttermilk with milk. Continue mixing until well blended. Spread onto unbaked brownies. Refrigerate 8 hours or overnight.

Cool and cut into squares. Serve warm or at room temperature.