Image (c) Susan Buetow | Scraps of Life
“There’s nothing better than a moist chocolate (Amish Friendship Bread) brownie and a big glass of milk!”
At a Glance
- omit cinnamon
- add 1/4 cup cocoa powder
- substitute chocolate instant pudding for vanilla
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 24
Yield: 1 – 9 x 13 inch pan
Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 1/2 cups sugar
1/2 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1/4 cup of cocoa
1 small box chocolate instant pudding
1 cup nuts, chopped (optional)
Directions
- Preheat oven to 325° F (165° C)
- In a large mixing bowl, add ingredients as listed.
- Grease one 9 x 13 inch cake pan.
- Dust the greased pan with 2 tablespoons of sugar.
- Pour the batter evenly into cake pan and sprinkle with another 1 tablespoon of sugar.
- Bake for one hour or until the brownies loosens evenly from the sides and a toothpick inserted in the center of the bread comes out almost clean.
- ENJOY!
Kitchen Notes
This recipe can have a chocolate kick with the addition of a cup of semi-sweet chocolate chips. These can be stirred into the batter or sprinkled on top of the brownies before baking.
Image Gallery
L to R: Brownie muffins with mini chocolate chips (c) Susan Buetow | Scraps of Life
Just made this, and it is great. I wanted a less cake like brownie so only used 2 eggs, a large box of pudding instead of a small, and 2tsp of vanilla, added some chocolate chips to the batter, and dropped tsp. of Mrs. Richardsons Caramel ice cream topping on top then smoothed over the tops of the ” puddles” to streak them across the top of the brownies, baked about 30 min. It is heavy and moist and thick and good.
I made these as muffins and added 1/2 c peanut butter, 1/2 c choc and butterscotch chips. Very nummy, I also started my own starter and am keeping it gluten-free
Yum Marie! Do you have any pictures? We’d love to see them. We’ll add your variation to the recipe. Thanks!