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1 cup sugar
2/3 cup Watkins Baking Cocoa
1/3 cup all-purpose flour
1/2 tsp Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup Watkins Original Grapeseed Oil
1 tsp Watkins Original Double-Strength Vanilla
1/2 tsp Watkins Peppermint Extract
Watkins Cooking Spray

6 oz. nonfat cream cheese
3 Tbsp sugar
1 Tbsp all-purpose flour
1 egg white
1/2 tsp Watkins Original Double-Strength Vanilla
1/4 tsp Watkins Peppermint Extract

Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch/20-cm square pan coated with cooking spray.

Combine cream cheese and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350F for 22 minutes or until wooden pick inserted in center comes out almost clean. Let cool in pan on a wire rack. Cut into bars.

Makes 12 brownies.

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.