1 (10 oz.) pkg. Virgo yellow rice 3 c. boiling water 1 stick margarine or butter, soft Chicken legs, thighs or breast Minced or diced onions to taste (optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water "plus" one can of chicken broth.
1 fryer chicken , cut up 6 medium unpeeled potatoes, sliced 1 sliced onion 1 can mushroom soup
Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.
3 unpeeled tart apples, cubed 2 chicken breasts, skinned 2 tbsp. orange juice 2 tbsp. honey 2 orange slices
Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.
4 boneless and skinless chicken breast halves (about 1 lb.) 1 egg, slightly beaten 1/2 c. seasoned bread crumbs 2 tbsp. margarine or butter 1 3/4 c. Prego spaghetti sauce 1/2 c. shredded Mozzarella cheese 1 tbsp. grated Parmesan cheese 1/4 c. chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.
1 cup raisins (about 5 1/2 ounces) 1/4 cup dark rum 3/4 cup (1 1/2 sticks) unsalted butter 4 oz. unsweetened chocolate 2 cups sugar 4 large eggs 3/4 cup all purpose flour 1 cup semisweet chocolate chips
Preheat oven to 350°. Butter 13x9x2-inch metal baking pan.
Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.
3/4 stick (6 tbl.) unsalted butter, cut into pieces 2 oz. unsweetened chocolate, chopped 4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped 1 cup sugar 2 large eggs 3/4 cup all-purpose flour 1/2 tsp. salt 1 cup walnuts, chopped coarse 1 cup miniature marshmallows
Preheat oven to 350°. Butter and flour a 9-inch square baking pan, knocking out excess flour.
In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and half of bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined. Reserve 1/2 cup batter in a bowl. Spread remaining batter evenly in pan and bake in middle of oven 20 minutes. While bottom layer is baking, stir walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake brownies until marshmallows are pale golden, 7 to 10 minutes. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Ingredients : 1 cup sugar 1/4 cup vegetable Ool 2 eggs 1/2 tsp vanilla 2 squares unsweetened chocolate, melted 1/2 cup chopped nuts 2/3 cup sifted cake flour 1/4 tsp salt
Combine sugar and oil. Add eggs; beat until light and smooth. Stir in vanilla, melted chocolate and nuts. Sift cake flour and salt; add gradually to hocolate mixture. Beat until smooth. Turn into greased pan (8x8x2 in.). Bake in moderate oven (350*.) 30 to 35 minutes.
Nonstick vegetable oil spray 3/4 cup (1 1/2 sticks) unsalted butter 4 oz. unsweetened chocolate, chopped 3 large eggs 2 cups sugar 1/3 cup raspberry jam 3 tbl. black raspberry liqueur (such as Chambord) or other berry liqueur 1 cup all purpose flour 1/4 tsp. salt 1 cup semisweet chocolate chips Powdered sugar
Preheat oven to 350°. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.
For swirl: 6 oz. cream cheese, room temperature 1/2 cup smooth old-fashioned peanut butter 1/3 cup (packed) golden brown sugar 1 large egg 2 tbl. cornstarch 1/2 tsp. vanilla extract
For brownies: 6 tbl. unsalted butter 2 oz. semisweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 2 large eggs 1 cup sugar 1 tsp. vanilla extract 1/4 tsp. salt 3/4 cup unbleached all purpose flour 1/2 cup semisweet chocolate chips
Preheat oven to 350°. Spray 8 x 8 x 2-inch baking pan with nonstick spray.
Make swirl: Using an electric mixer, beat cream cheese and next 5 ingredients in a medium bowl until blended and smooth.
Make brownies: Combine butter and both chopped chocolates in a heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat; cool to room temperature. Whisk in eggs, then sugar, vanilla and salt. Add flour; stir just until blended. Stir in chocolate chips. Spread 1/3 of brownie batter in prepared pan (layer will be thin). Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan. Using small knife, cut through batters, creating marbleized effect; smooth top slightly. Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in pan on rack.
2 cups sugar 1 cup butter 4 eggs 2 tsp. vanilla 1-1/2 cups flour 3/4 cup unsweetened cocoa 1 tsp. baking powder 1/2 tsp. salt 1 cup peanut butter chips
Preheat oven to 350* Grease a 9 by 13 inch pan. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla; blend well. In a small bowl, combine flour, cocoa, baking powder and salt. Gradually add the flour mixture to the sugar mixture; mix well. Stir in the peanut butter chips.
Peanut Butter layer: 3/4 cup peanut butter 1/3 cup butter 1/3 cup sugar 2 tbl. flour 3/4 tsp. vanilla 2 eggs
In a small bowl, beat the peanut butter and butter until smooth. Add sugar and flour; mix well. Add the vanilla and eggs; blend well. Spread 1/2 of the chocolate mixture into the prepared pan. Spread peanut buttewr mixture over the chocolate mixture. Spread the remaining chocolate mixture evenly over the peanut mixture. To Marble, pull a knife through the layers in wide curves.
Bake for 40-50 minutes or until top springs back when touched lightly.
1 box Duncan Hines orange supreme cake mix 1 small box orange gelatin 1 cup hot water 1 cup cold water
Bake cake as directed in a 13 x 9-inch pan. When done, poke holes all over cake with a fork. Let cool on wire rack.
Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2 to 3 hours or until thoroughly chilled.
Frosting 8 ounces cream cheese, softened 1 small box instant vanilla or cheesecake flavored pudding mix 1 small box orange gelatin (dry) 1 cup milk 1 teaspoon vanilla extract 1 (8 ounce) container Cool Whip, thawed
In large bowl, beat cream cheese until creamy. Add dry gelatin, pudding mix, milk and vanilla extract. Beat well. Fold in Cool Whip. Spread on cake and refrigerate.
For brownies 4 oz. unsweetened chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 1/4 cups (packed) golden brown sugar 1 tbl. ground cinnamon 1/4 tsp.salt 3 large eggs 1 tsp. vanilla extract 3/4 cup all purpose flour 1 cup milk chocolate chips
For brown sugar topping: 1 cup (packed) golden brown sugar 1/4 cup whipping cream 1 tbl. unsalted butter 3/4 tbl. vanilla extract 1/2 cup sliced almonds
Brownies: Preheat oven to 325°. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
Topping: Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as an aid, lift brownie from pan.
Ingredients : 7 tbl. butter or margarine 3/4 cup unsweetened cocoa 2 cups sugar 1-1/2 tsp. vanilla 1 large egg 5 large egg whites (about 10 tablespoons) 1 cup all-purpose flour 2 tbl. finely chopped walnuts
In a 2 to 3 quart pan, combine butter and cocoa; stir over medium-low heat until butter is melted and mixture is well blended. Remove from heat and stir in sugar and vanilla. Add egg and egg whites; beat until blended. Stir in flour until well blended.
Spread batter evenly in 9-inch-square baking pan, lightly sprayed with pan coating. Sprinkle walnuts evenly over batter. Bake in a 325* degree oven until brownies feel dry on top (about 35 minutes). Let cool in pan on a rack; then cut into 2 1/4-inch squares. Store airtight.
Ingredients : 1 (1 lb. 3.5 oz.) pkg. fudge brownie mix 1/2 cup water 1/2 cup oil 1 egg 1 can coconut pecan frosting 1 cup sour cream 1/2 cup miniature semi-sweet chocolate chips 1/2 cup chopped pecans
Preheat oven to 350*. Grease the bottom only of a 9 by 13 inch pan. In a large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecan frosting and sour cream; mix well. Spread batter in the pan. Sprinkle pecans and chocolate chips evenly over the top. Bake 350* for 40 to 55 minutes.
Ingredients : 1-1/4 cup flour 1/2 tsp. baking Soda 1/2 tsp. salt 1 cup sugar 1/2 cup butter 3 Tbl. water 1-1/2 cups mint-Chocolate Chips 1-1/2 tsp. vanilla extract 3 eggs; large 1 cup nuts; chopped
Preheat oven to 325*.
In a small bowl, combine flour, baking soda, and salt; set aside. In a medium saucepan, combine sugar, butter and water; bring just to a boil. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 325*for 30 to 35 minutes. Cool.
The irresistible treats are filled with dried apricots, figs and cherries as well as dates and walnuts, and are topped with a cream cheese frosting.
Brownies 1 cup plus 2 tbl. (2 1/4 sticks) unsalted butter 9 oz. semisweet chocolate, chopped 1 1/2 oz. unsweetened chocolate, chopped 1 cup plus 2 tbl. sugar 3 large eggs 1-1/2 tsp. vanilla extract 1 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup chopped walnuts 1/3 cup chopped dried apricots 1/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/3 cup dried sour cherries or dried currants
Frosting: 1 8-oz. package cream cheese, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature 1 tbl. vanilla extract 2 cups sifted powdered sugar Walnut halves (optional)
For Brownies: Preheat oven to 350°. Butter 13x9x2-inch glass baking dish. Combine 1 cup butter and semisweet and unsweetened chocolates in heavy medium saucepan. Stir over low heat until chocolates melt and mixture is smooth. Cool to lukewarm. Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla extract. Whisk 1 cup flour, baking powder and salt in medium bowl to blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and dried fruits. Transfer batter to prepared dish; smooth top. Bake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool in pan on rack.
For frosting: Combine room temperature cream cheese, butter and vanilla extract in a processor. Blend until smooth, scraping down sides of bowl occasionally. Add sugar and process to blend. Spread frosting over brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can be prepared 3 days ahead. Cover; keep refrigerated.) Cut brownies into squares. Arrange on platter; garnish with walnuts, if desired, and serve.
Ingredients : 1 cup (2 sticks) unsalted butter 6 oz. unsweetened chocolate, chopped 4 large eggs 2 cups sugar 1 tsp. vanilla extract 1/2 tsp. salt 1/2 cup all purpose flour 1/2 cup coarsely chopped walnuts (about 2 ounces)
Preheat oven to 325°. Lightly butter 13x9x2-inch metal baking pan.
Melt butter and chocolate in a heavy medium saucepan over low heat, stirring until chocolate mixture is smooth. Cool. Using electric mixer, beat eggs and sugar in a large bowl until light and fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just until blended. Pour batter into prepared pan, smoothing top. Sprinkle top with walnuts. Bake until tester inserted into center comes out with crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Cut brownies into squares; serve.
For sauce: 1/3 cup cherry preserves 3/4 cup whipping cream 8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
For brownies: 3 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped 5 tbl. unsalted butter 3/4 cup sugar 2 large eggs 1/2 tsp. vanilla extract 2/3 cup all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup dried tart cherries (about 3-1/2 oz.) 1/3 cup semisweet chocolate chips 1/4 cup cherry preserves Powdered sugar Chocolate-dipped Cherries
Make sauce: Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
Make brownies: Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan. Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack. Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries
Icing: 1/4 cup sugar 1/4 cup whipping cream 1/2 tsp. vanilla 2 squares semi-sweet chocolate 2 tbl. butter
Brownies: Melt butter and chocolate together. Set aside to cool. In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking soda, and the cooled chocolate mixture. Fold in pecans. Pour into a greased 9 inch square pan.
Cheesecake Topping: In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees. for 40- 45 minutes. Cool.
Icing: Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring. Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
Ingredients : 4 oz. unsweetened chocolate 4 tbl.(2 oz.) unsalted butter, softened at room temperature; more for the pan 3/4 cup sugar 1 tbl. plus 1 tsp.light corn syrup 2 large eggs, at room temperature 2 tsp. vanilla extract 1/4 cup milk, lukewarm 1/2 cup all-purpose flour 1/2 tsp. baking powder Pinch salt 1/2 cup nuts, coarsely chopped (optional)
Heat the oven to 350*.
In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds.
Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Stir in the chopped nut (if using).
Place into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes.
A staple in some Texas bakeries, Chile Brownies are spicy and sweet. While kids might prefer simpler brownies, these have a peppery kick many grown-ups adore. These brownies would be perfect after a barbecue dinner, a fajita supper, or a chile cook-off.
3/4 cup all-purpose flour, plus additional for the pan 1/4 cup plus 1 tbl. pure chili powder 1 tsp. baking powder 1 tsp. salt 12 tbl. (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature 5 oz. bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips 5 oz. unsweetened chocolate, chopped 1-1/4 cups sugar 3 large eggs, at room temperature
1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan; set it aside.
2. In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined. Set aside. 3. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer to a large bowl and allow to cool for 10 minutes.
4. Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the eggs until well incorporated.
5. With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
6. Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
7. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
1/3 cup sifted flour 1/4 tsp. soda 1/8 tsp. salt 1/2 cup firmly packed brown sugar 1 cup oatmeal 1/3 cup melted butter or margarine
Sift together the flour, soda and salt. Add the brown sugar and oatmeal; stir until well blended. Blend in the melted butter or margarine until mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch ungreased pan. Bake at 350* for 10 minutes.
Brownies:
2/3 cup flour 1/4 tsp. soda 1/4 tsp. salt 1 square (1 oz.) unsweetened chocolate 1/4 cup butter or margarine 3/4 cup sugar 1 egg 2 tbl. milk 1 tsp. vanilla
Sift together the flour,soda and salt. Melt together the chocolate square and butter in the top of a double boiler over hot water. Remove from heat. Blend in the sugar gradually, beating well. Add the egg; mix thoroughly. Add the dry ingredients and blend well. Blend in the milk and vanilla. Spread over baked butterscotch base. Bake at 350* for 30-35 minutes. Cool and cut into bars
Ingredients : 1-1/4 cups Flour 1 1/2 cups firmly packed brown sugar 1 tsp. baking powder 1/8 tsp. salt 1/4 cup margarine or butter, melted 2 Tbl. water 2 tsp. vanilla 2 eggs 1/2 cup butterscotch chips
Heat oven to 350*. Spray 9-inch square pan with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder and salt; mix well. Add margarine, water, vanilla and eggs; blend well. Spoon and spread batter evenly into sprayed pan. Sprinkle with chips.
Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool 45 minutes or until completely cool before cutting into bars.
Ingredients: 1 (18.25 ounce) box yellow cake mix 1 small box instant banana pudding mix 4 eggs 1 1/2 cups milk 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 3/4 cup butter 3/4 cup shortening 3/4 cup milk 1 1/2 teaspoons banana extract
Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.
In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.
Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.
Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.
When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.
1 cup butter 6 very ripe bananas 3/4 cup sugar 3/4 cup brown sugar 1 tsp. vanilla 3 eggs 3 cups flour 2 tsp. baking soda 1 tsp. salt 1 cup chocolate chips
Preheat oven to 350*. Cream butter. Add bananas, sugars, vanilla, and eggs and mix well. Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips. Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top.
Bake at 350* for 5 minutes. Use a knife to swirl the melted chips on top. Return to the oven and bake another 25-30 minutes. Cool and cut into squares.
