150 g plain chocolate
115 g butter, diced
225 g sugar
5 tsp vanilla flavouring
115 g self-rising flour
75 g pecan nuts or walnuts, chopped
2 eggs
50 g chocolate

Directions:

1. Break up chocolate and place with the butter in a large bowl over a saucepan of simmering water. Heat, gently stirring occasionally, unitl melted and evenly blended.

2. Remove from the heat and add all the remaining ingredients. Beat well until evenly combined, then turn into a greased and base-lined shallow 25×16 cm cake tin.

3. Bake 200C / 400F for about 20 minutes until well browned amd set on top. Cover lightly with foil and bake for another 10 minutes until fine skewer inserted in the center comes out clean.

4. Leave to cool in the tin for 10 minutes. Loosen with a knife and turn on to a wire rack to cool. Cut into 12 squares.

3/4 cup all-purpose flour
1/3 cup baking cocoa
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
2 large egg whites
1/2 cup evaporated milk
3/4 cup applesauce
1/2 cup light corn syrup
1 1/2 teaspoons vanilla extract, divided use
2 cups powdered sugar, sifted
2 tablespoons baking cocoa
1 tablespoon milk
Vegetable cooking spray

1. Preheat oven at 350?F Grease 9 x 9 x 2-inch baking pan.

2. Sift together flour, unsweetened baking cocoa, cornstarch, baking powder, baking soda and salt in a medium bowl. Mix in sugar; set aside.

3. Combine egg whites with evaporated milk in a large bowl. Mix in applesauce, corn syrup and two thirds of the vanilla. Add flour mixture; blend well.

4. Pour batter into prepared pan and bake 35 minutes or until an inserted toothpick comes out clean. Remove from oven. Cool completely on rack before frosting.

5. Frosting: Sift together powdered sugar and unsweetened baking cocoa. Mix in remaining third vanilla and milk. Beat until smooth, cautiously adding water if needed.

2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup raisins

1. Preheat oven to 350?F. Grease a 13 x 9 x 2-inch pan.

2. Combine flour, oats, baking soda and cinnamon in a medium bowl.

3. In a large bowl, beat brown sugar, butter, eggs and vanilla with an electric mixer on medium speed until smooth. Gradually stir in flour mixture on low speed. Fold in raisins. Spread mixture into prepared pan and bake for 25 minutes or until set. Cool completely on wire rack before cutting into bars.

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
2 large eggs
1/2 cup nuts, chopped

BAKING INSTRUCTIONS

1. Preheat oven to 350*F.
2. In a bowl combine flour, baking soda, and salt. Set aside.
3. In a saucepan over medium heat, combine sugar, butter, and water. Bring to a boil, stirring constantly. Remove from the heat; add half of semi-sweet chocolate chips and vanilla. Stir until smooth and creamy; beat in eggs one at time. Gradually stir in the flour mixture, remaining chocolate chips, and nuts.
4. Bake in a greased 9-inch square pan for 30 minutes.