Lightcarrotcocoasnackcakebrownies Recipes
EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)
Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 45m
Yield Makes 16 Brownies
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
- Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
- Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
- Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
- Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
- Stir in the vanilla.
- Add the eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
- Stir in nuts if using.
- Spread the batter evenly in the prepared pan.
- Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
- Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.
Nutrition Facts : ServingSize 1 brownie, Calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 42 mg
COCOA CAKE BROWNIES
These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
- Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
- For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
- Remove the outer ring to unmold the cake. Cut into slices and serve.
LIGHT CARROT COCOA SNACK CAKE --(BROWNIES)
A very light, low calorie snack cake. I agree with the reviewers, not a browie at all, but that was the name on the recipe, so I stuck with it. Super easy, and a healthy way to get some carrots into a dessert!
Provided by Kasha
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
- Mix cocoa, flour and baking powder in a bowl.
- Mix in shredded carrots and sugar.
- In another small bowl, mix egg whites, milk, apple sauce and vanilla.
- Lightly beat with fork and add to dry ingredients.
- Mix just until blended.
- Pour batter into pan and bake for 20-25 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 130.1, Fat 0.6, Cholesterol 0.1, Sodium 101, Carbohydrate 27.1, Fiber 1.5, Sugar 12, Protein 4.1
LIGHT CHOCOLATE-CHUNK BROWNIES
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
- In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
- Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
- Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g
CARNATION BREAKFAST CHOCOLATE CRAVER'S DELIGHT COOKIES
An over-the-top chocolate cookie comprised of a milk chocolate base using Carnation Breakfast Essentials® combined with coconut, almond extract, and a blast of mini semisweet chocolate chips to curb those chocolate cravings!
Provided by donnam
Categories Breakfast and Brunch
Time 32m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat white sugar, butter, shortening, and brown sugar together in a bowl using an electric mixer until creamy. Add milk chocolate powder and mix until well blended. Beat in eggs.
- Gradually add flour, almond extract, baking soda, and salt to the butter mixture. Beat until well blended. Stir in coconut and fold in chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven until lightly browned on the edges, 10 to 12 minutes. Allow to cool for 2 minutes on the baking sheets. Transfer cookies to a cooling rack to cool completely.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 12.1 g, Cholesterol 10.4 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 51.4 mg, Sugar 7 g
LAYERS OF LOVE CHOCOLATE BROWNIES
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
- Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
- Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g
LIGHT CARROT COCOA SNACK CAKE --(BROWNIES)
A very light, low calorie snack cake. I agree with the reviewers, not a browie at all, but that was the name on the recipe, so I stuck with it. Super easy, and a healthy way to get some carrots into a dessert!
Provided by Kasha
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
- Mix cocoa, flour and baking powder in a bowl.
- Mix in shredded carrots and sugar.
- In another small bowl, mix egg whites, milk, apple sauce and vanilla.
- Lightly beat with fork and add to dry ingredients.
- Mix just until blended.
- Pour batter into pan and bake for 20-25 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 130.1, Fat 0.6, Cholesterol 0.1, Sodium 101, Carbohydrate 27.1, Fiber 1.5, Sugar 12, Protein 4.1
BROWNIE CARROT CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, eggs, all-purpose flour, baking soda, medium carrots, vegetable oil, eggs, sugar, all purpose flour, baking powder, semisweet chocolate, cream uht
Provided by Spencer Kombol
Categories Desserts
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
- Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
- Bake for 25 minutes. Set aside.
- For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
- Pour the carrot cake batter over the pre-baked brownie.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
- For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
- Pour the chocolate sauce over the cake.
- Serve with more sauce.
- Enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 61 grams, Fat 48 grams, Fiber 2 grams, Protein 8 grams, Sugar 36 grams
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