NO COW BROWNIES
I got this recipe from the cookbook, "Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family" by Rosemarie and Kevin Emro. The only adjustment I made was omitting the chocolate chips and walnuts to make the recipe nut-free and vegan as well. The brownies turned out chewy and moist. (Note: Due to comments regarding inadequate baking time, I have adjusted the recipe to use a 9" x 13" pan instead of 8" x 8". I used a 9" x 13" pan when baking the brownies for the first time, and they turned out wonderfully. As this recipe is from a cookbook, I had simply typed the directions as written not accounting for my use of a larger pan. Oops! Please don't hesitate to try. Hope you enjoy!)
Provided by MarthaStewartWanabe
Categories Bar Cookie
Time 40m
Yield 12 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and lightly spray an 9" x 13" baking pan with vegetable oil cooking spray.
- Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick). Fold in nuts and chocolate chips if desired.
- Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.
- Cool completely on a wire rack.
- Cut into 12 squares, serve and enjoy!
4-HOUR BROWNIES RECIPE BY TASTY
The perfect chewy fudge squares of chocolate. This decadent brownie is worth every minute spent making and will impress anyone you bake it for.
Provided by Katie Aubin
Categories Bakery Goods
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
- In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
- In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
- To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½-3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
- In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
- On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
- Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
- Refrigerate for at least 2 hours, or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C).
- Bake the brownies for 35-40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
- Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20-30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
- Enjoy!
NO-GUILT BROWNIES
Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. -Rita Ross, Delta, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 brownies.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
NO-BAKE BROWNIES
Really tasty treats!
Provided by ChefChef
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h15m
Yield 9
Number Of Ingredients 5
Steps:
- Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 20 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 15.4 g, Sodium 48.5 mg, Sugar 16.7 g
4-MINUTE BROWNIES RECIPE BY TASTY
These brownies are super fudgy and dense, and can be made with just 5 ingredients in under 4 minutes!
Provided by Katie Aubin
Categories Desserts
Time 4m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Grease a 6 x 3-inch microwave-safe glass container with nonstick spray. Line with parchment paper.
- In a medium, microwave-safe bowl, combine the butter and 2 tablespoons of the chocolate chips. Microwave on high power until melted, about 30 seconds.
- Whisk the melted butter and chocolate until smooth, then add the sugar and egg and whisk to combine. Sift in the cocoa powder and stir with a rubber spatula to incorporate. Fold in some of the remaining 2 tablespoons of chocolate chips, reserving a few for topping.
- Pour the batter into the prepared container and smooth in an even layer with an offset spatula or the back of a spoon. Sprinkle the reserved chocolate chips on top.
- Microwave on high power for 2 minutes, until batter is set and the chocolate chips on top have melted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 13 grams
NO-BAKE HEALTHY BROWNIES
Power-packed, nutritious, no-bake brownies.
Provided by Survivor2015
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Place dates in a bowl and cover with hot water until fully submerged. Let dates soak until softened, about 10 minutes. Transfer to a colander to drain.
- Line a baking pan with parchment paper.
- Combine almonds, pecans, cocoa powder, and chia seeds in the bowl of a food processor; pulse until blended. Add dates and salt and process until smooth. Transfer to the prepared baking pan.
- Mix together coconut oil, cocoa powder, and honey for the icing. Spread on top of brownies.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 19.1 g, Fat 12.2 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 20.8 mg, Sugar 13 g
NO COOK BROWNIES!
Another Ani Phyo recipe!!! You have to have a dehydrator for these brownies. Great for the Raw Foods Community!
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 6h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix almond meal, cacao, salt in mixing bowl.
- Mix in agave or honey and water.
- Stir in cacao nibs.
- Use a 2 Tablespoon scooper to portion onto dehydrator trays.
- Dehydrate for 6 to 7 hours, or to desired consistency.
NO-BAKE BROWNIES
These rich, fudge-like squares are packed with nuts and marshmallows. The easy recipe makes eight brownies, but you'll want the extras to enjoy another time, assures Hermine Muellerleile writes from Hyde Park, New York.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt chocolate chips with 1/4 cup milk; stir until smooth. Transfer 2 tablespoons to another bowl; stir in remaining milk and set aside for topping. , In a small bowl, combine the crushed vanilla wafers, marshmallows, confectioners' sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Spread with reserved chocolate mixture. Cover and refrigerate for 1-2 hours or until firm. Cut into bars.
Nutrition Facts : Calories 178 calories, Fat 10g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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