No Cow Brownies Recipes

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NO COW BROWNIES



No Cow Brownies image

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

1 3/4 cups flour
1/2 cup cocoa powder
1 cup sugar
1 1/2 teaspoons baking soda
1/4 cup vegetable oil
1/2 cup water
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 teaspoons white vinegar
1/2 cup chocolate chips (optional)
1/2 cup walnuts, chopped (optional)

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



4-Hour Brownies Recipe by Tasty image

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

nonstick cooking spray, for greasing
1 cup unsalted butter
1 ¼ cups granulated sugar
1 cup dark brown sugar, packed
4 large eggs, room temperature
2 oz freshly brewed espresso
¼ cup vegetable oil
1 tablespoon pure vanilla extract
1 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
6 oz semi sweet chocolate
4 oz milk and semisweet chocolate feves
flaky sea salt, for sprinkling

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



No-Guilt Brownies image

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

3 large egg whites, room temperature
3/4 cup 1% cottage cheese
1 teaspoon vanilla extract
3 ounces unsweetened chocolate, melted and cooled
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons confectioners' sugar

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



No-Bake Brownies image

Really tasty treats!

Provided by ChefChef

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 2h15m

Yield 9

Number Of Ingredients 5

¾ cup cocoa powder
¾ cup white sugar
½ cup coconut oil
⅓ cup butter
1 teaspoon vanilla extract

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



4-Minute Brownies Recipe by Tasty image

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

nonstick cooking spray, for greasing
2 tablespoons unsalted butter
4 tablespoons mini semisweet chocolate chips, divided
1 tablespoon sugar
1 large egg
2 tablespoons unsweetened cocoa powder

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



No-Bake Healthy Brownies image

Power-packed, nutritious, no-bake brownies.

Provided by Survivor2015

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 20m

Yield 8

Number Of Ingredients 9

1 cup pitted dates
½ cup almonds
½ cup pecans
3 tablespoons cocoa powder
1 tablespoon chia seeds
1 pinch salt
2 tablespoons coconut oil
2 tablespoons unsweetened cocoa powder
1 teaspoon honey

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!



No Cook Brownies! image

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

1 1/4 cups almond meal
3/4 cup cocoa powder
1 pinch sea salt, to taste
1/3 cup Agave or 1/3 cup honey
1/3 cup water
1/2 cup cocoa nibs

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



No-Bake Brownies image

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

1/2 cup semisweet chocolate chips
1/4 cup plus 1/2 teaspoon evaporated milk, divided
3/4 cup crushed vanilla wafers (about 20 wafers)
1/2 cup miniature marshmallows
1/4 cup confectioners' sugar
1/4 cup chopped pecans or walnuts

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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