No Pudge Brownie Recipes

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

NO-BAKE BROWNIES

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.

NO PUDGE BROWNIE

Steps:

• In a large bowl sift together dry ingredients.
• In a medium bowl mix together the wet ingredients.
• Mix the wet and dry ingredients together and stir until well blended. The mixture will be slightly dry.
• Put the mixture into an 8x8 pan sprayed with non-fat cooking spray.
• Bake in a 350 degree oven for 15 minutes or until toothpick comes out clean.

NO-GUILT BROWNIES

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.

SUGAR FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

NO-BAKE FUDGE BROWNIES

Steps:

• Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
• Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
• Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
• Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

NO PUDGE BROWNIE CLONE

Steps:

• Preheat oven to 350°F.
• Mix all dry ingredients.
• Add yogurt and mix well.
• Batter will be very thick.
• Spray an 8x8 pan with nonstick cooking spray.
• Spread batter evenly.
• Bake for 30-35 minutes.
• Remove and cool.
• Dip a knife in warm water and cut into 16 squares.