Peach Brownies Recipes
PRALINE-PEACH BROWNIE SUNDAES
Desert for Jodi Trigg of Toledo, Illinois is delectable with Praline-Peach Brownie Sundaes, which use pre-made brownies and store-bought ice cream to create a thick and rich peach sauce. Pecans add a bit of crunch to a perfect sweet ending on a warm summer night.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, whisk the brown sugar, cream, butter and cinnamon until smooth. Bring to a boil; cook and stir for 6-7 minutes or until thickened. Remove from the heat; stir in the peaches, pecans and vanilla. Cool for 10 minutes. , Place brownies in dessert dishes; top with ice cream and peach sauce. Garnish with additional peach slices if desired.
Nutrition Facts : Calories 566 calories, Fat 32g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
PRALINE PEACH BROWNIE SUNDAES
No baking! Start with a purchased brownie, and dress it up with a luscious fruit topping.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In medium saucepan, heat brown sugar, whipping cream, margarine and cinnamon over low heat, stirring constantly, until sugar is dissolved and margarine is melted.
- Heat to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Stir in vanilla, pecans and peaches. Cool 10 minutes.
- Place brownies in individual dessert bowls or plates. Top each with 1/2 cup ice cream and 1/4 cup sauce.
Nutrition Facts : Calories 640, Carbohydrate 74 g, Cholesterol 65 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 60 g
PASSOVER (PESACH) BROWNIES
I experimented for years to come up with a brownie made with matzo ... this is the best!
Provided by Sharone Rosen
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
- Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.2 g, Cholesterol 38.8 mg, Fat 17.3 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 15.9 mg, Sugar 21.3 g
PEACH PIE
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
- Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
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THE BEST DARK CHOCOLATE PALEO BROWNIES - THE FIT PEACH
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Estimated Reading Time 8 mins
- Preheat oven to 350 F. Melt 1 1/3 cups of the chocolate and the coconut oil in a pot on the stove over medium-low heat. Stir continuously until thin and silky smooth in consistency. Remove from element and set aside to cool down slightly.
- Beat the eggs and coconut sugar in a bowl using a stand mixer, hand beater, or stiff whisk. Whisk until the mixture has doubled in size and is slightly thick and sticky. This can take about 3 - 5 minutes and is the key to the crackled top layer!
- Once you have beat the coconut sugar and eggs well, add the vanilla and melted chocolate to the bowl. Fold with a rubber spatula until the chocolate is fully incorporated.
- Next, add the almond flour, cacao powder, espresso powder, and sea salt to the bowl. Slowly fold the batter until no flour clumps remain.
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Estimated Reading Time 5 mins
- In a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
- Meanwhile, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.
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From cozypeachkitchen.com
Estimated Reading Time 6 mins
- To make the peanut butter cookies: Add softened butter, white sugar and light brown sugar to a medium mixing bowl. I usually slice the butter into a few pieces to make it easier to incorporate. Using a hand or stand mixer, cream butter and sugar together on low until fluffy. Add one egg, creamy peanut butter and vanilla extract. Mix on low until just combined.
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- To make brownies: Using a wooden spoon, stir together white sugar and cocoa powder in a medium mixing bowl. Once combined, add oil, two eggs, and vanilla, mixing until incorporated.
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From paleomg.com
Estimated Reading Time 3 mins
- First you’re going to need to melt the chocolate. I did it the easy way, microwave. It’s caveman like. Put the chocolate chips in a large mixing bowl, threw it in the microwave and let it cook for about 30 seconds, mix and reheat if it needs longer. Just don’t burn the sh*t ok?
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- Start by preheating the oven to 325 degrees F. Lightly oil an 8x8 baking dish or line with parchment paper.
- Measure out the dry ingredients into a large mixing bowl: cocoa powder, all-purpose flour, white sugar, powdered sugar, salt. Stir with a whisk or large spoon until combined.
- In a liquid measuring cup, whisk together the wet ingredients: canola oil, eggs, water, vanilla extract. Whisk until the eggs are fully broken down.
- Pour the wet ingredients into the dry ingredients. Stir until just combined and no dry patches remain. Fold in the chocolate chips until just combined.
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