Agave Fudgy Brownies Food

BROWNIES AGAVE

Steps:

• Preheat oven to 350.
• Grease an 8x8" pan.
• Whisk together applesauce, cocoa, and agave.
• Whisk egg whites into mixture one at a time.
• Stir in vanilla and salt until blended.
• Stir in spelt until the mixture is smooth but no longer than that.
• Blend in almonds if you desire.
• Pour into greased pan.
• Bake for 25 minutes in preheated oven.
• Remove from oven and completely cool before cutting.

FUDGE BROWNIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
• In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
• I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
• When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
• Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.

FUDGY BROWNIES

Steps:

• Stir together flour, baking podwer and salt in a small bowl.
• Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
• Bake for 30-35 minutes at 350°F Cool.

HOMEMADE FUDGE BROWNIES

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 baking dish.
• 2.Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• 3.Sift together the flour, cocoa powder, and salt. Gradually stir the dry mixture into the wet mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• 4.Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
• 5.To make tiered cakes: using a small, medium, and large biscuit cutter cut out 3 circles. Top brownie circles on top of each other from large too small. Dust with powdered sugar and top with a cherry or raspberry.

FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.

EASY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

THICK AND CHEWY FUDGE BROWNIES

Steps:

• In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
• In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
• Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
• Add the flour and chopped nuts.
• Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
• When cool, you may frost with chocolate frosting.

VEGAN FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350°F. Grease an 8x8 square pan.
• Drain the bean water from a can of kidney beans in a measuring cup. This kidney bean water will be used as an egg replacement.
• In a medium bowl combine oil, kidney bean water, vanilla, cocoa powder and sugar. Stir until fully dissolved.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• Spread in pan and bake for approximately 22 minutes or until the center is slightly set.
• Cool completely then cut into 9 large squares.

FUDGY AGAVE BROWNIES

Steps:

• Combine all ingredients mix and spread in greased and floured 5-cup heart-shaped baking pan or 8 x 8 x 2-inch pan. Bake according to package directions for 8 x 8-inch pan. Cool thoroughly. Invert onto serving plate. Spread with Agave Whipped Cream or pipe cream through pastry tube. Drizzle with hot fudge topping.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

FUDGY AVOCADO BROWNIES

Steps:

• For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
• Liberally spray a 9-inch square pan with non-stick spray.
• In a large bowl, whisk mashed avocado and melted chocolate.
• Whisk in sugar until combined, then add eggs and vanilla extract, mixing well.
• Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
• Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
• Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
• Remove and let cool completely, then frost and top with grated chocolate if desired.
• For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
• Frost brownies once cooled.

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.