MMM-MMM BETTER BROWNIES
I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil.
Provided by Sarah
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 17.1 g, Cholesterol 23.3 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 53.3 mg, Sugar 12.7 g
BETTER BROWNIES
Provided by Food Network Kitchen
Time 20m
Yield Varies
Number Of Ingredients 0
Steps:
- Prepare your favorite brownie batter, adding 1 cup shredded zucchini (squeezed dry); divide among greased mini-muffin cups and bake 15-18 minutes at 350 degrees F.
BETTER BEETROOT BROWNIES
Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake. Swap butter for rapeseed oil to lower the saturated fat too
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl - just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
- Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
- Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.
Nutrition Facts : Calories 408 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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