BREAKFAST BROWNIES
Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
Provided by The BakerMama
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Lightly grease an 8×8-inch square baking pan with non-stick cooking spray and line with parchment paper. Set aside.
- Add all the ingredients to a blender or food processor. Blend until smooth and well combined. If the batter is too thick for your blender, add a few tablespoons of water or milk at a time to thin it out so it will blend easier.
- Pour batter into prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let brownies cool completely in pan. Store in an airtight container.
BROWNIE BATTER BREAKFAST BAKE
Provided by Amanda @ Running with Spoons
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
- In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
- Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.
- Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
BROWNIE BATTER
This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake - or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
- Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
- Refrigerate in an airtight container for up to 5 days.
BREAKFAST BROWNIES
Make and share this Breakfast Brownies recipe from Food.com.
Provided by snowridrchic
Categories Bar Cookie
Time 40m
Yield 16 2inch brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine dry ingredients and then wet ingredients.
- Mix together well with a mixer or food processor until very smooth.
- If too thick, add a tb of water.
- Spread batter in an 8" square pan sprayed lightly with cooking spray.
- Bake 20-25 minutes or until a toothpick comes out clean.
- Don't overbake!
- Let cool in pan about 10 minutes and then cut.
Nutrition Facts : Calories 54.7, Fat 0.6, SaturatedFat 0.2, Sodium 61.5, Carbohydrate 12.1, Fiber 1.2, Sugar 6.3, Protein 1.6
THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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- Preheat your oven to 325°F (162°C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a large mixing bowl, combine the oats, flour, cocoa, baking powder, and salt. Add the almond milk, maple syrup, almond butter, and vanilla, mixing until well combined.
- Transfer the batter to your prepared baking pan, using a spatula to spread it out evenly, and sprinkle with chocolate chips, if using.
- Bake the bars for 15-20 minutes until the top has set and a toothpick inserted into the centre comes out clean. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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