HEALTHY BROWNIE GRANOLA BARS
Steps:
- Optional step: Toast your oats and pecans in a 350-degree F (176 C) oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
- Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
- Add dates and process until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball).
- Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
- Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.
- Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly stir using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.)
- Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan // adjust if altering batch size) lined with plastic wrap or parchment paper so they lift out easily.
- If using a 9x13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they'll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
- Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.
Nutrition Facts : ServingSize 1 bars, Calories 352 kcal, Carbohydrate 41 g, Protein 8.2 g, Fat 20 g, SaturatedFat 2.2 g, Sodium 3 mg, Fiber 7.4 g, Sugar 25 g
CHOCOLATE-HONEY BROWNIE BARS
These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.
Provided by My Food and Family
Categories Bars & Squares
Time 40m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
- Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
- Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 45 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 15 g, Protein 2 g
HONEY BROWNIES
These are amazing. Friends often request (more like demand, actually) that I bring these to get-togethers. They are so easy to make, too.
Provided by Rainberry Blues
Categories Bar Cookie
Time 40m
Yield 12 Brownies
Number Of Ingredients 9
Steps:
- Mix ingredients in order listed.
- Pour into greased 8 inch pan.
- Bake at 350 F for 30 to 40 minutes or until brownies begin to pull away from the edge of the pan (keep an eye on them the last few minutes).
- Cool in pan.
- Cut into squares.
- No frosting necessary.
- These are amazingly sweet and delicious on their own.
Nutrition Facts : Calories 228, Fat 12.6, SaturatedFat 4.1, Cholesterol 48.8, Sodium 145.6, Carbohydrate 27.1, Fiber 1.3, Sugar 20.6, Protein 3.6
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
CHOCOLATE GINGERBREAD BROWNIE BARS WITH FUDGY ICING
These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure
Provided by Sarah Cook
Categories Treat
Time 55m
Yield Cuts into 15 bars
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
- Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
- Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn't wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
- Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.
Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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