Fudgy No Guilt Brownies Food

GUILT-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

NO-GUILT BROWNIES

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

HEALTHY SUGAR-FREE FUDGY DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.

FUDGY "NO-GUILT" BROWNIES

Steps:

• Preheat oven to 350 deg.; line the inside of an 8" baking pan with foil and spray with nonstick cooking spray.
• Place the chocolate, butter, cocoa and coffee granules in a microwave safe bowl and microwave on high power, until melted; stir every 45 seconds of cooking time.
• Stir in sugar, applesauce and egg whites.
• In a small bowl mix together the flour, salt and baking powder until thoroughly combined, stir into chocolate mixture just until mixed well.
• Fold in toasted nuts and pour the batter into prepared pan.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Cool brownies in the pan, then life out and remove the foil.
• Cut into 12 bars and dust lightly with powdered sugar.

NO-BAKE FUDGE BROWNIES

Steps:

• Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
• Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
• Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
• Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

MARTHA STEWART'S GUILT-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.

NO GUILT, FUDGY BLACK BEAN BROWNIE

Steps:

• Directions.
• Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
• Toss all ingredients into a Nutri-Bullet or some other blender.
• Spread batter in dish.
• Bake 30-35 minutes. You'll know it's done when brownie is puffy and the top forms a firm crust.
• Let cool for 20 minutes.
• Keep any leftovers in a tupperware in your fridge to keep them fresh.

NO GUILT BROWNIES (DIABETIC)

Steps:

• Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
• Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
• Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.