CHOCOLATE MINT BROWNIES AKA GREENIES
Perfectly minty and gooey vegan gluten free chocolate mint brownies aka greenies that use no refined sugar or artificial food colouring. Candida diet friendly. Tutorial video!
Provided by Nele Liivlaid
Time 30m
Number Of Ingredients 14
Steps:
- First, cut the summer squash into cubes and steam until soft (about 5-6 minutes).
- Next, in a big bowl, mix together all the dry ingredients (except the chocolate chips).
- Then, in a blender or beaker process the wet ingredients (except stevia and peppermint oil) until smooth.
- Mix 1 drop (2 would already be TOO MUCH!) of peppermint essential oil with about 8 drops of liquid stevia and mix it into the wet ingredients. Read below why it's extremely important to follow this step.
- Pour the wet mixture into the bowl of dry ingredients and mix until well incorporated or use food processor.
- Finally, mix in the chocolate chips, transfer the batter into a cake mould lined with parchment paper and bake at 175°C (350°F) for 20-22 minutes.
Nutrition Facts : ServingSize 1/9 of recipe (with almond protein powder), Calories 109 kcal, Fat 3.08g, Carbohydrate 18.2g, Fiber 3.81g, Protein 4.9g
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
GREENIES (BROWNIES)
QUICK, delicious, E-A-S-Y to make! All it takes is 30 minutes to bake! If you LOVE Bailey's, you'll LOVE this too! HOPE you enjoy it as much as we do!
Provided by mickeydownunder
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease and Flour 9 x 13 inch pan.
- Melt, Butter, Chocolate and Irish Cream in small saucepan over low heat until smooth.
- Cool to room temperature.
- In Large Bowl, BEAT eggs on HIGH speed of electric mixer until THICK and light yellow.
- GRADUALLY beat in Sugar.
- Reduce mixer to LOW speed and beat in chocolate mixture.
- STIR in Flour and Salt.
- Reserve 2 Tablespoons nuts.
- Fold in Remaining nuts.
- Sprinkle with remaining nuts.
- Bake until crust forms.
- (About 25-30 minutes).
- Cool in pan 10 minutes.
- Cut into 2 inch squares.
- Enjoy!
Nutrition Facts : Calories 239.2, Fat 14.4, SaturatedFat 7.1, Cholesterol 64.4, Sodium 167.3, Carbohydrate 26.1, Fiber 1.7, Sugar 17.3, Protein 4.3
GUINNESS BROWNIES
Guinness® stout is a very dark beer that boasts notes of coffee and caramel, two ingredients that pair naturally well with chocolate. For this recipe, the Guinness is reduced to a syrup to intensify the flavors and really make the chocolate stand out. The brownies are a nice marriage of fudgy and cakey and are intensely chocolatey, thanks to the bittersweet chocolate and cocoa powder.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
- Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
- Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
- Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
- Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
- Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
- Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
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