Light Carrot Cocoa Snack Cake Brownies Food

BROWNIE CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
• Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
• Bake for 25 minutes. Set aside.
• For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
• Pour the carrot cake batter over the pre-baked brownie.
• Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
• For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
• Pour the chocolate sauce over the cake.
• Serve with more sauce.
• Enjoy!

GIANT BROWNIE SNACK CAKE

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

LIGHT CARROT COCOA SNACK CAKE --(BROWNIES)

Steps:

• Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
• Mix cocoa, flour and baking powder in a bowl.
• Mix in shredded carrots and sugar.
• In another small bowl, mix egg whites, milk, apple sauce and vanilla.
• Lightly beat with fork and add to dry ingredients.
• Mix just until blended.
• Pour batter into pan and bake for 20-25 minutes.
• Cool and cut into squares.

LIGHT CARROT CAKE FROM ATK

Steps:

• Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
• Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
• Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
• Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
• Frosting.
• Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

LIGHT CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
• In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
• Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
• Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

CARROT-SHAPED BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over sides of pan. Spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan, and carefully peel foil away. In small bowl, place frosting; stir in food color until blended. Spread frosting over top. For easier cutting, refrigerate 15 minutes to set frosting.
• Cut brownies into 24 triangles as shown in diagram: Using sharp knife, cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base, cleaning knife with paper towel after each cut. Set aside end pieces for snacking.
• To make greens for carrot: With sharp knife or scissors, cut each licorice twist into 3 pieces. For each piece, make 2 to 3 cuts lengthwise to make thin green strips, cutting almost to end of piece but not all the way, so it remains attached at one end. Using tip of small paring knife, cut small opening about 1/2-inch deep in short end of each triangle. Insert licorice piece into opening. Repeat with remaining licorice pieces and brownie triangles.
• If desired, use a small brush to lightly dab cocoa onto top of frosted brownie for an "earthy" carrot look. Store loosely covered in single layer in container.

LOW CALORIE BROWNIES!

Steps:

• Preheat the oven to 400°F Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

CARROT SNACK CAKE

Steps:

• Set oven to 325 degrees.
• Set oven rack to second lowest position.
• Grease a 9-in square pan.
• For cake; combine first 8 ingredients.
• Beat on med speed 3 mins, scaping down sides of bowl.
• Stir in last 3 ingredients; mix well.
• Spread evenly in pan.
• Bake for 50-60 mins, or until cake tests done.
• Cool.
• FOR ICING; Cream the cream cheese with butter until fluffy.
• Add the icing sugar, beat until well mixed and smooth; about 1 minute.
• Add all remaining ingredients, beat until well mixed and fluffy.
• Spread over cooled cake.