MINT BROWNIES
These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers--Warning, they'll be gone in seconds!
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
- Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
- Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
- In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
- In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
- Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
- Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
- Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
- Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
- Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
- Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).
Nutrition Facts : Calories 371 kcal, Carbohydrate 44 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 141 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
RICH AND CHEWY LOW FAT BROWNIES
Amazingly rich and chewy, you would never know these are low fat. I have people asking me for this recipe whenever I make it. The applesauce is the secret ingredient in these delicious brownies! One suggestion I have to make them fudgier is to use a very high quality cocoa. I usually use Watkins or Epicure Selections and found a big difference from that and the kind you can buy in the store. It makes them a real dark chocolate in the middle and they are rich and chewy! This recipe also doubles well and will fit into a 9x13 pan.
Provided by trishypie
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
- Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
- Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. ENJOY!
CLASSIC MINT CHOCOLATE BROWNIES
Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!
Provided by Sally
Categories Brownies
Time 6h
Number Of Ingredients 16
Steps:
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
- Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
- Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.
CAN'T TELL THEY'RE LOW-FAT BROWNIES
This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!
Provided by Roberta Tripp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
- In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 37 mg, Sugar 17.8 g
FUDGY LOW-FAT BROWNIES
DH says these are wonderful! Very good served with Raspberry Orange Sauce, recipe in 'zaar. From Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray an 8 inch square baking dish with nonstick cooking spray.
- Dust with cocoa, shaking out excess.
- In a small saucepan, melt margarine on low heat.
- Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
- Gently stir in flour, baking soda and salt until well combined.
- Pour into prepared pan and bake 25 to 30 minutes or until set.
- Cool completely and cut in 16 squares with hot wet knife.
- Store in the refrigerator.
Nutrition Facts : Calories 79.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 11.6, Sodium 61.5, Carbohydrate 18.4, Fiber 1.1, Sugar 13.7, Protein 1.3
LOW-FAT BROWNIES
Looking for sweets that won't add inches to your waist? Try this fudgy fare from Anne Withers of Cortland, New York. "These moist chewy brownies don't have much fat," she says. "And the recipe makes 2 dozen, so it's ideal for parties and potlucks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 85mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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