No Guilt Moist And Chewy Brownies Food

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.

MOIST AND CHEWY BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9×13 pan.
• 2. Beat together eggs, cocoa, baking powder, espresso powder and vanilla until smooth.
• 3. Melt the butter in the microwave in a small microwave-safe bowl.
• 4. Add the sugar to the melted butter and combine. Microwave mixture in about 10-15 second increments, mixing each time, until the mixture is hot (about 110-120 degrees), but not bubbly. It should take on a shiny look when it's ready. Heating this mixture will dissolve more of the sugar and give a shiny crust on top of the brownies. You could also do this step in a saucepan over low heat.
• 5. Add the butter mixture to the eggs mixture and mix until smooth
• 6. Microwave the chocolate chips in about 20 second increments until fairly soft, but not totally melted.
• NOTE: If you want them to be completely incorporated, melt them completely. If you want them to be chunks in the brownies, do not microwave them.
• 7. Add flour and chocolate chips to batter and mix until smooth.
• 8. Pour batter into pan and bake for about 30 minutes, or until toothpick comes out with just a few moist crumbs.
• 9. When done, remove from oven and allow to cool.

AMAZING BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees. Line an 8x8 baking pan with aluminium foil or parchment paper or spray with cooking spray; set aside.
• Melt the butter and unsweetened chocolate together over low heat in a medium saucepan or in the microwave in 30 sec increments while stirring, until the chocolate and butter are fully melted.
• Remove from heat and add the sugar and stir. Add beaten eggs and vanilla and stir until well combine. Add flour, chocolate chips, and walnuts. Gently stir just until blended (do not overmix batter).
• Pour batter into pre-pared and bake for 30-35 minutes or until the crust has formed and a toothpick inserted comes out clean. Cool for at least 15 minutes before attempting to cut.

NO GUILT MOIST AND CHEWY BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Line an 8 X 8 pan with parchment paper. Spray with cooking spray. Set aside
• 2. Melt butter and chocolate chips together in the microwave. Pour into mixing bowl. Add cocoa and mix until smooth. Add eggs one at a time, beating well after each addition. Add sugars and beat in well. Add vanilla and coffee and mix well.
• 3. Sift together almond flour, coconut flour and salt. Stir into cocoa mixture by hand. DO NOT USE A MIXER!
• 4. Spread mixture into prepared pan. Bake for about 20 minutes or until toothpick comes out clean. Let cool for about 10 minutes and remove from pan. Cut into 9 individual servings. Enjoy without guilt!
• 5. Here is the nutritional information:

LOW-FAT MOIST AND CHEWY BROWNIES

Steps:

• Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well.
• Stir in the chocolate syrup, egg whites, and vanilla extract,.
• Fold in the nuts if desired.
• Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set.
• Cool to room temperature, cut into squares, and serve.

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.