Secret Ingredient Brownie Food
SECRET INGREDIENT CHOCOLATE BROWNIES (LIGHT)
A delicious brownie that is healthier, but as good as it's fattier version. The secret is sweet potato and whole wheat flour, but no one will ever know... unless you tell them! I got this recipe from my Aunt.
Provided by FrVanilla
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F. Line an 8 inch square pan with enough foil to overlap the sides of the pan. Grease lightly and set aside.
- Heat the margarine and chocolate morsels in a saucepan over medium heat until melted; remove from heat. Add sugar and beat until smooth. Stir in eggs, instant coffee and vanilla. Add the flour, sweet potatoe, cocoa powder, baking powder and salt; stir just until combined. Stir in the walnuts. (if using).
- Spread the batter evenly into the pan. Bake for 25 minutes or until a toothpick comes out with only a few moist crumbs. Transfer to a cooling rack; let cool completely before slicing.
SECRET INGREDIENT BROWNIE
A moist brownie with a hint of mint. I took them to the office and they were gone in 2 hours, no joke!! I know what you're thinking... The secret ingredient is pudding. I love them frosted! You may also add 1/4 tsp. of mint extract to the "wet" ingredients if you prefer more than a hint of mint. If you don't care for mint, you may use the pudding flavor of your choice in place of the mint chocolate flavor.
Provided by Addelyns Baking Mama
Categories Bar Cookie
Time 50m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and baking soda, set aside.
- Combine butter or margarine, oil and sugars. Beat in eggs, vanilla, and pudding.
- Add flour mixture and combine. Add chocolate chips.
- Bake at 375°F for approximately 20 minutes or until set.
- Cool completely. Cut into 24 squares. Frost with your favorite fudgey frosting if desired.
Nutrition Facts : Calories 219.6, Fat 12.5, SaturatedFat 4, Cholesterol 17.6, Sodium 151.4, Carbohydrate 26.7, Fiber 1.1, Sugar 16.4, Protein 2.4
COCONUT MILK BROWNIES WITH SECRET INGREDIENT
Make and share this Coconut Milk Brownies With Secret Ingredient recipe from Food.com.
Provided by Mommaredkat
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Steps:.
- (preheat over to 350 degrees and butter or grease a 9x13" pan).
- 1. Blend dry ingredients (flour, baking soda, salt and cocoa powder) in one bowl.
- 2. In another bowl, mix melted butter, eggs, sugar, vanilla and coconut milk until well mixed. Add kale and mix to blend.
- 3. Add wet ingredients to dry ingredients and mix to incorporate until you see no lumps.
- 4. Bake in the oven for 35-40 minutes until tester comes out clean. Cool completely before frosting.
- Ganache:.
- 1. Add the chocolate into a shallow glass and heat-proof pan (like Pyrex). Heat cream over medium heat in a saucepan until it comes to a boil. Remove and pour over the chocolate. Do not disturb for a few minutes, at which point you can stir to make sure the cream and chocolate are well blended.
- Allow to cool at room temperature for a few hours until the ganache is set and can be spread as a frosting. Ganache can be kept at room temperature for up to two days and then refrigerated for at least a week.
Nutrition Facts : Calories 725, Fat 40.8, SaturatedFat 26.1, Cholesterol 117.8, Sodium 484.2, Carbohydrate 95.7, Fiber 8.9, Sugar 65.9, Protein 10.2
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- Preheat oven to 350 degrees F. Grease an 8×8 glass baking dish and line with parchment paper.
- Use a grater to finely shred sweet potato and zucchini, then drain the zucchini of as much liquid as possible. I used a nut milk bag to squeeze out any of the excess liquid.
- To a food processor, add sweet potato, zucchini and spinach and pulse until combined. Then add melted chocolate, chocolate hazelnut butter, coconut oil, maple syrup, egg, vanilla extract, baking soda and salt and blend until completely combined, scraping the edges of the food processor throughout. Fold in chocolate chunks.
- Pour into baking dish then place in the oven to bake for 50-60 minutes, until a toothpick comes out clean from the center of the baking dish.
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- Preheat your oven to 350F and oil a 10-inch, well-seasoned cast iron skillet (a nonstick skillet will also work well!).
- Mix together the flour, coconut sugar, cocoa powder, baking soda, and sea salt in a mixing bowl. Separately, whisk together the tahini, yogurt, and vanilla.
- Melt 5 ounces of the chocolate chunks or morselsin the microwave or over a double boiler. Add the tahini/yogurt/vanilla mix to the melted chocolate and combine well. Add this mixture to the dry ingredients. The batter will be very thick. Fold in the remaining 3 ounces chocolate chunks or morsels.
- Spread the batter into your skillet. Bake for 22 minutes, or until the top is set and the edges firm. Remove the skillet brownie from the oven and allow it to cool for at least 30 minutes before serving with the frozen mousse.
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- In a medium-size saucepan, stir together the coconut milk, maple syrup, and salt. Bring mixture to a boil over medium-high heat, stirring often. Then reduce the heat to medium-low and let simmer for 35-40 minutes, stirring occasionally.
- Stir in the coconut oil and vanilla, and cook for another 5-8 minutes, until it reaches a caramel color. The mixture should be thickening up, so at this point you want to remove it from the heat and pour it into a bowl. Let it cool for a few minutes, then using a spatula, stir continuously until it thickens up until it's smooth like caramel sauce. Transfer the sauce to a jar while you prepare the brownies. Note: you will have leftovers of the caramel sauce! Store it in a sealed jar up to one week.
- Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper (or make sure the pan is greased well if you don't use parchment paper). Add the pretzels to a food processor or blender and pulse until crumbly. Measure the pretzels, it should be about 1 cup. If you need crumble more pretzels, please do! Add the crumbled pretzels to a bowl with the melted butter and brown sugar, and mix well. Pour the base into the prepared baking dish and spread it out in an even layer, firmly packing it down. Bake 6-8 minutes, just to get it lightly toasted. Then remove and cool while you prepare the brownies.
- In a large microwave-safe mixing bowl, melt the butter. Stir in the sugar, then the eggs, vanilla, and salt. Mix well. Then fold in the cocoa powder, and flour, until just combined. Don't overmix!
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