Secret Ingredient Chocolate Brownies Light Food

SECRET INGREDIENT BROWNIE

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.

SECRET INGREDIENT CHOCOLATE BROWNIES (LIGHT)

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.

COCONUT MILK BROWNIES WITH SECRET INGREDIENT

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.

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.