SKINNY BANANA BROWNIE SKILLET
70% less sat fat • 100% less cholesterol than the original recipe. The best desserts serve up some essential nutrients along with yumminess. A serving of this treat-which can be made on the grill-provides vitamin C, calcium and fiber.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- In a large bowl, stir together chocolate pieces, flour, sugar, dry milk powder, cocoa powder, cinnamon, baking soda, and salt; make a well in the center of the flour mixture.
- In a medium bowl, stir together egg whites, buttermilk, and vanilla; add all at once to chocolate mixture. Stir until combined.
- Preheat oven to 350°F. Lightly coat an 8- to 9-inch springform pan or cast-iron skillet with nonstick cooking spray. Spread batter in pan; arrange banana slices on top. Lightly brush banana slices with lemon juice. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean and brownie edge starts to pull away from side of pan. For springform pan, cool on a wire rack for 10 minutes; loosen side of pan and cool for 30 minutes before removing side of pan. For skillet, cool on a wire rack for 30 minutes before serving; serve warm. Sprinkle with powdered sugar, strawberries and whipped topping.
- Grill Variation: Lightly coat an 8- to 9-inch cast-iron skillet with nonstick cooking spray. (Or nest two 8-inch square or round disposable foil pans together to make a double-thick layer; lightly coat with nonstick cooking spray.) Spoon batter into prepared skillet or foil pan. Arrange banana slices on top. Brush banana slices lightly with lemon juice.
- Arrange medium coals around the edges of a grill. Test for medium-low heat in the center of the grill (not over coals). Place pan or skillet on grill rack in the center of the grill (not over coals). Cover and grill for 25 to 30 minutes or until brownie edges start to pull away from the side of the skillet or pan. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place pan or skillet on grill rack. Cover and grill as above. Cool for 30 minutes; serve warm. Sprinkle with powdered sugar, strawberries and whipped topping.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 slice brownie, 2 tablespoons strawberries, and 2 tablespoons whipped topping, Sodium 140 mg, Sugar 25 g, TransFat 0 g
FLOURLESS BANANA BROWNIES
Moist, fudgy brownies that taste like a cross between banana bread and brownies. Plus the batter can be prepared in the blender.
Provided by Kirbie
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
- Add all ingredients except chopped chocolate to blender. Blend until evenly mixed.
- Add batter to prepared pan. Sprinkle chopped chocolate evenly across pan.
- Put brownies in oven and bake about 20-25 minutes. For extra fudgy brownies, I like baking around 20-22 minutes, where the top of brownies are set but middle is not yet set and still fudgy. When toothpick inserted, there should be some crumbs still clinging.
- Let brownies cool before slicing and serving.
Nutrition Facts : ServingSize 1 piece, Calories 174 kcal, Carbohydrate 19 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 115 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 6 g
SKILLET BROWNIES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter, 4 ounces of the chocolate chips and the unsweetened chocolate together in a medium heatproof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.
- In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and stir it into the chocolate mixture. Toss the remaining 1/2 cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets (see note at left) and place them on a sheet pan. Bake for 22 minutes exactly. Don't overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.
SKILLET BROWNIES
Steps:
- Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.
SKILLET BROWNIE
A well-seasoned cast iron skillet acts similar to a nonstick skillet, making just a light brush of butter all that's needed to prevent sticking in this dish. This cocoa powder-based brownie will end up more chewy than fudgy, with crisp edges. Slow cooking over indirect heat will make them perfectly moist.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
- Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet.
- Once the grill registers 325˚ F to 350˚ F, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes.
- Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream.
SKILLET BROWNIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
KARDEA'S ULTIMATE SKILLET BROWNIE
There's nothing better than an ooey-gooey brownie, topped off with vanilla ice cream, salted caramel sauce and hot fudge. Goodness, goodness, goodness! You know how I love to make recipes with contrast: salty and sweet; hot and cold. The secret ingredient to making the brownie super rich is a little bit of espresso powder. Adding it really enhances the chocolate flavor.
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl.
- Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
- Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.
SKILLET STOUT BROWNIES
These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. -Mandy Naglich, New York, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well. , Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 363 calories, Fat 24g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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