WHOLE-WHEAT BROWNIES
These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
- In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
- Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.
Nutrition Facts : Calories 201 g, Fat 9 g, Fiber 2 g, Protein 2 g
WHOLE WHEAT BROWNIES
A double dose of chocolate in these whole wheat brownies.
Provided by Jenny Hardesty
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
- Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 47 g, Cholesterol 57.1 mg, Fat 24.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 11.7 g, Sodium 138.5 mg, Sugar 35.1 g
HEALTHY ZUCCHINI BROWNIES A TWO-BITE TREAT
Healthy Zucchini Brownies: healthier than your average brownie. Made with flax, molasses, whole wheat flour and grated zucchini. Low-cal, low sugar.
Provided by Crosby Molasses
Categories Cookies
Time 1h
Number Of Ingredients 13
Steps:
- Line a 9"x 9" pan with parchment paper or grease it well.**
- Whisk together butter, sugar, vanilla and molasses. Add egg and mix well.
- In a separate bowl, whisk flours, flax, cocoa powder, baking soda and salt.
- Add this mixture to the wet ingredients and mix well.
- Fold in the zucchini and ½ a cup of the chocolate chips.
- Spread in prepared pan. Sprinkle over remaining 2 Tbsp. of chocolate chips and press them in a bit.
- Bake at 350 F for 35 to 40 minutes
WHEAT AND FLAX BREAD
Want to add flaxseed to your baking? Try this homemade whole wheat bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
- On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double in size.
- Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 4 g, TransFat 0 g
CHEWY WHOLE WHEAT PEANUT BUTTER BROWNIES
These are a great take on the Peanut Butter Brownie. You can't tell the difference between whole wheat and regular flour. My family eats them up EVERY TIME I bake them.
Provided by DMOMMY
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
- In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
- In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 12.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 215.4 mg, Sugar 16.6 g
WHOLE WHEAT & FLAX BROWNIES
Satisfy your chocolate craving with whole wheat, low-cholesterol, & heart benefitting flax seed.
Provided by JelsMom
Categories Bar Cookie
Time 55m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- With electric mixer, cream together margarine, sugar & vanilla. Add egg whites, a little at a time, beating well after each addition.
- In med. bowl, whisk together flour, cocoa, baking powder & salt.
- Gradually fold flour mixture into sugar mixture, blending well. Do not overmix.
- Stir in pecans & flax seed meal. Note: Flax seed meal adds a rich nutty flavor. If yo don't like nuts or aren't adding pecans, use only 2 T flax seed meal.
- Spread batter into lightly greased 8x8" pan.
- Bake 40-45 minutes or until brownies begin to pull away from sides of pan. Test with toothpick for doneness.
- Cool completely before cutting into squares.
Nutrition Facts : Calories 104.3, Fat 0.5, SaturatedFat 0.2, Sodium 82.5, Carbohydrate 24.5, Fiber 1.5, Sugar 18.9, Protein 2.3
WHOLE WHEAT BROWNIES
I found this terrific brownie recipe on the website mightyfoods.com. Not only does it use whole wheat flour, but it calls for brown rice syrup in place of refined sugar. I've been experimenting with whole wheat brownie recipes, and so far this is my favorite. Resist the temptation to eat them right out of the oven-- both the texture and the taste are soooo much better after they've cooled/been refrigerated. If you can't find brown rice syrup in your grocery store, try the local health food store. They almost always carry it. Also, I've found that when cooking with whole wheat flour brand name counts. I prefer King Arthur Flour, but any good quality fresh flour will do. If you don't want to use straight whole wheat, go for whole wheat pastry flour or white whole wheat.
Provided by Temperance
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Grease an 8"x8" square cake pan.
- In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.
- Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter.
- Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.
- Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.
- Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.
Nutrition Facts : Calories 91, Fat 6.7, SaturatedFat 3.8, Cholesterol 60.6, Sodium 81.7, Carbohydrate 6.3, Fiber 1.6, Sugar 0.2, Protein 2.8
EGG-FREE BROWNIES
Need brownies but don't have eggs? These gooey, fudgy, homemade egg-free brownies contain no weird ingredients, but they're perfect for egg-allergies and budget-friendly baking. Recipe adapted from the MOMYS Cookbook
Provided by Steph Jenkins
Categories Egg-Free Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner).
- Remove pan from heat and use a rubber spatula to scrape flour and water into a large mixing bowl. Set aside and let it cool completely.
- Place butter in the saucepan over medium-low heat. When the butter melts, remove the pan from the heat and stir in cocoa powder until the mixture is smooth with no lumps.
- Remove saucepan from heat and set aside.
- Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth.
- Add cocoa and butter to the mixing bowl and stir to combine.
- In a medium-sized mixing bowl, stir together flour and baking powder.
- Add flour mixture to the large mixing bowl and stir together.
- Pour batter into a greased 9x13-inch baking pan.
- Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake.
- Cool for 15-20 minutes, then cut into squares and serve.
Nutrition Facts : Calories 139 calories, Carbohydrate 25.4 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4.3 grams fat, Fiber 1.1 grams fiber, Protein 1.7 grams protein, SaturatedFat 2.6 grams saturated fat, ServingSize 1 square, Sodium 79 milligrams sodium, Sugar 14.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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