FRUIT-SWEETENED FIG AND WALNUT BROWNIES
Sweetened with just dried figs and dates, these chocolaty brownies are super-satisfying and have 5 grams of fiber.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
- Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
- Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
- Whisk together the flour, cocoa, salt and baking soda in a small bowl.
- Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
- Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 35 milligrams, Sodium 130 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 5 grams
CHERRY BROWNIES FROM SCRATCH
I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.
Provided by lemonadestand
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix sugar, oil, and almond extract together in a large bowl until well blended.
- Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g
CHERRY CARAMEL BROWNIES
From scratch start to finish and completely well worth the effort! These brownies taste amazing with a combination of caramel and dried cherry jam. I got this from Bon Appetite Mag. I say try it as is to start and make changes from there-I love adding walnuts or using a different dried fruit, even a little cayenne makes it interesting.
Provided by CharityAnn
Categories Dessert
Time 55m
Yield 18 brownies
Number Of Ingredients 16
Steps:
- For jam:.
- In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
- Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
- Immediately add dried cherries and cream to the carmel.
- Cover pan, remove from heat and let stand 10 minutes.
- Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
- For brownies:.
- Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
- Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
- Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
- Whisk in chocolate mixture.
- Sift flour, baking soda, baking powder and salt over, then stir to blend.
- Mix in chocolate chips.
- Spread batter evenly in prepared pan.
- Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
- Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
- Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.
Nutrition Facts : Calories 260, Fat 14.4, SaturatedFat 8.8, Cholesterol 56.8, Sodium 123.4, Carbohydrate 32.9, Fiber 1.9, Sugar 23, Protein 3.5
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