Lowfatveganbrownies Recipes

Steps:

• Preheat the oven to 350 Degrees F.
• In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.

Steps:

• Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
• In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons of water.
• In a small bowl or food processor, combine the ground flax seed with the 1/4 cup coffee and 1/4 cup water. Add this to the applesauce mixture, along with the vanilla and stir to combine.
• In a separate small bowl, combine the flours, cocoa, baking powder, salt, chocolate chips, and nuts (if using). Add to the applesauce mixture and stir to combine.
• Pour into the prepared pan and bake for 20-28 minutes, depending on if you like your brownies moist or cakey. Remove from the oven, add the icing on top, allow to cool, and then cut.

Steps:

• Preheat oven to 350°F.
• In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
• Microwave the margarine* in a small bowl until melted. Let cool .
• Mix margarine and sugar in a large bowl.
• Add applesauce and mix.
• Beat in the vanilla extract and pumpkin.
• Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
• Grease a 8x8-inch pan with cooking spray and pour in batter.
• Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
• *I like to use Smart Balance Light for my margarine.
• ** For mint brownies add 1/2 -1 tsp of peppermint extract.

Steps:

• Preheat oven to 180 degrees.
• Mix the flour, sugar, cocoa, baking powder and salt in large bowl.
• Mix together the remaining ingredients and add them to the flour mixture.
• Stir until well blended.
• Pour into a 9 x 13-inch pan and bake for 25-30 minutes.
• Let cool for 10 minutes before cutting into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Steps:

• Preheat oven to 350.
• Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool.
• Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
• Stir in vanilla and melted vegan butter.
• Stir in sugar and Flour/water paste, then chocolate chips.
• Pour into greased 9"x13" pan and bake approx 45min*.
• My oven is from the 1940's so it's always an adventure when it comes to baking times.

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
• Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
• Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
• Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.

Steps:

• 1 Grease 8-inch square baking pan or line with foil.
• 2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
• 3 Remove from heat and stir in vanilla.
• 4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
• 5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.

Steps:

• Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
• Mix chocolate, yogurt and sugar.
• Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.
• Add water and stir until mixture comes together.
• Pour into baking dish.
• Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
• Cool completely and cut into squares.

Steps:

• Preheat the oven to 350ºF.
• Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
• Remove from heat and let cool completely.
• Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
• Mix well.
• Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
• Spread mixture into a greased 11x7-inch pan.
• Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.