CAN'T TELL THEY'RE LOW-FAT BROWNIES
This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!
Provided by Roberta Tripp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
- In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 37 mg, Sugar 17.8 g
MARBLED BROWNIES
Provided by Food Network
Categories dessert
Time 1h5m
Yield Makes 32 Brownies
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the cream cheese with the sugar. Add the egg, milk and vanilla extract. Set aside.
- Prepare the brownie mix according to the package directions. Spoon 2/3 of the brownie batter into a parchment-lined 9 x 13-inch baking pan. Spoon the reserved cream cheese mixture over the brownie batter. Now scrape the remaining brownie batter over the cream cheese mixture. Swirl the tip of a knife through the batter to make a marbled effect. Press M&M'S® Brand Chocolate Candies into the batter.
- Bake for 45-50 minutes in a preheated, 350-degree oven until slightly moist in the center. Cool completely before cutting 8x4 into 1½-inch squares.
MARBLE BROWNIES
"I like to cook and enjoy trying new recipes," relates Diana Coppernoll of Linden, North Carolina. A cream cheese topping flavors the moist chocolaty brownies she shares here.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large microwave-safe bowl, combine butter and chocolate. Cover and microwave on high for 30-60 seconds; stir until smooth. Beat in sugar, eggs and vanilla. Combine flour and baking powder; gradually add to chocolate mixture until blended. Spread into a greased microwave-safe 8-in. square dish; set aside., In a large microwave-safe bowl, beat cream cheese until fluffy. Beat in the sugar, egg and vanilla until smooth. Spoon over brownie batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Cook, uncovered, at 70% power for 8-10 minutes or until a toothpick comes out clean. Cook on high for 1 minute longer. Remove to a wire rack to cool completely. Store in the refrigerator.
Nutrition Facts : Calories 308 calories, Fat 18g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 139mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
MARBLED CHOCOLATE BROWNIES
Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 40m
Yield Cuts into 16 brownies
Number Of Ingredients 6
Steps:
- Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn't touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
- Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
- Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
- Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts : Calories 379 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
LOWER FAT FUDGE BROWNIES
After many tries, I've finally developed a really fudge-y, chewy brownie recipe. Several people in my office are on diets and swear by these. You can use low fat or nonfat yogurt and egg replacers to make it even lower in fat and cholesterol, but the full fat yogurt really adds to the texture of the brownies.
Provided by Emily Brooks
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
- In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan.
- Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 31.1 g, Cholesterol 43.6 mg, Fat 2.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 56.7 mg, Sugar 23.2 g
MARBLED BROWNIES
These can be done without the cream cheese marble as well.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 24 (2-inch) brownies
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.
- Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Whisk the flour and salt in a bowl.
- In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
- For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.
- Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.
- To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
LOW-FAT BROWNIES
Looking for sweets that won't add inches to your waist? Try this fudgy fare from Anne Withers of Cortland, New York. "These moist chewy brownies don't have much fat," she says. "And the recipe makes 2 dozen, so it's ideal for parties and potlucks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 85mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
FUDGY LOW-FAT BROWNIES
DH says these are wonderful! Very good served with Raspberry Orange Sauce, recipe in 'zaar. From Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray an 8 inch square baking dish with nonstick cooking spray.
- Dust with cocoa, shaking out excess.
- In a small saucepan, melt margarine on low heat.
- Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
- Gently stir in flour, baking soda and salt until well combined.
- Pour into prepared pan and bake 25 to 30 minutes or until set.
- Cool completely and cut in 16 squares with hot wet knife.
- Store in the refrigerator.
Nutrition Facts : Calories 79.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 11.6, Sodium 61.5, Carbohydrate 18.4, Fiber 1.1, Sugar 13.7, Protein 1.3
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