NO-BAKE BROWNIES
These rich, fudge-like squares are packed with nuts and marshmallows. The easy recipe makes eight brownies, but you'll want the extras to enjoy another time, assures Hermine Muellerleile writes from Hyde Park, New York.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt chocolate chips with 1/4 cup milk; stir until smooth. Transfer 2 tablespoons to another bowl; stir in remaining milk and set aside for topping. , In a small bowl, combine the crushed vanilla wafers, marshmallows, confectioners' sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Spread with reserved chocolate mixture. Cover and refrigerate for 1-2 hours or until firm. Cut into bars.
Nutrition Facts : Calories 178 calories, Fat 10g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
NO-BAKE HEALTHY BROWNIES
Power-packed, nutritious, no-bake brownies.
Provided by Survivor2015
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Place dates in a bowl and cover with hot water until fully submerged. Let dates soak until softened, about 10 minutes. Transfer to a colander to drain.
- Line a baking pan with parchment paper.
- Combine almonds, pecans, cocoa powder, and chia seeds in the bowl of a food processor; pulse until blended. Add dates and salt and process until smooth. Transfer to the prepared baking pan.
- Mix together coconut oil, cocoa powder, and honey for the icing. Spread on top of brownies.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 19.1 g, Fat 12.2 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 20.8 mg, Sugar 13 g
NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY
This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.
Provided by Katie Aubin
Categories Desserts
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
- Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
- Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
- Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
- Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
- Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
- Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams
NO-BAKE FUDGE BROWNIES
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h25m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
- Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
- Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
- Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
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5-INGREDIENT NO BAKE BROWNIES - EATING BIRD FOOD
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3.8/5 (8)Total Time 15 minsCategory DessertCalories 330 per serving
- Add walnuts, dates, walnuts, cacao powder, vanilla, and salt in a food processor. Process until completely mixture is well combined and sticking together. If the mixture isn't sticking together well, add a little water starting with 1-2 teaspoons. Process again and add more water if needed. The amount of water needed will vary based on the dryness of your dates.
- Line a dish loaf pan with parchment paper. Transfer brownie batter from the food processor to the loaf pan and press dough firmly into dish with your hands until dough is evenly distributed. I like covering the exposed dough with extra parchment while doing this to keep my hands from sticking.
- Once dough is evenly distributed, press pieces of walnuts into the top of the brownies. If you want a chocolate drizzle, melt chocolate chips with coconut oil and drizzle over brownies.
- Place loaf pan in the fridge to allow the brownies (and chocolate drizzle) to set up for 20-30 minutes. Remove from fridge, cut into 8 pieces and enjoy. Store any leftovers in the fridge.
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