NO-BAKE BROWNIES
Really tasty treats!
Provided by ChefChef
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h15m
Yield 9
Number Of Ingredients 5
Steps:
- Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 20 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 15.4 g, Sodium 48.5 mg, Sugar 16.7 g
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 COOK BROWNIES!
Another Ani Phyo recipe!!! You have to have a dehydrator for these brownies. Great for the Raw Foods Community!
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 6h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix almond meal, cacao, salt in mixing bowl.
- Mix in agave or honey and water.
- Stir in cacao nibs.
- Use a 2 Tablespoon scooper to portion onto dehydrator trays.
- Dehydrate for 6 to 7 hours, or to desired consistency.
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 FUDGY BROWNIES
Make and share this No Bake Fudgy Brownies recipe from Food.com.
Provided by blue_raven80
Categories Lunch/Snacks
Time 15m
Yield 16 brownies
Number Of Ingredients 6
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.
NO-BAKE BROWNIES
Add No-Bake Brownies to the dessert menu in just 20 minutes of prep time! Our tasty No-Bake Brownies are made with graham crackers, marshmallows and more.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 2 dozen bars or 24 servings, 1 bar each.
Number Of Ingredients 9
Steps:
- Mix crumbs, marshmallows and walnuts in large bowl; set aside.
- Combine chocolate, evaporated milk, corn syrup and salt in large saucepan. Cook on low heat until chocolate is completely melted, stirring frequently. Increase heat to medium. Bring to full rolling boil, stirring constantly. Boil 10 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; stir until margarine is completely melted.
- Add to crumb mixture; mix well. Spread into greased 9-inch square pan. Refrigerate 3 hours or until set. Cut into 24 bars.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.045 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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
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