No Cow Brownies Recipes

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Break 4 oz. chocolate into small pieces; place in large microwaveable bowl. Add oil. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Add sugar, cocoa powder, baking powder, salt, vanilla and 3/4 cup almond milk; beat with mixer until blended. Add flour and remaining almond milk; beat just until blended.
• Chop remaining chocolate; stir into batter. Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.

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.

Steps:

• Boil water and 1/2 cup of flour over low heat stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let cool before proceeding.
• Mix sugar, salt, vanilla, cocoa, and oil in large bowl. Then add the flour/water mixture. Mix well.
• Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.
• Spread the mix into a greased 11x7-inch pan. Bake at 350° for 25 minutes, or until a knife can be inserted and come out cleanly.

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

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.

Steps:

• Preheat oven to 350 F and lightly spray an 9" x 13" baking pan with vegetable oil cooking spray.
• Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick). Fold in nuts and chocolate chips if desired.
• Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Cool completely on a wire rack.
• Cut into 12 squares, serve and enjoy!

Steps:

• Preheat Oven to 350 degrees.
• In a large bowl, mix sugar, melted butter, and vanilla.
• Add in the eggs, one at a time.
• Stir in flour, cocoa, baking powder, and salt. Combine well.
• Spoon into greased 9" x 13" pan and bake for 30 minutes. Keep an eye on it since cooking times vary. Use an 8 x8 in pan for thicker brownies.

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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Spray a square non-stick baking pan (8 inch x 8 inch) with non-stick cooking spray.
• Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 minutes until cooked. To test if batter is cooked, insert a toothpick. If it comes out clean, brownie is cooked.
• Remove from oven and let cool for five minutes in pan.
• Gently remove from pan; place on wire rack and when cool, sprinkle with icing sugar if desired. Cut into eight squares. Enjoy!