1. Chocolatey Walnut Brownie Bread Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt salt, table sugars, brown cocoa, dry powder, unsweetened wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry nuts, walnuts, english Directions: All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Add ingredients as specified by your bread machines owners manual. Walnuts may be added 5 minutes before end of last kneading cycle. Select white or basic bread and light crust. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. (So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the loaf. Cover with a clean cloth as it cools. Source Archive
2. Easy Chocolate Peanut Butter Brownies Ingredients: dates, deglet noor nuts, walnuts, english nuts, almonds cocoa, dry powder, unsweetened salt, table dates, deglet noor nuts, almonds oil, corn, peanut, and olive peanut butter, smooth style, without salt Directions: To make the brownie layer, pulse dates, walnuts, almonds, cocoa and salt in a food processor until well combined. If mixture is too dry, add a bit of water. You want it to be sticky. Press brownie layer into an 8x8 pan youve lined with parchment paper (make sure paper hangs over the sides of the pan, for easy removal once they are done). Press until flat using your hands and place into the freezer. To make peanut butter layer, process dates, almonds, peanuts and peanut butter until well combined. Remove brownie layer from the freezer and press the peanut mixture on top of the brownie layer. Freeze until ready to serve. Cut into squares and store in the fridge in an airtight container. Source Archive
3. Rosie's Award-Winning Brownies Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt sugars, granulated sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched nuts, walnuts, english Directions: Preheat the oven to 325F (160C). Lightly grease an 8 inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds. Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. The center of the brownies should never quite rise to the height of the edges. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies. Serve the next day - it takes a day for the flavor to set. Source Archive
4. Chocolate Protein Frosting Ingredients: cream, whipped, cream topping, pressurized sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d beverages, protein powder whey based Directions: Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened. Keep in refrigerator. Smear over BROWNIES. Source Archive
5. Mini Brownie Tarts Recipe Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched Directions: Mix together as pie crust. Press into mini muffin pans (will make 24). Source Archive
6. Quick mug brownie Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated beverages, carbonated, cola, regular oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: mix dry add wet cook for 1:15 or so Source Archive
7. Vegan Cinnamon Coffee Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table margarine, regular, 80% fat, composite, stick, without salt sugars, granulated spices, cinnamon, ground yogurt, greek, plain, nonfat milk, fluid, 1% fat, without added vitamin a and vitamin d margarine, regular, 80% fat, composite, stick, without salt Directions: Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan. Mix together the flour, 3/4 cup sugar, baking powder and salt. Cut the margarine into small chunks and add to the mix. Mix for a couple of minutes if using a mixer. This is the "dry ingredient mix". Remove 1/2 cup of the dry ingredient mix and put in a separate bowl. Add the cinnamon and 2 tablespoons of sugar and mix together well. This is the "topping". To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth. Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes). Spread the topping evenly onto the batter. Melt the 2 tablespoons of margarine and drizzle over the top. Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean. Source Archive
8. Low Fat Fudge Brownie Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) vanilla extract sugars, brown cocoa, dry powder, unsweetened water, bottled, generic Directions: Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with cooking spray. In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Add milk, Mott's Natural Apple Sauce and vanilla to dry ingredients. Stir to blend. Spoon batter into prepared pan. In a medium-size bowl, combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan on a wire rack. Serve with a scoop of low fat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownie as a topping. Source Archive
9. Easy-Bake Oven Brownies Ingredients: sugars, granulated oil, olive, salad or cooking vanilla extract spartan, real semi-sweet chocolate baking chips, wheat flour, white, all-purpose, unenriched Directions: Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges. Makes 6 wedges. Source Archive
10. Guilt-Free Fudgy Brownies Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, without added vitamin a and vitamin d applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) vanilla extract sugars, brown water, bottled, generic Directions: Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment. Stir flour, 1/4 cup cocoa powder, sugar, and baking powder together in a bowl. Whisk milk, applesauce, and vanilla extract together in a small bowl; pour into flour mixture and stir with a fork until just combined into a batter. Spread the batter into the bottom of the prepared baking dish. Whisk brown sugar, remaining 1/4 cup cocoa powder, and hot water together in a bowl until the sugar and cocoa dissolve; pour over the batter in the baking dish. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes; cool brownies slightly in pan before cutting to serve. Source Archive
11. No Egg Brownies Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic sugars, brown sugars, granulated salt, table vanilla extract cocoa, dry powder, unsweetened oil, olive, salad or cooking leavening agents, baking powder, double-acting, sodium aluminum sulfate nuts, walnuts, english spartan, real semi-sweet chocolate baking chips, cranberries, dried, sweetened Directions: 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. Source Archive
12. Caramel Brownies Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d candies, caramels spartan, real semi-sweet chocolate baking chips, butter, without salt spartan, real semi-sweet chocolate baking chips, Directions: Melt caramels and 1/3 cup evaporated milk in microwave until smooth,stirring often. Set aside. Stir cake mix,butter and the rest of the milk together. (It will look like cookie dough. ). Press 1/2 of the dough into a 9x13 pan sprayed with cooking spray. Bake 6 minutes at 350'. Sprinkle chocolate chips on hot baked dough. Top with melted caramel mix. Cover with the rest of dough. Bake 14-18 minutes longer and cool. Source Archive