Brownies
Brownies might be close to the perfect dessert. They're cake-like (without the work that a cake might take), they're chocolatey, there's enough to share, without having tons of left-overs...What's not to love?
That said, here are six yummy brownie recipes to help you through the day, including Espresso Brownies, Nutella® Ganache Brownies, and Low-Calorie Black and White Brownies. Enjoy!
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
APPLESAUCE BROWNIES
Recipe Yield: Servings: 16
View this online at https://diabeticgourmet.com/diabetic-recipe/applesauce-brownies.
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies.
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LOW-CALORIE BLACK AND WHITE BROWNIES
This comes from Vegetarian Times (May 2005 issue, page 86), and begins, "This may be the best brownie you’ve ever had—especially since it’s low calorie!" Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/low-calorie-black-and-white-brownies/.
Ingredients
2/3 cup all-purpose flour
1/2 cup granulated sucralose-type sweetener
1 tsp. baking powder
1/4 cup unsalted butter or soy margarine, at room temperature
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup white chocolate chips or chunks
1/2 cup Dutch-process cocoa powder
1/2 cup mini chocolate chips
Preparation
Preheat oven to 350°F. Butter 8- or 9-inch square cake pan.
Stir together flour, sweetener and baking powder in bowl. Beat together butter, eggs and vanilla in separate bowl until butter is broken into little pieces. Add applesauce, and stir until blended. Fold in flour mixture until moistened. Fold in white chocolate. Measure out 1/2 cup of mixture, and drop by spoonfuls into prepared pan.
Fold cocoa powder and chocolate chips into remaining batter. Gently spoon chocolate batter over white batter. Batter is thick, so smooth out surface.
Bake 20 minutes, or until toothpick inserted into center comes out clean. Cool before cutting into 1-1/2-inch squares.
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
That said, here are six yummy brownie recipes to help you through the day, including Espresso Brownies, Nutella® Ganache Brownies, and Low-Calorie Black and White Brownies. Enjoy!
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
APPLESAUCE BROWNIES
Recipe Yield: Servings: 16
View this online at https://diabeticgourmet.com/diabetic-recipe/applesauce-brownies.
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies.
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LOW-CALORIE BLACK AND WHITE BROWNIES
This comes from Vegetarian Times (May 2005 issue, page 86), and begins, "This may be the best brownie you’ve ever had—especially since it’s low calorie!" Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/low-calorie-black-and-white-brownies/.
Ingredients
2/3 cup all-purpose flour
1/2 cup granulated sucralose-type sweetener
1 tsp. baking powder
1/4 cup unsalted butter or soy margarine, at room temperature
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup white chocolate chips or chunks
1/2 cup Dutch-process cocoa powder
1/2 cup mini chocolate chips
Preparation
Preheat oven to 350°F. Butter 8- or 9-inch square cake pan.
Stir together flour, sweetener and baking powder in bowl. Beat together butter, eggs and vanilla in separate bowl until butter is broken into little pieces. Add applesauce, and stir until blended. Fold in flour mixture until moistened. Fold in white chocolate. Measure out 1/2 cup of mixture, and drop by spoonfuls into prepared pan.
Fold cocoa powder and chocolate chips into remaining batter. Gently spoon chocolate batter over white batter. Batter is thick, so smooth out surface.
Bake 20 minutes, or until toothpick inserted into center comes out clean. Cool before cutting into 1-1/2-inch squares.
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
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