Brownies
If you love brownies as much as I do, today's post is sure to please. Check out the Maraschino Cherry Cream Cheese Brownies, the Fudgy Microwave Mug Brownies, or any of the other brownie recipes here. Enjoy!
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
FUDGY MICROWAVE MUG BROWNIES
This is from Danilo Alfaro on TheSpruceEats. Danilo wrote, "I don't know why I ever rolled my eyes (figuratively) at the idea of microwave mug brownies. I even claim in my bio that I'm no food snob, and yet my first reaction to mug brownies was 'well, bless its little heart.'
"I've since come around. As anyone knows, brownies are wonderful no matter their shape or receptacle. Furthermore, any cooking technique that saves time is one worth considering.
"Mug brownies are also a real boon to anyone who, like myself, lacks restraint. Since it's a single serving, you need not fear waking up some morning and realizing that you ate a whole 9-inch pan of brownies by yourself the night before.
"Finally, mug brownies are, by definition, prepared and served in a mug, and anything served in a mug is warming and soothing to the spirit. If you've ever enjoyed a cup of hot chocolate after being out in the snow, you know what I'm talking about. Mug brownies are merely the next step in the evolution of hot chocolate.
"Maybe someday all food will be prepared and served in mugs. What about mug mac and cheese? Or mug pizza? I'm sure someone is working on those as we speak."
You can view the recipe (with photo) online, as well as read the rest of Danilo's post about this recipe at https://www.thespruceeats.com/fudgy-microwave-mug-brownies-recipe-4129137.
Prep Time: 5 minutes; Cook Time: 2 minutes; Total Time: 7 Minutes; Makes 1 serving
Ingredients
2 tablespoons/1 ounce vegetable oil
2 tablespoons/1 ounce brewed coffee
Dash vanilla extract
1/4 cup dark brown sugar (packed)
2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
Dash salt
2 tablespoons chocolate chips
Directions
Gather the ingredients.
In a mixing bowl with a spout, whisk the oil, coffee, and vanilla, until combined.
Do the same with the sugar, cocoa, and finally, the flour, one at a time, whisking until fully incorporated. Stir in the salt.
Finally, stir in the chocolate chips.
Pour the batter into a standard 12-ounce mug.
Microwave on high for 1 to 2 minutes, depending on the wattage of your microwave.
Let cool slightly before enjoying.
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
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
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. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
FUDGY MICROWAVE MUG BROWNIES
This is from Danilo Alfaro on TheSpruceEats. Danilo wrote, "I don't know why I ever rolled my eyes (figuratively) at the idea of microwave mug brownies. I even claim in my bio that I'm no food snob, and yet my first reaction to mug brownies was 'well, bless its little heart.'
"I've since come around. As anyone knows, brownies are wonderful no matter their shape or receptacle. Furthermore, any cooking technique that saves time is one worth considering.
"Mug brownies are also a real boon to anyone who, like myself, lacks restraint. Since it's a single serving, you need not fear waking up some morning and realizing that you ate a whole 9-inch pan of brownies by yourself the night before.
"Finally, mug brownies are, by definition, prepared and served in a mug, and anything served in a mug is warming and soothing to the spirit. If you've ever enjoyed a cup of hot chocolate after being out in the snow, you know what I'm talking about. Mug brownies are merely the next step in the evolution of hot chocolate.
"Maybe someday all food will be prepared and served in mugs. What about mug mac and cheese? Or mug pizza? I'm sure someone is working on those as we speak."
You can view the recipe (with photo) online, as well as read the rest of Danilo's post about this recipe at https://www.thespruceeats.com/fudgy-microwave-mug-brownies-recipe-4129137.
Prep Time: 5 minutes; Cook Time: 2 minutes; Total Time: 7 Minutes; Makes 1 serving
Ingredients
2 tablespoons/1 ounce vegetable oil
2 tablespoons/1 ounce brewed coffee
Dash vanilla extract
1/4 cup dark brown sugar (packed)
2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
Dash salt
2 tablespoons chocolate chips
Directions
Gather the ingredients.
In a mixing bowl with a spout, whisk the oil, coffee, and vanilla, until combined.
Do the same with the sugar, cocoa, and finally, the flour, one at a time, whisking until fully incorporated. Stir in the salt.
Finally, stir in the chocolate chips.
Pour the batter into a standard 12-ounce mug.
Microwave on high for 1 to 2 minutes, depending on the wattage of your microwave.
Let cool slightly before enjoying.
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
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
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. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
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