Tag Archives: BROWNIES

Lemon Brownies – Yummy

 

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Lemony Lemon Brownies
Ingredients:
3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

 

For the tart lemon glaze:

  • 4 tbsps lemon juice
  • 8 tsps lemon zest
  • 1 cup icing sugar

Found this recipe on bestyummyrecipes.com. had to share as it looks so yummy

Directions:

  1.  Preheat the oven to 350 degrees.
  2. Grease an 8×8 inch baking dish with butter and set aside.
  3. Zest and juice two lemons and set aside.
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Filter the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve.

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Chocolate Stout Pumpkin Brownies

A goodie from the Prevention recipe of the day

INGREDIENTS
Serves: 16 Prep: 12min Cook: 38min Total: 1hr 20min

2 tbsp low-fat cream cheese, room temperature
1/2 cup plus 1/4 cup sugar
1/2 cup canned pumpkin
3 large eggs, room temperature
1 cup plus 2 Tbsp whole-wheat pastry flour
1 tsp cinnamon, divided
6 oz bittersweet baking chocolate, chopped
2 tbsp unsalted butter
1/3 cup unsweetened cocoa powder
1 cup stout beer, room temperature
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp cayenne powder (optional)
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon cinnamon; set aside.
Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and 1/2 teaspoon cinnamon.

Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.

NUTRITIONAL FACTS PER SERVING
CALORIES 165 CAL
FAT 7.6 G
SATURATED FAT 3.8 G
SODIUM 78 MG
CARBOHYDRATES 23.9 G
TOTAL SUGARS 13.7 G
DIETARY FIBER 2.8 G
PROTEIN 3.4 G

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3 Minute Brownies

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Irresistible Brownies

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TIME: 35 minutes
SERVINGS:8

1⁄2 c unbleached all-purpose flour
1⁄3 c unsweetened cocoa powder, sifted if lumpy
1⁄4 tsp baking powder
1⁄8 tsp salt
2⁄3 c packed dark brown sugar
1⁄4 c canola oil
1 large egg + 1 large egg white
1 tsp vanilla extract
1⁄4 c miniature semisweet chocolate chips
1 c chopped walnuts (MUFA )

1. Preheat the oven to 350°F. Coat an 8″ × 8″ or 9″ × 9″ baking pan with cooking spray.

2. Combine the flour, cocoa, baking powder, and salt in a large bowl.

3. Combine the brown sugar, oil, egg and egg white, and vanilla extract in a small bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and walnuts (the batter will be stiff).

4. Spread the batter in a thin layer in the prepared pan. Bake for 20 to 22 minutes or until firm at the edges and a wooden toothpick inserted off center comes out with a few moist crumbs. Place pan on a rack and let cool completely. Cut into 8 bars.

Nutrition Info Per Serving (1 bar): 305 cal, 5 g pro, 31 g carb, 22 g fat, 2 g sat fat, 26 mg chol, 73 mg sodium, 2 g fiber

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