37-Calorie Brownies

Source: 

ACE - Appetite Control & Energy with Rachel

Ingredients:

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Stacie says: This pic is the exact same pic used in the Lunchroom Lady Iced Brownies, found here: 

http://nowyoucanpinit.blogspot.com/2013/04/lunchroom-lady-iced-brownies.html

If anyone has made these, and would like to submit a REAL picture of these brownies, please let me know! ;)

Lemony Lemon Brownies

FB Source: Breanna Doyle Pampered Chef Executive Director

Ingredients:

Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 Tbsp lemon zest
2 Tbsp lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt

Tart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar

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.

Based on 16 servings:

Nutrition Facts

Serving Size 1/16th

Amount Per Serving

Calories  147 Calories from Fat  58

% Daily Value*

Total Fat  6.4g 10%

Saturated Fat  3.9g 19%

Cholesterol  36mg 12%

Sodium  81mg 3%

Total Carbohydrates  21.8g 7%

Sugars  17.0g

Protein  1.4g

Vitamin A 4% • Vitamin C 8% Calcium 1% • Iron 2%

Nutrition Grade C-

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• Very high in sugar

1. 
   

Salted Caramel Pretzel Brownies

Liz Bevan Horsley

Ingredients:
1 box Betty Crocker fudge brownies (for 9x13 pan)
2 eggs
1/4 c. water
2/3 c. vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, or grease with cooking spray.
2. Prepare brownie batter according to package instructions.
3. Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
4. Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
5. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

Zucchini Brownies

Fit-tabulous

Brownies made with zucchini, bananas and applesauce, yielding a brownie with only 120 calories, 2 grams of fat, and a whole bunch of vitamins and minerals, and egg free. YESSSS!!!!

These are even a very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). Its not going to be the same box brownie, but especially someone that only eats sweets occasionally like me, this healthier option is delish and guilt free!!

Ingredients
1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

Chocolate Suicide

FB Source: Bobbi Inman

Cookie dough on bottom
Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

This for Me would be an Eat in Moderation or maybe once every 6 months 

Brookies

Karen Boucher Desrochers

Ingredients:
Boxed Brownie Mix
Boxed Chocolate Chip Cookie Mix

Directions:

1. Make brownie and cookie mixes according to package directions.
2. Put 1 scoop of brownie mix in each well of your greased muffin pan, then drop 1 scoop of cookie dough on top.
3. Bake as directed on box, BUT start checking about half-way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven).

The idea (and photo) came from Williams-Sonoma who make this and sell it as a Baking Mix called Baked Brookster .... well they charge $16.95 for a box!!!! I got my ingredients for under $3!

Brownie Refrigerator Cake

FB Source: Way 2 A Better You

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions:

1. Mix brownie mix according to directions and add egg. 
2. Bake in brownie pan according to directions, and allow to cool.
3. Mix cream cheese, powdered sugar and 1 container whipped topping and spread across the top of the cooled brownies. 
4. Blend puddings and milk together and put on top of the cream cheese mixture.
5. Top with another layer of whipped topping. 
6. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Based on 24 servings:

Nutrition Facts

Serving Size 1/24th

Amount Per Serving

Calories  272 Calories from Fat  112

% Daily Value*

Total Fat  12.4g 19%

Saturated Fat  5.9g 29%

Trans Fat  0.0g

Cholesterol  35mg 12%

Sodium  258mg 11%

Total Carbohydrates  38.1g 13%

Sugars  16.5g

Protein  3.9g

Vitamin A 6% • Vitamin C 0% Calcium 8% • Iron 5%

Nutrition Grade C-

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• High in sugar

Peanut Butter Brownie Trifle

The Pampered Chef, Shannon Ross,

Heaven In A Bowl (Peanut Butter Brownie Trifle)

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Haole Brownies

Ono Kine Recipes

Ingredients:

1 1/4 cup brown sugar

3/4 cup sugar
1/4 tsp salt
5 oz (10 Tbs) butter
3 medium eggs
1/2 tsp vanilla
2 cups flour
3/4 Tbs baking powder
3/4 cup walnuts, optional

Directions:

1. Preheat oven to 350˚.
2. Cream brown sugar, sugar, salt, and butter together. 
3. Add eggs and vanilla, and mix until creamy. 
4. Add flour and baking powder and mix for one minute. Stir in walnuts if desired.
5. Pour mixture into a 9x13 greased baking pan and bake at 350˚ for 25 minutes.

For those curious minds...here it is!

The famous Haole brownies found at ’Akahi Dining Center of Kamehameha Schools. An all-time favorite, often served with the most anticipated meal of the school year...warrior plate.

Source: Kamehameha Schools

Almond Joy Brownie Bites

Heavenly Recipes

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Homemade Brownie Mix

Kelli Miller

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately $.30 a mix!

So simple, so easy. Not just frugal but cuts out the unknown ingredients. 

1 Cup Sugar, 

1/2 Cup All-Purpose Flour,
1/3 Cup Cocoa,
1/4 tsp Salt,
1/4 tsp Baking Powder.

At Baking Time Add: 

2 Eggs, 
1/2 Cup Vegetable Oil,
1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic bags or mason jars.

Lunchroom Lady Iced Brownies

Donna Larson

Ingredients:

Brownies:

1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts.

Icing:
1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Directions:

1. Preheat oven to 350F
2. Mix Brownie ingredients
3. Pour into a greased 9x13 pan,
4. Bake 20-25 mins on 350. Check at 20 mins.
5. Allow to cool, then mix the Icing ingredients together and frost as desired.

This is a 50+-year old recipe.

Brownie Caramel Cheesecake

Babie Rose

Brownie Caramel Cheesecake

Ingredients

1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preparation
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping

Peanut Butter Cup Brownies

Granny's Favorites Cookbooks

Peanut Butter Cup Brownies…

Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

Remove from heat; let cool.

Mix in bowl:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.

After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.
Granny's Favorites Cookbooks

Fudge Brownie Pie

Babie Rose

This recipe was voted the best Blogger recipe in 2012 and my friend Marie from the English Kitchen is generous enough to share it with you. I made this yesterday and it is insanely good.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.