NO GUILT BROWNIES (DIABETIC)
Unbelievably rich and delicious! Of course, the sugars mentioned in this recipe are diabetic sugars such as Splenda!
Provided by Northern_Reflectionz
Categories Bar Cookie
Time 28m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 ° F. 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. Cool completely.
Nutrition Facts : Calories 74, Fat 2.9, SaturatedFat 0.5, Cholesterol 17.6, Sodium 38.3, Carbohydrate 11.6, Fiber 0.5, Sugar 7.9, Protein 1.2
MARTHA STEWART'S GUILT-FREE BROWNIES
To make these brownies lower in fat and calories (but still moist and fudgy), some of the eggs and butter were replaced with prune puree. Helpful hint: Look for the puree in the baby-food or baking section at the grocery store.
Provided by MechaFusion
Categories Bar Cookie
Time 1h10m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
- In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
- In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
- Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 17, Sodium 82.9, Carbohydrate 20.2, Fiber 1.9, Sugar 12.7, Protein 2.5
RICH & GUILTLESS BEETROOT BROWNIES
Rich dark chocolate mixed with beautiful beetroot. A healthy brownie that is sure to surprise you and your kids. 70% cacao dark chocolate provides richness (choc full of antioxidants!) while the beetroot keeps the brownies moist and gives the brownies a beautiful ruby color.
Provided by cdmaningo_7242671
Categories Dessert
Time 1h55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Carefully wash beetroot under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will 'bleed' while cooking.
- Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
- Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
- Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8"x8" square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
- Mix together the butter and sugar and beat until the mixture is light and fluffy.
- Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
- Beat in the puréed beetroot mixture.
- Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
- Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
- Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
- Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
- Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
Nutrition Facts : Calories 352.3, Fat 22.9, SaturatedFat 13.9, Cholesterol 73.2, Sodium 189.1, Carbohydrate 40.5, Fiber 5.7, Sugar 23.4, Protein 6.8
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