This is heavily adapted from vegan comfort food. I did not have flax meal, so I used apple sauce, I had a bag of cup 4 cup gluten free flour so I used that instead of four. They are most and yummy.
2/3 c apple sauce
1 c flour
1/3 c cocoa powder
1/4 tsp salt
1/2 c vegan butter, melted
2/4 c chocolate chips
3/4 c coconut palm or regular sugar
1/2 c walnuts
Preheat oven to 350. Prepare a 9 inch pan, mini muffin pan or brownie bite pan.
Mix all ingredients with a stand mixer until we’ll combine. Pour into prepared pan. Bake for 20 – 30 minutes until a toothpick comes out clean.
Let cool complete they remove from pan.
In a desperate attempt to get some protein in my skinny mini, I made these brownies. I have to admit the idea of putting black beans in brownies my stomach turn, but it turns our they are not head at all. Of course, I could not trick skinny mini, but the rest of us are enjoying them.
1 can (15 oz)black beans, rinsed and drained
1/4 c semisweet chocolate chips
3 TBSP canola oil
3/4 c coconut palm sugar
1/2 c unsweetened cocoa
1 tsp vanilla
1/2 tsp baking powder
1/8 teaspoon salt
1/4 c chocolate chips
1/4 c nuts
Preheat oven to 350 and spray a 8×8 pan.
Combine beans, chips and oil in food processor. Processes until smooth. Add remaining ingredients, process until smooth. Pour into pan, top with chips and nuts. Bake for 20 minutes.
This recipe was inspired by a brownie in the Dec12 issue of Sunset. What could be better than chocolate and peppermint? I can’t think of anything.
3/4 c all purpose flour
3/4 c whole wheat flour
3/4 c cocoa powdered, unsweetened
1/2 tsp salt
1/4 tsp baking power
1/2 c butter
6 oz bittersweet chocolate, chopped
1 c sugar
1/2 c apple sauce
1 egg whites
1 1/2 tsp vanilla
1 tsp peppermint extract
5 oz peppermint bark, chopped into small pieces
Preheat oven to 350.
Spray a 9×13 glass baking pan.
Microwave butter & chocolate in a medium glass bowl on medium high, stirring often for about 2 minutes until smooth.
Combine sugar and eggs in a mixing bowl with extracts, until blended. Stir in chocolate mixture and applesauce. Add 1/3 flour, combine, add next 1/3 combine and last 1/3. Stir in peppermint bark pieces. Pour into pan.
Bake 25 – 30 minutes until a toothpick comes out with a few crumbs stuck to it.
Makes 24 brownies.
These cheesecake brownies are super tasty! I found the recipe in eating well – it’s a winner!
4 ozs reduced-fat cream cheese
1/4 c sugar
1 large egg
1 TBSP all-purpose flour
1 TBSP nonfat plain yogurt
1/2 tsp vanilla extract
2/3 c whole-wheat pastry flour
1/2 c unsweetened cocoa powder
1/4 tsp salt
1 large egg
2 large egg whites
1 1/4 c packed light brown sugar
1/4 c canola oil
1/4 c strong coffee
2 tsp vanilla extract
Preheat oven to 350° F. Coat a 8×8 inch brownie pan or baking pan with cooking spray.
Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire.