Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow
These are about as healthy as brownies can get without sacrificing flavor.
Makes 12
INGREDIENTS
2 cups white spelt flour (preferably King Arthur)
1 cup cocoa powder
1 1/2 tablespoons baking powder
1 cup maple syrup
1/2 cup vegetable oil
1/2 cup brown rice syrup (or light agave nectar)
1/2 cup strong brewed coffee
1/2 cup soymilk
1 tablespoon vanilla extract
2 tablespoons oil
1 cup semisweet chocolate chips, divided
PREPARATION
Heat oven to 350°. Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Whisk maple syrup, oil, brown rice syrup, coffee, soymilk and vanilla in another bowl. Fold wet ingredients into dry ingredients. Pour half the batter into a greased 9" x 11" baking dish; top with half the chips. Pour remaining batter into dish and top with remaining chips. Bake until knife comes out with crumbs adhering to it, 30 minutes. Let cool.
The skinny
348 calories per brownie, 15 g fat (3 g saturated), 53 g carbs, 4 g fiber, 5 g protein
Showing posts with label Bars. Show all posts
Showing posts with label Bars. Show all posts
Wednesday, May 11, 2011
Tuesday, December 7, 2010
Chocolate-Peanut Butter Dream Bars
Servings Per Recipe 25 squaresCalories 302
Ingredients
* 3/4 cup graham cracker crumbs
* 2 tablespoons granulated sugar
* 3 tablespoons unsalted butter, melted
* 1 box (18.2 ounces) brownie mix
* 1/2 cup chopped dry-roasted peanuts
* 4 ounces cream cheese, softened
* 1/2 cup creamy peanut butter
* 1/2 cup confectioner's sugar
* 3 tablespoons milk
* 1-1/2 cups heavy cream
* 1 tablespoons light corn syrup
* 3/4 cup semisweet chocolate chips
* Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish
Directions
1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.
2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.
3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.
4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.
5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.
recipe found here
Sunday, December 13, 2009
Nut Goody Bars
12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
1 cup peanut butter
1 pkg. miniature marshmallows
1 lb. salted peanuts
Melt both kinds of chips in microwave for 2 minutes on high power (time may vary with microwaves); stir until mixture is smooth. Add remaining ingredients; stir into chip mixture until all is coated. Spread into 13x9 pan; chill. Store mixture in refigerator.
12 oz. pkg. butterscotch chips
1 cup peanut butter
1 pkg. miniature marshmallows
1 lb. salted peanuts
Melt both kinds of chips in microwave for 2 minutes on high power (time may vary with microwaves); stir until mixture is smooth. Add remaining ingredients; stir into chip mixture until all is coated. Spread into 13x9 pan; chill. Store mixture in refigerator.
Saturday, October 17, 2009
Caramel Apple Cream Cheese Cookie Bars
3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares
The Mother Load Layered Cookie Bars
This looks SO good!
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.
8 large bars (if you cut off edges), 12 bars (if you keep edges)
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.
8 large bars (if you cut off edges), 12 bars (if you keep edges)
Friday, April 24, 2009
Brownie Peanut Butter Cups
Recipe from Nestle’s Very Best Baking.
* 3/4 cup granulated sugar
* 1/4 cup unsalted butter, softened
* 1 tablespoon water
* 3/4 cup semi-sweet chocolate chips
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
* 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
* 3/4 cup creamy peanut butter
Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Sunday, February 22, 2009
Double Chocolate Brownies
Makes 9 large or 16 small
6 tablespoons unsalted butter, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
4. Pour batter into prepared pan; spread evenly with spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
6 tablespoons unsalted butter, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
4. Pour batter into prepared pan; spread evenly with spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Cream Cheese Swirl Blondies
Velvety, delicately tart cream cheese blends well with the more cakey, sugary blondie batter.
Makes 9 large or 16 small.
Ingredients:
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temp, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 granulated sugar
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
3. Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 large eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4. Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until smooth.
5. Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.
6.Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
Makes 9 large or 16 small.
Ingredients:
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temp, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 granulated sugar
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
3. Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 large eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4. Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until smooth.
5. Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.
6.Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
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