Posts Tagged ‘Brownies’

Tarheel Pie

September 24, 2013

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This is a super easy dessert: brownie batter baked in a pie shell. It sounds like not much, but people love it served warm with ice cream.  Maybe you have had brownie pies before, but do try this especially good version.

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Reverse Engineered Soft Baked Chocolate Squares

June 27, 2013

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This is the result of my attempt to reverse engineer Kashi’s Soft Baked Chocolate Squares. The texture is very similar to the Kashi squares: cakey but dense, much drier than brownies and more compact than cake. I like them this way, but if you prefer a moister, fudgier bar, I have a variation that creates that texture, too.

I tweaked my recipe to mostly match the Kashi ingredient list and to even more closely hew to the nutritional data. They are vegan, with about 4 g. of fiber and 4 g. of protein per 160 calorie serving from black beans, sweet potato, ground nuts, flax seed meal, whole grain wheat, spelt and oats.

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Double Chocolate Mocha Bean Cookies (Gluten-Free)

May 16, 2012

When I hear the words bean and dessert, I am also expecting to hear the word vanilla or coffee or cocoa (none of which are real beans, by the way). Of course real legumes appear in desserts, especially peanuts and, in Asian cuisine, azuki beans. But, for the most part, you can be sure of a shocked reaction when you tell people the yummy chocolate cookie they are eating includes mashed black beans.

Besides black beans, these cookies include the more usual dessert “beans.” There is coffee, vanilla and cocoa, and those flavors completely drown out the vegetal flavor of the black beans. The chocolate flavor is so dominant that you would also be hard pressed to guess the sweetener was a small amount of honey.

The texture is rather like cheesecake, or brownies. You could make a pan of brownies with the batter instead of cookies, but I like the pre-portioned aspect of cookies.

My family inhaled these cookies, never once asking (or presumably guessing) the secret ingredient. They have no idea how much fiber, protein and antioxidants they got along with their sugar rush.

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Super Fudgy Brownies (Gluten-Free and Kosher for Passover)

April 19, 2012

Yes, I know. Pesach is over. Back to chometz.

All the same, give these brownies a chance. A crackly thin crust, fudgy interior, intense chocolate flavor–these are stellar brownies that can hold their own against chometz brownies any day.

These are different from the Homemade Passover Brownie Mix brownies in that those brownies have a cocoa flavor (like a boxed mix brownie) with nutty overtones and a certain chewiness, while these have a deep, pure semisweet chocolate flavor and a soft, fudgy texture.

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Homemade Passover Brownie Mix

April 15, 2011

Super easy, gluten-free, kosher for Passover brownies.

These brownies are more or less based on this recipe from the LA Times, but I swapped out the melted bittersweet chocolate for cocoa powder to make this recipe even easier to make. I also replaced the pecans called for in the original recipe with chocolate chips because my son hates big pieces of nuts in his desserts. And I added in some coffee powder to intensify the chocolate flavor.

You could easily make your own brownie mix by combining the dry ingredients in a bowl or bag. When your kids want to make brownies, all they need to do is mix the dry ingredients with a couple of eggs and a half cup of oil.

I accidentally changed the baking temperature with the first batch of this recipe, and they results were much cakier than the above brownies (my second batch). Fudgy or cake-ey, you pick (I would stick with the higher baking temperature; I find them a bit too mushy baked at the lower temperature).

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