favorite brownie recipes?

[laurenc]

Hi - I need to make some brownies for work and I know there have been tons of recipes in recent CL issues but I am not sure which one to go with.
Does anyone have a favorite that they can suggest?
Thanks!

[Leonard]

I have tried several recipes in CL issues over the past 2 years. So far, I haven't found one I liked. They have been pretty bland & dry for the most part. I finally stopped baking them until I read several positive reviews. I'm curious to see the other replies you get. Maybe we both can get a good recipe!

[donleyk]

There is a recipe for Ultradecadent Double-Chip Brownies on the CL web page today. I haven't tried it but I know baking with applesauce does produce a very moist product. Good luck!

[Jessica]

Those double-chip brownies got VERY mixed reviews but I liked them a lot. I also had the ooey-gooey brownies that were on the cover a few months ago and I liked those.

[Mamasue]

These brownies are very good and just what the title says....ooey-gooey.

* Exported from MasterCook *

Ooey-Gooey Peanut Butter-Chocolate Brownies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies/ Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup fat-free sweetened condensed milk -- divided
1/4 cup butter or margarine -- melted and cooled
1/4 cup fat-free milk
1 18.25 ounce package devil's food cake mix
1 large egg white -- lightly beaten
cooking spray
1 7-ounce jar marshmallow creme -- about 1 3/4 cups
1/2 cup peanut butter

Preheat oven to 350 degres.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350 degrees for 10 minutes. Combne 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evely oiver brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack. Yield 2 dozen (serving size: 1 brownie).

CALORIES 176 (25% from fat); FAT 5g (sat 2.1g, mono 1.6g; poly 1.1g); PROTEIN 2.6g; CARB 29.9g; FIBER 0.8g; CHOL 6mg; IRON 0.8mg; SODIUM 212mg; CALC 30mg

************************************
These bars are not brownies but they are awesome.


* Exported from MasterCook *

Butterscotch Bars

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies/ Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine -- softened
2 large egg whites
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
cooking spray

Preheat oven to 350 degrees

Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evely into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350 dgrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 16 servings (serving size: 1 bar).

CALORIES 142 (27% from fat); FAT 4.3g (sat 2.6g, mono 1.3g, poly 0.2g); PROTEIN 1.6g; CARB 24g; FIBER 0.3g; CHOL 8mg; IRON 0.6mg; SODIUM 95mg; CALC 24mg

*****************************
And lastly if you like packaged brownies then you must try Pudgies (regular flavor). They have a website, www.nopudge.com (http://www.nopudge.com) . I buy these at Trader Joe's. Look for them at your supermarket...they just might have them but you never noticed. These brownies are low in fat, fudgey and moist! And for anyone who counts their points (Weight Watchers) they are 2 points per 2 x 2 square. http://www.cookinglight.com/bbs/biggrin.gif




[This message has been edited by Mamasue (edited 01-26-2001).]

[Mamasue]

Whoops...I double posted....so here is the little piggie on the package. http://www.cookinglight.com/bbs/biggrin.gif

http://www.nopudge.com/pig1.gif








[This message has been edited by Mamasue (edited 01-26-2001).]

[Robin C]

I made the peppermint ( jr. mint) brownies fom Dec 2000 they were great! Try them

[Jasper]

This is not very Cooking Light, but... heck, they are for work! A good brownie is sugar, shortening and more sugar. If you can get your hands on a Betty Crocker cookbook, the brownie recipe is excellent. However, I add more cocoa than the recipe calls for. I wish I could pass along the recipe but I'm at work.

[mightyh]

It's not exactly brownies, but my favorite cooking light recipe is the Texas sheet cake. Does not taste light at all.... very moist and the icing is great, too.

I'm not into cakey brownies, so these are definitely not your normal "cake."

[Natasha]

I would just make my favorite non-light brownies (chocolate with a hint of cinnamon and coffee, from Williams-Sonoma), or maybe the recipe I just made from the Feb. 2000 Bon Appetit. That way you know that people will like them whether their tastes are used to low-fat food or not.

Hey Mamasue - love that picture! So cute.

[lorilei]

Does anyone, besides me, prefer GIRL SCOUTS to BROWNIES? They sell cookies! http://www.cookinglight.com/bbs/smile.gif

... it's Friday... I just couldn't pass this one up.

[This message has been edited by lorilei (edited 01-26-2001).]

[MrsReber]

I still like the khalua cinnamon brownies that were posted on the BB a while back (the recipe should be there if you do a search). I thought they came out really good, not cake-like at all. I made them a few times and everyone loved them.

Also, despite the mixed reviews, we really liked the ooey gooey brownies from Septmber of 2000. Don't skimp on the devil's food cake mix- if you buy a good moist one, you should have great results.


[This message has been edited by MrsReber (edited 01-26-2001).]

[AD]

The best brownies, in my opinion, were at one time in CL, but are really from another book. The recipe is called "Michael's Fudge Brownies" and can be found all over the internet by doing a search for the recipe title. I make them for my mother who doesn't like sweet things, but I can cut the sugar from 1 1/4 cups to 3/4 cup with no problem.

[luv2cook]

i thought the oohy gooeys were horribly sweet by that's just my opinion. I had a great brownie recipe but it's disappeared off my desk...

[SusieO]

My favorite brownies are made with a family size brownie mix (for a 9x13 inch pan), 1/3 cup plain yogurt, two egg whites and a teaspoon of vanilla. Bake in a 9x9 or 9x13-inch pan at 350 degrees for 30 minutes. These come out very dense and chocolately. And no one believes they're light!

[claire]

My favorite brownie recipe (and definitely not light and thus rarely made) comes right off the Baker's Unsweetened chocolate box. We especially like the Peanut Butter Swirl Brownie variation on the inside of the box. The regular brownies and the peanut butter swirl brownies are truly rich and fudgy. (We do not care for cake-like brownies.)

[joanieb]

laurenc--
These are pretty low-fat! For the holidays, made/gave Sand Art Brownies in a jar (cookierecipe.com). All l0 folks who got the mix made/raved about the brownies! NOTE: The original recipe calls for 2/3 c. oil, one reviewer suggested only l/3 c. or otherwise very oily, so that's what I used when I made them, as did the folks on my gift list! The nutritional analysis lists them as 8 g fat/serving w/the 2/3 c oil, so half that's even better! Also, I used all choc. chips, no vanilla.

SAND ART BROWNIES

5/8 cup all-purpose flour (l/2 c. + 2 Tbs.)
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts


Directions
1 Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or liter sized jar layer the ingredients in the order given. Starting with the flour and salt mixture and ending with the walnuts.
2 Attach a decorative tag to the out side of the jar with the following directions.
Sand Art Brownies
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, l/3 cup vegetable oil and 3 eggs. Beat until just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Enjoy! l2 servings

[BethR]

Of the recent CL brownie recipes I've tried, I really like the Raspberry Cream Cheese Brownies. I'm also a fan of the Kahlua-Cinnamon Brownies that MrsReber mentioned. Here's a link to a thread containing that recipe: http://www.cookinglight.com/bbs/Forum1/HTML/000680.html


* Exported from MasterCook *

Raspberry-Cream Cheese Brownies

Recipe By :Cooking Light Magazine. June 2000. Page: 200.

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese -- softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Directions.
1. Preheat oven to 350 degrees.

2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings (serving size: 1 brownie).

[This message has been edited by BethR (edited 01-27-2001).]