How to Make Chocolate Brownies?!
That are LOW CARB!?
Thanks!!! Www@FoodAQ@Com
Thanks!!! Www@FoodAQ@Com
Answers:
Hears one that's really short and
ACTUALLY tastes good!
http://www!.fitnessandfreebies!.com/lc/swe!.!.!.Www@FoodAQ@Com
ACTUALLY tastes good!
http://www!.fitnessandfreebies!.com/lc/swe!.!.!.Www@FoodAQ@Com
LOW CARB BROWNIE
Swirled Cheesecake Brownies Recipe
Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping!. Cutting them into bite-size pieces helps to keep the calorie count in check!.
Cheesecake topping:
4 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
Brownie layer:
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee or black tea
2 teaspoons vanilla extract
Preheat oven to 350° F!. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray!.
To prepare topping: 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!.
To prepare brownie layer: 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 (or tea) 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 rack!. Coat a knife with cooking spray and cut into 24 bars!.
Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks!. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets!.
Nutrition Information
Nutritional Analysis Per bar Calories 105
Carbohydrate Servings 1 Carbohydrates 16 g
Protein 2 g Fat 4 g
Saturated Fat 1 g Cholesterol 21 g
Monounsaturated Fat 2 g Dietary Fiber 1 g
Sodium 54 mg Potassium 45 mg
REGULAR RECIPE
Triple Chocolate Brownies with a Cinnamon Cream Cheese Icing Recipe
1 teaspoon plus 1 cup vegetable shortening
2 cups sugar
4 large eggs
1/2 cup water
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped toasted pecans
2 ounces semisweet chocolate, chopped
2 ounces milk chocolate, chopped
2 ounces white chocolate, chopped
Cinnamon Cream Cheese Icing, recipe follows
Preheat the oven to 350 degrees F!. Grease a 17 by 12-inch baking pan with 1 teaspoon of the shortening!. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening!. Remove from the heat and let cool slightly!. In a mixing bowl, add the sugar and shortening, blend!. Add the eggs one at a time, whisking after each addition!. Add the water and vanilla and whisk to mix well!. Add the flour, cocoa, baking powder, and salt and stir to blend!. Fold in the pecans and chopped chocolate, then spread the batter evenly in the prepared pan!. Bake until the cake springs back when touched, about 25 minutes!. Remove from the oven and let cool for 30 minutes!. Spread the frosting over the cake with a rubber spatula!. Slice and serve individual pieces on a large platter!.
CINNAMON CREAM CHEESE FROSTING
1 pound confectioners' sugar
1 teaspoon ground cinnamon
1/2 pound cream cheese, at room temperature
2 tablespoons milk
Sift together the confectioners' sugar and cinnamon!. In the bowl of an electric mixer, add the cream cheese!. Beat on medium until smooth!. Add the milk and sugar mixture, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth!. Yield: about 2 cups
Www@FoodAQ@Com
Swirled Cheesecake Brownies Recipe
Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping!. Cutting them into bite-size pieces helps to keep the calorie count in check!.
Cheesecake topping:
4 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
Brownie layer:
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee or black tea
2 teaspoons vanilla extract
Preheat oven to 350° F!. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray!.
To prepare topping: 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!.
To prepare brownie layer: 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 (or tea) 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 rack!. Coat a knife with cooking spray and cut into 24 bars!.
Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks!. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets!.
Nutrition Information
Nutritional Analysis Per bar Calories 105
Carbohydrate Servings 1 Carbohydrates 16 g
Protein 2 g Fat 4 g
Saturated Fat 1 g Cholesterol 21 g
Monounsaturated Fat 2 g Dietary Fiber 1 g
Sodium 54 mg Potassium 45 mg
REGULAR RECIPE
Triple Chocolate Brownies with a Cinnamon Cream Cheese Icing Recipe
1 teaspoon plus 1 cup vegetable shortening
2 cups sugar
4 large eggs
1/2 cup water
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped toasted pecans
2 ounces semisweet chocolate, chopped
2 ounces milk chocolate, chopped
2 ounces white chocolate, chopped
Cinnamon Cream Cheese Icing, recipe follows
Preheat the oven to 350 degrees F!. Grease a 17 by 12-inch baking pan with 1 teaspoon of the shortening!. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening!. Remove from the heat and let cool slightly!. In a mixing bowl, add the sugar and shortening, blend!. Add the eggs one at a time, whisking after each addition!. Add the water and vanilla and whisk to mix well!. Add the flour, cocoa, baking powder, and salt and stir to blend!. Fold in the pecans and chopped chocolate, then spread the batter evenly in the prepared pan!. Bake until the cake springs back when touched, about 25 minutes!. Remove from the oven and let cool for 30 minutes!. Spread the frosting over the cake with a rubber spatula!. Slice and serve individual pieces on a large platter!.
CINNAMON CREAM CHEESE FROSTING
1 pound confectioners' sugar
1 teaspoon ground cinnamon
1/2 pound cream cheese, at room temperature
2 tablespoons milk
Sift together the confectioners' sugar and cinnamon!. In the bowl of an electric mixer, add the cream cheese!. Beat on medium until smooth!. Add the milk and sugar mixture, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth!. Yield: about 2 cups
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