Post by JJ Judkins on Apr 9, 2010 17:39:43 GMT -6
* Exported from MasterCook *
Black-Forest Brownies
Recipe By :Cooking Light, June 2000
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROWNIES:
Cooking spray
3/4 cup plus 2 tablespoons allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup granulated sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine -- melted
2 tablespoons water
1 teaspoon vanilla extract
1 large egg
1 large egg white
1/4 cup coarsely chopped candied cherries
3 tablespoons coarsely chopped walnuts
GLAZE:
1/2 cup sifted powdered sugar
1/4 teaspoon almond extract
1 3/4 teaspoons hot water
1. Preheat oven to 350°.
2. To prepare the brownies, coat the bottom of an 8-inch square baking pan with cooking spray (do not coat the sides of the pan).
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Combine granulated sugar and next 6 ingredients (granulated sugar through egg white). Stir well with a whisk. Add to flour mixture; stir just until moist. Stir in cherries and walnuts. Spread batter in bottom of prepared pan.
4. Bake at 350° for 35 minutes or until a wooden pick inserted in the center of the brownies comes out almost clean. Cool on a wire rack.
5. To prepare the glaze, combine the powdered sugar, almond extract, and 1 3/4 teaspoons water in a small bowl. Drizzle the glaze over the brownies, and let stand for 15 minutes. Yield: 16 servings (serving size: 1 brownie).
CALORIES 153(27% from fat); FAT 4.6g (sat 2.3g, mono 1.2g, poly 0.8g) PROTEIN 2.8g; CARB 25.6g; FIBER 0.3g; CHOL 22mg; IRON 1.1mg; SODIUM 83mg; CALC 15mg
Source:
"Jean Kressy"
Copyright:
"2000 Southern Living Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 81 Calories; 1g Fat (7.1% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 54mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : Here’s a great way to use candied cherries. You can also substitute dried sweetened cherries softened in boiling water about minutes, drained, and chopped. Tip: Lightly coat your knife or kitchen shears with cooking spray for easier chopping.
Scanned and formatted using MC Tagit by KES.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Black-Forest Brownies
Recipe By :Cooking Light, June 2000
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROWNIES:
Cooking spray
3/4 cup plus 2 tablespoons allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup granulated sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine -- melted
2 tablespoons water
1 teaspoon vanilla extract
1 large egg
1 large egg white
1/4 cup coarsely chopped candied cherries
3 tablespoons coarsely chopped walnuts
GLAZE:
1/2 cup sifted powdered sugar
1/4 teaspoon almond extract
1 3/4 teaspoons hot water
1. Preheat oven to 350°.
2. To prepare the brownies, coat the bottom of an 8-inch square baking pan with cooking spray (do not coat the sides of the pan).
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Combine granulated sugar and next 6 ingredients (granulated sugar through egg white). Stir well with a whisk. Add to flour mixture; stir just until moist. Stir in cherries and walnuts. Spread batter in bottom of prepared pan.
4. Bake at 350° for 35 minutes or until a wooden pick inserted in the center of the brownies comes out almost clean. Cool on a wire rack.
5. To prepare the glaze, combine the powdered sugar, almond extract, and 1 3/4 teaspoons water in a small bowl. Drizzle the glaze over the brownies, and let stand for 15 minutes. Yield: 16 servings (serving size: 1 brownie).
CALORIES 153(27% from fat); FAT 4.6g (sat 2.3g, mono 1.2g, poly 0.8g) PROTEIN 2.8g; CARB 25.6g; FIBER 0.3g; CHOL 22mg; IRON 1.1mg; SODIUM 83mg; CALC 15mg
Source:
"Jean Kressy"
Copyright:
"2000 Southern Living Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 81 Calories; 1g Fat (7.1% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 54mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : Here’s a great way to use candied cherries. You can also substitute dried sweetened cherries softened in boiling water about minutes, drained, and chopped. Tip: Lightly coat your knife or kitchen shears with cooking spray for easier chopping.
Scanned and formatted using MC Tagit by KES.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0