ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
DORIS' WHEAT GERM BROWNIES
This recipe came from my sister who has tried to add extra nutrition in her recipes
Provided by kathy schmitt
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. Grease an 8 inch square baking pan and set oven to 350 degrees fahrenheit to heat up while preparing the brownie batter.
- 2. Mix oil, molasses, sugar, eggs and vanilla together well. Mix dry ingredients (wheat germ, powdered milk, baking powder, and salt) together in a large bowl.
- 3. Add sugar/egg mixture to the dry ingredients in the bowl and mix until incorporated.
- 4. Pour brownie mixture into the prepared pan. Set it into the preheated oven and bake for about 30 minutes, or until it appears to be done. Allow to cool and cut into squares.
WHEAT GERM BROWNIES
These have a slightly caramel crunchy bottom layer and a chocolately top layer, and lots of wheat germ flavor.
Provided by Quail Trails
Categories Bar Cookie
Time 45m
Yield 1 9x9 inch pan
Number Of Ingredients 13
Steps:
- Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
- Spread mixture evenly into bottom of greased and floured 9"x9" baking pan.
- Set aside.
- Top layer:Melt butter and chocolate over very low heat.
- Remove from heat, beat together with sugar, eggs, and vanilla.
- Add dry ingredients and mix.
- Spread over bottom layer.
- Bake at 350 degrees 25-30 minutes.
- Cool, slice into squares.
MELT-IN-THE-MIDDLE ESPRESSO MARTINI BROWNIES
Treat grown-up guests to these fabulous brownies inspired by a classic cocktail. They're a decadent ending to any dinner party
Provided by Good Food team
Categories Dessert
Time 50m
Yield MAKES 16
Number Of Ingredients 13
Steps:
- Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
- Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out.
- Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-of- eight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don't overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals.
- Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little.
- To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over.
Nutrition Facts : Calories 392 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium
ESPRESSO WHEAT GERM BROWNIES
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. Coat an 8- by 8-inch baking pan with baking spray.Mix the oil, eggs, sugar, vanilla, espresso powder, salt, and baking powder in a bowl until blended. Stir in the wheat germ and walnuts and scrape into the prepared baking pan. Bake until the surface is dry and a tester inserted in the center comes out clean, about 35 minutes. Cool for at least 20 minutes before cutting into 2-inch squares and serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
WHEAT GERM BUTTERSCOTCH BROWNIES
Although I wasn't wowed by these brownies, they are healthier than my traditional recipe. And, my two-year old likes them. I was hoping someone with a more health-conscious eating style would give them a try! I think I am too hooked on less healthy dessert recipes to appreciate them. The recipe is from the More-with-Less Cookbook, Dec. 1989 printing, p. 292.
Provided by Wild Squirrel
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees.
- Melt the butter or margarine.
- Add the molasses, sugar, eggs, and vanilla and stir well.
- Sift in the milk powder, baking powder, and salt.
- Add wheat germ and walnuts and stir only enough to blend--no more than 20 strokes.
- Spread in greased 8X8" pan, and bake for 30 minutes.
Nutrition Facts : Calories 150.4, Fat 7.8, SaturatedFat 2, Cholesterol 28.1, Sodium 109.9, Carbohydrate 16.6, Fiber 1.2, Sugar 12.2, Protein 4.3
ESPRESSO BROWNIES
Deep, dark, and espresso-flavored brownies - yum!
Provided by QUILTBUGJ
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Sift flour, cocoa, and salt together in a bowl. Set aside.
- Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g
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- Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
- Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!
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