Prepare Low-Cal Brownies For All Vegetarians

Prepare Low-Cal Brownies For All Vegetarians

Vegetarians always find lots of ways to incorporate great tasting recipes into their diet even if they’re very strict “vegans”. Even if they’re strictly vegetarians it doesn’t keep them from enjoying great delicious brownie dishes such as these three appropriate recipes great for anyone adhering to the special vegetarian regimen of eating.

These vegetarians are the type of vegetarians that allow themselves to eat any dairy or egg produced food. Using organic-products comes highly recommended. Use these sorts of ingredients all the time or as often as possible; organic-products are products that do not have any additive contents.

Saucepan Made Brownies

It’s called as such because it requires one stick of melted butter, melted together using your saucepan. This brownie is more like a cake rather than fudge.

Mix all ingredients using one mixing bowl:

1/4 tsp of baking soda
1/2 c of flour (organic)
1/4 tsp of salt
1/3 c of cocoa

Using a separate mixing-bowl mix the following:

1 tsp vanilla
1/2 c of prunes that were pureed (4 oz jar of baby-food prunes will do)
2/3 (two-thirds) cup of sugar
2 free-range or organic eggs (the same amount when using an egg alternative like an egg beater)

Combine all dry recipe ingredients together with all ingredients that are wet. Place them inside an eight by eight inch (8×8) baking pan. Preheat oven and bake the delectable brownies at about 350 F. for approximately twenty to twenty-five minutes until its edges appear dry & when it may be pulled away already out from its baking pan.

Fudgy Fat Free Brownie Treats

1 tsp of vanilla
1/4 c of flour (unbleached)
1/2 c of flour (whole wheat)
1/4 c and 2 tbsps of cocoa
1 c of sugar
1/3 c of applesauce (unsweetened)
1/4 tsp of salt
3 egg whites or other substitutes

Using a bowl, blend together your dry recipe ingredients. Into another separate mixing-bowl, mix together your wet recipe ingredients. Then combine both then mix them thoroughly until it completely appears moistened.

Later on pour the brownie batter to your eight by eight inch baking pan that has been lightly sprayed using a non-stick cooking-spray. Then bake them at 325F, for about twenty three to twenty five minutes, until its edges appear firm & the middle part seems set.

Allow these to get cool at room-temperature before finally cutting them in squares.

Raspberry & Chocolate Brownies

1.5 c of sugar
3/4 c of powdered cocoa (unsweetened)
1 c of egg substitutes (fat free)
1 (10 ozs) jar of raspberry preserves (sugar free)
1 tsp of vanilla
1/2 tsp of salt
1/2 tsp of baking soda
1/4 tsp of almond essence
1 c of flour

Evenly coat your nine by thirteen (9 x 13) pan using non stick cooking-spray or perhaps dust the baking pan using flour is also acceptable. Then set the baking pan aside.

Using your electric, hand held mixer, mix cocoa and sugar. Gradually add in your egg alternatives (egg beaters) & your jam, using low speed beat settings until it looks a bit sugary or no visible grainy appearance is found on the mixture.

Then throw in some almond essence, vanilla and salt then mix them briefly. Mix the baking soda and flour then stir them using a spatula. Be sure not to mix it too much, or they will get overly mixed. Pour batter inside your pan.

Preheat oven up to 325 degrees and bake them for about thirty to thirty five minutes. They will appear a bit under baked and it will not seem runny within their middle portions. Let them cool then cut each into two by two squares. Serve about twenty four.

TEST NOTES & KITCHEN TIP:

Due to jam that you added, these yummy brownies have the tendency to appear sticky when you slice them up. To decrease sticking, simply moisten your knife every between cutting or freeze these delectable brownies for just a bit before slicing them.