Easy Fudge Brownies Recipe
Yield: 1 9x13 panRecipe by luhu.jp
Ingredients:
1 1/2 cup: Granulated sugar,
1/3 cup: Tub-style margarine,
1/4 cup: Buttermilk,
3/4 cup: Cocoa, Dutch processed or European-Style
2: Eggs,
2 tsp: Vanilla,
1 1/4 cup: All purpose flour,
1/4 tsp: Baking soda,
Directions:
Preheat oven to 350F degrees. Coat a 9"x13" baking dish with nonstick
cooking spray and set aside.
In a medium saucepan, combine the sugar, margarine and buttermilk. Cook and
stir over medium heat, bringing the mixture just to the boiling point.
Remove from the heat. Stir in the cocoa until the mixture is smooth.
Stir in the eggs, one at a time, followed by the vanilla. Add the flour and
baking soda. Mix just until combined.
Spoon the batter into the prepared baking dish. Bake eighteen to twenty
minutes, or until the brownies are set and still seem slightly sticky.
Remove from the oven and cool in the pan before cutting. Makes twenty-four
brownies.
Per brownie:
Calories: 107 (6% protein, 68% carbohydrate, 26% fat)
Protein: 2 grams
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 18 mg
Sodium: 54 mg
Carbohydrate: 19 grams
Fiber: 0
Exchanges: 1 starch, 1/2 fat
Source: Preventions The Healthy Cook edited by Matthew Hoffman and David
Joachim
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1998
Posted to MM-Recipes Digest by "Rfm" on Sep 07, 98
Source from luhu.jp
cooking spray and set aside.
In a medium saucepan, combine the sugar, margarine and buttermilk. Cook and
stir over medium heat, bringing the mixture just to the boiling point.
Remove from the heat. Stir in the cocoa until the mixture is smooth.
Stir in the eggs, one at a time, followed by the vanilla. Add the flour and
baking soda. Mix just until combined.
Spoon the batter into the prepared baking dish. Bake eighteen to twenty
minutes, or until the brownies are set and still seem slightly sticky.
Remove from the oven and cool in the pan before cutting. Makes twenty-four
brownies.
Per brownie:
Calories: 107 (6% protein, 68% carbohydrate, 26% fat)
Protein: 2 grams
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 18 mg
Sodium: 54 mg
Carbohydrate: 19 grams
Fiber: 0
Exchanges: 1 starch, 1/2 fat
Source: Preventions The Healthy Cook edited by Matthew Hoffman and David
Joachim
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1998
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp