DECADENT BROWNIES RECIPE RECIPES

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SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE RECIPE ...



Slow-Cooker Pineapple Upside Down Cake Recipe ... image

A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

1 cup packed brown sugar
1/4 cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
  • Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Nutrition Facts : Calories 380 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 26 g, TransFatContent 0 g

VEGAN CHOCOLATE BROWNIES RECIPE - BBC FOOD



Vegan chocolate brownies recipe - BBC Food image

We've done it! We've created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent. You will need a 20 x 30cm/8 x 12in baking tin.


Each serving provides 374 kcal, 3.5g protein, 48g carbohydrate (of which 37g sugars), 18.5g fat (of which 6.5g saturates), 2g fibre and 0.25g salt.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 12 squares

Number Of Ingredients 12

3 tbsp ground flaxseed
200g/7oz vegan dark chocolate, chopped
175g/6oz dairy-free margarine
125g/4½oz caster sugar
125g/4½oz light muscovado sugar
2 tbsp maple syrup or barley malt extract
1 tsp vanilla extract
150g/5½oz plain flour
½ tsp baking powder
pinch salt
2 tbsp soya milk
100g/3½oz vegan chocolate chips (optional)

Steps:

  • Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment.
  • In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes.
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate.
  • Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth.
  • Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth.
  • Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy.
  • Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares.

Nutrition Facts : Calories 374kcal, CarbohydrateContent 48g, FatContent 18.5g, FiberContent 2g, ProteinContent 3.5g, SaturatedFatContent 6.5g, SugarContent 37g

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VEGAN CHOCOLATE BROWNIES RECIPE - BBC FOOD
We've done it! We've created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent. You will need a 20 x 30cm/8 x 12in baking tin.


Each serving provides 374 kcal, 3.5g protein, 48g carbohydrate (of which 37g sugars), 18.5g fat (of which 6.5g saturates), 2g fibre and 0.25g salt.

From bbc.co.uk
Reviews 4
Cuisine American
Calories 374kcal per serving
  • Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares.
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