Best Ana Gourmet Rich Chocolate Whole Grain Brownies Recipes

ANA GOURMET: RICH CHOCOLATE WHOLE GRAIN BROWNIES

Steps:

• Preheat oven to 350°F Grease square 8"x 8" non-stick baking pan with the cooking spray of your choice and set aside.
• Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 - 6 months.

ANA GOURMET: OAT BRAN PANCAKES

Steps:

• Put a non-stick frying pan over medium heat.
• Combine all dry ingredients in a large mixing bowl. Add all of the wet ingredients and whisk only until all ingredients are wet.
• Pour about 4 tablespoons of batter into the frying pan. Wait until bubbles form in the middle of the pancake and flip it over with a spatula. Cook until underside is golden brown and remove from pan. Repeat with remaining batter.

QUICK AND EASY BROWNIES

Steps:

• set oven for 350 degrees.
• melt margarine or butter in microwave for 45 seconds.
• mix Eggs, Sugar, Flour, Vanilla, and cocoa powder.
• add margarine (or butter) and mix.
• Bake for 23 minutes.

RICH SOURDOUGH CHOCOLATE BROWNIES

Steps:

• Melt chocolate and hot water in small pan over low heat.
• Bring to a gentle boil while stirring constantly.
• Pour into small glass bowl and add baking soda.
• Mix well (mixture may foam).
• Let cool until just lukewarm.
• Cream butter and sugar.
• Add egg yolks one at a time, mixing well each time.
• Mix in vanilla and cooled chocolate mixture.
• Stir in sourdough starter.
• Mix salt and flour in separate bowl and then add to the batter.
• Mix well.
• Beat egg whites to stiff peaks then fold into batter.
• Pour in greased and floured pan (recommended size is 11 X16) and let sit for 30 minutes in warm draft-free place.
• Bake in preheated 350 oven for 35-40 minutes.
• Cool before cutting.

OOEY-GOOEY BROWNIES

Steps:

• Preheat oven to 350°F.
• Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
• Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
• Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.

AMAZINGLY DELICIOUS WHOLE-GRAIN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
• In a medium bowl, stir together the applesauce, white sugar, egg whites and butter until smooth. Mix in the buttermilk, vanilla extract and coffee extract. Combine the cocoa, all-purpose flour, whole wheat flour, baking powder and salt; stir into the sugar mixture just until incorporated. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean, but the brownies are still moist. Cool, and cut into squares.

GOURMET FRENCH BROWNIES

Steps:

• In a small saucepan, combine Frangelica and 2 tablespoons sugar. Bring to a boil, then simmer until liquid is reduce to about 3 tablespoons of syrup, about 10 minutes.
• Preheat oven to 450 degrees. Line a 10-by-15-inch jelly roll pan with parchment paper. Butter and sugar the paper. Separate 9 of the eggs, putting the whites in a mixers bowl and 7 yolks into a medium bowl. (Use remaining yolks for another use.) Add the 2 remaining whole eggs and ¼ a cup of powdered sugar to yolks, whisk until blended.
• In the microwave, or in a double boiler, melt chocolate. Put the melted chocolate in a mixing bowl and stir in butter until smooth. Whisk in the egg yolk mixture then stir in cinnamon.
• Add remaining powdered sugar to egg white and beat with a mixer until it forms stiff peaks. Fold about 1 cup of the egg whites to the chocolate mixture until blended. Add chocolate mixture to the egg white in bowl and fold in until smooth. Fold in reserved Frangelica syrup, vanilla and half the walnuts.
• Pour into prepared baking pan, and use a spatula to spread evenly to the sides of the pan. Sprinkle with remaining walnuts, and fleur de sel evenly over the top. Place in the heated oven. When top is puffed up, about 20-25 minutes, insert knife into the center and see if it comes out clean, if it does then remove from oven. While brownies are still hot, use a paring knife to trim the sides, which may have puffed up over the rim of the baking pan. Place a baking sheet lined with parchment paper on top of the brownies, then invert. Remove top pan and sheet of parchment paper. Let brownies rest at room temperature for 8 hours. Cut into 12 rectangles and enjoy!

NO FAT, NO SUGAR LOW CAL CHOCOLATE BROWNIES

Steps:

• Heat oven to 180 degrees C and lightly spray a 4 by 8 inch cake tin.
• Mix the cocoa and water together in a heatproof bowl.
• Add the egg whites and vanilla and mix well.
• Separately stir together the flour, Splenda, baking powder and salt.
• Add the powder mix to the cocoa mixture and combine the two together.
• Pour into the cake tin and bake for approx 20-25 minutes.