Best Pms Brownies Recipes

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PMS BROWNIES



Pms Brownies image

Chocolaty and gooey and full of calories just the perfect treat for PMS -- these are not to be shared but meant to be hidden in the freezer (under the Klondike bars--now I know I am not the only one that has a hidden stash in the freezer) where no one else can sneak them, so as that time of the month comes along you can take one (or two or the whole batch) out and pop them in your mouth--your family will thank you! Recipe source: Dressed to Grill

Provided by ellie_

Categories     Bar Cookie

Time 1h

Yield 64 bite-size brownies

Number Of Ingredients 11

3/4 cup walnuts, chopped
1 cup cake flour (or 3/4 cup regular flour)
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt (or other coarse salt)
3/4 teaspoon baking powder
1 1/2 tablespoons espresso beans, powder
3 ounces unsweetened chocolate, chopped
3/4 cup butter, room temperature
1 1/2 cups sugar
3 eggs, beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Spray a 8x8-inch pan with Pam (cooking spray) then line pan with aluminum foil and spray foil lined pan with Pam. Set aside.
  • Spread walnuts on a cookie sheet and toast until browned (5-8 minutes). Set aside.
  • In a small bowl sift together next 4 ingredients (flour - baking powder). Stir in espresso. Set aside.
  • In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another bowl or pan), over simmering water and low heat melt the butter and chocolate in the top pan (or bowl), stirring frequently until melted and smooth. Remove from heat and stir in sugar.
  • Whisk in eggs and vanilla and stir in flour mixture and nuts.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on a rack.
  • Refrigerate for 2 hours.
  • Cut into 1-inch squares.

I-DON'T-FEEL-SO-GUILTY-EATING-THESE PMS NESQUIK BROWNIES



I-Don't-Feel-So-Guilty-Eating-These Pms Nesquik Brownies image

The title says it all!!!! I was in a furious chocolate fix and whipped these up. These are soft and flat brownies that aren't too cake-like. Why should you not feel as guilty? 1) The Nesquik's got enough sugar, no additional sugar needed. 2) Nesquik has vitamins and nutrients! 3) The egg white has minimal calories and provides protein, none of the cholesterol like using a whole egg. Feel free to use egg substitute or pourable egg whites. 4) Canola oil and unsweetened applesauce are better for you than butter or margarine. 5) No added salt! 6) You're being attacked by spider monkeys from the inside, therefore calories don't count during this time.

Provided by the80srule

Categories     Kid Friendly

Time 25m

Yield 9 brownies (like you'll share these? ;) ), 9 serving(s)

Number Of Ingredients 8

1 1/4 cups chocolate-flavor Nestle Nesquik powder
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1 egg white
4 tablespoons canola oil
1/2 cup unsweetened applesauce (use dry cup set to measure, not liquid cup)
1/3 cup chocolate chips (I used peanut butter chips last time)

Steps:

  • Sift the Nesquik, flour, and baking powder together in a large bowl, and make a well in the center.
  • Add all the wet ingredients (vanilla, egg white, oil, and applesauce) into the well and whisk well to fully incorporate, should be a very nice fudgy batter with no dry bits.
  • Add the chocolate chips or other baking chips into the mix, and beat them in well.
  • Grease a 9 x 9 pan with cooking spray, and pour the batter into it. Make sure it's evenly spread.
  • Bake at 375F for 15-20 minutes or until set. Let cool for at least 15 minutes prior to cutting and eating. (As hard as it is to resist the temptation and you've been hunting chocolate like a jungle critter stalking its prey all day!).

Nutrition Facts : Calories 186.7, Fat 8.6, SaturatedFat 1.8, Sodium 91.9, Carbohydrate 25.4, Fiber 1.4, Sugar 11.2, Protein 2.6

PMS BROWNIES



PMS BROWNIES image

Categories     Chocolate     Dessert

Yield 16 2-inch brownies

Number Of Ingredients 22

For the brownies
•1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
•140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
•2 teaspoons vanilla extract
•3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)
•188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
•28 grams blanched almond flour (about a scant ¼ cup)
•30 grams tapioca starch (about ¼ cup)
•2 large eggs
•1 large egg yolk
•1 cup chocolate chips (optional - i left this out)
For the ganache
•¾ cup chocolate chips
•½ cup coconut cream (from a can of coconut milk) or heavy cream
Additional toppings
•8-10 Sunbutter Cups, chopped (she has a recipe in her book, I used store bought ones)
•more chocolate chips
Caramel
•¾ cup (1½ sticks) salted butter or ghee
•1¼ cup coconut palm sugar
•1 tablespoon coconut cream or heavy cream
•pinch of kosher salt

Steps:

  • 1.Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper. 2.Make the brownies: In a large bowl, mix together the melted chocolate chips and softened butter. Once incorporate, mix in the vanilla and ground coffee. 3.In a separate bowl, combine the sugar, almond flour, and tapioca starch. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk and beat until fully combined. 4.If you are adding the optional 1 cup chocolate chips to the batter, make sure that it is no longer warm before folding them in. 5.Pour the batter into the prepared pan and tap on the countertop to settle the batter. Bake for 35 minutes or until the brownies have set and do not jiggle in the pan. 6.Remove the brownies from the oven and allow them to cool in the pan. 7.While the brownies are cooling, make the ganache: Place the chocolate chips in the microwave and melt for roughly 1 minutes. Remove and add the coconut cream, sitting until it comes together. 8.Spoon the ganache over the cooled brownies. Then drop the chocolate Sunbutter Cups and chocolate chips on top. While that is cooling, make the caramel. 9.Make the caramel: In a heavy-bottomed saucepan, bring the caramel ingredients to a gentle boil over medium heat, sitting constantly. Continue to boil gently, while stirring, until it thickens. Remove from the heat and drizzle the caramel on top of the brownies. 10.Let the caramel sit and harden. Then cut the brownies into squares and serve. Store leftovers in a sealed bag or container at room temperature, or freeze for later.

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