| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Hawaiian |
Vegtime1 |
12 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
ts |
Chocolate extract or flavor |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Unbleached white flour |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Unsweetened cocoa |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar and |
|
|
Cocoa powder for dusting |
INSTRUCTIONS
MAKES 12 OVO-LACTO
The only thing missing from these brownies is a long storage life.
They will keep in an airtight container at room temperature for two
to three days.
Stir- Ins: Dress up any brownie recipe with these variations:
BLACK FOREST: In small bowl, cover 1/2 cup dried cherries with boiling
water and let soak 5 minutes. Drain and pat dry with paper towel.
Coarsely chop and stir into brownie batter.
HAZELNUT: Toast 1/2 cup hazelnuts, then rub off skins. Coarsely chop
and stir into brownie batter.
HAWAIIAN: Stir in 1/3 cup flaked coconut and 1/3 cup toasted, chopped
macadamia nuts.
ORANGE: Stir in 1/4 cup chopped candied orange peel and 2 teaspoons
orange liqueur.
CAPPUCCINO: Dissolve 2 teaspoons instant espresso with 2 teaspoons hot
water and stir into brownie batter.
Preheat oven to 350 F. Grease an 8-inch square baking pan. In medium
bowl, mix oil, extract and eggs. Add flout, sugar, cocoa, baking
powder and salt and mix just until blended.
Scrape batter into prepared pan. Bake until top is dry and springs
back lightly when gently pressed, about 15 minutes. Set pan on wire
rack and let cool. Just before serving, mix equal parts
confectioners' sugar and cocoa in small bowl, then using a fine mesh
sieve, lightly sift mixture over brownies. Cut into bars.
PER BROWNIE: 136 CAL; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 19G
CARB.; 35MG CHOL.; 60MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998
Converted by MM_Buster v2.0l.
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