A delicious layer of mocha cream makes these brownies extra special. Enjoy them with your morning coffee or surprise a java-loving friend with a treat. Here’s a handy link to the recipe in our Online Recipe Box: bit.ly Thanks to Jennifer Crisp of Abingdon, Illinois for sharing this recipe with us. You can find it in our cookbook, 101 Cupcake, Cookie & Brownie Recipes.

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Disclaimer: I am NOT a nutrition professional. The information presented in this video is intended to provide support and tips to those who trying to lead a healthier lifestyle. It is highly recommended that you consult a physician before beginning any exercise program or altering your diet. Go from “Ham to Glam” on June 10th! My eBook & workout video will be available for purchase! For all things fitness, fashion & beauty related, check out my website: www.nancyvalentino.com Follow Me on Twitter! www.twitter.com/MsGlam710 88 Calorie Brownie Recipe: www.youtube.com

Low fat brownie recipe using prune puree as a substitute for vegetable oil. Using prune puree in your brownie recipe ensures great taste and moist brownies without the added fat! For more delicious recipes visit: www.stapleton-spence.com or find us on Facebook: www.facebook.com and Twitter: www.twitter.com

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These are coconut brownies. If you don’t like coconut, try one of my other brownie recipes. I’m calling this one a semi-fail because the bronies were too thick and the centers were too gooey. The bottom crust was very dry. They tasted pretty good overall though and I think the recipe the way it was supposed to be made would be very good. 1 package fudge brownie mix (13″x9″ size) 1/2 cup vegetable oil 2 eggs 1/2 tsp coconut extract Filling: 1 package (8oz) cream cheese, softnened 2 eggs 1 tsp coconut extract 1 tsp vanilla extract 3 3/4 cups confectioner’s sugar 1 cup flaked coconut 1. In a large bowl beat the brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping. 2. Spread the remaining batter into a greased 13″x9″ baking pan. Bake at 350F for 10-15 minutes or until edges crack. 3. For filling, in a large bowl, beat the cream cheese, eggs and extracts until smooth. Gradually add confectioners’ sugar and mix well. Fold in coconut. Carefully spread over brownies. 4. Drop preserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Store in the refrigerator This one from taste of home “fast fixes from mixes” magazine/cookbook

Get tips for mixing heavy cream, vanilla and sugar to make whipped cream for desserts in thisfree online baking video. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

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Learn how to finish an apple tart in thisfree online baking video. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan