Directions: For Brownies You’ll Need: Entire bag Chocolate Truffle Brownie Mix; 2 eggs or 4 egg whites; 7 tbs butter, melted (Lactose-free preparation: Use 6 tbs vegetable oil in place of butter); 1/3 cup coarsely chopped nuts (optional). Preheat oven to 350 degrees F (177 degrees C). Spray 7 x 11 or 8 x 8 inch pan with vegetable spray or brush surface with vegetable oil. In a large bowl, beat eggs for 2-3 minutes. Add dry mix. Beat to moisten. Add butter and stir until combined. Fold in nuts. (Mixture will be very thick). Spread over prepared pan and bake 25-27 minutes. Cool completely. For best results, freeze 1 hour before cutting. Makes 16 brownies. May be frozen. For Low-Fat Preparation: Combine mix, 1 cup gluten-free low fat plain or coffee-flavored yogurt and 1 tsp gluten-free vanilla. Mix until thoroughly moistened. Beat 2 egg whites until stiff and fold into mixture. Fold in 1/3 cup chopped nuts, if desired. Bake 35 minutes in 350 degrees F (177 degrees C) oven.Ingredients: Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla Extract), Cocoa Powder, White Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.
Filed under Brownie Mixes by on May 12th, 2011. Comment. 
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Filed under Brownies by on Mar 19th, 2011. 11 Comments.
Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Egg Whites, Corn Starch, Wheat Gluten, Salt & Baking Soda.
Filed under Brownie Mixes by on Feb 24th, 2011. Comment.
Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. Enjoy! No Pudge! Notes: 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Dark Coffee, Egg Whites, Cornstarch, Wheat Gluten, Salt & Baking Soda.
Filed under Brownie Mixes by on Dec 12th, 2010. Comment.
Ingredients:
¾ cup unsalted butter
6 oz bittersweet chocolate, chopped
3 eggs
¼ tsp salt
¾ cup dark brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 cup sifted all-purpose flour
¾ cup chopped walnuts (optional)
Cracked peppermint candies
1 recipe Peppermint fluff (below)
1. Heat oven to 350°F. Line a 9×13 inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. Melt butter and chocolate in a microwave or double boiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts, if using.
3. Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20 to 22 minutes (don’t overbake). Cool completely in pan.
4. Make topping and spread over brownies; let set at room temperature, 30 minutes. Lift brownies from pan using the parchment overhang. Lightly coat a knife with cooking spray, then trim ¼ inch off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.
Peppermint Fluff:
Make this when you’re ready to frost cooled brownies. In a heat-proof bowl over a pot of simmering water, combine 1 cup sugar, 4 egg whites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add ¼ tsp peppermint extract and 3 to 4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
Filed under Brownies by on Dec 2nd, 2010. Comment.
