Hungry-Girl Approved. this pack contains 24 – All Natural 2 oz. Triple Chocolate Chunk VitaTops with real cocoa, milk chocolate chunks, chocolate chips, white chocolate chips, whole wheat & organic sugar. Each natural muffin top contains 100 calories, 1.5g fat, 9g fiber & 4g protein. Price per unit = $1.33 Untitled 2 .style1 { text-align: right; } This product contains no artificial additives or preservatives therefore we recommend freezing upon receipt. Read our care instructions to learn more. This product is available exclusively online. Product ID: 57340-24
Filed under Brownie Mixes by on May 8th, 2011. Comment. 
www.fatduo.com Eating Low Glycemic can be very rewarding. This Gluten Free, High Protein, Low Glycemic, guilt free Chocolate Brownie recipe is easy and delicious. Give it a try! Makes 12 cupcakes PREP TIME 20 Minutes. COOK TIME 30 Minutes. INGREDIENTS Topping (Or just squirt a dab of low fat whipping cream) – 3 tablespoons cup for cup cooking measure type of Xylitol or Stevia (***updated***) – 8 to 10 oz. FAGE brand low or no-fat Vanilla flavor Greek Yogurt (or your favorite brand of Greek) – 6 cups sliced fresh strawberries – 2 tsp of balsamic vinegar (to lower GI) INGREDIENTS — Brownies – 1 1 cups chocolate chips (Dark chocolate, not milk chocolate.) – 1 (15-19 oz.) can garbanzo beans, rinsed & drained. – 4 eggs – 1/2 teaspoon baking powder – 3/4 cup cup for cup cooking measure type of Xylitol or Stevia – 1/2 tsp Almond extract (optional) – 1/2 Cup chopped walnuts, pecans or almonds. (Optional) DIRECTIONS 1. Into yogurt stir in Xylitol or Stevia. Chill in refrigerator uncovered for several hours. 2. Slice fresh strawberries and toss with 2 tsp balsamic vinegar. Let chill & mix flavors for 2-10 hours. 3. Preheat the oven to 350 degrees F (175 degrees C). 4. Generously Pam spray a cupcake pan or a 9 x 9 baking pan. 5. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. 6 …
Filed under Brownies by on Dec 28th, 2010. 2 Comments.
Learn how to mix flour, milk and chocolate to make cappuccino brownies in thisfree dessert recipe video on how to make cappuccino brownies. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ’s Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard
Filed under Brownies by on Jul 18th, 2010. 1 Comment.
Our special brownie recipe is choc-full of rich belgian chocolate! We use 3 times the amount of chocolate that a regular brownie would have, leaving you with a product that’s devilishly delicious and chocolate-y! Hand-dipped in a top coat of belgian dark, milk or white chocolate, each of our Halloween brownies is decorated with adorable Hallowen decorations -including hand-crafted royal icing witches, pumpkins, ghosts & other favorite spooky characters, non-pariels and edible candy confetti ghosts & pumpkins. Each brownie is individually wrapped, heat sealed at both ends for freshness and quality, and hand-packed in a signature clear top gift box tied with ribbon.
Filed under Brownie Gift Baskets by on Jul 9th, 2010. Comment.
Ingredients:
2 oz Unsweetened chocolate
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 c Smooth peanut butter
1 1/2 7 oz milk-choc candy bars
Directions:
Heat oven to 325-degrees. Butter a 13″x9″ baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.
Filed under Brownies by on Apr 5th, 2010. Comment.
