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I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 311 calories, 20 g fat (11 g saturated fat), 72 mg cholesterol, 136 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Hazelnut Brownies in Taste of Home April/May 2005, p29
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Reviewed on Jul. 03, 2010 by AngryGood
Urk! With 2 cups of sugar, the brownies shouldn't need so much icing, not to mention that the majority of the ingredients are also unhealthy! Substitute:- 1 cup applesauce for the melted butter- Try using whole wheat white flour for the all purpose- Use 4 tablespoons of ground flaxseed and 12 tablespoons of liquid (i.e; fat free or nonfat milk, lukewarm water, or oil) instead of the eggs. Let the mixture of ground flax seed and liquid sit for 5 or so minutes before using.- Reduce the sugar in the brownies by at LEAST 1/4 cups!- Adding a splash of hazelnut extract to the icing and replacing the hazelnuts with 1/3 cups unsweetened flaked coconut (although this adds more saturated fat...)- Try reducing the amount of icing in general, or just make 3/4 of the recipe:1-1/2 c. chocolate chips3/4 c. heavy whipping cream or refrigerated nondairy creamer1.5 tbs. butter1/3 c. chopped hazelnuts (or coconut 8D)1.5 tsp. hazelnut extract (opt.)
Urk! With 2 cups of sugar, the brownies shouldn't need so much icing, not to mention that the majority of the ingredients are also unhealthy! Substitute:
- 1 cup applesauce for the melted butter
- Try using whole wheat white flour for the all purpose
- Use 4 tablespoons of ground flaxseed and 12 tablespoons of liquid (i.e; fat free or nonfat milk, lukewarm water, or oil) instead of the eggs. Let the mixture of ground flax seed and liquid sit for 5 or so minutes before using.
- Reduce the sugar in the brownies by at LEAST 1/4 cups!
- Adding a splash of hazelnut extract to the icing and replacing the hazelnuts with 1/3 cups unsweetened flaked coconut (although this adds more saturated fat...)
- Try reducing the amount of icing in general, or just make 3/4 of the recipe:
1-1/2 c. chocolate chips
3/4 c. heavy whipping cream or refrigerated nondairy creamer
1.5 tbs. butter
1/3 c. chopped hazelnuts (or coconut 8D)
1.5 tsp. hazelnut extract (opt.)
Reviewed on Feb. 25, 2008 by NDowdy
These brownies are so good! The frosting definately 'makes' the brownie.
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