Black-Forest Brownies/CL

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<mx2 source= " MasterCook 5.0 " date= " July 18, 2000 " >

<Summ>

<Nam>

Black-Forest Brownies

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<RcpE name= " Black-Forest Brownies " author= " Cooking Light, June 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Black-Forest Brownies

 

Recipe By :Cooking Light, June 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BROWNIES:

Cooking spray

3/4 cup plus 2 tablespoons allpurpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup granulated sugar

2/3 cup unsweetened cocoa

1/4 cup butter or stick margarine -- melted

2 tablespoons water

1 teaspoon vanilla extract

1 large egg

1 large egg white

1/4 cup coarsely chopped candied cherries

3 tablespoons coarsely chopped walnuts

GLAZE:

1/2 cup sifted powdered sugar

1/4 teaspoon almond extract

1 3/4 teaspoons hot water

 

1. Preheat oven to 350°.

 

2. To prepare the brownies, coat the bottom of an 8-inch square baking pan with

cooking spray (do not coat the sides of the pan).

 

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine

flour, baking powder, baking soda, and salt in a medium bowl. Combine granulated

sugar and next 6 ingredients (granulated sugar through egg white). Stir well

with a whisk. Add to flour mixture; stir just until moist. Stir in cherries and

walnuts. Spread batter in bottom of prepared pan.

 

4. Bake at 350° for 35 minutes or until a wooden pick inserted in the center of

the brownies comes out almost clean. Cool on a wire rack.

 

5. To prepare the glaze, combine the powdered sugar, almond extract, and 1 3/4

teaspoons water in a small bowl. Drizzle the glaze over the brownies, and let

stand for 15 minutes. Yield: 16 servings (serving size: 1 brownie).

 

CALORIES 153(27% from fat); FAT 4.6g (sat 2.3g, mono 1.2g, poly 0.8g) PROTEIN

2.8g; CARB 25.6g; FIBER 0.3g; CHOL 22mg; IRON 1.1mg; SODIUM 83mg; CALC 15mg

 

Source:

" Jean Kressy "

Copyright:

" 2000 Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 80 Calories (kcal); 1g Total Fat; (6% calories from fat); 1g

Protein; 18g Carbohydrate; 12mg Cholesterol; 53mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

NOTES : Here’s a great way to use candied cherries. You can also substitute

dried sweetened cherries softened in boiling water about minutes, drained, and

chopped. Tip: Lightly coat your knife or kitchen shears with cooking spray for

easier chopping.

 

Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 16 " />

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<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " BROWNIES: " code= " S " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " plus 2 tablespoons allpurpose flour " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " baking powder " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " baking soda " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " unsweetened cocoa " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " butter or stick margarine " unit= " cup " qty= " 1/4 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " water " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " egg " unit= " large " qty= " 1 " ></IngR>

<IngR name= " egg white " unit= " large " qty= " 1 " ></IngR>

<IngR name= " coarsely chopped candied cherries " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " coarsely chopped walnuts " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " GLAZE: " code= " S " ></IngR>

<IngR name= " sifted powdered sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " almond extract " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " hot water " unit= " teaspoons " qty= " 1 3/4 " ></IngR>

<DirS>

<DirT>

1. Preheat oven to 350°.

</DirT>

<DirT>

2. To prepare the brownies, coat the bottom of an 8-inch square baking pan with

cooking spray (do not coat the sides of the pan).

</DirT>

<DirT>

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine

flour, baking powder, baking soda, and salt in a medium bowl. Combine granulated

sugar and next 6 ingredients (granulated sugar through egg white). Stir well

with a whisk. Add to flour mixture; stir just until moist. Stir in cherries and

walnuts. Spread batter in bottom of prepared pan.

</DirT>

<DirT>

4. Bake at 350° for 35 minutes or until a wooden pick inserted in the center of

the brownies comes out almost clean. Cool on a wire rack.

</DirT>

<DirT>

5. To prepare the glaze, combine the powdered sugar, almond extract, and 1 3/4

teaspoons water in a small bowl. Drizzle the glaze over the brownies, and let

stand for 15 minutes. Yield: 16 servings (serving size: 1 brownie).

</DirT>

<DirT>

CALORIES 153(27% from fat); FAT 4.6g (sat 2.3g, mono 1.2g, poly 0.8g) PROTEIN

2.8g; CARB 25.6g; FIBER 0.3g; CHOL 22mg; IRON 1.1mg; SODIUM 83mg; CALC 15mg

</DirT>

</DirS>

<Srce>

Jean Kressy

</Srce>

<CpyR>

2000 Southern Living Inc.

</CpyR>

<Note>

Here’s a great way to use candied cherries. You can also substitute dried

sweetened cherries softened in boiling water about minutes, drained, and

chopped. Tip: Lightly coat your knife or kitchen shears with cooking spray for

easier chopping. & #013; & #010; & #013; & #010;Scanned and formatted using MC Tagit by

KES.

</Note>

</RcpE></mx2>