Food recipes
Ww 4 Points - Nut Brownies With Caramel-Coconut Topping
Ww 4 Points - Nut Brownies With Caramel-Coconut Topping Ingredients: spartan, real semi-sweet chocolate baking chips, wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking...
Ww 4 Points - Nut Brownies With Caramel-Coconut Topping
Ingredients:
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
nuts, walnuts, english
candies, caramels
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350 degrees F.
Lightly coat an 8-inch square cake pan with cooking spray.
Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water.
Set aside to cool for 5 minutes.
Sift together flour, cocoa, baking powder and salt; set aside.
In a large mixing bowl, beat together margarine and both sugars until blended and smooth.
Add egg substitute and applesauce and mix well.
Gradually add melted chocolate and mix well.
Beat in vanilla.
Gradually add flour mixture and mix well.
Fold in nuts.
Pour batter into prepared pan.
Bake 25 minutes.
Remove pan from oven and drizzle caramel topping over top.
Sprinkle with coconut.
Bake until a toothpick inserted near the center comes out clean, about 10 more minutes.
Cool in pan on a wire rack before cutting into 12 squares.
4 Points per brownie.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
nuts, walnuts, english
candies, caramels
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350 degrees F.
Lightly coat an 8-inch square cake pan with cooking spray.
Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water.
Set aside to cool for 5 minutes.
Sift together flour, cocoa, baking powder and salt; set aside.
In a large mixing bowl, beat together margarine and both sugars until blended and smooth.
Add egg substitute and applesauce and mix well.
Gradually add melted chocolate and mix well.
Beat in vanilla.
Gradually add flour mixture and mix well.
Fold in nuts.
Pour batter into prepared pan.
Bake 25 minutes.
Remove pan from oven and drizzle caramel topping over top.
Sprinkle with coconut.
Bake until a toothpick inserted near the center comes out clean, about 10 more minutes.
Cool in pan on a wire rack before cutting into 12 squares.
4 Points per brownie.