Fudgy Brownies

Ooey Gooey Brownies

These egg white brownies are a chocolate lover’s dream dessert. The ooey-gooey center, chewy texture and perfectly crunchy top make these brownies totally irresistible.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: Egg White Brownies Recipe

 

Servings: 9

 

Calories: 234kcal

Ingredients

• ¾ cup all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1¼ cup sugar
• ½ cup egg whites well shaken
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

• Combine flour, cocoa, baking powder and salt in large bowl.
• In another bowl whisk sugar, liquid egg whites, vegetable oil and, vanilla extract until creamy.
• Add egg mixture to dry ingredients, stirring just until blended.
• Pour mixture into a greased 8 inch square pan.
• Bake at 350°F 20 to 25 minutes or until firm to the touch. Do not over-bake.
• Cool and cut into squares.

Notes

TIP: If you are separating the eggs yourself, the easiest way to separate egg whites from egg yolks is to crack the egg into your hand over a small bowl. Hold the yolk in your hand while letting the white run through your fingers.

TIP: Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

TIP: Make sure not to overbake these. You want the insides to be slightly gooey and the outsides firm.

TIP: It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.

https://spaceshipsandlaserbeams.com/no-guilt-brownie-recipe/

Scotcharoos

Scotcharoos

These soft scotcharoos are soft (not hard!) and topped with a smooth butterscotch chocolate topping.

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Servings12 servings

Calories451kcal

AuthorWhitney Wright

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 5-5 1/2 cups Rice Krispies See note #1

Topping

• 1 cup butterscotch chips
• 1 cup milk chocolate chips

INSTRUCTIONS

• Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. See note #1
• Spray a 13”x9” inch baking dish with cooking spray. Set aside.
• In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).
• Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan... as soon as this happens), remove it from heat and stir in the peanut butter. 
• Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast. 
• Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot. 

Topping

• In a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. 
• Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos. 
• Let set, and then cut into squares. Store in an airtight container for 5-7 days.

NOTES

I always start with 5 cups of Rice Krispies and then add a little more to the bowl after I've stirred in the peanut butter syrup sauce. You want to eyeball how much Rice Krispies you use. If you use too much, the Rice Krispies will be dry and not fully coated. 

https://saltandbaker.com/scotcharoos/

Lemon Bars

Lemon Bars

Crust

Combine and mix well:

1 c. soft butter/margarine

½ c. powdered sugar

2 c. flour

dash salt

Press into greased 13x9in. pan. Bake at 350* 15 min. or until lightly browned.

Filling:

4 beaten eggs

2 c. sugar

¼ c. flour

6 TBS. lemon juice

Pour filling into slightly cooled crust. Bake at 350* for 25min. or until set.

Sift powdered sugar over top immediately upon removal from oven.

Blonde Brownies

Blonde Brownies

Melt: 2/3 c. margarine/butter (turn off heat if using a saucepan).

Add: 2 c. brown sugar

Blend in:

2 eggs, slightly beaten

2 tsp. Vanilla

In a separate bowl, mix:

2 c. flour

1 tsp. baking powder

¼ tsp. baking soda

1 tsp. salt

Mix flour mixture gradually to creamed mixture, blend well. Spread into greased 13x9in. pan. Sprinkle with 1 c. chocolate chips. Bake at 350* for 30 minutes. Cool and cut.

Fudgy Oatmeal Bars

Fudgy Oatmeal Bars

In a large bowl, cream:

1 c. soft butter/margarine

2 c. packed brown sugar

2 eggs

1 tsp. vanilla

Stir in:

2 ½ c. flour

1 tsp. baking soda

½ tsp. salt

Stir in 3 c. oats

Press 2/3 of batter into greased 15x10in. Pan. (If using 13x9 pan, press ¾ of batter into it).

Heat on low in microwave:

1 14-oz. can sweetened, condensed milk

1 package chocolate chips

2 TBS. butter/margarine

Stir in:

1 tsp. vanilla

½ tsp. salt

1 c. chopped nuts (optional)

Spread over oatmeal batter in pan evenly. Drop remainder of batter onto chocolate mixture. Bake until golden, 25-30 minutes at 350*.