Wednesday, November 16

The Enchanted Brownie Patch


I am always looking for new ways, better ways to bake No Pudge Brownies to make them even more delicious and healthy, without sacrificing flavor.  In fact, building and adding flavor without added fat or calories is what I strive for.   I had read on King Arthur Flour's website about Espresso Powder and the power of adding it to your chocolate baked goods, so I picked up a jar at Williams-Sonoma and couldn't wait to give it a try.  

While in the mood to bake, as I often am, I decided to bake a batch of No Pudge, a personal favorite of mine, and try the Espresso Powder to see if it really does make a difference.  

I prepared the No Pudge like this:

  • 1 box No Pudge Original
  • 1 tsp Espresso Powder
  • 1 large egg {preferably room temp...mine was cold so I beat it a little before adding it in.}
  • 1/2 C Fage 0% Greek Yogurt {they sell this at Costco!}
  • 1-1 1/2 tsp Nielsen Massey Madagscar Bourbon Pure Vanilla Bean Paste {my all-time favorite!}
  • 1 T milk 1%
Spray pan with nonstick baking spray.  Bake at 350 deg. F for 18-20 min, until tops are springy {but not BURNT}.  

Makes 12 fudgey cakelets.  {I used a pumpkin patch pan from Williams-Sonoma with 12 wells}

Even though it's weigh-in day tomorrow, I had to try my bite, and it was moist, fudgey, delicious!  I tried them twice!

These would be yummy with the addition of some mint extract for a Holiday flair!
You could also try a dusting of some powdered sugar to look like snowy caps.

-Becky Charms

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