Vegan Brownies – 3 WW pts each

Thursday, January 10, 2008

Vegan Brownies – 3 WW pts each

I have been craving a big fat brownie for a couple days now. Unfortunately, I got a sinus infection and couldn’t do much, but once I started feeling better, I knew what I wanted to do. I found a Vegan brownie recipe and it turned out pretty darn good. It definitely satisfied my craving! I made a few modifications to the recipe and they still turned out great.

Vegan Brownie (from Allrecipes.com) – makes 242 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water – I used 1 1/2 cups of soy milk1 cup vegetable oil – I used 1/2 cup1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.

Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

I wanted to add some nuts to some of the brownies, so I decided to add nuts to 1/3, swirled chocolate/PB chocolate chips to 1/3 and left 1/3 plain. Hubby liked the ones with the PB/choco-chips best. I liked the plain ones best.

Ahh… this is the best way to enjoy a brownie – warm with vanilla ice cream (Tofutti for me) over the top. MMmmmm!!

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 serving: 153.9 Calories, 5.4 g Fat, 0.0 mg Cholesterol, 127.3 mg Sodium, 62.1 mg Potassium, 25.5 g Carbs, 2.0 g Dietary Fiber, 18.0 g Sugar, 2.3 g Protein WW POINTS = 3

Bars and Brownies, Dessert

5 comments »

9 Responses to “Shrimp with Cilantro Pesto”

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1

Joelen — September 3, 2009 at 4:24 am

This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!
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2

Ingrid — September 3, 2009 at 5:48 pm

Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
~ingrid
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3

stephchows — September 3, 2009 at 7:10 pm

OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂
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4

Kerstin — September 3, 2009 at 10:11 pm

What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.
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5

bec — September 4, 2009 at 3:06 pm

i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!
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Kat — September 4, 2009 at 11:55 pm

I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.
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Justin — September 11, 2009 at 12:23 am

this looks great, and it really can’t get much easier
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Jori Hodgson — January 27, 2010 at 6:52 am

Hi there! Love this idea. Great job!

I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!
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Jen — January 27, 2010 at 12:53 pm

Jori – I make my own pesto using this recipe.