Chocolate cake or brownie recipes?

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... i have a brownie recipe too, but it's not as simple so i have to find it.

Molten Brownie Bites
Prep time 5 minutes/cook time 10 minutes. Makes 12 servings
1 serving = 2 brownie bites

1 box (20 oz) Ghirardelli double or triple chocolate brownie mix
2 eggs
1 egg yolk
1/4 c. lowfat mayonnaise
1/2 c. unsalted butter, melted

Preheat the oven to 400 degrees. Coat a 24 cup mini muffin (2") pan well with cooking spray, covering the insides of the cups and the top of the pan.

Place the brownie mix in a large bowl. Beat together the eggs, egg yolk, and mayonnaise in a small bowl with an electric mixer, along with the butter.

Place the batter in the muffin pan, filling each cup to the top or to slightly extend above the top. Bake for 10 minutes or until the top surface is just cooked and the inside is still soft.

Immediately and gently remove the brownie bites from the pan using a tablespoon and serve.

Nutrition:
300 calories
Total Fat 15 g
Saturated Fat 8g
Sodium 220mg
Carbohydrates 38g
Dietary Fiber 1g
Protein 3g


Note: The picture shows a brownie bite opened on a plate with a pudding like center oozing out. It won't be a typical brownie, thus the molten in the name. The inside is supposed to be like a pudding consistency.
From the 400 Calorie Fix Diet cookbook.

Chocolate Chocolate cake
Prep time 5 minutes/Cook time 25 minutes. Makes 16 servings

1 1/4 c. all purpose flour
3/4 c. sugar
1/4 c. unsweetened dark cocoa powder
1 tsp baking powder
1 tsp baking soda
1 c. buttermilk
1/4 c melted butter
2 large eggs
1 tsp vanilla extract
1/2 c mini chocolate chips
1 Tbsp confectioners sugar (optional)

Preheat the oven to 350 degrees. Coat a 9x9" baking pan with cooking spray

Combine the flour, sugar, cocoa, baking powder, and baking soda in a large bowl. Whisk together the buttermilk, butter, eggs, and vanilla extract in a medium bowl. Add to the flour mixture and stir to combine thoroughly without overmixing. Fold in the chocolate chips. Pour into a prepared pan.

Bake for 25 minutes or until wooden pick inserted in the center comes out clean. Cool in the pan on a rack. When cool, dust the top with the confectionars sugar, if using.

Nutrition. 1 serving= one 2 1/4 x 2 1/4" square

Calories 140
Total Fat 6g
Saturated Fat 3g
Sodium 135mg
Carbohydrates 22g
dietary Fiber 1g
Protein 3g
Calcium 4%

From the 400 Calorie Fix Diet Cook Book.

1 bx sugar-free cake mix
1 can pumpkin puree
2 egg whites

Bake per directions on box for 13 X 9 pan. Batter will be very thick and hard to spread, try to get it even in baking pan.

12 servings, about 130 calories a piece.

Irresistible Brownies

35 minutes to make. 8 servings.
305 Calories per serving.

1/2 c. unbleached all purpose flour
1/3 c. unsweetened cocoa powder, sifted if lumpy
1/4 tsp baking powder
1/8 tsp salt
2/3 c packed dark brown sugar
1/4 c canola oil
1 large egg + 1 large egg white
1 tsp vanilla extract
1/4 c miniature chocolate chips
1 c chopped walnuts

Preheat the oven to 350 degrees. Coat an 8x8" or 9x9" baking pan with cooking spray.

Combine the flour, cocoa powder, baking powder and salt in a large bowl.

combine the brown sugar, oil, egg and egg white and vanilla extract in a small bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and walnuts (the batter will be stiff)

Spread the batter in a thin layer in the prepared pan. Bake for 20 to 22 minutes or until firm at the eges and a wooden toothpick inserted off center comes out with a few moist crumbs. Place pan on a rack to cool completely. Cut into 8 bars.

From the Flat belly diet cookbook.

Fudgy Brownies

Yield: 16 squares (serving size: 1 square)

Ingredients
4.5 ounces all-purpose flour (1 cup)
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/3 cup butter
2 ounces dark chocolate, chopped
1 cup granulated sugar
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
1 large egg
Cooking spray
Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.

3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Nutritional Information
Calories:
147
Fat:
6.1g (sat 3.6g,mono 1.5g,poly 0.3g)
Protein:
2.3g
Carbohydrate:
22.4g
Fiber:
1.3g
Cholesterol:
47mg
Iron:
1mg
Sodium:
73mg
Calcium:
15mg

Have you tried the "No Pudge" brownie mix? I find it at Trader Joes.

oh man! I'll mail you some! haha
I think the others sound delicious as well but these are just so dang easy! Some nonfat vanilla yogurt is all that's needed.....if I remember right! Now, I'm going to have to go buy some! = )

Have you tried the "No Pudge" brownie mix? I find it at Trader Joes.

It's also at Kroger's

Hi here is a chocolate cake recipe you might like. i know the squash part may sound odd but trust me it works. it helps to make a nice moist cake and will add a little fiber to your diet and is a healthy alternative to box mixes and processed foods.

Chocolate Brownie With Raspberries and White Chocolate ChipsMake this "Cook Yourself Thin" recipe.


Serves 9
Calories per serving: 291

1 heaping cup fresh raspberries
2 cups butternut squash, peeled and finely grated
1/2 cup white chocolate, chopped into small chunks
1 cup ground almonds
1 1/4 cups sugar
3 large eggs (you could substitute egg beaters 1/4 cup)
1/4 cup self-rising flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa powder, for garnish

1. Preheat the oven to 400 degrees.

2. Line the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.

3. Add the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium-high speed 4 to 5 minutes, until pale, fluffy and quadrupled in size.

4. Add the grated butternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared pan. Scatter the raspberries and chocolate chips over the top. Top with remaining batter.

5. Bake for 20 minutes until just cooked.

6. Let cool in the pan for 20 minutes and garnish with sifted cocoa powder before serving.


Boot Tracks
From EatingWell.com


Nutritional Information
(per serving)

Calories 63
Total Fat 4g
Saturated Fat 2g
Cholesterol 18mg
Sodium 22mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 1g
Calcium 0
Serves: 10 Edit
Update Cancel

Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) salted butter
2/3 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla extract
1 cup(s) whole-wheat pastry flour
6 tablespoon(s) cocoa powder
2 tablespoon(s) canola oil
1/2 teaspoon(s) espresso powder, (optional)
Confectioner's sugar, for dusting

---

Directions

1.Preheat a nonstick (not Belgian) waffle iron.
2.Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.
3.Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and dont let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners sugar while still slightly warm (see Variations). Variations: Instead of confectioners sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.

Low fat Brownie in a Mug (From the Live Strong Website)

Ingredients
1 tbsp Plain Flour
1 tbsp Granular Low Calorie Sweetener
1 tbsp Cocoa (natural, Unsweetened)
1/8 tsp All Purpose Baking Soda
1/8 tsp Salt*
1 1/2 tbsp Unsweetened Applesauce
1/4 tsp Cinnamon Ground

Directions
Combine and pour into coffee mug then pop into microwave for 1 minute!

Nutrition Facts
Serving Size: 1 brownie
Amount per Serving
Calories 80
Calories from Fat 6.4
% Daily Value *
Total Fat 0.71g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 447.99mg
18%
Total Carbohydrate 18.84g
6%
Dietary Fiber 2.67g
10%
Sugars 2.1g

Protein 1.52g
3%

Molten Brownie Bites (from the 400 calorie fix cookbook)

1 box (20 oz) Ghirardelli double or triple chocolate brownie mix
2 eggs
1 egg yolk
1/4 low fat mayonaise
1/2 cup unsalted butter, melted.

Preheat the oven to 400 degrees. Coat a 24 cup mini muffin pan (2") well with cooking spray, covering the insides of the cups and the top of the pan.

Place the brownie mix in a large bowl. Beat together the eggs, egg yolk, and mayonnaise in a small bowl with an electric mixer on high speed for 2 minutes. Add to the brownie mix, along with butter.

place the better in the muffin pan, filling each cup to the top or to slightly extend above the top. Bake for 10 minutes, or until the top surface is just cooked and inside is still soft.

Immediately and gently remove the brownie bites from the pan using a tablespoon and serve.

Nutrition:
1 serving = 2 brownie bites

Calories 300
total fat 15 g
Saturated fat 8 g
Sodium 200 mg
carbohydrates 38 g
Dietary fiber 1 g
Protein 3g

I can imagine this may taste great...but I read this recipe and could just feel my arteries clogging up!

Black Bean Brownies

1 box brownie mix
1 can (15 oz) black beans

Open the can of black beans, rinse well. With beans back in the can, add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

My SIL made these, and they were delicious.

I don't have the recipe written down but if you go to dr.oz website and click on recipes, chef Rocco has a brownie recipe (under 100 calories) made w black beans. Very good.