Wednesday, March 24, 2010


1/2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup + 2 tbsp sugar
1 egg or 1/4 cup egg substitute
2 tsp vanilla
1 oz unsweetened chocolate, melted
1 envelope whipped topping mix (half of a 2.6-oz box)
1/2 cup low-fat milk

Preheat oven to 350 degrees. Line an 8-inch baking pan with enough foil to hang over the sides. Coat the foil well with nonstick cooking spray. Set aside.

In a small bowl, combine the flour, half the cocoa powder, the baking powder, baking soda, and salt; set aside.

In a medium mixing bowl, using an electric mixer at low speed, combine the buttermilk, one cup of the sugar, egg, and half the vanilla. Beat in the flour mixture then the melted chocolate. Pour into the prepared baking pan and bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

With mixer on low speed, combine the topping mix, remaining cocoa and remaining sugar. Add the milk and the remaining vanilla. Increase speed to medium and beat until fluffy. Spread over the brownies.

Saturday, March 13, 2010


1 Graham cracker pie shell
2 squares (1-oz each) semi-sweet baking chocolate
1 can (14-oz) sweetened condensed milk
1/4 cup creamy peanut butter
1 container (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, melt the chocolate squares for 15 seconds. Stir chocolate to see if completely melted. If not, cook in 15 second intervals until completely melted. Remove from the microwave and add the sweetened condensed milk and the peanut butter to the chocolate, mixing well. Fold in the whipped topping until well blended. Spoon the mixture into the graham cracker crust.

Freeze for at least six hours. To serve, garnish with whipped cream, chocolate shavings, chopped peanuts, etc. Use your imagination to make this recipe your own.

Note: Store any leftovers in the freezer.