No-Bake Brownies

These Fudgy No- Bake Brownies from the How Not to Die Cookbook are a quick and easy way to satisfy your sweet tooth while keeping it healthy. INGREDIENTS: 1 cup raw walnuts 1 1/3 cups dates, pitted 1/2 cup raw almond butter 1/2 cup unsweetened cocoa powder 1/3 cup crushed raw pecans METHOD: 1. Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa powder and pulse to mix well. 2. Transfer the brownie mixture to an 8-inch square baking pan. (If you line the pan with parchment paper, it will make it easier to remove the brownies.) Use your fingers to press the mixture evenly into the pan. (You can place a piece of parchment paper on top of the mixture as you press it into the pan to prevent it from sticking to your hands.) Once the brownies are firmly pressed into the pan, sprinkle the top evenly with the crushed pecans, pressing them into the top of the brownies. 3. Cover and refrigerate for at least 1 hour before cutting into squares.Notes: These brownies also store great in the freezer. Serves: 16 people The recipe is also at http://bit.ly/FudgyNoBakeBrownies. nutrtionfacts.org

Mammy's Famous Brownies

Mammy's Famous Brownies (Sierra - http://dojosdesigns.blogspot.com/)

Prep Time: 10 minutes Cook Time: 20-25 minutes

3/4 C. Cocoa
1 C. Shortening
4 Eggs
2 C. Sugar
1 tsp. Vanilla
1 1/4 C. Flour
1 tsp. Salt
1 tsp. Baking Powder


1.) Preheat oven to 350 degrees.

2.) Using a medium-sized saucepan, combine the Cocoa and Shortening, and heat (medium-low heat) on the stove, until melted. (No need to boil, just get it melted, and remove from heat!)

3.) Add Sugar, Eggs, and Vanilla into saucepan, and mix, until well combined.

4.) Add Flour, Salt, and Baking Powder to wet ingredients, and mix until it is a rich, chocolatey dream.

5.) Grease a 9x13 in pan with Shortening, and then dust with Flour, if you're Betty Crocker. Spray with No Stick Cooking Spray, and put a piece of parchment paper down, if you're Sierra Dominguez! ;)

6.) Pour the thick, gooey batter into your pan, and smooth to all 4 corners, using your mixing spoon.

7.) HERE'S WHERE THINGS GET FANCY: At this point you can pour white chocolate chips over the top (about a cup), and press down into batter. OR: Pour half the batter onto your pan, and sprinkle caramel chips (about a cup), then pour the rest of the batter over it.

OR: Leave the batter as is, and bake them.

I can assure you no matter what variation you do, you'll want to eat the whole pan. Or maybe that's just me...

8.) Cook for 21-25 minutes (Of course this all depends on dark or light pan, altitude, oven, etc.) So start at 20 minutes and keep checking on them! :)

Some things to watch out for:

-Don't over-mix the batter. As in, don't "save time" and use a hand mixer, or stand mixer. Mix it the old fashioned way, with a wooden spoon, or spatula! Trust me on this one!

-Don't over-cook the brownies. What you're looking for are nice firm edges, but when you check the center, with a fork, it should come out with a tiny bit of batter on it. They'll finish cooking, in the pan, once you pull them out. So try not to over-cook, if you like obey gooey brownies! If you like hockey pucks, bake those suckers to a crisp. (Just kidding. Why on earth would you do that?!?)

-Once you put a brownie in the bottom of a bowl, scoop ice cream on top, and proceed to inhale the mixture in 3 bites, you WILL BE TEMPTED to go back for more. Do what our family does, and keep a butter knife in the pan, and only cut out 1 in. x 1 in. chunks, until you've eaten half the pan. It burns calories going back so many times. You're welcome.


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