Candiflip - funny you should mention these. We had a fairly lengthy discussion about these just last week or so (on the October Losers and Friend's Board). You thread title says No BUDGE - not sure if that was a Freudian slip or what?
Here are some general comments that will save you some searching time!
Cassi (Bizlaw) posted a few brownie recipes in the recipe threads that she got from the LAWL @ home. Here's the one using the NoPudge mix, but it sounds like there isn't much difference in mixes
Quote:
Recipe Name: Ooey Gooey Brownies (from LA Chef) LA Exchange: 1 Starch, 1 Fat
Ingredients:
1 (13.7 oz) package fat-free brownie mix, such as No Pudge®
1 (6 oz) container vanilla low-fat yogurt
1/3 cup light stick butter, softened
1 tsp vanilla extract
1/2 tsp fat-free milk
1/2 cup powdered sugar
1/2 cup Splenda
1/2 cup melted semi-sweet chocolate chips
Preparation: Preheat oven to 350. Prepare brownie mix according to package directions, using yogurt.
Spread batter into a foil lined 8 inch square baking pan.
Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
Place butter, vanilla, and milk in a medium bowl and beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until spreading consistency. Gradually add melting chocolate, beating until smooth. Spread frosting evenly over brownies. Remove brownies from pan by lifting foil. Cut into 16 squares.
Makes: 16 servings
Serving size: 1 square
Please remember to use this recipe in moderation while in your weight loss program for continued success. Enjoy!
(from Pearl)
Quote:
I did a check on the No Pudge brownie mix and comparing it to the "regular" Duncan Heinz - there really wan't much difference, in fact more sugar and salt in the NP. AND it was $2.99 for an 8X8 pan versus $1.00 for a 9X13... so I bought the DH mix and a can of pumpkin and I'm making them for a treat this weekend.
I used Duncan Heinz family size brownie mix, added 1/4 cup egg beaters and a small can of pumpkin (NOT pumpkin pie filling!) and had to add a little water to get a batter consistency. They smelled good baking and they tasted GREAT with a little FF cool whip on them, BUT the texture is a little heavy. They are more dense like fudge with a little more rubbery consistency. Counted them as a starch and a fruit. (same as a LA Biscotti).
BROWNIES FROM LAWL COOKBOOK*3/4 c sugar (do not use Splenda, the sugar counts in the recipe as part of the starch exchange)
1/2 c flour
1/2 tsp baking soda
2 egg whites, lightly beaten
1 tsp vanilla
2/3 c unsweetened applesauce
1/4 c unsweetened cocoa powder
Preheat oven to 350 degrees. Spray a 8x8 nonskick pan w/ cooking spray. Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 min. Test w/ toothpick. Remove from oven & let cool 5 min. in pan.
Cut into 8 squares.
exchanges per brownie-2 starches.
