My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, December 19, 2018

Milk Chocolate Brownies

This is a very simple recipe, but looks like a gourmet dessert!
You could make brownies from scratch if you want, but who has time for that!?
{ Prep Time: 15 mins / Difficulty: Easy / Yields: 8 servings }

1 box Duncan Hines Double Fudge Brownie Mix
1 large egg
1 Tbsp water
1/3 cup unsweetened applesauce (or 1/3 cup vegetable oil)
butter flavored cooking spray
vanilla frozen yogurt or vanilla ice cream
Hershey's light chocolate syrup
mini chocolate chips, for decoration
light cool whip

1. Preheat oven to 350º for glass or metal pans, 325º for dark pans. Lightly grease 8x8" baking dish with cooking spray and set aside.
2. In a large bowl, mix together brownie mix, egg, water, applesauce and contents of fudge sauce. Stir until well blended (about 50 strokes). Pour into prepared baking dish.
3. Bake for 33 mins - you can always add a few mins if center has not set. (Add 3-5 mins if using a dark pan.) Brownies are done when toothpick inserted in center comes out clean. Cool completely in pan on wire rack before cutting and serving.
4. To serve, cut brownies into squares and put on plates. Nuke for 15-20 seconds each, so brownies are hot. Scoop out ice cream and place on top of brownies. If desired, add a spoonful of cool whip on top of ice cream. Drizzle with Hershey's syrup, then sprinkle with mini chocolate chips. Serve warm.

You can make brownies up to 2 days in advance. Just cover and store in the refrigerator, once they're completely cooled. Then heat squares in the microwave 30 seconds or so before serving.

Brownie recipe borrowed from Duncan Hines

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