Mocha Brownies

From: Better Homes and Gardens

These moist rich chocolate bars are delicious sans frosting--simply dust with powdered sugar.

Servings: 24 brownies

Prep: 20 mins

Total: 50 mins

Ingredients

2/3 cup butter (no substitutes)

1/3 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 cup chopped semisweet chocolate

1 teaspoon finely shredded orange peel

Powdered sugar (optional)

Directions

1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Chocolate Crepes with Banana-Pecan Topping

From: Diabetic Living

Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.

Servings: 8 crepes

Total: 35 mins

Ingredients

1/3 cup white whole wheat flour or all-purpose flour

2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar

2 tablespoons unsweetened cocoa powder

1/8 teaspoon salt

2/3 cup fat-free milk

1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

1 teaspoon cooking oil

1/2 teaspoon vanilla

4 medium bananas

Nonstick cooking spray

1/4 cup sugar-free caramel-flavored ice cream topping

1/4 teaspoon rum extract

1/4 cup chopped pecans, toasted

Directions

1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.

2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.

3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.

4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.

5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.