Oatmeal and Date Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 145.5
- Total Fat: 9.1 g
- Cholesterol: 34.3 mg
- Sodium: 98.9 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
View full nutritional breakdown of Oatmeal and Date Brownies calories by ingredient
Number of Servings: 16
Ingredients
-
5 OZ Dark Chocolate
1/4 cup butter
3/4 cup quick cook Oatmeal
3 TBPS Wheat Germ
1/3 cup milk powder (I couldn't find the calorie count for this item)
1/2 tsp Baking Powder
1/2 tsp salt
1/2 cup chopped walnuts
1/3 cup chopped pitted dates
1/4 cup dark brown sugar
1 tsp vanilla extract
2 eggs beaten
Directions
Makes 16 servings
1. Break the chocolate into a heatproof bowl and add the butter. Melt either in a microwave or in a stovetop double boiler.
2. Cool the chocolate, stirring occasionally. Grease and line with Parchment paper an 8 inch square cake pan. Preheat the oven to 350 F.
3. Combine all the dry ingredients in a bowl, then beat in the chocolate, vanilla and the beaten eggs.
4. Pour the mixture into the prepared cake pan, level the mixture and bake for 20 to 25 minutes, until the sides are firm but the inside is still slightly soft.
5. Cool the brownies in the pan, then chill them. When they are more solid, turn them out of the pan and cut them into 16 squares. Store in an airtight container.
Number of Servings: 16
Recipe submitted by SparkPeople user IKSOVA.
1. Break the chocolate into a heatproof bowl and add the butter. Melt either in a microwave or in a stovetop double boiler.
2. Cool the chocolate, stirring occasionally. Grease and line with Parchment paper an 8 inch square cake pan. Preheat the oven to 350 F.
3. Combine all the dry ingredients in a bowl, then beat in the chocolate, vanilla and the beaten eggs.
4. Pour the mixture into the prepared cake pan, level the mixture and bake for 20 to 25 minutes, until the sides are firm but the inside is still slightly soft.
5. Cool the brownies in the pan, then chill them. When they are more solid, turn them out of the pan and cut them into 16 squares. Store in an airtight container.
Number of Servings: 16
Recipe submitted by SparkPeople user IKSOVA.