707 brownies cake recipes

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.

Moist banana cake with pecans topped with two luscious layers: sticky caramel glaze and maple cream cheese frosting. This show-stopping dessert is pure indulgence.

Chocolate malt ice cream sandwiches pair slice-and-bake chocolate cookies with a homemade malted chocolate ice cream lightened with skim milk and egg whites. A nostalgic, from-scratch frozen treat.

Not your tradional "fudgy" brownies, they have the warm and rich cocoa taste and are more "cake-like."

Chocolate butter icing melts unsweetened chocolate with butter, then whisks in hot water, vanilla, and powdered sugar. Glossy, spreadable, and ready for cakes or brownies.

Mocha frosting: cocoa, instant coffee, butter, and powdered sugar whipped into a silky chocolate-coffee glaze. Pipes, spreads, and stays put on cakes, brownies, and cupcakes.

Award winner brownies bake into rich, fudgy chocolate squares with a buttery crumb and optional toasted walnuts. Adjust pan size for chewy or cakey: 8-inch for chewy, 9-inch for cake-like. One-bowl ease.

I loved these brownies! Not too sweet, not super rich, just the right balance, and satisfy my craving without making me feeling guilty afterwards.They are more cake like with a very tender crumb, a bit on the dry side, excellent with a glass of milk. I used whole wheat flour and sprinkled chopped hazelnuts on top. Definitely a keeper!

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

This is a wonderful, dense, almost brownie-like cake.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.