Saturday, January 16, 2010

Magentbrot and Raspberry-Cream Cheese Brownies


  • 9 oz. honey
  • 9 oz. sugar
  • 3.5 oz reduced fat graham crackers
  • 19.5 oz whole wheat flour
  • 3.5 oz milk
  • 3 tbsp water
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee
  • 1 tbsp cinnamon powder
  • 2 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 pinch ground cloves
  • lemon zest (1/2 lemon)
DIRECTIONS (to prepare dough):
  1. Mix honey, sugar, and water in a bowl and set aside
  2. Grind the graham crackers
  3. In a large bowl, mix the graham cracker crumbles, wheat flour, cocoa, cinnamon, ground ginger, allspice, nutmeg, and ground cloves
  4. Grate the lemon zest and add to dry mixture
  5. Mix baking soda into milk
  6. Once baking soda has dissolved in the milk, add the milk mixture to the honey mix
  7. Add the milk/honey mix into the dry ingredient mix
  8. Mix mix mix to make dough
Just as a warning, the dough is VERY hard and dry! Remember this is Magenbrot and not a loaf of bread... so don't think you made a mistake and accidentally add more water or milk. Once you've managed to mix this weird dough, let it set over night or at least 6-8 hours covered in a place with no drafts.

  1. Pre-heat oven to 400 degrees F
  2. Take the dough and divide it into four pieces
  3. Roll the dough into little baguette shaped rolls (about 1.5 inches in diameter)
  4. Bake those bad boys for 15-20 minutes and let them cool
  5. Once they cool, cut them loaves into slices that are 1/2 to 1 inch thick
This may seem pretty standard as far as directions go, but it's not so easy since the dough is out of control dry and hard... but good luck! Also, the diameter of the rolls and the thickness of the slices are entirely up to you! You have four loaves so you might as well play around with a variety of sizes

  1. These directions don't end!!!
  2. Take 8 oz sugar, 2 oz honey, 3.5 oz water, and 2 tbsp cocoa and bring it to a boil in a small sauce pan
  3. Continue to stir the mixture for 3-4 minutes until you get a nice syrup
  4. In a bowl, mix one sliced loaf with 1/4 of the syrup. Make sure to mix it well so that the slices are completely covered in the syrup
  5. Do this for the rest of the syrup and slices
  6. Place the slices in a dry place where they are not touching or on top of each other. Let the syrup dry overnight (do not refrigerate!)
Just as a warning, this needs to be done quickly or the syrup will solidify quickly!

Raspberry-Cream Cheese Brownies
(Adaptation of recipe from Cooking Light magazine)

  • 1/3 cup sugar
  • 3 oz softened 1/3 less fat cream cheese
  • 2 tsp whole wheat flour
  • 1 tsp vanilla extract
  • 1/4 cup egg white substitute
  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup sugar-splenda blend
  • 2/3 cup unsweetened cocoa
  • 1/4 cup melted butter
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup egg substitute
  • 1/2 cup egg white substitute
  • 4 tbsp raspberry preserves
  1. Preheat oven to 350 degrees F
  2. Mix all five Filling ingredients in a bowl and beat with a mixer at medium speed. Set aside
  3. In a large bowl, mix both types of flour, baking powder, baking soda, and salt
  4. Once dry mixture is evenly mixed add sugar, cocoa, butter, water, vanilla extract, and both eggs
  5. Mix that stuff like a kid playing in mud!
  6. In a greased 8x8 inch pan, place 2/3 of the mud mixture evenly covering the bottom of the pan
  7. Pour the filling over the mud mixture evenly
  8. Take a spoon and randomly place chunks of raspberry preserves and the rest of the mud mixture
  9. Swirl together the preserves and mud with a knife or chopstick
  10. bake for 35 minutes and let cool!

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