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They are very likely extruded under considerable pressure. A sausage stuffer or extrusion (not rolling) type pasta-maker (both being things that go on a meat-grinder-like screw feeder) is probably as close as home-scale equipment comes, and it's likely not close enough in terms of pressure levels. But I can't think of any common home kitchen item that's ...


If you make the proposed recipe it will taste nothing like a brownie, will probably taste pretty awful and dry. It won't save many calories either. Mixing in cabbage will also not work. I know the above recipe won't work, because I've made similar attempts myself. Sugar substitutes like Splenda usually produce a yucky result in brownie recipes. You need ...

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