Black Magic Brownies Recipes

Steps:

• Grease 13 x 9 baking pan; set aside.
• In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool.
• In a small bowl, stir together flour, baking powder and salt. Set aside.
• In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy, scraping sides of bowl occasionally.
• Add cooled chocolate mixture and vanilla. Beat on low speed until combined.
• Add four mixture. Beat on low speed until combined,scraping sides of bowl. Stir in walnuts*.
• Spread the batter in the prepared pan.
• Bake in 325 oven for 30 minutes or until brownies are set.
• Cool in pan on wire rack. Makes 15 brownies.
• *I substituted 1 cup chocolate chips.

Steps:

• Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan. Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening). Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.
• Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor. Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined. Add almond flour (or coconut flour), flax meal, and baking soda. Process two minutes more. Fold in nuts & chocolate chips, if using.
• Pour the mixture into the greased baking pan. Bake for 40-50 minutes - until the top is set, but be careful about burning the edges. Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.
• Store covered on the counter, or for a firmer brownie, in the refrigerator.

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir brownie mix, oil, coffee powder and eggs with spoon until blended. Stir in chocolate chips. Onto cookie sheets, drop dough by level tablespoonfuls about 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• In a food processor, fitted with a steel blade, pruee the beans until smooth. In a saucepan, melt butter and chocolate. Then add to bean mixture and process 30 seconds. Add remaining ingredients, except for the nuts, to the bean mixture. Turn on food processor and blend 1-2 minutes. The mixture should be smooth and all ingredients well combined. Batter will be thin. Blend in nuts with a spoon.
• Pour the batter into a lightly oiled 8"X11" brownie pan and cook 20 minutes.
• For thicker brownies use 9"X9" pan and cook 25 minutes.
• Remove from oven when a knife inserted into the center of brownies comes out clean.

Steps:

• Heat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan with nonstick cooking spray. Puree the undrained black beans and their liquid in a food processor until smooth. Put the brownie mix and pureed beans in a large bowl and beat with an electric mixer until combined, about 2 minutes. Transfer the batter to the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Let cool on a wire rack and cut into squares.