Fabulous Flourless Fudge Brownies Recipes

Steps:

• Preheat the oven to 425*F.
• Butter a 9-inch square baking pan, line it with foil, and butter the foil.
• Set the eggs in a bowl and cover them with hot tap water.
• Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
• Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
• Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
• Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
• Glaze: Heat the cream with the chocolate, stirring until smooth.
• Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
• When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
• To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.

Steps:

• Preheat oven to 425 degrees F.
• Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
• Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
• Add vanilla and cinnamon; stir thoroughly to combine.
• Remove mixture from the heat and cool to room temperature.
• In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
• Fold half of the beaten eggs into the chocolate mixture and combine.
• Then fold in the remaining egg.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
• Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
• Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
• After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
• To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
• Stir until the chocolate is melted and the mixture is smooth.
• Pour the hot glaze over the brownies and smooth it out with a spatula.
• Set the pan aside to cool completely.
• When cool, cover the pan with plastic wrap and refrigerate overnight.
• Cut chilled brownie into 12 squares.
• Brownies taste best when allowed to come to room temperature for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.