Flourless Brownie Muffins Recipes

Steps:

• Preheat oven to 350° F.
• Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
• Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
• Divide batter among 12 prepared muffin cups.
• Top each muffin with about four chocolate chips; push into batter.
• Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. (NOTE: Mine actually took about 25 minutes!).
• Cool completely and enjoy!

Steps:

• Set oven to 350°F.
• Line 12 muffin tins with paper liners.
• In a medium bowl combine cocoa and baking powder; mix to combine.
• Add in boiling water; mix well with a wooden spoon to combine.
• Add in the melted butter and vanilla; mix well.
• Add in the sugar, mix well with a wooden spoon.
• Stir in eggs with a wooden spoon; mix until combined.
• Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
• Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
• Using an ice cream scoop fill each of the muffin tins almost to the top.
• Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
• Cool, drizzle glaze over or frost with buttercream frosting.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.

Steps:

• Preheat oven to 350°F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth. Divide batter among 12 prepared muffin cups. Top each cupcake with about four chocolate chips; push into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!