Flourless Brownies Recipes

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.

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:

• 1. Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment. 2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly. 3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining ½ cup chocolate chips on top. 4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack. 5. Lift out of the pan using the parchment paper. Cut into 12 bars.

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and butter together on stovetop or in microwave.
• Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
• Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
• Bake at 350 degrees for 50 minutes.

Steps:

• Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
• Whisk together almond flour and rice flour; set aside.
• Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
• Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

Steps:

• Preheat oven to 350.
• Grease well a large baking pan (9 x 13).
• Over a medium bowl, sift ground almonds 3 times.
• Add Splenda, salt& baking powder- mix well.
• Meantime over double boiler or in microwave, melt butter& chocolate.
• Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
• Add melted chocolate/butter/eggs mixture to dry ingredients.
• Mix well then add chopped nuts, mix well again.
• Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
• While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
• (Using hand mixer) blend in Splenda& add cream.
• Fold in whipped cream.
• Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
• These brownies also freeze well (even with topping).
• For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
• Enjoy!
• 48 Bite Size Brownies@ 2.
• 5 minus 0.
• 7 gr.
• fiber= 1.
• 8 carbs each or 24 good sized Brownies@ 3.
• 6 carbs each.