FLOURLESS BROWNIES
Much like a decadence; super-moist and very rich!
Provided by |Sweety|
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 22.8 g, Cholesterol 23.9 mg, Fat 8.7 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 146.7 mg, Sugar 16.7 g
FLOURLESS CHOCOLATE BROWNIES
Make and share this Flourless Chocolate Brownies recipe from Food.com.
Provided by nortocbaking101
Categories Dessert
Time 45m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 340 degrees farenheit.
- Melt butter and chocolate together gently over a low heat in a heavy based saucepan.
- Take the pan off heat and add vanilla and sugar, let cool a little.
- Beat eggs into mix along with both nuts.
- Pour mixture into a 24cm square baking tin.
- Bake in oven for 25-30 mins .The tops should be set and the mix will still be gooey.
- Cut into 16 squares and serve.
Nutrition Facts : Calories 348.5, Fat 26.5, SaturatedFat 11, Cholesterol 68.6, Sodium 26.5, Carbohydrate 24.3, Fiber 2.2, Sugar 20.5, Protein 5.7
FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)
Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!
Provided by LaurenMarie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 4h37m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
- Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
- Bring 4 cups water to a simmer in the same saucepan from the double boiler.
- Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
- Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
- Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
- Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 17.4 g, Cholesterol 67.1 mg, Fat 12.6 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 32.9 mg, Sugar 15.7 g
FLOURLESS BROWNIES
Serve these flourless brownies warm with ice cream for dessert. They're easy to make and require just five ingredients, so they're great for novice bakers
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 50m
Yield Cuts into 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 292 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
NIGELLA FLOURLESS CHOCOLATE BROWNIES
These are great if you can't eat flour. I have finally decided to rewrite the recipe because It hasn't yet been converted.
Provided by nortocbaking101
Categories Dessert
Time 40m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 340 degrees farenheit.
- Melt butter and chocolate together in a heavy-based saucepan over low heat.
- Take the pan off the heat and add vanilla and sugar, let cool a little.
- Beat eggs into mix along with both nuts.
- Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step).
- Bake in oven 25-30 min or until tops are set and the middle is still gooey.
- Cut into 16 squares and serve.
Nutrition Facts : Calories 336.6, Fat 25.3, SaturatedFat 10.9, Cholesterol 68.6, Sodium 26.5, Carbohydrate 24.1, Fiber 2.1, Sugar 20.4, Protein 5.4
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AMAZING FLOURLESS BROWNIES (GF, NO WEIRD INGREDIENTS
From sweetestmenu.com
4.9/5 (15)Total Time 50 minsCategory BrowniesCalories 158 per serving
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Mixture will resemble wet sand. Add the vanilla extract.
- In a separate bowl, add eggs and whisk using a fork for 30 seconds or so, just to break up the eggs and get a bit of air in them. They should have a few bubbles on top.
- Then add eggs to butter and sugar mix, sift in cocoa powder and stir gently until combined. Add chocolate chips and a pinch of salt. Pour the brownie batter in the prepared tin and place in the oven.
FUDGY FLOURLESS BROWNIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 40 mins
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, allowing a 1-inch overhang; lightly spray the foil with nonstick spray. Set aside.
- Combine the butter and chocolate chips in a medium saucepan over low heat. Heat, stirring frequently, until butter and chocolate are melted and evenly combined. Turn off the heat; whisk in the sugars and cocoa powder until combined. Whisk in the eggs, one at a time, until incorporated. Whisk in the vanilla. And finally, whisk in the cornstarch and salt. Stir in any additional mix-ins you like.
- Scrape the batter into the prepared pan and bake until top begins to crack and a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 30-35 minutes. Cool brownies completely in pan on a wire wrack. Use the aluminum foil overhang to lift the brownies from pan and transfer to a cutting board; cut into 16 squares.
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