5 Ingredient Flourless Brownies Recipes

FLOURLESS BROWNIES

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.

5 INGREDIENT FLOURLESS BROWNIE ROLL RECIPE

Steps:

• Pre-heat the oven to 350°F (180°C). Butter and line a 15 x 10-inch baking tray with parchment paper, leaving some parchment hanging over the sides to assist in rolling the cake. Set aside.
• In a small bowl combine the water and Ghirardelli 60% Chocolate Chips chocolate. Melt the chocolate gently either in the microwave or over a Bain Marie. Take care when melting chocolate as you don't want it to get too hot or it can burn. Set the chocolate aside to cool while preparing the rest of the cake.
• In the bowl of a stand mixer fitted with a whisk attachment whip the eggs on high for 2-3 minutes until they begin to thicken slightly.
• While the machine is going, slowly stream in the sugar and continue whipping. Whip the eggs on high until very thick and pale in color. The mix should hold a ribbon shape when done. This will take about 4-5 minutes.
• Next, pour in the cooled, melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips and whip until the chocolate is fully mixed in. Run a spatula underneath to make sure it's totally combined.
• Transfer the batter to the prepared baking tray and sprinkles over an extra few Ghirardelli Semi-Sweet Chocolate Chips.
• Bake on the middle rack for 15-18 minutes. This roll bakes really fast, less is more as you want a slightly fudgy brownie.
• Remove from the oven and allow to cool for 3-5 minutes, just until you can handle the roll. Important step: while still warm, gently roll up the roulade like you would if you had filled it. This will ensure fewer cracks once the cake is fully cooled (see video).
• Once the cake has fully cooled, lay a clean towel over it followed by a cooling rack. In one swift motion flip over the cake where the baking tray is facing you (See video). Carefully remove the cooling rack from underneath so you are left with the cake laying on the towel. Gently peel away the parchment paper from the cake.
• On the side facing you, spread the whipped cream over the surface almost to the edge.
• Using the towel, carefully and slowly roll the cake up into a log. Roll up until you roll it on its seam. You will see cracks form but do not worry, this is part of the charm of the cake.
• Using the towel for leverage lift the rolled cake onto your serving platter.
• To garnish the roll, generously drizzle over the ganache and let it drip down the sides.
• Pipe some whipped cream down the center of the roll and place on some Ghirardelli Dark Sea Salt Eggs and Ghirardelli Milk and Caramel Bunnies.
• Serve as part of your Easter Brunch or Passover celebration. Any leftovers can be covered and stored in the fridge for up to 3 days.

5-INGREDIENT FLOURLESS BROWNIES

Steps:

• Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick cooking spray and set aside.
• Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder and stir until well incorporated.
• Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.

5-INGREDIENT HEALTHY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a small microwave-safe bowl, microwave the chocolate in 15 to 30-second intervals, stirring occasionally, until completely melted. Set aside.
• While the chocolate cools a bit, beat the eggs thoroughly with a whisk until foamy and pale.
• Pour in the honey and melted chocolate and whisk until fully combined.
• Sprinkle in the whole wheat flour and salt. Fold the batter together with a spatula just until the flour disappears.
• Pour the batter into a greased 8x8-inch (20x20 cm) baking tin and spread the top into an even layer.
• Bake for 15 minutes, until the batter has just begun to set.
• Let the brownies cool at least another 30 minutes before slicing and serving.
• Enjoy!

5 INGREDIENT BROWNIES

Steps:

• Melt the butter and mix in with the cocoa powder.
• Add flour to that mixture.
• In a separate bowl, beat eggs with sugar.
• Combine the contents of the chocolaty bowl with the eggy bowl, mix and pour into greased 8x8 baking dish.
• Bake at 375 for 20 minutes - they'll look raw but will cool perfectly.

FLOURLESS BROWNIES

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.