Flourless Beet Brownies Recipes

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FLOURLESS BEET BROWNIES



Flourless Beet Brownies image

Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense and moist, helping them stay luscious and soft long after they've finished baking. Though the beets bring their own natural sweetness, pulsing the chopped raw beets in a food processor with some additional granulated sugar breaks down the hard root into a vibrant red base. In fact, the food processor does most of the work in this recipe. Baked until just cooked through, the resulting brownies are rich, subtly sweet and deeply chocolatey. If you prefer your brownies a little sweeter, sub the bittersweet chocolate baking chips for semi-sweet baking chips. You can top them with a little flaky sea salt out of the oven. Serve them warm with ice cream for dessert or at room temperature with a cup of coffee in the morning.

Provided by Jerrelle Guy

Categories     snack, cookies and bars, dessert

Time 40m

Yield 9 brownies

Number Of Ingredients 9

2 tablespoons olive oil, plus more for greasing
1 cup/70 grams unsweetened regular or Dutch-process cocoa powder
1 teaspoon baking soda
1 medium red beet (about 1/4 pound), peeled and cut into 1/2-inch pieces
1/2 cup/100 grams granulated sugar
2 teaspoons vanilla extract (optional)
1 cup plus 3 tablespoons/7 ounces bittersweet or dark (60 percent cacao) baking chocolate chips
2 large eggs
Flaky sea salt, for garnish

Steps:

  • Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
  • In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
  • Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
  • In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
  • Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
  • Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.

FLOURLESS BROWNIES



Flourless Brownies image

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

1 (15 ounce) can black beans, rinsed and drained
⅔ cup honey
⅓ cup cocoa powder
⅓ cup coconut oil
2 eggs
½ teaspoon baking powder
⅛ teaspoon salt
½ (8 ounce) package semi-sweet chocolate chips
1 (1.5 ounce) bar milk chocolate candy bar, chopped

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

THE BEST BLACK BEAN BROWNIES (FLOURLESS)



The Best Black Bean Brownies (Flourless) image

No one will ever guess that black beans are the secret ingredient in this recipe! Surprisingly delicious, almost fudge like. taste really good cold ...Yummy! (from Whole Foods Blog)

Provided by TaterBug

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

1 (15 ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup butter, melted plus (more for the baking dish)
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup unbleached cane sugar (plus 2 tablespoons)
1/2 cup dark chocolate chips
1/3 cup walnuts, finely chopped

Steps:

  • Preheat oven to 350°F
  • Butter an 8-inch baking pan.
  • Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
  • Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
  • Bake the brownies for 30 to 35 minutes, or until just set in the center.
  • Cool before cutting into squares.

Nutrition Facts : Calories 152.2, Fat 8.2, SaturatedFat 4, Cholesterol 45, Sodium 66.5, Carbohydrate 17.1, Fiber 3.2, Sugar 9.3, Protein 4.4

FLOURLESS BROWNIES



Flourless brownies image

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

200g butter , chopped, plus extra for the tin
250g dark chocolate (at least 70% cocoa solids), broken into small pieces
225g caster sugar
3 eggs
100g ground almonds

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

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