Flourless Bourbon Brownies Recipes

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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

FLOURLESS BROWNIES



Flourless Brownies image

These rich and decadent brownies are made with two kinds of chocolate but without any flour. Perfect for when you are lacking the pantry staple, or for those staying gluten free.

Provided by Kristina Vanni

Categories     Dessert     Snack

Time 40m

Number Of Ingredients 8

1/2 cup unsalted butter
1 cup semi-sweet or dark chocolate chips
1/2 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
Optional: Powdered sugar, for dusting

Steps:

  • Gather the ingredients. Preheat the oven to 350 F. Grease an 8 × 8-inch baking pan. Or cover with nonstick foil allowing at least 2 inches of foil to hang off the sides; lightly spray the foil with 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. Carefully remove the bowl from the microwave using a towel or oven mitts as the bowl will be quite hot.
  • Stir in the granulated sugar and salt.
  • Add the eggs one at a time until batter is smooth. Then mix in the vanilla extract.
  • Add the cocoa powder and stir until well incorporated.
  • Spread the batter evenly into the prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the brownies cool completely in the pan.
  • Lift the brownies out of the pan using the foil handles and slide the brownies on to a cutting board. Lightly dust with powdered sugar to decorate, if desired. Cut into 2-inch squares to serve.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 51 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 50 mg, Sugar 11 g, Fat 10 g, ServingSize 1 pan (16 servings), UnsaturatedFat 0 g

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

FABULOUS FLOURLESS FUDGE BROWNIES



Fabulous Flourless Fudge Brownies image

An overnight brownie recipe that is worth the wait. These brownies are dense and fudgy. More of an adult taste, these treats are not very sweet and make a great pairing with a good cup of coffee.

Provided by rsarahl

Categories     Bar Cookie

Time P1DT35m

Yield 12 serving(s)

Number Of Ingredients 7

6 large eggs, room temperature
18 ounces semisweet chocolate, chopped
1 cup unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 cup heavy cream
4 ounces dark chocolate, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
  • Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
  • Add vanilla and cinnamon; stir thoroughly to combine.
  • Remove mixture from the heat and cool to room temperature.
  • In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
  • Fold half of the beaten eggs into the chocolate mixture and combine.
  • Then fold in the remaining egg.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
  • Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
  • Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
  • After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
  • To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
  • Stir until the chocolate is melted and the mixture is smooth.
  • Pour the hot glaze over the brownies and smooth it out with a spatula.
  • Set the pan aside to cool completely.
  • When cool, cover the pan with plastic wrap and refrigerate overnight.
  • Cut chilled brownie into 12 squares.
  • Brownies taste best when allowed to come to room temperature for 30 minutes before serving.

KENTUCKY BOURBON BROWNIES



Kentucky Bourbon Brownies image

Melt-in-your-mouth chocolate brownies with just the right hint of bourbon. Pecans are optional for those who may have allergies.

Provided by nache

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 10

1 cup sweet cream butter
4 ounces unsweetened baking chocolate
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
2 teaspoons bourbon
1 teaspoon Madagascar bourbon vanilla extract
2 cups white sugar
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
  • While chocolate cools, sift flour, baking powder, and salt together in a bowl.
  • Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan.
  • Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 37.2 g, Cholesterol 61.2 mg, Fat 21.5 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 10.3 g, Sodium 162 mg, Sugar 25.5 g

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