FLOURLESS BROWNIES
Rich, fudgy flourless brownies with perfectly crinkled tops, studded with chocolate chips. This easy flourless brownie recipe uses minimal ingredients and is fail-proof.
Provided by Chrystal
Categories Desserts
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan; set aside.
- Place the butter and chocolate chips in a large microwave-safe mixing bowl. Microwave for 60-90 seconds, stirring every 30 seconds.
- Remove from microwave and stir until the chocolate chips are completely melted.
- Whisk in the sugars until combined.
- Whisk in the eggs one at a time.
- Add the cocoa powder and stir until combined.
- Spoon the batter into your prepared pan and smooth the top. If desired, sprinkle additional chocolate chips on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
Nutrition Facts : Calories 110 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 brownie, Sodium 85 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PB2 FLOURLESS CHOCOLATE BROWNIES
PB2 Flourless Chocolate Brownies, made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips - gluten free, moist and delicious, you won't believe they're only around 130 calories each!
Provided by Gina
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F.
- Spray a nonstick 9 x 9 inch baking pan with cooking spray.
- Beat the egg and egg white in a small bowl with a whisk.
- In a large bowl combine the powdered peanut butter, cocoa powder, salt, baking soda and mix well with a spatula.
- Add the egg and egg whites and stir.
- Add water, honey, vanilla and stir with a spatula until combined.
- Fold in the chocolate chips.
- Pour the mixture into the prepared baking pan and bake about 30 minutes.
- Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.
Nutrition Facts : ServingSize 1 bar, Calories 131 kcal, Carbohydrate 26 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 217 mg, Fiber 3 g, Sugar 20 g
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
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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.
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5/5 (10)Category DessertCuisine AmericanCalories 206 per serving
- Line a 9 x 9 inch baking pan with parchment paper or foil, leaving some paper hang outside the pan. This will help with removing the fudge once it’s baked.
- Melt the butter in a medium heatproof bowl set in a wide skillet of simmering water. Add the sugar, cocoa powder, and salt and heat for about 5-7 minutes, stirring occasionally, until the temperature of the mixture reaches 120-122F – the temperature at which if you insert your finger you would want to immediately pull it out. Remove the bowl from the skillet and set aside for about 5 minutes to cool down, until the mixture is no longer hot to touch.
- Using a wooden spoon, stir in the vanilla. Then add the eggs, one at a time, stirring vigorously after each one. Continue stirring until the mixture will look thick, shiny, and well blended. Add the almond flour and stir until it is well incorporated.
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