Flourless Chocolate Brownies Gluten Free Recipes

FLOURLESS BROWNIES

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.

PB2 FLOURLESS CHOCOLATE BROWNIES

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.

FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)

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.

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.