Flourless Chocolate Brownies Gluten Free Recipes

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FLOURLESS BROWNIES



Flourless Brownies image

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

1/2 cup (1 stick) unsalted butter
1 cup chocolate chips
1/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1/4 cup unsweetened cocoa powder
½ teaspoon salt (omit if using salted butter)
optional: additional chocolate chips for sprinkling on top

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 image

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

cooking spray
1 large egg
1 large egg white
1 cup powdered peanut butter (such as PB2)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup plus 1 tbsp water
1/2 cup raw honey
1 tsp vanilla
3/4 cup milk chocolate chips

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)



Flourless Chocolate Brownies (Gluten Free) image

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

1 teaspoon unsalted butter
1 ½ teaspoons unsweetened cocoa powder
2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
¼ cup unsalted butter, diced
¼ cup coconut oil
5 eggs
⅔ cup white sugar
2 teaspoons vanilla extract
¼ teaspoon instant espresso powder
1 pinch salt
1 tablespoon confectioners' sugar for dusting

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



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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