Flourless Chocolate Brownies Recipes

FLOURLESS BROWNIES

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.

TRIPLE-CHOCOLATE FLOURLESS BROWNIES

Steps:

• Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
• In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
• In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
• Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
• Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
• Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

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 CHOCOLATE BROWNIE

Steps:

• For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely.
• For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary.
• For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined.
• Frost the cooled brownie and top with puffed rice granola

NIGELLA FLOURLESS CHOCOLATE BROWNIES

Steps:

• Preheat oven to 340 degrees farenheit.
• Melt butter and chocolate together in a heavy-based saucepan over low heat.
• Take the pan off the heat and add vanilla and sugar, let cool a little.
• Beat eggs into mix along with both nuts.
• Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step).
• Bake in oven 25-30 min or until tops are set and the middle is still gooey.
• Cut into 16 squares and serve.

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.

FLOURLESS CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
• Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
• Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
• Bake in the preheated oven until set, 50 to 60 minutes.