FLOURLESS BROWNIES
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
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 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
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
RICH, chocolately, yummy brownies! NOT for the faint of heart. The best one I've ever made, and I am a devout chocoholic. Mine never pull away from the sides of the pan like the recipe says. Be sure to test it with a toothpick in more than one place, because you might run into a chocolate chip that would make it appear that the brownies aren't done yet.
Provided by Kelly Vaughn
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine cocoa and baking soda.
- Blend in 1/3 cup melted butter.
- Add boiling water, stir until well blended.
- Stir in sugar, eggs, and remaining butter.
- Add flour, vanilla, and salt.
- Stir in pecans and chocolate chips.
- Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
- Cool, cut into squares.
DOUBLE CHOCOLATE GRAIN-FREE BROWNIES {100% FLOURLESS}
These grain free and gluten free brownies are completely flourless and taste like the real deal! They look like the real deal, too - just look at that ooey gooey middle! Even grain eaters like these brownies. ((((If you feed these to super picky eaters, just tell them they're "fancy gourmet brownies" rather than grain free or gluten free. The wording makes a big difference, I've noticed! *****If you try these, I'd be grateful if you'd leave a review on my website, too - thanks!!*****
Provided by RachaelAbelLoveYour
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
- NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
Nutrition Facts : Calories 323.6, Fat 21.8, SaturatedFat 4.5, Sodium 8.2, Carbohydrate 26.8, Fiber 3.4, Sugar 19.2, Protein 11.1
FLOURLESS DOUBLE CHOCOLATE BROWNIES
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside. Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
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- Preheat oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
- Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
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