FABULOUS FLOURLESS FUDGE BROWNIES
An overnight brownie recipe that is worth the wait. These brownies are dense and fudgy. More of an adult taste, these treats are not very sweet and make a great pairing with a good cup of coffee.
Provided by rsarahl
Categories Bar Cookie
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
- Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
- Add vanilla and cinnamon; stir thoroughly to combine.
- Remove mixture from the heat and cool to room temperature.
- In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
- Fold half of the beaten eggs into the chocolate mixture and combine.
- Then fold in the remaining egg.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
- Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
- Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
- After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
- To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Pour the hot glaze over the brownies and smooth it out with a spatula.
- Set the pan aside to cool completely.
- When cool, cover the pan with plastic wrap and refrigerate overnight.
- Cut chilled brownie into 12 squares.
- Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
FLOURLESS FUDGE BROWNIES
... with a ganache glaze to boot! a mrs. field's recipe that sounds worth the little extra effort and the splurge on chocolate (22 oz here-wow!) i haven't tried it yet, but i think i'll whip it up for my valentines! *the recipe's headnote says to make these in advance for optimal texture. cook time does not include chilling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425*F.
- Butter a 9-inch square baking pan, line it with foil, and butter the foil.
- Set the eggs in a bowl and cover them with hot tap water.
- Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
- Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
- Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
- Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
- Glaze: Heat the cream with the chocolate, stirring until smooth.
- Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
- When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
- To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.
Nutrition Facts : Calories 450.9, Fat 46.9, SaturatedFat 28.4, Cholesterol 153.2, Sodium 158.3, Carbohydrate 15.9, Fiber 8.6, Sugar 0.7, Protein 10.1
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
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- Heat the oven to 325 degrees. Line the bottom and sides of an 8-inch-square pan with foil and lightly coat the foil with nonstick cooking spray.
- Combine the butter and chocolate chips in a large saucepan over low heat. Melt, stirring occasionally, until smooth, then remove from the heat and let cool. Whisk the sugar, cocoa and salt in a large bowl. If the cocoa is lumpy, sift it through a fine-mesh sieve with the sugar, then whisk in the salt.
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- Preheat oven to 325 degrees (F). Line an 8x8 inch square baking pan with parchment paper. Spray parchment paper and any exposed pan with non-stick spray; set aside.
- Combine the chopped chocolate, coconut oil, and almond milk in a medium saucepan over low heat; melt, stirring frequently, until chocolate and coconut oil are completely melted. Add in the sugar and whisk smooth; remove from heat. Beat in eggs, one at a time, then add in the vanilla. Fold in cocoa powder. Pour batter into prepared pan.
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- Preheat the oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, allowing a 1-inch overhang; lightly spray the foil with nonstick spray. Set aside.
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