FLOURLESS STRAWBERRY BROWNIES
Provided by Amanda @ Running with Spoons
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add the banana to a large mixing bowl and use a fork or potato masher to mash it up. Add the almond butter, jam, egg, and vanilla, mixing until well combined. Add the baking soda and cocoa powder, mixing gently until the batter becomes smooth.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 35 - 40 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
5-INGREDIENT FLOURLESS BROWNIES
5-Ingredient Flourless Brownies ready to go in the oven in just 5 minutes baking to fudgy, crackly-topped brownie perfection!
Provided by Maegan - The BakerMama
Categories Dessert
Time 35m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick 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. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder and stir until well incorporated.
- Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.
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 BROWNIES
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
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
TRIPLE-CHOCOLATE FLOURLESS BROWNIES
Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.
Provided by Martha Stewart
Yield Makes 16
Number Of Ingredients 19
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.
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AMAZING FLOURLESS BROWNIES (GF, NO WEIRD INGREDIENTS)
From sweetestmenu.com
5/5 (16)Total Time 50 minsCategory BrowniesCalories 158 per serving
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Mixture will resemble wet sand. Add the vanilla extract.
- In a separate bowl, add eggs and whisk using a fork for 30 seconds or so, just to break up the eggs and get a bit of air in them. They should have a few bubbles on top.
- Then add eggs to butter and sugar mix, sift in cocoa powder and stir gently until combined. Add chocolate chips and a pinch of salt. Pour the brownie batter in the prepared tin and place in the oven.
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- Preheat the oven to 180C/350F. Line an 8.5-inch x 4-inch loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a seperate bowl, combine your wet ingredients, except for your strawberries and chocolate chips, and mix well. Fold in half your strawberries and chocolate chips into the batter.
- Transfer your brownie batter into the lined pan. Top with remaining strawberries and chocolate chips. Bake the brownies for 35-40 minutes, or until a skewer comes out just clean.
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