Flourlessblondies Recipes

FLOURLESS BROWNIES

Flourless Brownies image

These rich and decadent brownies are made with two kinds of chocolate but without any flour. Perfect for when you are lacking the pantry staple, or for those staying gluten free.

Provided by Kristina Vanni

Time 40m

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter
1 cup semi-sweet or dark chocolate chips
1/2 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
Optional: Powdered sugar, for dusting

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 51 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 50 mg, Sugar 11 g, Fat 10 g, ServingSize 1 pan (16 servings), UnsaturatedFat 0 g

FLOURLESS BROWNIES

Flourless Brownies image

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

Ingredients

1 (15 ounce) can black beans, rinsed and drained
⅔ cup honey
⅓ cup cocoa powder
⅓ cup coconut oil
2 eggs
½ teaspoon baking powder
⅛ teaspoon salt
½ (8 ounce) package semi-sweet chocolate chips
1 (1.5 ounce) bar milk chocolate candy bar, chopped

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

BROWN BUTTER BLONDIES

Brown Butter Blondies image

Provided by Duff Goldman

Categories dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

Ingredients

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

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