Pb2 Flourless Chocolate Brownies Recipes
PB2 FLOURLESS CHOCOLATE BROWNIES
PB2 Flourless Chocolate Brownies, made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips - gluten free, moist and delicious, you won't believe they're only around 130 calories each!
Provided by Gina
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F.
- Spray a nonstick 9 x 9 inch baking pan with cooking spray.
- Beat the egg and egg white in a small bowl with a whisk.
- In a large bowl combine the powdered peanut butter, cocoa powder, salt, baking soda and mix well with a spatula.
- Add the egg and egg whites and stir.
- Add water, honey, vanilla and stir with a spatula until combined.
- Fold in the chocolate chips.
- Pour the mixture into the prepared baking pan and bake about 30 minutes.
- Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.
Nutrition Facts : ServingSize 1 bar, Calories 131 kcal, Carbohydrate 26 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 217 mg, Fiber 3 g, Sugar 20 g
PB2 FLOURLESS CHOCOLATE BROWNIES
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray. Beat the egg and egg white in a small bowl with a whisk. In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips. Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.
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
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