Brownies Agave Recipes

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AGAVE-SWEETENED BROWNIE GEMS



Agave-Sweetened Brownie Gems image

In order to get the same melty chocolate sensation that comes with the basic brownie without evaporated cane juice, I rely on a simple method of denting the agave brownies in the center and filling them with a puddle of rich, silky chocolate sauce (page 93). The sauce seeps out when bitten into and is so gratifying I wasn't surprised when they began to move off the shelves faster than their sweeter counterpart. You can mix it up a bit by adding vanilla sauce to the center if there happens to be some, you know, lying around. Be sure to keep a special eye on the agave with this recipe. It'll dictate whether you end up with a dry chocolate roll or a luscious fudgelike brownie.

Yield makes 36

Number Of Ingredients 15

1/2 cup garbanzo-fava bean flour
1/4 cup brown rice flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/3 cup agave nectar
1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
1 tablespoon pure vanilla extract
1/2 cup hot water or hot coffee
Chocolate sauce (page 93)

Steps:

  • Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
  • In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
  • Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
  • Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

FUDGY AGAVE BROWNIES



Fudgy Agave Brownies image

Number Of Ingredients 7

1 package fudge brownie mix
1/3 cup vegetable oil
1/4 cup water
2 tablespoons agave
1 egg
Agave Whipped Cream
Bottled hot fudge topping

Steps:

  • Combine all ingredients mix and spread in greased and floured 5-cup heart-shaped baking pan or 8 x 8 x 2-inch pan. Bake according to package directions for 8 x 8-inch pan. Cool thoroughly. Invert onto serving plate. Spread with Agave Whipped Cream or pipe cream through pastry tube. Drizzle with hot fudge topping.

Nutrition Facts : Nutritional Facts Serves

AGAVE NECTAR BLACK BEAN BROWNIES



Agave Nectar Black Bean Brownies image

The agave nectar has a low Glycemic Index of 32. Great recipe for those watching their glucose levels. Enjoy!.

Provided by rogersbrenda

Categories     Dessert

Time 45m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups black beans, cooked, well drained
1 cup flour
1 tablespoon vanilla
1/4 cup coffee
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups Agave

Steps:

  • Preheat oven to 325°F Flour and grease 11 X 18 pan.
  • Melt carob and butter in double boiler. Cool before adding eggs to avoid scrambled eggs. Place all ingredients in blender. Blend on low.
  • Bake 30-40 minutes. Cool before cutting. Enjoy!

Nutrition Facts : Calories 214.8, Fat 16.6, SaturatedFat 10, Cholesterol 83.4, Sodium 57.6, Carbohydrate 13.4, Fiber 3.3, Sugar 0.3, Protein 5.3

AGAVE FUDGY BROWNIES



Agave Fudgy Brownies image

The key to moist brownies is to not overmix or over bake. Agave repaces sugar in these for a lower GI. Optional topping: Use http://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html and sprinkle with toasted, chopped nuts.

Provided by Mikekey *

Categories     Other Desserts

Time 50m

Number Of Ingredients 9

6 oz unsweetened baking chocolate
1 c unsalted butter
4 large eggs
1 1/2 c light agave nectar
2 tsp vanilla extract
1 c whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp salt
3/4 c chopped walnuts, optional

Steps:

  • 1. Preheat oven to 350F. Lightly coat a 9-x-13-inch baking pan with nonstick cooking spray.
  • 2. In a glass bowl, combine chocolate and butter. Loosely cover with plastic wrap and microwave on high for 2 minutes. Immediately remove from microwave and stir until chocolate is completely melted.
  • 3. In a large bowl, beat eggs with a wire whisk. Add agave nectar and vanilla. Stir in the melted chocolate mixture.
  • 4. Sift flour, baking powder and salt over the chocolate mixture. Gently fold the ingresdients, JUST until flour is incorporated. Gently stir in walnuts, if using. DO NOT OVERMIX. Mixture will be lumpy.
  • 5. Pour into prepared pan and bake for 30 minutes, or until just set. Do not overbake, or brownies will be dry.
  • 6. Let cool in pan before cutting into 2-inch bars.

AGAVE BROWNIES II



Agave Brownies II image

This uses cocoa powder instead of baking chocolate.

Provided by Mikekey * @Mikekey

Categories     Other Desserts

Number Of Ingredients 9

2 large eggs
2/3 cup(s) agave nectar
1/2 tablespoon(s) vanilla extract
1/2 cup(s) (1 stick) butter, melted
1/2 cup(s) whole wheat flour
1/4 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) semi-sweet chocolate chips

Steps:

  • Preheat oven to 350º F. Coat an 8x8-inch baking pan with nonstick cooking spray.
  • Beat eggs until light and fluffy. Add agave and vanilla; mix well. Add melted butter.
  • In a separate bowl, mix dry ingredients. Slowly add to batter, beating until well combined. Stir in chocolate chips.
  • Spread evenly in prepared pan. Bake 30-35 minutes or until brownies begin to pull away from sides of pan.
  • Cool completely. Cut into bars.

ALMOND FLOUR BROWNIES



Almond Flour Brownies image

Delicious brownies that are actually almost healthy for you!

Provided by michelle taylor

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7

¾ cup blanched almond flour
⅔ cup agave nectar
½ cup chopped walnuts
2 eggs
5 tablespoons unsweetened cocoa powder
¼ cup coconut oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  • Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Nutrition Facts : Calories 215 calories, Carbohydrate 24.3 g, Cholesterol 46.5 mg, Fat 13.5 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 18.4 mg, Sugar 20.4 g

BROWNIES AGAVE



Brownies Agave image

Like many people we are eating healther and cutting out sugars, oils, and trying to use wheat alternatives. The recipe below is for our brownies without those things. As good as they taste, we wouldn't know they weren't the real sugary thing if we had not made them ourselves! Enjoy!

Provided by Jheryn

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 8

1/2 cup applesauce
1/2 cup unsweetened cocoa
3/4 cup agave nectar
3 egg whites
2 teaspoons vanilla
3/4 cup spelt flour
1/4 teaspoon salt
1/2 cup almonds (optional)

Steps:

  • Preheat oven to 350.
  • Grease an 8x8" pan.
  • Whisk together applesauce, cocoa, and agave.
  • Whisk egg whites into mixture one at a time.
  • Stir in vanilla and salt until blended.
  • Stir in spelt until the mixture is smooth but no longer than that.
  • Blend in almonds if you desire.
  • Pour into greased pan.
  • Bake for 25 minutes in preheated oven.
  • Remove from oven and completely cool before cutting.

Nutrition Facts : Calories 30.1, Fat 0.7, SaturatedFat 0.4, Sodium 87.9, Carbohydrate 5.6, Fiber 1.8, Sugar 0.3, Protein 2.2

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