Flourless Chocolate Brownie Recipes

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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

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

FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)



Flourless Chocolate Brownies (Gluten Free) image

Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!

Provided by LaurenMarie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 4h37m

Yield 16

Number Of Ingredients 11

1 teaspoon unsalted butter
1 ½ teaspoons unsweetened cocoa powder
2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
¼ cup unsalted butter, diced
¼ cup coconut oil
5 eggs
⅔ cup white sugar
2 teaspoons vanilla extract
¼ teaspoon instant espresso powder
1 pinch salt
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
  • Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
  • Bring 4 cups water to a simmer in the same saucepan from the double boiler.
  • Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
  • Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
  • Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
  • Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 17.4 g, Cholesterol 67.1 mg, Fat 12.6 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 32.9 mg, Sugar 15.7 g

FLOURLESS CHOCOLATE BROWNIE



Flourless Chocolate Brownie image

Provided by Debbie Lee

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

One 15-ounce can black beans, drained and rinsed
3/4 cup milk chocolate chips
1/2 cup maple syrup
1/3 cup olive oil, plus more for greasing the pan
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons almond extract
3 large eggs
2 cups puffed rice cereal
1 cup slivered almonds
1 cup puffed rice cereal
1/4 cup maple syrup
2 tablespoons maple sugar
1 1/2 pounds mascarpone
1/2 cup almond butter
1/4 cup maple syrup

Steps:

  • For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely.
  • For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary.
  • For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined.
  • Frost the cooled brownie and top with puffed rice granola

FLOURLESS BROWNIES



Flourless brownies image

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

200g butter , chopped, plus extra for the tin
250g dark chocolate (at least 70% cocoa solids), broken into small pieces
225g caster sugar
3 eggs
100g ground almonds

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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