3 Ingredient Flourless Brownies Food

THREE-INGREDIENT BROWNIES

Three-Ingredient Brownies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 45m

Yield 9 large brownies

Number Of Ingredients 4

Ingredients

Nonstick cooking spray, for spraying the pan
2 1/2 cups chocolate-hazelnut spread, such as Nutella
1 heaping cup all-purpose flour
3 large eggs

Steps:

Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray.
Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges.
Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!

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

Ingredients

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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