Flourless Chocolate Brownies Gluten Free Food

PB2 FLOURLESS CHOCOLATE BROWNIES

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.

FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)

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.

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

DOUBLE CHOCOLATE GRAIN-FREE BROWNIES {100% FLOURLESS}

Steps:

• Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
• NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.

GLUTEN FREE CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, blend almond butter until smooth with a hand blender.
• Blend in eggs, then blend in agave and vanilla.
• Blend in cocoa, salt and baking soda, then fold in chocolate chips.
• Grease a 9 x 13 pyrex baking dish.
• Pour batter into dish.
• Bake at 325° for 35-40 minutes.

FLOURLESS BROWNIES

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.