Flourless Chocolate Chip Brownies Food

5-INGREDIENT FLOURLESS BROWNIES

Steps:

• Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick cooking spray and set aside.
• Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder and stir until well incorporated.
• Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.

FLOURLESS BROWNIES

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Grease an 8 × 8-inch baking pan. Or cover with nonstick foil allowing at least 2 inches of foil to hang off the sides; lightly spray the foil with cooking spray and set aside.
• Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Carefully remove the bowl from the microwave using a towel or oven mitts as the bowl will be quite hot.
• Stir in the granulated sugar and salt.
• Add the eggs one at a time until batter is smooth. Then mix in the vanilla extract.
• Add the cocoa powder and stir until well incorporated.
• Spread the batter evenly into the prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Let the brownies cool completely in the pan.
• Lift the brownies out of the pan using the foil handles and slide the brownies on to a cutting board. Lightly dust with powdered sugar to decorate, if desired. Cut into 2-inch squares to serve.

FLOURLESS BROWNIES

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.

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.

FLOURLESS CHOCOLATE BROWNIE

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 (LOW CARB) BROWNIES

Steps:

• Preheat oven to 350.
• Grease well a large baking pan (9 x 13).
• Over a medium bowl, sift ground almonds 3 times.
• Add Splenda, salt& baking powder- mix well.
• Meantime over double boiler or in microwave, melt butter& chocolate.
• Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
• Add melted chocolate/butter/eggs mixture to dry ingredients.
• Mix well then add chopped nuts, mix well again.
• Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
• While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
• (Using hand mixer) blend in Splenda& add cream.
• Fold in whipped cream.
• Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
• These brownies also freeze well (even with topping).
• For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
• Enjoy!
• 48 Bite Size Brownies@ 2.
• 5 minus 0.
• 7 gr.
• fiber= 1.
• 8 carbs each or 24 good sized Brownies@ 3.
• 6 carbs each.

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.