GLUTEN-FREE FUDGY PECAN BROWNIES
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
THE BEST EVER FUDGE BROWNIES
These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!
Provided by Tracy Graves
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter or margarine on low heat.
- Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
- Add in flour, cocoa, baking powder and salt.
- Stir in chips and nuts if desired.
- Bake at 350 for approx 25-30 minutes, depending on your oven.
- Do not over-bake.
FUDGY GRAIN FREE BROWNIES {PALEO + NUT FREE}
These decadent Fudgy Grain Free Brownies are out-of-this-world, crazy good. They're chewy with a nice crusty bite on top, made without refined sugar, naturally gluten free, Paleo-friendly and freeze beautifully too! You would never know these irresistible brownies are grain free.
Provided by Emily
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease an 8x8 square pan and set aside.
- Two Methods: Blender or Mixing. For a Blender: Add all ingredients to a high powered blender in the order of the ingredients. Mix on low speed just until combined, about 7-10 seconds, scraping down the sides if needed. With a Mixing Bowl & Mixer: Add melted butter or ghee, maple sugar, vanilla and cocoa powder to a large mixing bowl. With a handheld mixer, mix on low speed just until combined, about 3 seconds. Add the eggs and mix on low speed just until combined, about 3 seconds. Add the cassava flour and sea salt and mix on low speed just until combined, about 15 seconds, scraping down the sides as needed.
- Pour brownie batter into greased baking dish and bake in preheated oven for 20 to 30 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs and the top is uniform and not liquid in the middle. [See Notes for baking time info. Make sure to check your brownies at the 20-minute mark to see if more baking time is needed.]
- Place baking pan on a cooling rack and allow the brownies to cool for at least 1 hour before slicing. If you really can't wait to eat them, let them rest at least 15 minutes - they will still be delicious, just know they will fall apart much easier and will be better eaten with a fork or spoon (which my family usually does) or crumbled over homemade ice cream.
Nutrition Facts : Calories 231 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 238 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FUDGE NUT BROWNIES
There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy-you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. -Becky Albright, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 brownies.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a bowl, combine the first 6 ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. , Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 77mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FUDGY WALNUT BROWNIES
We have lots of great cooks in our clan, so adding to our collection of family recipes is a tradition. I came up with these moist nut-covered brownies while doing my Christmas baking. Now everyone requests them.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended. Pour into a greased 13x9-in. baking pan; set aside., For topping, in a small saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts. , Spread evenly over brownie batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Nutrition Facts : Calories 441 calories, Fat 28g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 128mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.
FUDGY BROWNIES
Provided by myfoodreligion
Number Of Ingredients 10
Steps:
- Preheat oven to 160C. Line a baking tray with baking paper.
- In a food processor blend together the eggs, tahini, nut butter and honey until well combined. Add the remaining ingredients and blend to smooth.
- Pour into your baking tray and bake for approx 30-40 mins (you want it to still be fudgy in the middle and it might still look a bit wobbly in the centre, that is good). I did 30 mins but your may need a little longer depending on your oven. Then remove from oven and allow to cool to room temperature before cutting. I find it easier to cut once it's been in the fridge overnight with a hot knife.
FUDGY ALMOND FLOUR BROWNIES
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Use pulsing action of food processor to process nuts and 1/4 cup sugar just until ground to small- to fine-grind. (Nut mixture should resemble texture of coarse sand. Do not overly process it or the nut mixture will turn into almond butter.)
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in baking powder, ground nut mixture and remaining sugar. Blend in eggs and vanilla. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Refrigerate 2 hours. Use foil handles to remove brownies from pan before cutting to serve.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FUDGY BROWNIES (GLUTEN-FREE, PALEO, NUT-FREE)
Looking for healthy Fudgy Brownies that are moist, chewy, nut-free and have an intense fudgy chocolate flavor? These Paleo brownies are just that and more! (Nut-free, Grain-free, Gluten-free, Paleo)
Provided by Adriana Harlan
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F, and line a 7x5-inch baking dish with parchment paper.
- Chop the 100% dark chocolate into small pieces. Add the chocolate to a bowl along with the coconut oil, and melted slowly over simmering water (double boiler).
- While the chocolate is melting, mix in a large bowl using a spatula the egg, maple syrup and coconut sugar. Pour the melted chocolate slowly into the bowl, stirring while you pour until the ingredients are well combined.
- Add the salt and flour, and mix to combine. Stir into the batter the 70% dark chocolate pieces if desired.
- Spread the batter evenly in the prepared pan, and bake for 20 minutes or until a stick inserted into the center comes out clean.
- Remove brownie from the pan and cut into pieces. Store in an airtight container in a cool, dark place like your pantry or in the fridge. Makes 6 to 8 squares.
Nutrition Facts : Calories 158 kcal, Carbohydrate 17 g, Protein 1 g, Fat 10 g, SaturatedFat 7 g, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MELT-IN-YOUR-MOUTH FUDGY BROWNIES
Deep, dark, chewy, and fudgy, these are the very best brownies you'll ever eat. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).
Provided by Yummly
Categories Desserts
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Spray an 8-inch square baking dish with nonstick cooking spray.
- Place the butter and chocolate in a large microwave-safe mixing bowl. Microwave in 30 second increments, stirring between each, until the chocolate is fully melted. Allow to cool for 5 minutes.
- Add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture. Stir vigorously until smooth.
- Add the flour, cocoa, baking soda, and salt to the chocolate mixture. Stir vigorously with a rubber spatula until a thick batter forms and no lumps remain.
- Fold the chocolate chips into the batter.
- Pour the batter into the baking pan and level with a spatula.
- Bake brownies on middle rack of oven until a toothpick inserted in the center comes out clean, about 25 minutes.
- Check to see that brownies are done. Remove from oven or add time as needed.
- Allow the brownies to cool at room temperature for 15 minutes. Refrigerate for 2 hours, then slice and serve.
Nutrition Facts : Calories 530 calories, Carbohydrate 77 grams, Cholesterol 100 milligrams, Fat 27 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 62 grams
HEALTHY FUDGE BROWNIES
You'll never believe how fudgy and deceivingly decadent these healthy brownies are. Gluten free, dairy free, and only 6 ingredients to make!
Provided by Jamie Vespa MS, RD
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF and line an 8×8-inch baking pan with parchment paper.In a large bowl, combine tahini, maple syrup, eggs, and vanilla; whisk well to combine.Add cocoa powder, baking powder, and salt; use a wooden spoon or rubber spatula to stir until the mixture is smooth.
- Fold in chocolate chips (or walnuts) and transfer mixture to prepared baking pan. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle with flaky salt, if desired.Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into 12 squares.
Nutrition Facts : ServingSize 1 brownie, Calories 200 kcal, Protein 7 g, Carbohydrate 17 g, Fiber 3 g, Sugar 9 g, Fat 14 g, SaturatedFat 3 g, Sodium 110 mg
SUPER FUDGY HUMMUS BROWNIES (VEGAN, GLUTEN FREE, HEALTHY)
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix the hummus, nut butter, sugar, salt, vanilla, and baking powder together. In a separate bowl, melt the chocolate and oil and add to the batter. Mix in additional chocolate chips and transfer to a baking dish lined with parchment paper. Bake for 30 minutes and enjoy!
FUDGY CHOCOLATE BROWNIES
Decadently rich, fudgy chocolate brownies with the perfectly crackly crunchy top. Extremely indulgent and delicious, these are a must try!
Categories Baking
Time 1h15m
Number Of Ingredients 7
Steps:
- Cut the butter and chocolate into small pieces so it will melt quicker.
- Add the butter and chocolate to a medium sized heat proof bowl and melt either in the microwave for 30 seconds blasts, stirring in between or over a small saucepan of boiling water.
- Once melted set to the side to cool.
- In a clean bowl or the bowl of your stand mixer add the sugar and eggs.
- Beat on medium speed with a hand mixer or your stand mixer until light and frothy. This is what creates the crinkly top the chocolate brownies.
- Pour the melted chocolate and butter into the bowl with the beaten eggs and sugar. Use your mixer to combine these ingredients together. If you chocolate and butter is still hot let it cool for longer so it doesn't cook the eggs.
- Lastly add the dry ingredients to the bowl, the flour, cocoa powder and salt. This is also the time to add any extras like chocolate chips or nuts.
- Gently fold the dry ingredients into the batter, being really careful not to over mix or you'll create tough brownies. Stop mixing as soon as you no longer see any dry flour.
- Pour the brownie batter into a lined and greased 8″ or 20cm square baking pan. Place it into a 180C / 350F oven for about 60 minutes or until a cake tester comes out with only a few crumbs.
- Let the brownie cool completely in the baking pan before removing it.
- Use a sharp knife to cut it into 16 pieces.
Nutrition Facts : Calories 355 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 263 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FUDGY CALIFORNIA FIG-NUT BROWNIES
Forget cake brownies, this is the best fudgy brownie recipe. These fig brownies are best eaten with a glass of milk.
Provided by [email protected]
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Coat 8-inch square baking pan with nonstick spray. In medium bowl lightly beat eggs with wire whisk. Add sugar and whisk until well-blended. Whisk in oil and vanilla. Melt chocolate in small bowl in microwave oven on 50 percent power for 2 to 3 minutes, stirring every minute. Whisk chocolate into egg mixture. In small bowl, stir together flour, cocoa and salt. Stir flour mixture into chocolate mixture, blending until smooth; batter will be stiff. Stir in figs and walnuts. Spread batter in baking pan. Bake for 35 minutes or until pick inserted in center comes out with a few crumbs attached. Cool in pan on wire rack. Cut into 16 brownies.
Nutrition Facts : Calories 168 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 50 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
HEALTHY FUDGY DARK CHOCOLATE NUT BROWNIES
These brownies are supremely rich, decadent, fudgy, and chocolaty-just the way I love them! They have a similar flavor as 72% dark chocolate, and the nuts add a fun crunchy contrast to the fudgy and chewy brownies. They'll keep for at least one week if stored in an airtight container in the refrigerator-if they last that long!
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Gently fold in 2 ½ tablespoons of pecans.
- Spread the batter into the prepared pan, and gently press the remaining pecans into the top. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours at room temperature for the fudgiest texture before serving.
FUDGY BROWNIES
From Fry's Cocoa Powder comes one of the best brownie recipes I've ever had. They are so soft and chewy it's hard to stop at just one!
Provided by Sam 3
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking podwer and salt in a small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
- Bake for 30-35 minutes at 350°F Cool.
FUDGE NUT BROWNIES
You've never had brownies quite like these! They get their unique texture from a combination of chopped walnuts and uncooked creamy rice hot cereal.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 16 servings, 1 brownie each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 8-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil.
- Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add cereal, baking powder and salt; mix well. Stir in walnuts. Spread into prepared pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Lift brownie from pan onto cutting board, using foil handles. Cut into 16 squares to serve.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GLUTEN-FREE BUCKWHEAT FLOUR BROWNIES
These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice cold milk. In the big wide world of brownie recipes, you have three texture options: chewy, cakey or fudgy. These brownies are fudgy! And sweetened with only coconut sugar and semi-sewet chocolate chips. In my opinion, fudgy really is the best brownie texture.
Provided by Christy Faber
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and prepare a 8x8 pan by lining with parchment paper or brushing with butter.
- In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.
- In a medium saucepan, melt butter and 1 cup of chocolate chips together.
- In a medium size bowl, whisk eggs and coconut sugar together and add in the melted butter and chocolate when it has cooled slightly.
- Combine dry ingredients to wet ingredients and stir until no dry clumps remain. Stir in 1/2 cup of chocolate chips.
- Pour brownie batter into the prepared 8x8 pan. Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.
Nutrition Facts : Calories 234 kcal, ServingSize 1 serving
CADBURY DAIRY MILK FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Mondelez International
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.In a medium bowl, whisk together melted butter, eggs, hot water and vanilla.Stir in brownie mix until incorporated; stir in half the amount of each chopped CADBURY DAIRY MILK Fruit & Nut and CADBURY DAIRY MILK chocolate.Scrape batter into a parchment lined 8"x8" (20 cm x 20 cm) square baking pan.Bake for 35 minutes in middle oven rack. Remove from oven and sprinkle remaining chopped chocolate on top.Let sit for 5 minutes to melt before spreading into an even layer.Chill brownie for 30 minutes or until chocolate has set.Cut into 16 equal squares.Source: Mondelez
FUDGY PEANUT BROWNIES
Categories Coffee Chocolate Nut Dessert Bake Picnic Kid-Friendly Back to School Peanut Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 9 brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9-inch square metal baking pan. Combine butter, semisweet chocolate chips and unsweetened chocolate in heavy medium saucepan. Stir over low heat until chocolate mixture is melted and smooth. Remove from heat. Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and vanilla extract in large bowl just until combined. Add warm chocolate mixture; whisk to combine. Cool just to room temperature.
- Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. Whisk into chocolate mixture. Mix in peanut butter chips and peanuts. Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes (do not overbake). Cool completely. Cut into 9 squares. (Brownies can be prepared 1 day ahead. Store in airtight container at room temperature.)
ALMOND FLOUR BROWNIES
I can't think of a better compliment for a brownie than super fudgy, and these almond flour brownies are just that! Intensely fudgy and delicious, you won't miss flour at all in these brownies.
Provided by Carolyn
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8 by 8-inch baking dish with nonstick cooking spray and set aside.
- In a large microwave-safe bowl, melt together the butter and dark chocolate chips in the microwave for 1 minute. Stir mixture and microwave again for 30 seconds or until smooth and melted.
- Add the sugar and stir until well combined.
- Add the eggs and stir until completely incorporated into the batter. Try not to over-stir or your brownies can get cakey.
- Add the almond flour, baking powder, and salt to mixture. Stir until completely mixed together. Stir in the semisweet chocolate chips.
- Scrape the batter with a spatula into the baking dish and spread the batter around evenly. Bake for 30 to 32 minutes.
Nutrition Facts : Calories 346 kcal, Carbohydrate 31 g, Protein 5 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 62 mg, Sodium 121 mg, Fiber 4 g, Sugar 24 g, UnsaturatedFat 6 g, ServingSize 1 serving
PEANUT BUTTER BROWNIES
Peanut Butter Brownies are rich, fudgy and decadent with a creamy peanut butter swirl. They're perfect for chocolate peanut butter lovers and come together in one pot!
Provided by Marcie
Categories Sweets
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and line an 8x8" square baking pan with parchment paper or foil.
- Place the chocolate and butter in a medium sauce pan and set in a pot of simmering water. Simmer until melted and the mixture is very warm to the touch, about 3-4 minutes, stirring frequently. Remove from heat.
- Stir in the sugar until combined. The mixture will appear grainy.
- Add the eggs one at a time, stirring vigorously after each addition, then stir in the vanilla.
- Add the flour, cocoa powder and salt and stir until incorporated, about 30 strokes. The batter will be glossy and pull away from the sides of the bowl.
- Pour the batter into the prepared pan and spread evenly.
- Place the peanut butter in a small bowl and heat for about 20 seconds in the microwave. Dollop on top of the brownie batter in straight lines, then use the tip of a butter knife to run down the center of the dollops from top to bottom, then left to right to create swirls.
- Bake for 20-25 minutes until set, the top is shiny and a toothpick inserted into the center comes out with just moist crumbs. Cool completely on a wire rack, then remove from the pan and cut into squares. Enjoy!
Nutrition Facts : Calories 191 kcal, Carbohydrate 21 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 38 mg, Sodium 103 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 5 g, ServingSize 1 serving
FUDGY CARAMEL PECAN BROWNIES
The fudgiest, gooey gluten-free brownies you'll ever taste. Also, embedded with chunks of pecans and topped with a simple almond butter caramel.
Provided by Taavi Moore
Categories Dessert
Time 43m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
- To a small saucepan, combine all ingredients for caramel except vanilla extract. Over medium heat, bring mixture to a simmer. Cook for 1-2 minutes until thickened and the caramel covers the back of a spoon. Take caramel off the heat and whisk in vanilla. Set aside.
- Combine flax seed meal and water in a small bowl. Set aside for 5 minutes to thicken. To a large mixing bowl, add flax eggs, almond butter, coconut butter, milk, and vanilla extract. Whisk vigorously until smooth. Add almond flour, coconut sugar, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a thick fudgy batter forms. This batter will seem dry at first, but eventually will become really thick and fudgy, just keep at it! Fold in chopped pecans.
- Press batter into the prepared baking dish in an even layer. The batter won't cover the whole baking dish, so I pressed it into half of the 8x8 and it was the perfect size! Take 3 heaping tbsp of the almond butter caramel and spread over the top. Bake for 25-26 minutes. until caramel forms a slight crust on the sides, bubbles, and the brownies are firm to touch. Make sure not to over bake it or you won't have a fudgy texture.
- While brownies are still hot, sprinkle on some more chopped pecans and chocolate chips if preferred. Let brownies cool for 10 minutes before slicing into nine even portions.
- Store extra caramel in an airtight container in the fridge for 2-3 days.
FUDGY AVOCADO BROWNIES
It's hard to believe something this chocolatey and fudgy could actually be healthy but believe me when I tell you, these Fudgy Avocado Brownies are just that! Grain-free, dairy-free, nut-free and low carb too!
Provided by Herbs and Flour
Categories Dessert Healthy Snacks
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 325F and line a 9x9 baking dish with parchment paper.
- In the bowl mash the avocados well so that there are no chunks left (alternatively, you can run it through a food processor). Add the sugar, cocoa powder, eggs, vanilla extract, baking powder and salt. Mix until smooth. Stir in the chocolate chips.
- Transfer the batter to the baking dish and smooth out. Bake for 35 minutes or until the brownies have set in the center. Let them cool completely in the pan. Once cooled, slice into squares.
Nutrition Facts : Calories 87 kcal, Carbohydrate 15 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 72 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRAIN-FREE FUDGY NUT POWER BROWNIES
Grain-Free Fudgy Nutty Power Brownies are gluten-free, refined-sugar-free, vegan, and power-packed with energy-boosting ingredients.
Provided by Olive and Artisan
Categories Healthy Pescatarian Vegetarian Paleo No-Bake Kid-Friendly Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Food Processor Fish-Free Fridge Peanut-Free Grain-Free Naturally Sweetened Classic Tomato-Free
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Pour boiling water over Dates (15) until submerged and let soak for ten minutes.
- While the dates are soaking, place the Unsweetened Cocoa Powder (1/2 cup), Coconut Oil (1/4 cup), Raw Cashews (3/4 cup), Raw Almonds (3/4 cup), Vanilla Extract (2 teaspoon), Salt (1/2 teaspoon), and Chia Seeds (1 tablespoon) in a food processor.
- Remove the pit from each of the dates and add the pitted dates to the food processor with the rest of the ingredients.
- Pulse together until the mixture has started to break down and combine. Turn the food processor on high until the almonds have turned into rice-sized pieces.
- Check the mixture by removing a tablespoon and squeezing it together. If it sticks together easily then it's ready. If it still crumbles, add more coconut oil one tablespoon at a time until you've reached the mixture sticks together easily. Pour mixture into a wax paper or parchment-lined five times eight inch dish. Pack down evenly and tightly.
- For the ganache, combine Coconut Oil (1/3 cup) with Unsweetened Cocoa Powder (1/2 cup) and Honey (1 tablespoon). Mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.
- Sprinkle with Sea Salt Flakes (to taste), then refrigerate for about 2 hours or until set.
- Cut into squares with a warm knife and serve.
Nutrition Facts : Calories 25 calories, Protein 0.5 g, Fat 1.7 g, Carbohydrate 2.8 g, Fiber 0.5 g, Sugar 1.9 g, Sodium 8.7 mg, SaturatedFat 0.9 g, TransFat 0.0 g, Cholesterol 0 mg, UnsaturatedFat 0.3 g
VEGAN PUMPKIN BROWNIES
These fudgy brownies are the perfect recipe to try during the upcoming holiday season. It's an easy recipe and you'll only need a couple of simple ingredients! They are also lower in fat and healthier than more traditional brownies.
Provided by Katie
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- In a large mixing bowl, sift together all your dry ingredients (flour, cocoa powder, baking powder, pumpkin pie spice, pinch of salt,).
- In a second bowl, mix together all your wet ingredients (pumpkin puree, maple syrup, milk, coconut oil), using a whisk.
- Pour your wet ingredients into your dry ones and whisk until well combined.
- Add chocolate chips and walnuts and whisk again.
- Transfer the batter to a small baking dish (mine was 22x15cm/ 8,5x6 in) lined with parchment paper.
- Add a handful of additional chocolate chips on top.
- Bake at 180°C (350°F) (top& bottom heating) for 25-30 minutes.
- Let cool completely! The longer you let them cool (or keep them in the fridge) the firmer they get. (These brownies taste better every day).
- Serve with some plant based whipped cream and pumpkin spice latte.
Nutrition Facts : ServingSize 1 ., Calories 164 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 178 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 3 g
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