Totally Amazing NO Flour or Butter Brownies


Black Bean Brownies on Whisk Together

Book:  I finally wanted the “Ender’s Game” movie after seeing it at the library.  The reviews I heard were not good, but I thought the movie did well.  For book readers, like myself, I can see why they find it disappointing.  But, I wish I had seen the battle games on the big movie screen.  Apparently, Orson Scott Card has written MORE books in the series, so now I have a list of books to read!!!  Yippee!!  If you haven’t read “Ender’s Game” well, I’m sorry.  It’s my favorite sci-fi, if not fiction, novel ever.  You should ready it!

Black Bean Brownies 1 on Whisk Together

Recipe:  This recipe is AMAZE- BALLS!!!!!  Holy guacamole!!!  So, as you can see on my blog I have LOTS of yummy delicious brownie recipes.  They are great!  They also contain butter and flour and lots of sugar.  Doh!

For the past 7 years, I have tried substituting avocados, using the book “Deceptively Delicious,” zucchini – anything to make a brownie healthy AND taste good.  Finally, Skinnytaste woman got it.  Alleluia!  Try these brownies.  A can of beans is cheaper than the crappy box mix anyway.  (Wait, did I say that out LOUD?!)  An 8-pack of organic beans at Costco is $6.57!  Sigh, another reason I love that place.

I feel I do need to mention that these are not your fudgey, gooey brownies.  That texture – as far as I can tell – can only be created using something like butter or coconut oil.  Instead, these brownies are more on the cakey side.  I know I know.  I LOVE fudge, gooey, underdone brownies, too.  But for the trade off, I think these are just as good.

I may post more photos later…. We ate the brownies so fast that I had none left. 🙂

Not to mention… KID APPROVED!!

Black Bean Brownies_3 on Whisk Together

Totally Amazing NO Flour or Butter Brownies

Ingredients

  • Amazing Brownies
  • serves 9
  • 1 (14 oz.) can black beans, rinsed and drained
  • 2 eggs
  • 1/2 cup cocoa powder (natural or Dutch processed; I used Rodelle Dutch Processed Cocoa)
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 Tb. milk or unsweetened almond milk
  • 1 tsp. balsamic vinegar
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. freshly ground coffee, instant coffee, or espresso powder
  • 1 cup semisweet chocolate chips, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Create a sling inside a 9x9 baking pan. You can do this with parchment paper that has been sprayed and put into the pan, or I find non-stick foil to be faster and easier. Make sure the sling has 1-2" hanging off the sides for easy brownie removal.
  3. Into a blender OR food processor: add every ingredient EXCEPT the chocolate chips. Blend away until smooth. I had to scrape the cocoa powder off of the sides of the blender a few times.
  4. Add 1/2 cup of the chocolate chips to the blender and mix by hand with a spatula. Pour the entire batter into the baking dish. Scatter the rest of the 1/2 cup chocolate chips on top of the batter. Bake 28 minutes - or until a toothpick inserted into the center comes out with no crumbs attached. Cool completely in the pan. Once cool, remove the sling from the pan to cut the brownies and serve.
  5. Recipe adapted from Skinnytaste.com
http://www.whisktogether.com/2015/02/12/totally-amazing-no-flour-or-butter-brownies/

Amazing Brownies
serves 9

1 (14 oz.) can black beans, rinsed and drained
2 eggs
1/2 cup cocoa powder (natural or Dutch processed; I used Rodelle Dutch Processed Cocoa)
3/4 cup sugar
1/2 teaspoon oil
1 Tb. milk or unsweetened almond milk
1 tsp. balsamic vinegar
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. freshly ground coffee, instant coffee, or espresso powder
1 cup semisweet chocolate chips, divided

Preheat oven to 350 degrees.
Create a sling inside a 9×9 baking pan.  You can do this with parchment paper that has been sprayed and put into the pan, or I find non-stick foil to be faster and easier.  Make sure the sling has 1-2″ hanging off the sides for easy brownie removal.
Into a blender OR food processor:  add every ingredient except the chocolate chips.  Blend away until smooth.  I had to scrape the cocoa powder off of the sides of the blender a few times.
Add 1/2 cup of the chocolate chips to the blender and mix with a spatula.  Pour the entire batter into the baking dish.  Scatter the rest of the 1/2 cup chocolate chips on top.  Bake 28 minutes – or until a toothpick inserted into the center comes out with no crumbs attached.  Cool completely in the pan.  Once cool, remove the sling from the pan to cut the brownies and serve.

Recipe adapted from Skinnytaste.com

Mississippi Mud Brownies

Mississippi Mud Brownies_1 on Whisk Together

Book Update:  I have not read much because I finished my last lesson in Positive Psychology Friday, and this week is the final.  Somehow I am supposed to type 6 pages…. I bet I could do it if I don’t sleep.  Who needs that anyway?

Recipe:  I think homemade brownies should be on everyone’s bucket list.  Making them yourself can create a brownie that you can never find in a box and this recipe is one of them.  It is dense, thick, chewy, soft, chocolatey and delicious.  Hey, it’s chocolate and I even liked it!  They really don’t take very long to make and most of the ingredients are easy to find.  Imagine a brownie you would purchase at a coffee house and this comes pretty close.

The Dutch Processed Cocoa can be found at Whole Foods, purchased at King Arthur Flour, or possibly substitute for Hershey’s Dark Cocoa which is a mix of natural and dutch processed cocoa and found in many grocery stores.

Mississippi Mud Brownies_3 on Whisk Together

Mississippi Mud Brownies
serves 24

6 oz. unsweetened chocolate, chopped
2 sticks (8 oz. or 16 Tb.) unsalted butter
1 and 1/2 cups (7.5 oz) AP flour
1/3 cup Dutch Processed Cocoa
1/2 tsp. salt
3 cups (21 oz.) sugar
5 large eggs (or 4 XL eggs)
3/4 cup chopped pecans

Topping:
3/4 cup marshmallow creme
1/4 cup semisweet chocolate chips
2 tsp. vegetable oil

1.  Preheat the oven to 325 degrees.  Spray a 13×9 pan or line with parchment or nonstick foil.
2.  In a microwave safe bowl, put the unsweetened chocolate and 2 sticks of butter.  Melt in the microwave.  I put mine on 60% power and stirred every 1-2 minutes.  After 4 minutes or so almost everything was melted and I just kept stirring until it came together.  Let this mixture cool slightly so we don’t cook the eggs later!  About 5 minutes.
3.  In another bowl, mix your dry stuff:  flour, cocoa and salt.
4.  In a large bowl or stand mixer, mix the sugar and eggs.
5.  Take the slightly cooled chocolate mixture and mix it into the sugar and eggs.  I used medium-low power on my mixer.  Then, add the flour in a little at a time (about 3-4 installments) until mixed thoroughly.  Don’t beat it more once it is combined.
6.  Fold your pecans into the brownie batter.  Pour all this batter into your 9×13 pan. Bake 35 minutes.
7.  Spray one or two spatulas or spoons with cooking spray.  Once you take out the brownies, dollop the marshmallow creme onto the hot brownie with the sprayed utensil.  Don’t touch!  Just let it sit and melt.   See?  It is nice and melty now.  Use an offset spatula or spoon to smooth the mixture over the brownies.
8.  In a small bowl, microwave the semisweet chocolate chips and oil together.  Once melted, drizzle this onto the marshmallow creme layer.  Cool for 2 hours.

Mississippi Mud Brownies_4 on Whisk Together

Recipe from America’s Test Kitchen’s “Cook’s Country”

Best Brownies I Ever Made

I’ve made quite a few homemade brownies.  Some out of convenience like this one.  But these are awesome.  And the added bonus is the shiny crust that you don’t see as often in homemade brownies (which might be why the homemade versions get frosting?).  Well, anyway I’ve noticed that at potluck and things if the people don’t know what it is – no matter how good it tastes – they won’t eat it.  The salty caramel brownies sat and sat while the box mix brownies get devoured.  Because no one knows they are salty caramel brownies.  But that’s another blog post….  My only disappointment is that I didn’t get a great photo of these.  The winter sun was not cooperating and the dark brownie acted like a black hole absorbing all my light.

For now, here is the recipe and exactly what I used to make the best brownies.  They are about 1″ thick and fudgey.  I would highly suggest eating them the same day after they have completely cooled.  So make these in the morning.  If you have leftovers, keep them closely wrapped tight.  I know normally you can just throw stuff in tupperware and it’ll be fine.  But these were sealed in a pyrex dish not closely wrapped and they were really dry the next day.  Many homemade brownie recipes state up to 3 days and make sure they are wrapped tight.

These are so thick and fudgey, you could even take small cookie cutters and make shapes.  Store the leftover scraps in the freezer to decorate the outside of a cake or use as ice cream topping.

Best Brownies
yield 16-24 servings

8 oz. (1 cup/2 sticks/16 Tbs.) unsalted butter
2 and 1/4 cups (15.75 oz.) sugar
4 large eggs, room temp.
1 and 1/4 cups (3.75 oz) Dutch Process Cocoa or Hershey’s Dark Cocoa*
1 tsp. salt
1 tsp. baking powder
1 tsp. espresso powder**
1 Tb. vanilla extract
1 and 1/2 cups (6.25 oz) AP flour
2 cups (12 oz.) chocolate chips (I used semi sweet)

*Dutch process cocoa is not at many megastores, so I used Hershey’s Dark Chocolate Cocoa which contains a blend of Dutch and Natural cocoa.  There seems to be enough dutch cocoa in there for the result not to taste bitter.  If you use regular natural cocoa, the results could taste bitter.
**You do not taste the espresso powder at all.  It just increases the chocolate flavor just like vanilla extract does in chocolate recipes.

1.   Preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper or spray with cooking spray or Baker’s Joy.
2.  In a double boiler (I stick my pot on top of another pot), melt the butter.  Just before completely melted, add the sugar and stir to dissolve.   Continue to stir and heat until the mixture is hot but NOT bubbling (110-120 degrees; mine was 130 degrees; I use my child’s Feverwatch gun on “surface” mode to take readings)
3.   In a separate big bowl, beat the eggs.  Stir in the cocoa, salt, baking powder, espresso powder and vanilla.  It will thick, but beat until it is smooth.
4.   Stir the hot butter/sugar into the cocoa/egg mixture.  Keep stirring until smooth.
5.  If you want chunks of chocolate chips, wait 20 minutes here.  If you want smooth, then add your chocolate chips immediately at this point and stir and stir until melted in.
6.  Add flour slowly and fold in.  You are kind of making muffins here – folding the flour into the mixture in order to avoid creating gluten.  Flour should be almost completely folded in with maybe a speck or two of flour in the batter.
7.   Pour the batter into the pan.  Bake for 30-45 minutes.  Two recipes I saw said 30 minutes.  But every time I made these, they took closer to 40 minutes.  Toothpick should be clean with a few crumbs.
8.  Cool on a wire rack.  It is hard, but they do taste better once they have cooled off completely.

Serve with ice cream, powdered sugar or nothing.

recipe from KingArthurFlour.com

Added to link party http://www.crazyforcrust.com/2012/02/crazy-sweet-tuesday_27.html

Ditch the Mix Iced Brownies

It’s almost Thanksgiving, but I figured some people might just want yummy, delicious brownies 🙂

These brownies are outstanding and do not use a box mix.  You may be skeptical – but try them.  You’ll never go back to a mix again.  I made these using Ghiradelli cocoa.  Normally having all the ingredients on hand is also a big bonus!  The Dark Chocolate Betty Crocker Brownie Mix ingredients contain: Partially Hydrogenated Soybean and/or Cottonseed Oil (and hydrogenated = trans fats usually though anything less than .5 grams can be counted as “0” on the nutrition facts) and “artificial flavor” … whatever that means.

Note: you can halve this recipe just fine and fits great in a 9×9 pan.

Iced Brownies (aka Ditch the Mix)
yield 16 servings

1 cup melted butter
2 cups sugar
2 tsp. vanilla
4 eggs
1 cup AP flour
2/3 cup cocoa
1/2 tsp. baking powder

Frosting:
6 Tbs. butter, room temperature
6 Tbs. cocoa
2 Tbs. light corn syrup
1 tsp. vanilla
2 cups powdered sugar
3-5 Tbs. milk

1.  Preheat oven to 350 degrees.  In large bowl, mix melted butter, sugar and vanilla.  Add the eggs one at a time.
2.  In a small bowl, sift together the flour, cocoa and baking powder.  Add dry ingredients to the wet and mix until combined.  Pour into a greased 9×13 pan.   Bake 25-30 minutes and cool.

For Frosting:
1.  In a large mixing bowl, beat the butter, cocoa, vanilla and  light corn syrup until smooth.
2.  Add powdered sugar a cup at a time until blended.  Add milk 1 tablespoon at a time until the frosting reaches the consistency that you like.

Recipe from tastykitchen.com

Linked up to: http://www.wellseasonedlife.com/ and www.skiptomylou.org

Fudgey, Chewy, Cakey Brownies

We have friends that love the chewy brownie, the cakey one and the fudgey one.  Pamela Anderson in her book “The Perfect Recipe: Getting It Right Every Time” set out to make a brownie that has all three features.  They are amazing!  Homemade brownies from scratch do not compare to box mixes.  The flavor depth seems so much more in homemade brownies.

Fudgey, Chewy, Cakey Brownies
from Pam Anderson’s “The Perfect Recipe”
yields 16

2/3 cup all-purpose flour
1/2 teaspoon salt (recommend regular salt.  I usually use kosher but the kosher didn’t work out as well)
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted nuts, bittersweet chocolate chips, etc.

1.  Move oven rack to lower-middle of the oven.  Preheat to 325 degrees.  Spray a 8×8 square pan with spray and line with foil making sure the foil sticks out far enough on the sides that you will be able to lift out the brownies.  Spray the foil with more spray.  (I used Non-stick reynolds wrap/foil)
2.  “Whisk Together!”  flour, salt and baking powder.
3.  In microwave bowl or bowl over a pan of simmering water, melt chocolate and butter together.  Remove from heat.  Whisk in sugar and vanilla.  Whisk in each egg one at a time.  Whisk until smooth and glossy (took me about 5 minutes).  Add dry ingredients and whisk until just combined.  Add nuts if you chose that option.
4.  Pour batter into the pan and bake 35-45 minutes.  Toothpick should come out with wet crumbs, NOT DRY.
5.  Cool brownies 5 minutes.  Lift out of the pan and cool on rack for 3 hours.  Cut and serve immediately.  Cut just before serving.  Or wrap the whole brownie cake in plastic and foil which will keep in the fridge up to 5 days.

Symphony Brownies

This brownie is for chocoholics everywhere.  These brownies are for you!  The brownie mix I used (again I made a lot of brownies at one time which is why I used the mix) was Duncan Hines Milk Chocolate Chunk Decadent Brownies.  I would have rather used Ghirandelli’s Triple Chocolate Brownie mix from Costco, but didn’t have any on hand.  I’m a big fan of Ghirandelli’s 🙂  They are very easy to make, but the layers look like they took longer.

If you are wondering what the blue object is in the photo, it took me about 2 seconds to realize it is probably a hot wheels car.  We have a few hundred floating around here I think.

Symphony Brownies
based on Paula Deen’s recipe… I don’t know where, I just heard about it
yield 18

2 packages of brownie mix (about 21 oz sizes) with chocolate chunks in them (Costco has Ghirandelli, Sam’s has Hershey Triple Chunk and my regular store had Duncan Hines Milk Chocolate Chunk)
1 cup oil
4 eggs
1/4 cup water
3 whole Symphony Bars (6.8oz size)

1.  Preheat oven 325 degrees.  Mix together both mixes, oil, eggs and water.
2.  Pour half the batter into a 9×13 pan.
3.  Place unwrapped Symphony bars on top of the batter.
4.  Pour rest of the batter on top of the Symphony bars.
5.  Bake 40-45 minutes.  Cool completely.

Rolo Brownies

This recipe is based on the Knock You Naked Brownie from a previous post.  These are so moist and delicious.  I used Pillsbury’s Dark Chocolate cake mix (I know I know but sometimes the mix is easier when producing large amounts of brownies) and needed 2 bags of Rolos to completely cover the pan.  Or just buy 1 bag and nearly cover the pan.  Just wanted to let you know that 1 bag for me didn’t completely cover it – so don’t sneak any 😉

Rolo Brownies
yield 12-16 servings

1 box dark chocolate cake mix
1/3 cup evaporated milk
1/2 cup butter, melted
40-50 Rolos, unwrapped

1.  Preheat oven to 350 degrees.  Spray a pan 8×8 or line with Nonstick foil.
2.  In large bowl, mix the cake mix, milk and butter together until well combined.
3.  Take half of the mixture and place it in the pan.  Bake this half for 8 minutes.  Cool 10 minutes.
4.  Place the rolos carefully onto the brownies very close together.
5.  Take the remaining dough and flatten it in your hand in sections.  Place on the Rolos in sections trying to cover all of the Rolo layer.
6.  Bake 20 minutes.  Cool completely.

Knock You Naked Brownies

Since it is the first day and all…  thought I would include another recipe!  Here’s to chocolate.  I’ve been making these for 5 years and they never ever disappointed.  People will bow at your feet and propose to marry you!  Make these today!

Knock You Naked Brownies

1 package German Chocolate cake mix
1c chopped nuts (I use pecans)
1/3+1/2c evaporated milk, divided
1/2c melted butter
1 bag Kraft wrapped caramels (14 oz. package), unwrapped
1c semisweet chocolate chips

Preheat oven 350 degrees.  Mix cake mix, nuts, 1/3c evaporated milk and melted butter together.  Divide into two portions.  Spread 1/2 of the batter into a 9×13 well greased pan.  You may need to flatten it into your hand first then push it into the pan.  It will be very thick!  Bake 8 minutes.  In the microwave or double broiler, heat and mix the  unwrapped caramels and 1/2c evaporated milk.  Pour over the baked layer and sprinkle on chocolate chips.  Put into the fridge for 1 hour.  Spread the other half of the mixture on top of the cold caramel/chocolate chip layer.  You will need to flatten with your hands first.  You don’t have to cover every single inch – I actually like the rivers of caramel anyway.  Bake for 25-28 minutes.  Completely cool and cut!

Recipe was from Christmas-cookies.com

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