Black Bean Brownies

 Black Bean Brownies

Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 16
...
"These brownies are gluten-, dairy-, and soy free."
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.


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* So for a few years I have heard how great these brownies. I and my friend made these Thursday night. The results I left out the two optional items & took them to work.
My friend who also made added the chocolate chip but not the coffee. She said they were great the nice thing was that she wasn't craving to eat the whole pan.
At work I just sat them on the table people took them when I went & asked them what they thought some said ok but what is in it? One said is it ok if I throw it away.. they must be just to healthy?  One told someone, "oh those are so good you should try it".. the look on the guys face must have been shock because the one who offered started laughing.  My husband also tried it & thought it was very strong.
The results with out the chocolate chips it just doesn't tast like a normal brownie. I do want to try these again & see how much difference the chips would make.

If you have made this before or decide to make them let me know what you think.

Lemrick's Zucchini Browies

1 egg
1 1/2 cups of white sugar
1/2 cup oil

Mix Well.

1 tsp salt
1/2 tsp soda
2 cups peeled, graded zucchini
2 cups flour
1/2 cup cocoa
2 tsp vanilla
1/2 cup chopped walnuts

Mix well. Pour into a greased 13x9 pan. Bake 350 for 30minuts or until done. Let the bronies cool, then frost with chocolate frosting & ground nuts.

***I made these today they were moist & yummy.***

Wow! Nutella why didn't I meet you before now?

For a long time I have been seeing this product called Nutella. Yes, I know most of you are saying to yourself where did she grow up on Mars or something. ahah... I had heard it was like chocolate ooo then I looked at the price... ugh. Ah coupons! I had the hubby picked some up today.

I asked hubby, "hey have you tried this before?"
He says, "yeah.."
Well then I crack it opened stick a knife in it & licked OH WOW!! What Have I been Missing all my life?!!?!

So now to find an awesome recipe....

Tell me what do you make with Nutella?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

4 Ingredients Nutella Brownies

Author: Savory Sweet Life

Prep time: 1 min
Cook time: 12 mins
Total time: 13 mins
Serves: 12 pieces

Amazing Nutella brownies using only four ingredients. From Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients.

Ingredients
■1/2 cup Nutella spread
■1 large egg
■5 tablespoons all=purpose flour
■1/2 cup chopped hazelnuts

Instructions

1.Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
2.Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3.Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
4.Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

Notes:
Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup

More Nutella Recipes: http://www.nutelladay.com/nutella-recipes/

Spring Celebration Brownies

Jazz up brownies for spring with marshmallows and pretty pastels - super easy!

Prep Time:15 Minutes
Total Time 2:30
Makes 16 brownies

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
2/3 cup pastel-colored candy-coated chocolate candies
3 tablespoons semisweet or milk chocolate chips
1/4 teaspoon shortening

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box--except bake 32 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
In small microwavable bowl, microwave chips and shortening uncovered on High 10 to 15 seconds; stir until smooth. Drizzle over bars. Cool completely, about 1 1/2 hours. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 4 rows by 4 rows.
Makes 16 brownies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To easily remove and cut the bars, line the pan with foil before spraying, allowing foil to extend over sides. Just lift out of the pan after cooling.
Substitution
Any color candy-coated chocolate candies can be used.

Nutrition Information:
1 Serving (1 Brownie)Calories 240(Calories from Fat 70),Total Fat 8g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 15mg;Sodium 120mg;Total Carbohydrate 40g(Dietary Fiber 1g,Sugars 29g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Fudge Brownies

Treat Yourself Right!
From Jillian: Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!

Fudge Brownies

Ingredients:
olive oil cooking spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cups natural, unsweetened cocoa powder
1/2 cup white whole-wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract

Preparation:
Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies

Delectable Fudge Brownies

Delectable Fudge Brownies
Posted on February 11th, 2011 by Sheri
A few weeks ago, I was hunting the web for a new brownie recipe and I found this on the King Arthur Flour website. I was intrigued by the unusual method, so I tried it. The resulting pan of brownies was easily the best I’ve ever made. The additional step of heating the butter and sugar didn’t require much extra time or effort and it was completely worth it.
So if you’re looking to make something sweet for your sweetie this month, these brownies will hit the spot.

What you’ll need:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used half a packet of Starbucks Via instant coffee, but you could also skip this)
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

Directions:
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Gluten-Free Brownies

Gluten-Free Brownies

These brownies are fudgy, chocolate-y, and ready to satisfy anyone's brownie craving.

View by: Volume Weight
1 1/2 cups sugar; Baker's Special Sugar or superfine sugar, if you have it
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla extract
3/4 cup (2 1/2 ounces) Dutch-process cocoa or natural cocoa; we prefer the flavor of Dutch-process ("European-style")
3 large eggs
3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon baking powder
1 cup chocolate chips, optional
1 cup chopped nuts, optional

*See recipe for this blend below.

10 1/2 ounces sugar; Baker's Special Sugar or superfine sugar, if you have it4 ounces butter1/2 teaspoon salt1 teaspoon gluten-free vanilla extract2 1/4 ounces Dutch-process cocoa or natural cocoa; we prefer the flavor of Dutch-process ("European-style")3 large eggs4 ounces King Arthur Gluten-Free Multi-Purpose Flour or 3 3/8 ounces brown rice flour blend*1 teaspoon baking powder6 ounces chocolate chips, optional4 ounces chopped nuts, optional *See recipe for this blend below.

Directions :
1) Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.

2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.

3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl; or transfer them to your stand mixer bowl, if desired. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you're using them.

5) Pour the batter into the prepared pan, spreading it to the edges.

6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Yield: 16 brownies.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).


Recipe summary
Hands-on time: 20 mins. to 22 mins.
Baking time: 33 mins. to 38 mins.
Total time: 53 mins. to 60 mins.
Yield: 16 brownies


Tips from our bakers:
◦Can you dig in to these brownies immediately? Of course. You can't slice them, but you can certainly sample with a spoon. For easiest slicing, wait at least 15 minutes before serving. And for prettiest (crumb-free) servings, wait till brownies are completely cool before cutting.
◦What's the difference in baking time using a metal vs. glass vs. stoneware pan? We noticed very little difference in our side-by-side test; the brownies in a thick stoneware pan needed about 1 additional minute in the oven, but the brownies in the medium-gray (not dark) metal pan, and in glass, baked for the same amount of time. If you're using a dark metal pan, or one that you know bakes faster or slower than your recipe usually indicates, adjust the baking time for these brownies accordingly.