Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside. In a medium bowl, sift together all the dry ingredients. I highly recommend using oat flour; however, if you cannot, use this brand of gluten free all purpose flour-it has the closest final result to GF oat flour.* In a large bowl, whisk together all the wet ingredients, until well mixed. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to folding with a rubber spatula until no flour patches remain. Fold in chocolate chips. Transfer batter into prepared baking pan. Using the rubber spatula, smooth into an even layer. Bake for 17-23 minutes. Mine took 20 minutes. Place pan onto a cooling rack. Allow brownies to cool for about 30 minutes in pan, until firm. Pinch the edges of the parchment paper, lifting brownies out of the pan. Transfer onto a cooling rack to cool until completely cool, about 1-2 hours. Slice and enjoy! Storing instructions below.
Time 55m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper. Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter. Pour batter into the baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.
Time 35m Number Of Ingredients 9 Steps:
See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F. Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray. In a medium bowl, combine the flour, salt, and baking powder. Whisk well. Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often. When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again. Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface. Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.
Time 55m Yield 10 Number Of Ingredients 8 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.
Time 1h15m Yield About 2 dozen brownies Number Of Ingredients 8 Steps:
Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well. Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined. Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.
Time 50m Yield 16 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.
Time 45m Yield 1 dozen. Number Of Ingredients 11 Steps:
In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth., In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended., Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Time 1h Number Of Ingredients 9 Steps:
Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment. Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little. Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins. Leave to cool a little in the tin before cutting into 12 squares.
