No Bake Brownies | Fudgy Brownies | Eggless brownies| No Bake Fudgy Brownies|No bake Brownies recipe
No bake Brownies
Ingredients:
2 cups all purpose flour(sifted)
1 cup unsweetened cocoa powder
1 cup sugar
2 1/4 cups evaporated milk
1/2 cup butter/margarine(softened)
1/4 tsp instant coffee
pinch of salt
1 tsp vanilla extract
1/4 cup roasted peanuts, crushed(optional)
Procudure:
1) In a saucepan combine 1 cup evaporated milk, sugar and butter
2) Cook over med-low heat. Stir until sugar and butter melts
3) Add flour and continue mixing. Cook for 2-3 minutes over low heat
4) Add cocoa powder, remaining evaporated milk, instant coffee, salt and vanilla extract
5) Mix constantly until thick enough to hold shape
6) Turn the heat off and mix in peanuts
7) Transfer into a container with parchment paper
8) Use a spatula to spread it evenly
9) Add peanuts for toppings and chill overnight
Optional Steps:
*add ganache
Ganache ingredients:
1 cup bitter sweet chocolate, chopped
1/4 cup all purpose cream
addtional toppings:
roasted peanuts(crushed)
chocolate chips
Procedure:
1) In a pan heat all purpose cream over med-low heat
2) Add chopped chocolates. Stir constantly until chocolate melts over low heat
3) Set aside and let it cool
4) Pour ganache and spread it evenly
5) Top with peanuts and chocolate chips
6) Cover and chill overnight
7) Slice brownies into squares/bars
Tips:
*for firmer brownies freeze for 10-15 minutes
*add more sugar if needed
*for less fudgy brownies reduce evaporated milk
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No-Bake Brownies | How to Make No-Bake Brownies
Healthy, easy to make, vegan, raw no-bake brownie recipe.
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Recipe:
Ingredients:
600g (21oz) pitted Medjool dates
210g (7.5oz) walnuts
1/2 cup (60g) cocoa powder
1 teaspoon vanilla extract
2 tablespoons (30g) coconut oil, melted
1/4 tsp salt
Chocolate ganache:
1/3 cup (40g) cocoa powder
1/3 cup (105g) agave/maple syrup
2 tbsp (30g) coconut oil, melted
1 teaspoon vanilla extract
Peanuts for garnish
Directions:
1. Place walnuts, cocoa powder and salt in a food processor and pulse until crumbly. Add dated and coconut oil, pulse until combined and smooth.
2. Line a 25*20 cm (10*8-inch) baking pan with parchment paper. transfer the mixture to a pan and press very firmly.
3. Make the ganache: in a bowl combine your sweetener (maple/agave/honey), melted coconut oil and cocoa powder. Mix until smooth.
4. Spread evenly over the date mixture, sprinkle crushed toasted peanuts or other nuts.
5. Refrigerate for 2 hours, cut into 20 squares.
• Keep refrigerated.
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No Bake Peanut Butter Cookies
A new variation of the classic no bake cookie: Peanut Butter No Bakes! These are all peanut butter without any chocolate - they're so easy and don't need an oven. They've been called the BEST cookies EVER by tasters!
Recipe:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
INGREDIENTS
½ cup (113g) unsalted butter diced
1 ¾ cups (350g) granulated sugar
½ cup (118ml) nonfat milk
½ cup (133g) creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups (243g) quick cooking oats
INSTRUCTIONS
Line two cookie sheets with parchment paper.
It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
Melt the butter in a 3-quart saucepan over medium heat. Stir in the sugar and milk. Whisk until smooth then bring to a boil and cook for about 1 ½ minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 ½ minutes on medium heat.
Remove from heat and stir in peanut butter, salt, vanilla, and oats.
Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
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Brownies from Scratch
#shorts #browniesfromscratch #brownies
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It's hard not to eat these no-bake brownies by @kaylieshealthyrecipes all in one sitting! ????
when you find the shortcut to brownies- NO-BAKE brownies ????
Base layer:
1 ¼ cup almond flour
½ cup monk fruit maple sweetener
½ cup cocoa powder
1 ½ cup raw walnuts
¼ tsp salt
Top layer:
1 cup chocolate chips
2 1/2 tbsp coconut oil
Combine all ingredients for the base in a food processor until it all clumps together and it mixed well, then press dough into a 7” square baking dish lined with parchment paper and chill in the fridge for about an hour (you can put it in the freezer to speed up the process!). Make the top layer by melting the chocolate chips and coconut oil in the microwave for about 1 minute or until it all melts together, then stir until smooth and pour over the base layer. Chill in the fridge for about 10 minutes, then slice, and serve (I topped mine with sea salt flakes and it doesn’t disappoint!).
Peanut Butter Banana Brownies
Here is what you'll need!
PEANUT BUTTER BANANA BROWNIES
Servings: 8-10
INGREDIENTS
2 ripe bananas
1 cup sugar
½ cup, plus 1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
¾ cup flour
¼ cup, plus 1 tablespoon cocoa powder
⅛ teaspoon salt
½ cup smooth peanut butter
PREPARATION
Preheat oven to 350°F/180°C.
In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
Use the remaining 1 tablespoon of butter to grease a 9x9-inch baking tray.
Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
Pour batter into prepared baking dish.
Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
Allow brownies to cool completely before cutting.
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