Agave Brownies Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
• Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch baking pan with nonstick cooking spray.
• Hand whisk eggs, mashed avocado, and vanilla extract in a large bowl. Add black beans. Puree mixture with an immersion blender, until all of the black beans are mashed and batter is smooth.
• Mix brown sugar and dark cocoa powder together in a separate bowl. Add to batter and blend by hand with a wooden spoon until completely mixed. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes. Cool completely before cutting and serving.

Steps:

• Preheat oven to 350.
• Grease an 8x8" pan.
• Whisk together applesauce, cocoa, and agave.
• Whisk egg whites into mixture one at a time.
• Stir in vanilla and salt until blended.
• Stir in spelt until the mixture is smooth but no longer than that.
• Blend in almonds if you desire.
• Pour into greased pan.
• Bake for 25 minutes in preheated oven.
• Remove from oven and completely cool before cutting.

Steps:

• Preheat oven to 350º F. Coat an 8x8-inch baking pan with nonstick cooking spray.
• Beat eggs until light and fluffy. Add agave and vanilla; mix well. Add melted butter.
• In a separate bowl, mix dry ingredients. Slowly add to batter, beating until well combined. Stir in chocolate chips.
• Spread evenly in prepared pan. Bake 30-35 minutes or until brownies begin to pull away from sides of pan.
• Cool completely. Cut into bars.

Steps:

• 1. Preheat oven to 350F. Lightly coat a 9-x-13-inch baking pan with nonstick cooking spray.
• 2. In a glass bowl, combine chocolate and butter. Loosely cover with plastic wrap and microwave on high for 2 minutes. Immediately remove from microwave and stir until chocolate is completely melted.
• 3. In a large bowl, beat eggs with a wire whisk. Add agave nectar and vanilla. Stir in the melted chocolate mixture.
• 4. Sift flour, baking powder and salt over the chocolate mixture. Gently fold the ingresdients, JUST until flour is incorporated. Gently stir in walnuts, if using. DO NOT OVERMIX. Mixture will be lumpy.
• 5. Pour into prepared pan and bake for 30 minutes, or until just set. Do not overbake, or brownies will be dry.
• 6. Let cool in pan before cutting into 2-inch bars.

Steps:

• Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
• In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
• Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
• Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

Steps:

• Preheat oven to 325°F Flour and grease 11 X 18 pan.
• Melt carob and butter in double boiler. Cool before adding eggs to avoid scrambled eggs. Place all ingredients in blender. Blend on low.
• Bake 30-40 minutes. Cool before cutting. Enjoy!

Steps:

• Combine all ingredients mix and spread in greased and floured 5-cup heart-shaped baking pan or 8 x 8 x 2-inch pan. Bake according to package directions for 8 x 8-inch pan. Cool thoroughly. Invert onto serving plate. Spread with Agave Whipped Cream or pipe cream through pastry tube. Drizzle with hot fudge topping.