Flourless Brownies - Award Winning Recipe! - The Big Man's World ® (2024)

FAQs

What is a good substitute for flour in brownies? ›

Almond flour is an excellent alternative to have in your kitchen cupboard. It's easy to find in shops and commonly used in plenty of sweet and savoury dishes, including brownies, pancakes, puddings, cakes, falafel and more. Made from ground blanched almonds, it's high in protein, rich in fibre and gluten-free.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined. Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Spread batter evenly in the prepared dish.

Since brownies are not nutritionally dense, they are not usually regarded as a healthy food. However, brownies do have some health benefits that might be surprising due to their chocolate content. Chocolate is a source of antioxidants and has been found to help lower blood pressure and increase good cholesterol levels.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. You'll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn't fall apart.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Fruits and Nuts

“When I make brownies or blondies, I like to add toasted nuts for extra crunch and flavor,” says culinary editor Genevieve Yam. “Any nut will do, but my favorites are pecans and walnuts.” Feel free to chop them up and mix them into the batter, or add them on top for even more visual appeal.

People who follow a vegan diet don't eat any animal foods, including dairy, eggs, and honey. About 3% of Americans follow a vegan diet. Their reasons for eating this way vary. Some vegans do it to improve their health, as research shows that a plant-based diet could lower the risk of certain diseases.

OIL, WATER & BAKING POWDER

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads.

Can you replace eggs with milk in brownies? ›

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

When making cookies, brownies, cakes, or bread, you might be tempted to taste a bite before it's fully baked. But you can get sick after eating or tasting raw (unbaked) dough or batter. Anyone, including young children, can also get sick from handling or eating raw dough used for crafts or play clay.

Brownies can be frozen for up to three months, but whether you choose to wrap a fully cooked (and cooled) pan or individual squares, be sure to wrap well to avoid freezer burn.

If you love Reese's Peanut Butter Cups, peanut butter might just be the best vegetable oil substitute for you. For a lighter brownie, just about half as much peanut butter. For a chewy fudgy brownie, use just as much peanut butter as the recipe calls for vegetable oil.

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising.