Tag: cocoa powder

PB2 Flourless Chocolate Brownies

These brownies are pretty amazing! Made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips – moist and delicious, you won’t believe they’re only around 130 calories each!

I’m not a baker. Baking is an edible science that requires accuracy and precision. It requires the perfect balance between flours, leaveners, fats, and liquids. When I bake, I feel more like a mad scientist because I break all the rules. So when something actually works and turns out awesome, I’ll be honest, I’m often surprised! These brownies are the perfect example – no flour, no oil or butter, but they are amazing (happy dance)! And the best part, you don’t need a fancy mixer. I mixed this all by hand in a large bowl with a whisk and a spatula.

If you’ve never heard of PB2^[1], it’s basically a powdered peanut butter with 85% less fat. You add a little water to make it a spreadable peanut butter. I personally prefer real peanut butter if I’m spreading it on toast, but for baking and adding to smoothies, PB2^[2] is excellent. I used to buy it on Amazon, but now I see it in my local supermarket. Here’s the Amazon link^[3] if you can’t find it near you.

Moist, chocolatey and delicious, you will LOVE them! They also happen
to be gluten-free, and if you use dairy-free chips they can be
dairy-free as well. If you have nut allergies however, these are not for
you. But the these Amazing Flourless Brownies^[4] are your nut-free answer. They are made with black beans instead of flour but I swear, you’ll never know!

PB2 Flourless Chocolate Brownies
gordon-ramsay-recipe.com
Servings: 12 • Serving Size: 1 bar • Old Points: 2 pts • Points+: 4 pts
Calories: 131 • Fat: 5 g • Protein: 6 g • Carb: 26 g • Fiber: 3 g • Sugar: 20 g
Sodium: 217 mg • Cholesterol: 20 g

Ingredients:

cooking spray
1 large egg
1 large egg white
1 cup PB2^[5]
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup plus 1 tbsp water
1/2 cup raw honey
1 tsp vanilla
3/4 cup chocolate chips

Directions:

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2^[6], cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.

Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.

References

^{^} PB2 (www.amazon.com)
^{^} PB2 (www.amazon.com)
^{^} Amazon link (www.amazon.com)
^{^} Amazing Flourless Brownies (www.gordon-ramsay-recipe.com)
^{^} PB2 (www.amazon.com)
^{^} PB2 (www.amazon.com)

Chocolate orange Easter cake

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Ingredients

275g plain chocolate
175g butter, softened
225g caster sugar
4 medium eggs
200g self-raising flour
1tbsp cocoa powder
175g ground almonds
Grated zest of I orange
2 tbsp Cointreau or orange liqueur
A few chocolate mini eggs, for decoration
Chocolate ganache:
300g milk chocolate
150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Nichola Palmer recipes

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