Chocolate Brownies

Brownies

I first made this chocolate brownie recipe last summer for a potluck and it was a MASSIVE hit. Nobody knew it was gluten-free, the whole tray of brownies went in the blink of an eye and people were practically eating the crumbs of the floor!


they taste just as good as my mum’s brownies, which is a total win!

Now let’s talk about the different types of brownies (and brownie people). There are cake-y brownies and there are fudge-y brownies. Let me know in the comments what camp you’re in. There brownies are definitely on the cake-y side but they are also super chocolatey and fudge-y. You could totally make this brownie recipe and top it with a chocolate ganache or coconut whipped cream with sliced strawberries and serve it as a birthday cake. You’re guests would LOVE you forever.

This recipe is an adaptation of the brownies my grandmother and mum made when we were growing up, the original recipe is from the Joy of Cooking. I’ve made MANY swaps but they taste just as good as my mum’s brownies, which is a total win!

If you’re looking for a delicious, simple dessert that won’t leave you feeling bloated or bogged down, this is it. You can also add a 1/2 cup of chopped nuts or mini chocolate chips to make these brownies even more delicious. You can also make these into “Two Bite Brownies” by baking them in a mini muffin tin. They would be a great treat to send in your kiddos lunch box, to enjoy mid-afternoon at work, or take to a potluck.

Chocolate Brownies

Ingredients

  • 1 cup oat flour (rolled oats, pulsed into a flour)
  • 1 cup coconut sugar
  • 2 eggs
  • 2 oz bittersweet chocolate
  • 2 oz unsweetened chocolate
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Instructions

  1. Melt the butter and chocolate in a double-boiler (or a bowl over another pot of boiling water). Let this mixture cool, or the brownies will be heavy and dry. Beat the eggs until light in colour and foamy in texture. Add the sugar, salt, and vanilla gradually and continue beating until well creamed.
  2. Fold the cooled chocolate mixture into and the eggs and sugar with a rubber spatula. Before it's well mixed, fold in the flour. Stir gently until mixed. Try not to beat the mixture too heavily. Bake in a greased or parchment lined 9 X 13 inch pan for about 25 minutes at 350ºF. Let the brownies cool completely before cutting them or they will fall apart.
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I’d love to hear what Brownie camp you’re in. Are you Team Cake-y or Team Fudge-y? Let me know in the comments below!

 

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