Gooey Chocolate Brownies
Gluten free. Dairy free. Refined sugar free. Gooey-licious!
Well it’s Valentine’s Day so, chocolate!! Now, is this a cake or is it brownies? I’m on the fence. It’s so soft and moist and chocolatey like the most melt in the mouth brownie but if you can’t find the square pan and baked it in a round cake tin, it’s a cake. Either way, it’s chocolate. Oh yes, did I mention it is GLUTEN FREE and DAIRY FREE?
This is made with oat flour (whizzing up rolled oats in the blender), flax egg and also half of a courgette . Make your flax egg by combining 1 and 1/2 tablespoons of milled flax with 3 tablespoons of water. Let it sit for 5 minutes before adding to the batter.
I used soft light brown sugar but you could also use coconut sugar if you are minted and can afford it, in which case this could also be REFINED SUGAR FREE (depending on the type of choclate chips used)! I’m also trying to decide if this is actually a health food as well, but I’m also on the fence about that because it just tasted to damn good to be healthy! There is all sorts of good stuff in this super scrummy cake-brownie-health-food-treat! Little Dish and Mr Dish both gave it a double thumbs up!
You will need:
1 and 1/2 cups of oat flour (put about 1 and 3/4 cup of rolled porridge oats into a blender — I used a NutriBullet — and blend for 30 seconds or until it is blended into a fine flour. Then MEASURE 1 and 1/2 cups AFTER blending.)
3/4 cup of soft light brown sugar or coconut sugar
1/3 cup of rolled oats
1/3 cup of cacao powder
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 packed cup of finely shredded courgette, not drained
1/2 cup of almond milk or other milk of choice
1/3 cup of coconut oil, melted
1 flax egg (1 and 1/2 tablespoons of milled flax combined with 3 tablespoons of water. Let sit for 5 minutes before adding to the mix)
1 teaspoon vanilla extract
1/2 cup of vegan chocolate chips or vegan chopped chocolate pieces, plus a bit more for the topping
Method:
Preheat the oven to 190C and grease a 20cm round cake tin or 20x20cm square pan.
In a large bowl, gently combine all of the dry ingredients together with a fork. Next add all of the wet ingredients and combine thoroughly. Stir in the chocolate chips or chopped chocolate pieces last.
Pour the mixture into the greased pan. Top with the extra chopped chocolate. Bake for 20–25 minutes or until the centre is just set but still very moist. Meanwhile get a spoon and lick all of the mixing bowl clean. When ready, remove the pan from the oven to cool for just a few minutes before slicing while it’s still warm.
While this could be classified as healthy eating in some circles, just remember you are the master of your own jeans size!
Adapted from the original recipe from www.wifemamafoodie.com
