Brownies are really a cake with extra sugar and not too much flour, to give a gooey centre and a crispy crust. You can use so many different ingredients to make them and oat flour is a great cheaper gluten free alternative to nut flours or special blends.
This is a brownie recipe to solve a few problems!
1: You don’t always want 12-16 brownies – this makes 2 large sized brownies or 4 regular and be multiplied up to make a batch for a crowd! So you don’t pay for ingredients for extra brownies you don’t need and there’s no waste.
2: I like recipes that are flexible a bit for what I have on hand. No shopping just cos I don’t think I can sub an ingredient. You can use oat flour, wheat flour, a gluten free replacement blend, you can grind oats yourself to a flour (just sieve them after!) or use many other drier grain flours. You could also use almond meal or a nut flour and you’ll get a great brownie – just take the fat down by a tablespoon. When it comes to the fat, you can use butter (sated or unsalted) or coconut oil, or avocado oil or a vegan replacement. Basically whatever your go to fat is you can probably use! You can also switch the honey for maple syrup or a crystalline sugar. I would always choose a less refined sugar with the extra goodness in it but it will work with any you choose. You can also sub 1-2 teaspoons of the honey for blackstrap molasses for the addition nutritional elements you get from that.
1ozoat flouror oats ground in a coffee/spice grinder
1ozfairtrade organic cocoa
In a saucepan on a low heat melt together the butter/oil with the cocoa, stirring constantly until it's a smooth ad glossy paste.
In a separate medium sized bowl whisk the eggs and the honey/syrup with a fork ow whisk until combined and fluffy.
Add the melted cocoa mixture into the egg bowl and whisk to combine.
Add the flour, baking power and salt and gently fold them in with a spoon.
Line an 4” x 8” standard sized loaf pan with parchment paper and pour in the batter. (I use compostable paper, see notes.)
Bake for 20 minutes at 350F/160C until just beginning to firm.
Remove from the oven and allow to cool in the pan before slicing with a sharp knife into 4.
Enjoy with ice cream, fruit, cream, nut butter, or just with a fork straight from the pan!
Store any leftover brownies sealed out of the fridge for 2-3 days or in the fridge for a fudgy more firm brownie.
Cooking time: If you double the mixture you'll need to increase the cooking time by 5 minutes. For parchment paper I use a compostable one from If You Care. In the UK you can find it HERE. Fairtrade Cocoa: It's really important to me that I get Fairtrade cocoa and this is the one I get in the UK or a bulk option for Plastic Free Pantry. Melting the butter and cocoa:Adding the melted butter mix to the eggs and honey:
If you want the exact recipe I use for paleo (gluten, grain and dairy free brownies) you can find that recipe with 20 other of our favourite and most loved dessert and treat recipes in THE WHOLE TREAT ebook available HERE.