In Hope-Made, junior and baking enthusiast Hope Kabel will share some of her favorite recipes. 

Up late studying and craving chocolate?  Or, just craving chocolate?  These brownies are perfect to make during a study break. It’s a short recipe, requires only two bowls, and delivers a fudgy, chocolaty, delicious snack that just happens to be gluten and dairy free.  Enjoy!

Adapted from here

 

Ingredients:

1 stick earth balance, melted and slightly cooled

½ cup cocoa powder

1 cup sugar (use coconut sugar to make it refined-sugar free!)

2 eggs

2 tsp vanilla

2/3 cup oat flour

1/8 tsp salt

½ tsp baking soda

¼-½ cup chocolate chips

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Instructions:

  1. Combine oat flour, salt, and baking soda in a small bowl.  Stir together and set aside.
  2. In a separate bowl, stir together the melted butter and ½ cup cocoa powder until smooth.
  3. Using a whisk, stir in the sugar.
  4. Whisk in the eggs one at a time, followed by the vanilla extract until fully incorporated.
  5. Add the oat flour mixture into the chocolate mixture and mix, using a whisk, until the batter is smooth.  Stir in the chocolate chips.
  6. Pour batter into a greased 8X8 pan.  Bake at 350 degrees for 22-28 minutes (I prefer my brownies slightly undercooked; they were perfect after 22 minutes)
  7. Let cool, slice, and enjoy!

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- Hope ’14