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
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 tsp vanilla
2/3 cup oat flour
1/8 tsp salt
½ tsp baking soda
¼-½ cup chocolate chips
- Combine oat flour, salt, and baking soda in a small bowl. Stir together and set aside.
- In a separate bowl, stir together the melted butter and ½ cup cocoa powder until smooth.
- Using a whisk, stir in the sugar.
- Whisk in the eggs one at a time, followed by the vanilla extract until fully incorporated.
- Add the oat flour mixture into the chocolate mixture and mix, using a whisk, until the batter is smooth. Stir in the chocolate chips.
- 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)
- Let cool, slice, and enjoy!
- Hope ’14