Super Fudge Butter Free Brownies!

Oh winter,

What is more comforting than chocolate? More chocolate!

I am so proud and so delighted to say that this recipe is all me! I haven’t recreated any recipe, which feels kinda cool. I wasn’t sure how this would turn out but I was shocked! They’re surprisingly delicious! Been looking everywhere for “healthy” brownies, haven’t found anything. So I’ve decided to put these together and see what happens, I honestly had no idea what I was doing. But they turned out AH-mazing!  

I don’t like cooking with cocoa powder, it just doesn’t quite give me that chocolaty taste I usually –sorry, I constantly look for. And I also don’t like cooking/baking with butter. Now HOLD it there calm down before you get offended, I have nothing against butter personally, I respect butter as a beautiful fattening entity in our universe. But I just choose not to bake with it and look the other way, the healthier way. I guess..

Anyhow, these are the Maryam brownies! Or the super fudge brownies! Or the gluten free butter free brownies! Or the super duper chocolate brownies! Well this could go on forever..

P.S. sorry I haven’t posted for more than 10 days, I know how much my followers miss me, all five of you..

 

Oat flour lumps won’t show when it’s baked

 

 

Ingredients:

3 eggs

90 – 150 grams of dark cooking chocolate for melting (the more chocolate you add the fudge-ier it gets) (you can substitute for milk chocolate or chocolate chips)

 ⅔ cups canola oil (or any vegetable oil, mind you that coconut oil with chocolate will intensify the taste and smell of coconut)

1 cup oat flour (any other flour works fine)

2 cups brown sugar (if using white sugar make it 1 cup)

2 tablespoons liquid vanilla extract

1 cup semisweet chocolate chips (keep refrigerated to maintain shape)

Recipe:

1. Preheat the oven to 175°C (375°F)
2. Melt chocolate on double boiler with canola oil.
3. Combine eggs and sugar with vanilla extract, mix well until blended.
4. Stir in flour with eggs mixture, then fold in melted chocolate, add half of chocolate chips with the mixture.
5. Pour batter into a parchment paper lined baking sheet. Sprinkle remaining chocolate chips on top.
6. Bake for 40 minutes, let cool to room temperature, cut and serve warm or refrigerate and then serve chilled.

Or be a self-respected proud chocoholic and eat them hot!

P.S. the amazing photography is by my über talented niece Lubna, check out her amazing photography page!

 

ENJOY. I know you will..

Love always, c00kwithme!

Double Chocolate Oat Flour Pancakes

Hello there, pretty reader, my name is Maryam and I like cooking. No wait, I LOVE cooking. Very nice to meet you, or so to speak.

I will introduce myself in more details later. What you need to know -for now! – is that I’ve been creating and recreating recipes since as long as I can remember. I follow a somewhat personal twist on any recipe I find, gotta have fun with it right? 😉

So anyway, I saw a picture a while ago for this gorgeous mouthwatering double chocolaty layered pancake. Got the craving instantly and I decided to do my twist on it since I’m a self-certified chocoholic. I stole (as Austin Kleon would say) this recipe from Double Chocolate Chip Pancakes by Yummy

Now, you might think that this is too sweet or too heavy or too unorthodox to be consuming something so tempting at once. Trust me, it depends on how much sugar and chocolate you add to it! I like mine not so sweet but rich in chocolate. Specially with fresh brewed coffee.. Mmm mmm ❤

DOUBLE CHOCOLATE OAT FLOUR PANCAKES

• 1 ½ cups of buttermilk
• 1 ½ cups of oat flour (put the same amount of rolled white oats -Quaker works perfectly- in the processor and BAM you got oat flour!)
• 3 eggs
• 3 tablespoons coconut oil (you can also use vegetable oil, canola oil, melted butter)
• ¾ teaspoon salt
• 2 teaspoon baking powder
• 3 tablespoons brown sugar -white sugar works too (you can add more if you want it sweeter)
• ¼ cup of cocoa powder (use the baking unsweetened one not the instant cocoa drink powder)
• 1 cup chocolate chips
• ½ teaspoon of vanilla extract

1. Combine the dry ingredients first, oat flour, brown sugar, cocoa powder, salt and baking powder. Whisk them till they’re well mixed. In another bowl; mix the eggs and buttermilk until they’re nice and bubbly, add oil and vanilla, then pour the dry mix over the eggs mix. Now you wanna mix them nice and slow and do NOT over mix it or the pancakes won’t come out as soft. I count to 20 on each circle I make with a wooden spoon or a spatula. Don’t worry if they look a little crumbly, that’s the oats being oats.

I used semi-sweet chocolate chips, but I think any kind of chocolate chips would work!

2. After you’re done, add the chocolate chips and slowly fold them in.

3. Plug in the griddle or heat the pan, whichever way you make the pancakes. I use the electric griddle, it’s very old and it heats very fast which burns stuff if I didn’t keep an eye on it. You have to be careful with these because they contain chocolate chips and you wanna watch out not to burn them.

Scoop a full ¼ cup with the mixture and pour in on the pancake griddle, leave them until you see bubbles then turn to the other side.

4. Pour some warm maple syrup, drop some chocolate chips, or even go crazy with a whipped cream can!

ENJOY, I know you will.

Xoxo!

Special thanks to my awesome godsend cousin Sam, she took these photos that did nothing but justice to the chocolaty pancakes!