Brownie bonanza!

I can’t seem to stop making brownies. I’m sorry.

After being told that school couldn’t have my amazing Cherry Almond Slices (will blog post on the 16th feb so look out for it) I had to come up with a foolproof gdfree and nut free offering for the event last night.

I panicked, obviously, and baked two lots to see which one would come out best!

I leave the decision down to you lovely readers….you’ll have to try them both and see which one you prefer! You have a choice of special ingredients too….one is made with something you’d usually put in a salad and one is made with something that looks like couscous.

Can you guess which one is which from the pictures??

Drum roll for quinoa in a brownie……oh my gosh they were sooooooo good, seriously, who knew?! The recipe actually said to use quinoa flour but I only had quinoa, so I googled how to make the flour from the seed and chucked a whole bag of it into my trusty ancient food processor, and did it turn into flour? Did it heck. Think I might need a new processor blade. I just added the quinoa in anyway and kept my fingers crossed. Somehow it made the brownies softer and chewier when I imagined it might make them dry and crunchy? Shows what I know.

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And since I had some success using avocado in my Chocolate Flapjack No-Cheesecake the other day I knew it would work fine in the brownie mix, but I was less sure about the coffee aspect, as I’m not the worlds hugest coffee fanatic. Nevertheless even though it said just add 1 tsp of coffee I was all gung-ho about it and added 1 tbsp instead. I figure you may as well taste the coffee if you’re bothering to put it in there in the first place. And they turned out to make a lovely after-dinner type of brownie, alongside your after-dinner coffee, if you’re into that. And they had a nice fudgey soft gooey texture which was a hit with the samplers.

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So go for it guys, take your pick (and take a pic too) and make one of these recipes, they’re both excellent brownie choices, take my word for it (because I ate about 5 of each).

Quinoa Chocolate Chip Brownies

  • Servings: 24 small ones
  • Difficulty: easy
  • Print

You will need this: (recipe adapted from Simply Quinoa)
115g rice flour
65g quinoa
130g coconut sugar
1/2 cup coconut oil melted
1 egg
2tbsp arrowroot powder (have no idea what this is or what it did!)
1/2tsp baking powder
1/2tsp bicarbonate of soda
1tbsp flax mixed with 3tbsp water and left a few mins to make a paste
80g dark chocolate chips (don’t mix them all through, save a tbsp for the topping)

You make it like this:

  1. Either blitz it all up in a food processor or mix it in a bowl with a handheld electric mixer
  2. Stir though most of the chocolate chips (save a few for the end)
  3. Bake in a lined tin at 170c for 20mins
  4. When done push the saved choc chips into the top of the still warm brownie to make them all melty and then leave to cool in the tin before cutting up

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Coffee Chocolate Fudge Brownies

  • Servings: 24 small ones
  • Difficulty: easy
  • Print

You will need this:Β (recipe adapted from The Macadames)
140g mashed up avocado
200g maple syrup
3 eggs
35ml coconut oil melted
1tbsp espressoΒ coffee powder
1/2tsp sea salt
tsp vanilla bean paste
100g coconut flour
40g cocoa powder
40g dark chocolate chips

You make it like this:

  1. Either blitz it all up in a food processor or mix it in a bowl with a handheld electric mixer
  2. Stir though the chocolate chips
  3. Bake in a lined tin at 170c for 20mins
  4. Leave to cool in the tin before cutting up

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