These brownies are pretty amazing. They’re super moist, goey, and chocolatey. All while being gluten free, vegan, and free of refined sugars. I like them with the pumpkin swirl, but you could always omit that and just add some more chocolate chips 😉
Ingredients
For Brownies
– 1.5 cups oat flour (grind whole oats using your blender
– 2 Tbsp ground flax soaked in 5 Tbsp water for 10 min
– 1 tsp baking soda
– 1 tsp baking powder
– 3/4 cup raw cacao powder
– 1/2 tsp sea salt
– 1/3 cup maple syrup
– 1/3 cup melted coconut oil
– 1/2 cup almond milk
– 1 tsp vanilla
– 1/2 cup dairy free chocolate chips
For Pumpkin Swirl
– 1/3 cup yogurt (I recommend a dairy free almond or coconut or local goat/ sheep yogurt)
– 3/4 cup pumpkin puree
– 1 Tbsp. maple syrup
– 1 tsp vanilla
Instructions
– Pre heat oven to 350oF
– Place ground oats, baking soda, powder, sea salt and cacao powder into a mixing bowl and stir together well
– Add in remaining brownie ingredients one by one stirring after each addition
– Fold in chocolate chips
– Pour batter into a small square pan (I used a 8 x 8)
– Mix all ingredients for pumpkin swirl in a separate bowl
– Pour pumpkin swirl on top of brownie batter. Take a fork or knife and lightly swirl it around
– Bake at 350 for 22-24 minutes
– Depending how goey you like things you can bake for a bit longer. I tend to enjoy things on the goey side!
– Let cool for 20-30 minutes
– After the initial cool, place in your freezer for 15 min before cutting into square size pieces
