brownies

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES by Lindsey | Dolly and Oatmeal


at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!



(crinkle top) fudgy flourless brownies | gf & df

*updated 2/22/22

print the recipe!

| makes 16 square brownies |

  • 1/3 cup almond flour

  • 1/3 cup cacao powder (or cocoa powder)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 1/4 cup melted extra virgin coconut oil, plus more for the pan

  • 1/4 cup unsweetened almond butter

  • 1 cup dark chocolate chips or chunks, divided (roughly 6 ounces)

  • 1/2 teaspoon pure vanilla extract

  • 2 large pasture raised eggs



method

  1. Preheat oven to 350°F. Grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. Grease the bottom of the parchment paper.

  2. In a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt.

  3. Over a low heat, melt the oil and 1/2 cup of the chocolate. Once melted remove from heat, and whisk in the almond butter.

  4. In the bowl of a stand mixer (or with an electric mixer in a large bowl), beat together the sugar, maple syrup, and the chocolate mixture until thoroughly incorporated, about 2 minutes. Add the eggs and vanilla, and mix on medium for 5 minutes, until the mixture has become slightly thick and gooey.

  5. With a rubber spatula, add the dry ingredients and fold the batter until everything is combined. Then fold in the remaining chocolate chips/chunks.

  6. Pour the batter into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.

  7. Bake in the center of your oven for about 24-26 minutes, until the center is set but slightly gooey when a toothpick is inserted.

  8. Let the brownies cool for roughly 30 minutes. Use the parchment wings to remove them from the pan. Let them cool completely before cutting.


similar recipes:


hazelnut butter brownies (gluten-and-dairy-free)

hazelnut butter brownies (gluten-and-dairy-free)

inside-out chocolate chunk cookie bars

inside-out chocolate chunk cookie bars

raw “nutella” bars

raw “nutella” bars

Sweet Potato Chocolate Brownies from Simply Vibrant by Lindsey | Dolly and Oatmeal


happy valentine's day!  if you've been reading this blog for a while then you probably know, i'm not that into this holiday. sorry to be a bummer. consider me one of those people who always thought it was a hallmark holiday.  but(!) i am finding it easier to get into the spirit now that amesy's old enough to find googly-eyed hearts, or mickey mouse valentine cards funny and interesting.  we're not doing any valentine projects (yet, i'm sure they'll come in time), but there is definitely a bit mote of a fuss over all the silly heart-shaped treats and decorations everywhere.  dare i say that i'm excited for next year when we'll be able to make cards, or decorations together!? we'll see what happens ;) but until then, BROWNIES!

these brownies come from anya kassoff (from the ever inspiring blog, Golubka Kitchen) and her daughter masha davydova (she takes all the stunning photographs!), and their cookbook: Simply Vibrant.  this is their second cookbook that focusses on plant-based, vegetarian meals spanning the day.  the contents are broken into very clever categories: morning meals like porridges and pancakes. then there are: wraps and rolls; noodles, pasta, and pizza; and  fritters and veggie burgers.  the last couple of chapters include sweets, and basics and sauces.  anya, like she does on her blog, makes her recipes so inviting not only with the beautiful photos that grace the pages, but the different flavors and textures she incorporates into each dish.  

these brownies for instance are made lusciously fudgy by using sweet potato - something i would never think of incorporating into a brownie batter.   there's also a good amount of chocolate, but anya instructs you to chop it in the food processor which basically makes the chocolate into a meal,  it's then stirred in with the rest of the batter to form these delicious treats.  and i especially love a dessert i don't have to worry about giving amesy nibbles of.  they're sweetened with dates (and aforementioned chocolate), and i assume some sweetness comes from the sweet potato as well ;)  these are the perfect treat to induge in on this day, or any day, really!  whatever you're partaking in, i hope it is serving you well! 

big XOXO's!



sweet potato chocolate brownies | v & gf

my notes: i used 85% cacao bittersweet chocolate.  next time i would use between 60%-70& cacao chocolate,  as most of the sweetness in these brownies comes from the chocolate.  

recipe from Simply Vibrant by Anya Kassoff

print the recipe!

| makes 12 large or 24 small brownies |

  • 1 cup (200 g) chopped dark chocolate or chocolate chips
  • 1 1/2 cups raw hazelnuts
  • 1/2 cup (50 grams) almond flour
  • 3 tablespoon unsweetened cocoa powder, plus more for dusting the brownies
  • pinch of sea salt
  • 9 to 10 (140 g) large, soft medjool dates, pitted
  • 1 medium sweet potato, baked, peeled, and roughly chopped
  • 1/4 cup almond butter


method

  1. preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, extending the paper up the sides. place the chocolate in the freezer.
  2. spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes.  remove them from the oven and let them cool, then rub them with a clean kitchen towel to remove the skins.  reserve a few whole nuts for garnishing the brownies, and place the rest of the nuts in a food processor; grind into a meal.  make sure you don't overprocess.  transfer to a large mixing bowl and set aside.
  3. place the chilled chocolate in the food processor and grind into the smallest pieces possible.  transfer to the bowl with the ground hazelnuts and add the almond flour, cocoa powder, and salt.  stir to mix evenly.
  4. combine the dates, sweet potato chunks, and almond butter in the food processor and puree until smooth.  spoon this mixture into the bowl with the ground hazelnuts and chocolate; stir to combine thoroughly.  
  5. spoon the batter into the prepared baking dish and even out the top with a spoon.  transfer the dish to the oven and bake for 25 to 30 minutes, until the top of the brownie is firm to the touch.
  6. remove the pan from the oven and let it cool to room temperature, then transfer the brownie to a cutting board, using the parchment paper to lift it out of the pan.  dust the brownie with cocoa powder chop the reserved whole hazelnuts and sprinkle them on top, if desired.  slice the brownies into bars. 

similar recipes:


hazelnut butter brownies

hazelnut butter brownies

dark chocolate kabocha muffins

dark chocolate kabocha muffins

raw nutella bars

raw nutella bars

(gluten & dairy free) hazelnut butter brownies + a giveaway! by Lindsey | Dolly and Oatmeal


important things today! i've got brownies and a giveaway for you!  but first, these cake-y, hazelnut-y brownies!  

i've making my fair share of desserts and treats laced with chocolate over the past few months, which i basically chalk up to eating my feelings: feeling #1: being cold.  feeling #2: stressed.  and feeling #3: chocolate, because chocolate is totally a feeling!  these brownies were born out of a love for the happy marriage of chocolate and nuts, and the wonderful things they produce when mixed, stirred and mushed to together.  point in case, these brownies!  they're adapted from sarah's chocolate chunk nut butter blondies which i made a few weeks ago for valentine's day; they were awesomely delicious and totally inspired me to try a different, nut-based take on a traditional dessert. but because i wanted more brownie and less blondie, i tweaked the recipe by adding hazelnut butter and a bit of raw cacao - so yeah, they're basically NUTELLA brownies!  i can't tell you how insane the taste of nutella, in brownie form is, just too good.  

and now for the giveaway! my awesome pal, jessica recently released a  lovely e-book, a year of breakfast! when she emailed me last year asking if i would like to contribute a breakfast-y, plant-based recipe to her book, i was super thrilled!  the book is filled with awesome breakfast recipes; from muffins, to smoothies, and a savory grit recipe i'm dying to make!  jessica's just one of those people who has a magnetism about her; whether it's about her work, her little babe, or the things she believes in, she's just one of those super sparkly gems!  and jessica's so awesome that she's giving away two copies of a year of breakfast, to 2 lucky peeps!  

***to enter a chance to win: in the spirit of friends and recipes, leave a comment below sharing what your favorite recipe is, either from a friend, family member or interweb pal, and i will choose 2 winners at random.  contest ends monday, march 16th at 6pm, good luck, y'all! xo

***also, you can still vote for your favorite blogs for the Saveur Blog Awards until march 13th!



hazelnut butter brownies (gluten + dairy free)

the brownies here were made with 2 eggs, resulting in a cake-like texture.  however, it you're looking for a more dense, fudgy brownie, use one egg.   also, i think these could benefit from some crunch, perhaps leftover chopped hazelnuts, or topped with puffed quinoa were both thoughts that came to mind!

adapted from My New Roots

| makes 16 brownies |

hazelnut butter

  • 2 cups raw hazelnuts

brownies

  • 3/4 cup coconut sugar
  • 1-2 eggs (1 egg for dense brownies, 2 eggs for cake-like brownies)
  • 2 teaspoons pure vanilla extract
  • 1 cup hazelnut butter
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2.5 ounces chopped bittersweet chocolate (65%-70% cacao), divided

 



instructions

hazelnut butter

  • preheat oven to 375°.  roast hazelnuts in a single layer on a rimmed baking sheet for 10-15 minutes, until toasted and fragrant.  let cool completely.  rub hazelnuts with fingers or in a dish towel to release skins. place skinned nuts in a high speed blender, blend hazelnuts into a creamy consistency, stopping blender to scrape down sides when needed.  place in a lidded jar and refrigerate until ready to use 

brownies

  • preheat oven to 325° and line an 8x8-inch square baking pan with a piece of parchment - long enough to hang over 2 sides
  • in a medium mixing bowl, briskly whisk together eggs and sugar; add vanilla and hazelnut butter and whisk again until thoroughly combined.  in a separate bowl, sift cacao, baking soda and salt; stir into hazelnut butter mixture.  then fold in half of the chopped chocolate
  • spread brownie batter evenly into the prepared pan, the batter will be very sticky; use fingers if necessary to spread out.  sprinkle with remaining chocolate, and bake in the center of your oven for 30 minutes, until a cake tester comes out clean
  • allow brownies to cool completely before cutting.  brownies can be stored at room temperature in an air tight container for up to 5 days 

enjoy!


more recipes like this:

hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

chocolate dipped oatmeal-hazelnut cookies

chocolate dipped oatmeal-hazelnut cookies

chocolate skillet brownies

chocolate skillet brownies