Hello, my beautiful foodies! 🙂
It’s been a minute since I have shared a quick recipe here.
I actually tried baking brownies some years back. Added nuts in the mix, and it ended up like a cake. It was still super tasty though…
So, this weekend I was craving.. well, a cake of course! But, wanted to indulge in a guilt-free snack.
This recipe literally calls for stuff you have in your kitchen. As long as you have flour, eggs, sugar/honey, cooking oil, cocoa powder, or (most unlikely) an unfinished chocolate bar hanging around, then you are good to go.
Don’t mind me when it comes to the unusual ingredients I used (like Weetabix) haha! 🙂Trying to find my “creative side”. It’s not perfect, but it just serves as a guide to creating your own simple crazy recipe for making delicious and healthy brownies.
Anyway, let’s move on swiftly…
Preparation time: 15 minutes
Baking time: 20 minutes
4 tablespoons of cocoa Powder/raw cacao powder
1/2 teaspoon of coffee powder (e.g Nescafe)
1/4 cup of oats, ground in a blender
1 Weetabix – ground in a blender (optional)
1/4 cup of whole wheat flour
1/4 teaspoon of baking powder (optional)
1 1/2 teaspoons of peanut butter (optional)
1/4 cup of milk or water
3 tablespoons of honey
1 teaspoon vanilla extract (optional)
3 tablespoons of corn oil / extra virgin olive oil
A pinch of salt
1. Preheat oven to 180°C.
2. Grease a baking tin with some oil.
3. Add all the dry ingredients in a bowl, i.e. the cocoa, coffee, oats, Weetabix, wheat flour, salt, baking powder and combine them well.
4. In a separate bowl, beat the eggs.
5. Add the honey, corn oil and vanilla essence to the eggs and mix well.
6. Now gradually add the wet ingredients to the dry ingredients as you combine.
7. Add the peanut butter then mix the batter as you gradually add some milk/water until a thick smooth consistency is reached. The batter should not easily fall off your mixing spoon when lifted.
8. Pour the batter into the greased baking tin and smoothen it out evenly around the tin.
9. Pop it into the preheated oven, and bake for 20 minutes, or until it is fully set. When inserted in the middle, my toothpick came out with some crumbs, which is totally fine. It should not, however, come out wet with the batter. If so, let it sit in the oven for another 5 to 10 minutes, then turn off the oven.
10. After it’s completely done, remove from oven and place on a wire rack to cool.
11. Remove the brownie cake from the tin and cut into squares or whichever shape you like, and serve with tea, a smoothie or ice-cream.
Bon appetit! 🙂
-You could achieve the same result by using only 5 ingredients, (flour, honey, cocoa, eggs, oil) and it will still work perfectly.
-You can use sugar-free dark chocolate instead of cocoa. Cut the chocolate into pieces and melt in the microwave for a few seconds at a time, alternating with stirring, until the chocolate is completely melted.
-For gluten-free brownies, you can just use oats, without adding wheat flour. Additionally, you can use the oats as they are without grinding them in a blender, though they might be visible in the final product.
– If you don’t have Weetabix or oats, 1/2 to 3/4 cup of all-purpose flour will be sufficient.
-You can always tweak the measurements to your preference if you want a larger batch of brownies.
– For sweetening the brownies, you can always substitute honey for a natural sweetener such as Stevia, or alternatively, dates/ prunes as these normally contain natural sugar. Just blend them up into a thick jam and add into your batter. Make sure they are seedless though! 🙂
-I lined my baking tin with aluminum foil, which makes removing the brownie cake much easier.
– The baking tin you use depends on how much product you want. Using these measurements, my brownie cake came out quite well in a round small baking tin (about 8 inches in diameter)
– You can dust the top with some cocoa powder, or add a nice thick layer of homemade chocolate syrup, refrigerate for 3 to 4 hours, then serve it as a dessert.
– Serve with frozen yogurt, or even a scoop of your favorite ice-cream. 🙂