Creamy Baked Potato, Garlic, & Cauliflower Soup (GF, DF, Veg, Vegan)

January 25, 2016

Black Pepper Pickled Beets (GF, DF, Vegetarian, Vegan)

January 25, 2016

One Bowl Fudgy Chia, Oat, and Espresso Brownies (GF, Refined Sugar Free, Paleo)

January 25, 2016

Sometimes you just need a little chocolate.  Am I right?  Actually who am I kidding?  I need chocolate everyday.  I just do.  My go to chocolate is usually a small Justin’s brand peanut butter cup post dinner, but sometimes you need a little more.  Enter these amazing rich and decadent brownies.  They are perfectly fudgy, gooey, slightly sweet, and have a little crunch from the superfood chia seeds.  I took these babies to a girls movie night on Friday and we ate them like wild animals, devouring all of them in 5 minutes.  So I guess you could say they were pretty amazing!  Here I used ghee (a clarified butter), but you could sub any dairy free butter if your diet requires this.  I really wanted to use coconut oil as a sub but I had horrible results, so I wouldn’t recommend this.  I also used Enjoy Life Foods chocolate chips (dairy and gluten free, vegan) but you can sub any bittersweet chocolate chips.  This is a treat people!  I really want to call these healthy, but they are a brownie.  Sure they use healthier ingredients and have added superfoods, but they are still a brownie.  They are super rich so you only need a small little square.  That should be enough to conquer your chocolate craving, ok?

Might I also suggest you even make these for your loves on Valentine’s Day?  I don’t want to pressure you, but these would be a fantastic and easy dessert to make.  You could even sprinkle them with some finely crushed freeze dried strawberries to be a little more festive.  Okay, I’m done telling you what to do.  Well, except for the recipe part.  I’m assuming you still want that.  Enjoy!

Makes 24 brownies

5 T ghee , butter, or dairy free butter

8 oz. bittersweet chocolate chips (I used Enjoy Life Brand)

1/3 c coconut sugar

1 t vanilla extract

2 eggs

2 T gluten free rolled oats (I used Bob’s Red Mill)

1 T chia seeds

1 T  espresso powder (or I used Dandelion Coffee which is a caffeine free coffee alternative)

1/3 c almond flour (I used Bob’s Red Mill finely ground almond flour)

Preheat oven to 350F.  Bring a small pot of water to a boil and set a glass bowl on top to cover.  Place the chocolate chips, ghee, and vanilla inside the bowl and melt over medium low heat.  (You could also use a microwave to melt the ghee and chocolate chips.  Just place bowl in microwave and heat for 1 minute, stir and heat for another minute until melted).  Once the chocolate chips have melted, remove bowl from the heat and add the rest of the ingredients.  Stir to combine everything.  Let chocolate mixture stand for 5 minutes.  This will allow the chia seeds to gel up a little bit and make the mixture a little bit thicker.  Pour the mixture into an 9 x 9 baking pan.  Cook for about 25-30 minutes or until the mixture just starts to pull away from the pan.  I pulled mine out after 27 minutes.  The mixture will firm up as it cools.  Let the brownies completely cool for 10-15 minutes (this will be difficult, I’m not gonna lie) before you cut them into squares.  Devour.

One Bowl Fudgy Chia, Oat and Espresso Brownies (GF, Refined Sugar Free)

Recipe adapted from Deliciously Organic Fudgy Brownie Recipe.