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Simple, Flexible Oat Flour Brownies for 2 (or more!)

A recipe the adjusts to what you have, small enough for just 1-2 people or adjustable for many!
Prep Time20 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate, dairy free, gluten free, oat flour
Servings: 4 brownies
Cost: £3/$4 (made organically)

Equipment

  • bread tin
  • parchment paper
  • bowl

Ingredients

  • 2 oz butter or coconut oil
  • 4 oz honey or maple syrup or unrefined sugar
  • 1 egg
  • 1 oz oat flour or oats ground in a coffee/spice grinder
  • 1 oz fairtrade organic cocoa
  • ½ tsp baking powder
  • Pinch salt

Instructions

  • In a saucepan on a low heat melt together the butter/oil with the cocoa, stirring constantly until it's a smooth ad glossy paste.
  • In a separate medium sized bowl whisk the eggs and the honey/syrup with a fork ow whisk until combined and fluffy.
  • Add the melted cocoa mixture into the egg bowl and whisk to combine.
  • Add the flour, baking power and salt and gently fold them in with a spoon.
  • Line an 4” x 8” standard sized loaf pan with parchment paper and pour in the batter. (I use compostable paper, see notes.)
  • Bake for 15-20 minutes at 350F/160C until just beginning to firm.
  • Remove from the oven and allow to cool in the pan before slicing with a sharp knife into 4.
  • Enjoy with ice cream, fruit, cream, nut butter, or just with a fork straight from the pan!
  • Store any leftover brownies sealed out of the fridge for 2-3 days or in the fridge for a fudgy more firm brownie.

Notes

Cooking time: If you double the mixture you'll need to increase the cooking time by 5 minutes. 
For parchment paper I use a compostable one from If You Care. In the UK you can find it HERE
Fairtrade Cocoa: It's really important to me that I get Fairtrade cocoa and this is the one I get in the UK or a bulk option for Plastic Free Pantry. 
Melting the butter and cocoa:
Adding the melted butter mix to the eggs and honey: 
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