Tag Archives: brownies

Magic Chocolate Sundae!

12 Feb

What a great idea, in time for Valentine’s Day!

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Happy Saint Patrick’s Day!

17 Mar

IMAG0881Brownies with some Saint Paddy’s Day flair.

I cut out a four-leaf clover from a sheet of wax paper and sprinkled icing sugar onto the brownie. Click to see my recipes for carrot brownies and gluten-free banana brownies.


Best-Ever Gluten-Free Banana Brownies

4 Oct

IMG_0161My boyfriend tells me these are the best brownies I have made so far! I’ve spent the past few months perfecting these brownies, made with a whole banana and only a ¼ cup of oil. These brownies are a delicious and decadent way to use up a mushy, overripe banana.  They are also gluten-free, and can be dairy free! (Note that some cocoa powder may be produced in facilities that also handle dairy products). Could these be the healthiest brownies ever?

Prep time: 10 minutes
Bake time: approx. 25 minutes


For an 8-inch square pan or a 9-inch round pan:

  • 1 very ripe banana, mashed
  • 1 cup white sugar
  • ½ cup semisweet chocolate chips (Optional. Omit for dairy-free brownies)
  • ½ cup unsweetened cocoa
  • ½ cup oat flour
  • ¼ almond meal
  • ¼ cup safflower oil
  • 2 eggs, lightly beaten
  • 1 Tbsp instant coffee granules
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp salt
So easy, even a monkey can make these brownies

So easy, even a monkey can make these brownies


  1. Preheat oven to 350°F.
  2. Combine eggs, sugar, banana, oil, vanilla, and coffee granules.
  3. In a separate bowl, mix together oat flour, almond meal, cocoa, baking powder, and salt.
  4. Add the egg mixture to the flour mixture. Fold together a few times.
  5. Add chocolate chips. Mix until flour is just absorbed. Do not overmix.
  6. Pour batter into greased pan. Bake for 12 minutes. Then, rap the pan against oven rack to force air to escape from between the batter and the pan.
  7. Bake for another 9 – 11 minutes. The top of the brownie should be puffed up slightly. Insert a toothpick 2 inches from the edge of the pan. Batter should stick to the toothpick, but should not be runny. (If the toothpick comes out clean, you have overbaked the brownie, and you’ll get something that’s more like chocolate cake. Don’t worry, it will still taste yummy.)
  8. Cool before serving.

Per 2-inch square serving (16 servings per pan)
Calories: 145
Total Fat: 6.5 g
Saturated Fat: 1.9 g
Cholesterol: 20 mg
Fiber: 1.8 g
Sugars: 17 g

By comparison, a 2-inch square of Martha Stewart’s “fudgy chocolate brownies” packs in about 237 calories, 11.2 g of fat (7.0 g saturated), and 65 mg cholesterol.

Slightly Less Sinful: Carrot Brownies

22 Jun

Carrots in the brownies? You’d never know it!

After making absolutely delicious brownies from Blue Egg Baking’s Mix, I wanted to see if I could imitate it with my own recipe, from scratch. This one comes very close – it’s fudgey and moist! I used grated carrots in the brownies, but you can use zucchini or summer squash as well.

Carrot brownie batter


  • 2/3 cup whole wheat flour
  • 2/3 cup light brown sugar
  • 1 cup carrots, grated and excess liquid removed
  • ½ cup coconut oil (or other vegetable oil)
  • ½ cup semi-sweet chocolate chips
  • 1/cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 2 eggs


  1. Preheat oven to 350°F
  2. Mix together flour, sugar, cocoa powder baking powder, and salt.
  3. In a separate bowl, beat eggs and add in grated carrots and oil
  4. Add egg mixture to flour mixture. Fold in chocolate chips.
  5. Bake in greased 8-inch square pan for 22-24 minutes.
  6. Let cool, then cut into squares and serve!

Carrot brownie

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