Oatmeal Brownies

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If you were married to me, like Sean, then you would know that one of the hazards of being my bed-mate is that I basically sleep like a hibernating bear-wolf and don’t take well to being disturbed. He tells me that sometimes it’s like trying to hug an angry baby, who swears at you. All punching arms and vitriol.

It’s not the cutest, but I seriously am not even aware of it…because I’M ASLEEP. Jeez, let a girl slumber, ya know?

 

Anyway, even though my R.E.M cycle is, obviously, super important to my unconsicous mind, I still feel a touch guilty at times, especially if I learn that one of my sleeping-wild-animal-angry-baby-punches actually makes contact. I don’t want to be a sleep-fighter, ya know? Not that Sean ever holds it against me — he thinks it hilarious, actually — but I still find it necessary to treat him and brownies are always a win with that guy.

These brownies are made with oat flour, buzzed up to a coarse meal in the food processor. They have the littlest bit of chew from the tiny nibs of oat throughout, with an intense chocolate flavor. I’m kind of in love with these brownies, they aren’t messing around when it comes to deep, dark, chocolatey goodness. I added some cinnamon and cayenne for some warmth and because I love spice and chocolate together. The brownies are a little bit crumbly, I suspect from lack of gluten, but I really think it lets their fudge-y nature shine. Not only are these brownies a chocolate dream, they can be certifiably gluten-free with a little attention to the ingredients. Just make sure your oats, chocolate, and cocoa powder were not processed in a plant with wheat/gluten products (i.e. read that label!).

[recipe]

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Oatmeal Brownies

Adapted from Sprouted Kitchen and Alice Medrich’s Best Cocoa Brownies

I made my own oat flour by simply processing it in a food processor. My flour was fairly coarse, which was fine with Sean and I, as we liked the chewy bits throughout the brownies. Process yours finely, or purchase it already milled from the store, if you prefer. I used 1/2 maple syrup and 1/2 sugar to sweeten this recipe, you can use all sugar if you want (brown or white). If you make sure to use oats that are guaranteed gluten-free (as well as cocoa and chocolate) these brownies are gluten-free friendly. Hurray! 

8 Tablespoons unsalted butter

4 ounces bittersweet chocolate

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup oat flour

Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.

In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days. [/recipe]

Double Chocolate Doughnuts w. Chocolate Sprinkles

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It’s no secret we’re fiends for chocolate around here–Sean especially…and today is his birthday! Yay! I made these doughnuts with my favorite dude in mind, piling chocolate on top of chocolate with a sprinkling of more chocolate for good measure.

These doughnuts are of the baked variety–cakey and tender with an intense chocolate flavor. The glaze is a super simple mixture of powdered sugar, cocoa, and milk. The chocolate sprinkles are actually chocolatey, not just brown, adding that extra little bit of decadence.

Double Chocolate Doughnuts

Adapted (lightly) from Shutterbean

I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts. 

1 cup cake flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup buttermilk

1 egg

3 Tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.

In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.

Chocolate Glaze

1/2 cup powdered sugar

1 Tablsepoon unsweetened cocoa powder

3 Tablespoons milk

Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.

Double Chocolate + Pistachio Muffins

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Sometimes you want need chocolate for breakfast. Sometimes it’s a perfect pair with your third cup of coffee. Sometimes it’s just what you needed to make a gloomy morning seem brighter.

Chocolate muffins always make me happy–it’s like dessert for breakfast without actually being dessert. These muffins keep it real with healthful yogurt, a touch of olive oil, some nutty wheat germ, a bit of cocoa, some nuts for crunch, and a handful of chocolate chips for good measure. They aren’t too sweet, so go ahead and smear some berry jam on there. Or, if you want need to, a smear of nutella or cookie butter would be amazing–I totes won’t judge.

Double Chocolate + Pistachio Muffins

Makes 8 standard size muffins.

Adapted from this recipe. 

You could definitely leave out the pistachios and make these nut-free, or switch them out for another nut. 

1 1/4 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

7 Tablespoons brown sugar

2 Tablespoons wheat germ (optional)

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup plain greek yogurt

3 Tablespoons olive oil

1/4 cup milk

1/2 teaspoon vanilla extract

1/3 cup chocolate chips

1/4 cup coarsely chopped pistachios, plus 1-2 tablespoons for topping

Preheat oven to 350*F. Line a muffin tin with 8 paper liners.

In a mixing bowl whisk together the flour, cocoa, sugar, wheat germ, salt, baking powder, and soda. Fold in the chocolate chips and 1/4 cup nuts.

In a large measuring cup whisk the egg, whisk in the yogurt, oil, milk, and vanilla to combine well. Pour the wet mixture into the dry and fold until just combined. Divide the batter between muffin cups and sprinkle remaining nuts over the tops of each muffin. Bake in the center of the oven for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool on a wire rack. Can be stored in an airtight container at room temperature for 3 days.