It’s almost here.
And by “it’s” I mean Thanksgiving. And Christmas. And Hanukkah. And New Year’s Eve.
You know, the craziness that is the holiday season. And the seemingly never-ending need for #AllMannerOfSweetThings.
And while I typically bake in large batches at this time of year (in fact, doubling most recipes), sometimes one needs “just a few”. Maybe a friend is coming over for an impromptu coffee. Or you’re in need of a food gift for someone with specific dietary restrictions.
Or hell, you and the gang want some brownies for dessert on a Wednesday night.
I have bookmarked so many recipes from this wonderful blog that I fear I’ll never get through them all. I swear, this girl GETS ME.
And these super easy brownies are no exception. My vegan daughter LOVED them, and as they come together so quickly – with ingredients I always have on-hand – I can keep her well-stocked on the regular.
This recipe gets all-star status for its flexibility too – feel free to swap the peanut butter, GF flour or chopped chocolate topping for whatever you like (or have on-hand), without any sacrifice to flavor or texture. Oh, and did I mention that you only need one bowl?
I hope you try these soon (like, today?) – let me know what you think!
slightly adapted from Dessert For Two
1 tablespoon coconut oil
1/3 cup unsweetened cocoa powder (the regular kind will do)
3/4 cup creamy peanut butter (or any nut/seed butter you like)
1/2 cup maple syrup
3 tablespoons gluten-free all-purpose flour (or regular flour)
1/2 teaspoon baking soda
pinch of salt
3-ounce dairy free chocolate bar, chopped (or 3 ounces of dairy-free chocolate chips)
Pre-heat oven to 325; line a 9″ x 5″ loaf pan with parchment paper, leaving an overhang on the short sides to create a “sling”.
Place the coconut oil in a medium microwave-safe bowl or measuring cup. Microwave till melted (1 – 2 minutes). Add the cocoa powder, peanut butter and maple syrup. Stir to combine and microwave for 30 seconds. Stir again to combine.
Add the flour, baking soda and salt and stir till well-blended. Transfer to your prepared pan and top with your chopped chocolate. Bake for 30 minutes and cool completely in pan on a wire rack. Chill in the fridge before removing from pan for the neatest cuts.
This delicious recipe brought to you by Sheri Silver