Please enter the email you’re using for this account.
These brownies are fun to make and even more fun to eat. The beauty of this recipe is that it can work with almost any flour you choose. It’s tasty, it’s pareve, and it melts in your mouth. In short, a winning recipe.
Yields an 8-inch square pan or 12 muffins
7 ounces (200 grams) bittersweet chocolate
1/2 cup pareve milk (I use Gefen Oat Milk)
1/4 cup olive oil or Heaven & Earth Coconut Oil
4 eggs
1/4 cup Gefen Maple Syrup (or silan or honey)
pinch salt
1/4 cup Gefen Cocoa
1/4 cup oat flour (or spelt flour, lentil flour, Heaven & Earth Coconut Flour, or rice flour)
1 teaspoon baking powder
2 ounces (55 grams) coarsely chopped bittersweet chocolate
pinch salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), preferably on the convection setting.
Put chocolate, pareve milk, and oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, until the chocolate is melted.
Add eggs, maple syrup, and salt and mix until smooth. Add cocoa, oat flour, and baking powder and mix well. Pour the batter into the pan or muffin pan and sprinkle with chocolate and salt, if desired.
Bake for 25–30 minutes.
Cool completely before putting brownies in a container in the refrigerator. These brownies keep well in an airtight container in the refrigerator for five days.
Styling by Chamutal Jacobovits
Photography by Daniel Lailah
How Would You
Rate this recipe?
Please log in to rate
Delicious! I made some in ramekins and underbaked slightly for a dessert, they were a hit!!!