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I’ve done a lot of work with brownies…trying to create a healthy brownie with the right taste and consistency in both single-servings and large batches. It’s been an uphill battle, but so far I’ve created a low-carb single-serve brownie and fudgy allergy friendly brownies. Both are good, but neither was quite as gooey as I would’ve liked. (Alert: I’ve been working on a new flour baking mix, and I used it in a “real” brownie recipe…still needs a few tweaks, but it’s AWESOME. Stay tuned. Hopefully next week.) Then the lightbulb came on as I started creating some recipes with oat flour. Oat flour tends to give things a sticky consistency, especially if you use too much. Maybe I could use this tendency to create a delicious brownie that tasted like a “real” brownie made with white flour and sugar….a brownie that tasted good warm. A lot of healthy brownies taste good cold, but warm – meh, not so much. This one…this one is chocolatey, sweet, and gooey when warm. It is perfection. Next project: convert this to a full-pan recipe.
And Trim Healthy Mamas, this is an (E)nergizing dessert (or snack, or breakfast, you know…whatever floats your boat)! On its own it’s not quite an E, so if you’re not using it for dessert after an E meal that already contains some carbs, add a piece of fruit to bring it squarely into E territory for breakfast or a snack.
Oat flour is super inexpensive (just grind up oats in a good blender or coffee grinder). Low-glycemic sweetener of your choice is the only “special ingredient” in this recipe! You can use whatever sweetener you like, but I recommend using at least some granulated sweetener and not just straight pure stevia extract powder to sweeten chocolate recipes, this one included.
Who knew that oat flour would be the ticket? That’s almost as bad as using cauliflower in chocolate cake!
Question of the day: I’m starting to work on a cookbook that will hopefully be released in time for Christmas 2016. What recipe, in your opinion, do I absolutely need to include?
You can find this recipe in my cookbook, Necessary Food.
- 3 T oat flour (use gluten free if necessary)
- 1 T cocoa powder
- ½ tsp. baking powder
- Pinch of salt
- 2 packets Truvia (1½ tsp. spoonable Truvia), or more, to taste
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 T egg whites (the carton kind works great)
- 2 T low-fat Greek yogurt or sour cream
- 3 T water
- Combine all ingredients and microwave in a 2 cup glass Pyrex dish for 2 minutes. Enjoy warm.
- On its own, this brownie is not quite a THM:E, so if you're not using it as a dessert after an E meal that already contains some carbs, add a piece of fruit to bring it squarely into E territory for a breakfast or snack.
I prefer to use a blend of sweeteners or all granulated sweetener in this recipe. I do not recommend using all pure stevia extract powder in most chocolate recipes. Feel free to add more granulated sweetener to this brownie (I'm a dark chocolate lover and most people say I undersweeten).
- THM Pure Stevia Extract Powder and other great low-glycemic sweeteners can be purchased from the Trim Healthy Mama online store.