Fudgy Brownies Recipe

Image credit: Getty Images/Graham Parton

Kim says: “It might be hard to wait for these brownies to completely cool before cutting and eating them, but it is absolutely worth it. To speed up the cooling process, put the brownies in the refrigerator. The cooler they are, the easier it will be to slice and serve these decadent treats.”

Makes:

16 brownies

Ingredients

Cooking spray or oil for pan
¾ cup sugar
¼ cup neutral oil (sunflower, grape seed, canola, etc.)
¼ cup brewed coffee (decaf is fine)
1 (10- to 12-ounce) package of chocolate chips
1 ½ teaspoons vanilla
1 ¼ cups oat flour (gluten-free, if necessary)
½ teaspoon baking soda
½ teaspoon salt
½ cup applesauce
½ teaspoon baking powder.

Method

1. Preheat the oven to 350°F. Lightly coat a 9-inch-square baking pan with cooking spray or oil.

2. Combine the sugar, oil, and coffee in a microwave-safe bowl and microwave it on high for 1 minute; alternatively, combine the ingredients in a small saucepan and place it on the stove over medium-low heat for 2–3 minutes or until the mixture is very warm and the sugar melts when stirred.

3. Mix one-half of the chocolate chips and the vanilla into the warm sugar mixture. Set it aside.

4. In a medium bowl, whisk together the flour, baking soda, and salt.

5. In a small bowl, combine the applesauce and baking powder; add this mixture to the chocolate mixture.

6. Mix the wet ingredients into the dry ingredients. Stir in the remaining chocolate chips.

7. Bake for 30–35 minutes or until set.

8. Cool completely before cutting.

Recipe extracted from The Alternative Flour Cookbook by Kim Lutz, RRP £16.99, Sterling Epicure. Published in June 2021, available online and from all good bookshops.

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