Name: Chocolate Coated Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 1/4 cups oat flour (Or 1 1/2 cups all purpose flour); 2 tbsp flax seed soaked in 5 tbsp of water (or 5 tbsp apple sauce); 1 1/2 cup organic cane sugar ((dissolved in 1/2 cup hot water)); 3/4 cups cocoa powder; 1/2 cup olive oil; 2 tsp vanilla; 1/2 cup chocolate chips; 1/2 tsp salt; 2 cups chocolate chips ((I use dairy free Enjoylife brand)); 1 tbsp coconut oil

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Healthy chocolate coated brownies baked without eggs and dairy, vegan and extra fudgy with a rich snappy chocolate coating.

These healthier chocolate coated brownies are a wonderful treat, easy to make in one bowl, and full of whole food ingredients that are dairy-free, vegan and even gluten-free.

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Why You'll Love These
Ingredients
Substitutions
How to Make
How to Store
Other Brownies
📖 Recipe

Why You'll Love These

Just like my Oreo Brownies and my Chocolate Peanut Butter Brownies, these brownies are great for all eaters. Instead of eggs, I use flax seed eggs or aquafaba, and instead of all purpose flour, I use oat flour, which is an inexpensive flour that is naturally gluten-free and adds tons of protein, fiber and essential nutrients to your brownies.

The coating is also easy to make healthier. Nothing processed here, just melt your favorite chocolate chips and stir in some coconut oil for shine.

Ingredients

oat flour - a super healthy flour that can be bought or made from rolled oats or use all purpose flour, just use less because oat flour is lighter.
flax seed eggs or unsweetened apple sauce - either is a great egg replacer.
organic cane sugar - I love Wholesome brand but any cane sugar will work.
cocoa powder - you can use healthier cacao powder but if you want to stick to cocoa powder, be sure to use unsweetened.
olive oil - or use avocado oil. Don't use an unhealthy vegetable oil or you'll lose the heart health aspect.
vanilla
chocolate chips - for the coating
coconut oil - only a tablespoonful for the coating

Substitutions

1. Oat flour can be swapped for all purpose flour just be sure to use less all purpose flour - I provide exact measurements for both flours in the recipe.

2. Flax seed eggs or apple sauce are fine for egg replacers.

3. Coconut sugar can be used instead of cane sugar, but you probably won't achieve the shine and the flavor will be more maple sugar-ish.

4. Cacao or cocoa powder can be used.

5. Olive oil or avocado oil can be used

How to Make

Step 1. Preheat oven to 350 F. Line an 8x8-inch baking pan with parchment paper.

Step 2. Stir together 2 tablespoon ground flax seeds and 5 tablespoon of water and set aside for 10 minutes to thicken.

Step 3. Add sugar and ½ cup of water to a sauce pan, simmer until all sugar is melted. Do not leave it alone or let it boil, and continuously stir. It should take about 5 minutes to melt all the sugar and render the water clearish.

Step 4. Throw the rest of the ingredients into the bowl and stir or hand-mix until just combined. Do not over mix or you will incorporate too much air and throw off the texture.

Step 5. Pour mixture into the baking pan, and bake for roughly 35-42 minute or until the top crackles.

Step 6. Melt the chocolate chips in a pyrex glass measuring cup in a microwave for 1 minute. Stir until all chips are melted. Add the tablespoon of coconut oil and stir until creamy. If the chips won't full melt, microwave for 15 second intervals, stirring in between until all is melted. Pour the chocolate in a bowl and lower each brownie until fully coated. Let the chocolate set for 20 minutes at room temperature, or chill in the refrigerator for 5 minutes.

How to Store

You can store them the same, coated or not. Just refrigerate for two weeks in a sealed container, or freeze for two months.

Other Brownies

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!