Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!
These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.
Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.
- 5 tablespoons Kerrygold Butter – Unsalted
- 9 ounces good quality dark chocolate, like Theo Chocolate Bar, chopped (I use 3 of these bars)
- 1/4 organic natural cane sugar (Next time I am going to try to substitute 100% Pure Maple Syrup and see how that works.)
- 2 eggs, at room temperature
- 1 teaspoon 100% pure vanilla extract
- 1/4 cup oat flour, or ground oats (be sure to select gluten-free oats if you need GF brownies)
- Pinch of salt
- Maldon Smoked Sea Salt, to sprinkle on top once cooked
- Optional add-in: 1 cup of your choice of lightly toasted diced nuts, our favorite is pecans