Dark Chocolate Brownies
Recipe Shared by Renee Ruan
Need a quick dessert idea? Craving something sweet? These delicious, fudgy dark chocolate brownies are sure to hit the spot! Made with semi-sweet dark chocolate, the other ingredients can easily be swapped out for vegan or gluten-free alternatives (included in recipe).
To prepare this delicious dessert, you will need two bowls, along with a spatula and oven mitts. You will also need the ingredients listed below.
- 6 tbsp butter (or coconut oil)
- 70 g chocolate
- 2 eggs (or chia substitute)
- 2 tbsp milk (or plant alternative)
- 2 tsp powdered sugar
- 1/2 cup all-purpose flour (can be swapped for 1 cup almond flour)
- 1 tbsp cocoa
- 3 tbsp powdered sugar
- 2 tbsp baking powder
- 1/4 tsp salt
Dry Ingredients Bowl
- Sift the flour into the first bowl. Sifting creates a softer and finer texture, and will help prevent clumps in the brownies.
- Sift 1 tablespoon of cocoa into the flour.
- Sift 3 tablespoons powdered sugar into the flour.
- Add 1/4 teaspoon of salt into the flour.
- Add 2 tablespoons of baking powder into the flour.
- Stir with a spatula until the mixture is an even light-brown color.
Wet Ingredients Bowl
- In the second bowl, add 6 tablespoons of butter (or coconut oil), along with 70 grams of dark chocolate (70%-100% cocoa). Using 70% dark chocolate will result in slightly sweeter brownies, while using 90% or 100% dark chocolate will result in more of a bitter-sweet taste.
- Melt the butter and chocolate by microwaving for around 45 seconds (or more, depending on the power of your microwave).
- Mix the melted butter and chocolate until no chunks remain.
- Add 2 teaspoons of powdered sugar into the bowl and stir.
- Add 2 eggs (or chia substitute) into the bowl.
- Add 2 tbsp of (dairy or plant) milk into the bowl.
- Mix batter until evenly combined.
Combining the Batter
- Preheat the oven to 325 degrees Fahrenheit (or 160 degrees Celsius).
- Incorporate the dry mixture into the wet ingredients in three parts. Stir until well combined.
- Bake at 325 degrees Fahrenheit for around 30 minutes. A good rule of thumb is that the brownies should be almost ready when a chocolatey aroma starts to seep out of your oven. A toothpick stuck down the center of the brownies should also come out clean.
Recipe Shared by Emily Chang
Equal parts liquid and rolled oats, but I like to add slightly more milk – say ½ cup oats and ¾ cup milk for one person. If you like to have a bit more in your breakfast, you can double that serving.
For your liquid base, you can use any kind of milk including dairy but I like to incorporate more plant-based stuff into my diet so I suggest using soy, cashew, almond, or coconut milk.
For some extra fiber and a sweet kick, add in equal parts mashed banana with your rolled oats.
If you have chia seeds at home, include a few teaspoons of these in your liquid base as they are chock full of antioxidants, fiber, protein, omega-3 fatty acids: you name it!
Preparing the Oats
After giving these ingredients a good mix, refrigerate overnight or for at least 4 hours. Feel free to add more of your liquid base after this is done.
To customize your oats, nut butters and fruit toppings are a great way to add texture! If you have cocoa powder at home try mixing in a dash of it before refrigerating for chocolate-flavored overnight oats!
Hope you try making and enjoy this delicious and healthy breakfast 🙂
Recipe Shared by Hannah Chen
If you’re craving some delicious noodle soup, this Japanese-style recipe is simple but delicious! This recipe, originally shared by Laura Bolton on Fork Knife Swoon, is perfect for lunch, dinner, or even breakfast!
Ingredients (By Laura Bolton on Fork Knife Swoon)
- 2 chicken breasts (boneless, skin-on)
- kosher salt and freshly-ground black pepper, to season
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cupfresh)
- 1–2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- Optional: fresh jalapeño slices, for serving
Check out the full recipe here! All credits go to Laura Bolton on Fork Knife Swoon. https://www.forkknifeswoon.com/simple-homemade-chicken-ramen/#tasty-recipes-17264
Flourless Brownies (Bonus: Shared by Athlete)
Recipe Shared by Ella
During this quarantine my fam have been obsessed with these black bean flourless brownies. They are very healthy (hence adding wacky ingredients to substitute sugar and flour) and sooo good. If you make them, store them in the fridge so that when they are ready to eat they taste almost like fudge!
Ingredients (By Shayna’s Kitchen)
• 1 (15 ounce) can of black beans, rinsed and drained
• 3 – 4 eggs (or flax eggs)
• 1/2 cup pure maple syrup (or sub honey)
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon vanilla extract (I prefer alcohol free)
• 1 tablespoon brewed coffee, optional to enhance chocolate flavor
• 1/2 cup high-quality unsweetened cocoa powder (or use cacao powder)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
For the original recipe, please visit https://shaynaskitchen.com/flourless-black-bean-brownie-muffins/