These dairy free and vegan brownies are gooey on the inside with a nice crunch on bottom from the Grain-free O’s cereal. For a triple chocolate brownie, try switching up the Plain Grain-free O’s for the Chocolate.
Preheat the oven to 350 degrees. Oil a 12-cup muffin pan and line with strips of parchment paper, about 1 inch wide. This will allow lifting the brownies easily from the pan. For the flax eggs, mix 2 tablespoons of ground flax seeds with 5 tablespoons water. Let thicken while you work on the crust.
In a food processor, pulse the Forager Project Grain -free Os and dates. Next, add the coconut oil and almond butter and process until a finely crumbled dough is formed. Distribute the crust mixture evenly over the 12
cups of the muffin pan and press down firmly with your fingers. Set aside.
Next, melt the chocolate chips in the microwave, making sure to stir it in 15 second intervals to avoid burning.
In a large mixing bowl, combine the flour, cacao powder, baking powder, and salt. In another smaller bowl, mix the sugar, coconut oil, melted chocolate, vanilla extract, and flax eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Add ½ cup of extra chocolate chips, if you like chocolate chunks in your brownies. Divide the brownie batter evenly over the prepared crusts. Gently press 1 Grain-free O into each brownie. Bake for about 20-25 minutes, making sure the brownies are still gooey inside.
Remove from the oven and lift the brownies out of the tin using the strips of parchment paper. Let cool on a wire rack.
Michele L. Seattle, WA
Judy H. Marblehead, MA