chocolate

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES by Lindsey | Dolly and Oatmeal


at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!



(crinkle top) fudgy flourless brownies | gf & df

print the recipe!

| makes 16 square brownies |

  • 1 cup almond flour

  • 1/2 cup cacao powder (or cocoa powder)

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 cup coconut sugar

  • 2 large pasture raised eggs

  • 1/2 cup melted extra virgin coconut oil

  • 1/2 cup dark chocolate chips or chunks (roughly 3 ounces)

  • 1/2 teaspoon pure vanilla extract



method

  1. preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. grease the bottom of the parchment paper.

  2. in a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt. in a large bowl beat together the sugar and eggs with an electric mixer on medium-high for 2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted, mix into the egg and sugar mixture, along with the vanilla until combined.

  3. a little at a time, add the dry ingredients, and mix on low until everything is combined.

  4. turn the batter out into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.

  5. bake in the center of your oven for 20-22 minutes, until a toothpick comes out mostly clean (a few crumbs may stick). let the brownies cool for roughly 30 minutes, then use the parchment wings to remove them from the pan. let them cool another 20 minutes, then slice into 16 squares.


similar recipes:


hazelnut butter brownies (gluten-and-dairy-free)

hazelnut butter brownies (gluten-and-dairy-free)

inside-out chocolate chunk cookie bars

inside-out chocolate chunk cookie bars

raw “nutella” bars

raw “nutella” bars

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS by Lindsey | Dolly and Oatmeal


i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!



frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

  • 1 1/2 cups blanched almond flour

  • heaping 1/4 teaspoon fine salt

  • 2 tablespoons unsweetened almond butter

  • 3 tablespoons melted coconut oil

  • 3 tablespoons maple syrup (preferably grade b)

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

  • chocolate drizzle

  • flaky sea salt

  • cacao nibs

  • chopped nuts

  • hemp seeds



method

  1. line a baking sheet with parchment paper. set aside.

  2. in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).

  3. using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.


similar recipes:


raw “nutella” bars

raw “nutella” bars

frozen chia peanut butter cups

frozen chia peanut butter cups

inside -out chocolate chunk cookie bars

inside -out chocolate chunk cookie bars

BLACKOUT BANANA BREAD CAKE 🖤(GLUTEN-FREE) by Lindsey | Dolly and Oatmeal


happy (almost) valentine’s day, friends :) i can’t say that this holiday has had any special meaning to me over the years. i’d much rather celebrate how i did when i was a kid in elementary school - making festive crafts with specific tones of colors, baking valentine cupcakes, wearing clothing outfitted with hearts and cheesy logos, etc.! i feel like those vibes have been resurrected somewhat now that amesy is going school and he’s getting to partake in those kinds of activities. this past weekend i spent a significant amount of time picking out little valentine cards for his classmates. i was kind of overwhelmed and overjoyed at the selection, and i found the most simplistic joy in picking them out (don’t ask me why!).

i also wanted to bake something super chocolatey too, because this time of year, when the winter seems to never want to let up, you tend to need something to counter that. some people medicate with hot soup or stew, others with tea. me? i need a bone-soothing, deep, dark chocolate cake to sink my teeth into. plus, it doesn’t hurt that all amesy asks for is “chaw-colate cake” . seriously though, i don’t know where he even got the notion from but he asks for it almost every night, and does so with the cutest little new york accent. anywho, who am i to deny my child chocolate cake, especially on valentine’s day?

the first iteration of this cake was delicious, but not dark enough. the second, the chocolate ganache topping wasn’t runny enough. but the third one, was absolutely perfect. the cake had a nice crumb to it, not overly moist or dense, but not crumbly or dry either. but the ganache was where it was at. it’s a two-ingredient recipe, using dark chocolate and coconut milk that still dries glossy and beautiful (i’m partial to this since you can make the cake ahead of time and it still looks like you just made it!). lastly, there are some dried rose petals just for valentine kicks, plus i just think they look pretty.

hope your week is good one! xo!



BLACKOUT BANANA BREAD CAKE | gf & df

feel free to use whatever decorations you like here. conversation hearts (do they still make those?), white, pink, and red sprinkles! heart sprinkles, etc. i used dried, food-grade rose petals from a local shop (but you can also get them online).

print the recipe!

| makes 1 round 8-inch bundt cake |

-1 cup fine brown rice flour

-1/2 cup raw cacao powder (or cocoa powder)

-3/4 cup coconut sugar

-1 teaspoon baking soda

-3/4 teaspoon baking powder

-1/4 teaspoon salt

-1 cup banana mashed bananas (approx. 2-3 bananas)

-1/2 cup extra virgin coconut oil, melted and cooled, plus more for greasing the pan

-2 large free range eggs, at room temp

-1 teaspoon pure vanilla extract

-1/2 cup chopped chocolate chunks (optional)

-dried food-grade roses

chocolate ganache

-6 ounces dark chocolate, chopped into chunks

-2/3 cup coconut milk



method

-preheat oven to 350°F. oil your pan and flour it with cacao powder (or cocoa powder if that’s what you’re using).

-in a large mixing bowl, sift together the flour and cacao (or cocoa) powder, then whisk in the sugar, baking soda, baking powder, and salt.

-in another large bowl, whisk together the mashed banana, coconut oil, eggs, and vanilla. add half the dry ingredients into the wet and mix together with a rubber spatula until incorporated. add the remaining dry ingredients and mix until fully combined. if using, fold in the chocolate chunks at this point.

-pour the batter evenly into the pan. use a rubber spatula or the back of a large spoon to smooth the top of the cake.

-bake for 35-45 minutes, until a cake tester inserted into the middle of the cake comes out clean. remove from the oven and place on a rack to cool. once fully cooled, run a thin knife around the edges of the pan. invert the cake onto a platter or large plate.

-make the chocolate ganache. place the chocolate chunks into a heat tolerant bowl. heat the coconut milk over medium low until steaming and hot (it shouldn’t be so hot that you can’t quickly stick your finger in). pour the coconut milk over the chocolate and let sit for about 2 minutes. use a rubber spatula to stir the ganache together until it’s completely mixed.

- pour 1/2-3/4 ganache over the top of the cake. use an offset spatula to spread the ganache evenly over the top, letting some fall down the sides of the cake. decorate the top and sides of the cake with crushed rose petals (if using), and store the remaining ganache in a lidded jar in your fridge for up to 1 week.

-slice cake and serve!