B's Best Brownies

Please check out the recipe at the end of the post!! :)

I promised my husband that I would get better at writing these things down.

Life has been so nutty with both of the girls busy at homeschool and tumbling, in addition to the routine allergy nonsense that we have going on daily. Most of my recipes end up in my head or on the back of some old medical billing envelope, typically written in crayon. . . not very useful to anyone but myself when the recipes end up there!

So in true fashion of this blog, this is a treat recipe--- I thought our lives needed some sweetening up these days. With quite a bit of chronic issues and then two major ER reactions in the last month, B needed a new treat. Brownies, it is!

As is with all other recipes on here, you do not have to stick to the exact same ingredients. Great subs for sorghum flour include millet flour, rice flour, corn flour, wheat flour (just be aware that if you are using a gluten flour, it will rise more than my original recipe, so just keep that in mind). . . any "stand alone" flour would be great. Though I have not yet tried it, I strongly suspect that you could do this recipe completely with quinoa flour or amaranth flour. If you went that route though you might want more sugar. . .

Also, for corn free, keep in mind that you can use HAIN brand baking powder if potatoes are safe or you can make your own baking powder out of baking soda and cream of tartar. Another option is using vinegar-- I would use 1 Tbsp vinegar (we like coconut vinegar) in place of the two Tbsp baking powder. It may make the brownies a bit denser or fudgier, but who doesn't like a fudgy brownie?!

The vanilla extract and chocolate chips are optional. Instead of sunflower seed butter, you could use the same amount of coconut manna or coconut butter, or a different nut butter or seed butter. We used coconut milk with this recipe but any safe milk would likely be fine. Remember that you CAN make milk from quinoa as well as other seeds!

B's Best Brownies
1 cup sorghum flour
2/3 cup quinoa flour
2/3 cup cocoa powder
2 Tbsp baking powder
1 cup brown sugar (coconut sugar is a wonderful substitute for this)
1/3 cup sunflower seed butter
2 Tbsp warm water
2 Tbsp safe oil (we use canola)
1 cup coconut milk
1/2 cup chocolate chips (we use Enjoy Life) OPTIONAL
1 Tablespoon vanilla extract OPTIONAL 

Preheat the oven to 350 degrees F and lightly oil a 9x9 inch pan (this makes a tall brownie--- about 1.5 inches thick. If you wanted a thinner brownie, you could use a 9x13 inch pan).

In a medium bowl, combine flours, cocoa powder, and baking powder. Add sugar and blend well. If using chocolate chips, add them here!

Blend in sunflower seed butter, vanilla, oil, and water. Once oven is fully preheated, add milk and stir until just blended. Pour/scoop batter into prepared pan immediately and smooth until level with a spoon. Bake for 25 minutes at 350.

Another option for your chocolate chips is to not add them to your batter, but to spread them over top of the hot brownies after you take them out of the oven. One chips start to melt, you can spread them over top of the brownies like a frosting.

Enjoy!