“Con” Brownies

Today is day 4 of the week-long feature on convention food that I’m doing over on Facebook. So far, we’ve had “Convention” Sloppy Joes, Hotel Room Smoothies, and Roasted “Convention” Chili”.

So, with breakfast and entrees pretty much covered, here’s a look at a favourite con dessert / snack recipe I’ve been making the past few years – “Convention Brownies”. With these brownies, the two main con-related nutritional deficits I decided to tackle were protein and fiber.. and these have a fair amount of both!

Don’t worry, though… these don’t have the taste or texture of a nutritional supplement. They’re your basic wonderful gooey, fudgey chocolate brownie. All the goodness is hidden among all the fat and sugar, LOL!

Oh, and hey – if you use gluten-free oat flour, these are naturally gluten free. That’s the thing about upping the fiber and protein in something like a brownie… there’s just no room for something like all purpose flour. AP flour has basically nothing to offer for nutrition… so it’s the first to go when revamping a recipe!

“Convention” Brownies

1/2 cup cocoa
1/2 cup chocolate flavoured whey protein powder
3/4 cup oat flour
1/4 cup flax meal
1 cup sugar
1 cup dark brown sugar
1/2 tsp salt
4 large eggs
1 cup butter, melted
1 tsp vanilla extract
1 cup chocolate chips or chunks
1 cup chopped nuts or other “stuff”

Preheat oven to 350°. Prepare 9 x 13 pan ( or two 8 x 8” pans) with pan spray / shortening, or line with parchment or foil.

In large mixing bowl, combine all of the dry ingredients, whisking until everything is well incorporated. Add eggs, melted butter, and vanilla. Stir until dry ingredients are well incorporated and wet. Add chocolate chunks and nuts/etc, stir until evenly distributed in the batter.

Spread batter into prepared pan(s), Bake for 20 – 25 minutes for 8 x 8” pans, or 30-35 mins for 9 x 13” pan. Brownies are done when knife inserted into center comes out clean. Let cool completely before cutting into squares. Enjoy!

* If you’re not big on nuts, substitute 1 cup of chocolate chunks, chocolate chips, or… whatever. M & Ms. Reese’s Pieces. Andes Mint Chips. Whatever will make you happy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.