Chaos in the Kitchen

These soft and chewy brownies will hit your sweet tooth just right and leave you feeling satisfied! After a long day of activities, meetings, and commuting I love to end a perfectly balanced meal with a little sweet treat. This recipe is easy and quick, with only a few simple ingredients. The best part? You do not have to feel guilty about eating overly processed food or worry about spiking your blood sugar through the roof. The chocolate chips are optional, but if you have a big sweet tooth, don’t skip them.

As a kid, my mother would make a simple fudge brownie recipe on special occasions. Brownies should always be a little under cooked so they are gooey with crunchy outsides. This dessert has always felt so homey and comforting to me, and I started making the recipe myself as a 12 year old.
My mother would tell me that I made them better than her, but I am pretty sure she only told me that so she did not have to make them anymore! As I grew older, brownies became my go-to dessert to bring to work and bake sales, and they were always a fan favorite. The flavors in this recipe always bring me back to that core memory, but now I don’t have to feel so guilty indulging on a Tuesday night!

A lot of rich and flavorful recipes can become healthy by swapping simple ingredients. Once you learn the alternatives for flour, oil, sugar and chocolate, you can make almost any recipe more macro friendly! I used to think that healthy food cost more, but if you can blend oats, than you pretty much have an unlimited supply of a fiber rich flour.
I use an organic flatten oat from Costco, since many quick oat options have harmful toxins. I would not recommend steel cut oats, since they require a long cooking time and it would be difficult to break them down in a blender.

In this recipe, you could substitute the butter for coconut oil or a bland oil (vegetable), to change the flavour, but you will find the mixture will have a different consistency once baked. If you are looking to make this recipe vegan, you could include the coconut oil and then add a whole banana or egg substitute.

The other day I was at my sister’s house and she showed me her Ninja Creami. In a matter of seconds she blended protein powder and milk to create a delicious, creamy vanilla ice cream. I was sold and stopped in at the store to buy one for myself on my way home! I have since experimented with a ton of different mixtures.
I recommend using the ‘My Vanilla Bean’ Ninja Creami recipe to top these brownies with a little ‘ice cream’. The creamy and cool texture of the Creami ice cream pairs perfectly with these chocolately treats!

Ingredients

• 1 cup oat flour (blended oats of your choice)
• 1/3 cup protein powder (preferably chocolate flavor)
• 1 Tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted butter
• 2 eggs
• 2/3 cup Splenda brown sugar mix
• 1 tsp pure vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Add the oat flour, protein powder, cocoa powder, baking powder, sugar and salt to a bowl and whisk to combine.
3. Add the eggs and butter and stir with a spatula until just combined. Do not over mix.
4. Add the chocolate chips and fold them into the batter.
5. Line a 8″ or 9″ square baking sheet with parchment paper, butter, or non-stick spray.
6. Bake in the middle rack for 10-15 mins, until a butter knife can be inserted in the middle and comes out clean.