cocoa butter cocoa butter

OATMEAL BROWNIES | NO FLOUR, NO EGGS, NO BUTTER

A simple and healthy oatmeal brownie recipe that’s perfect for anyone to make at home! These vegan oat brownies are eggless, free of flour, butter, and processed sugar, making them a guilt-free dessert you can enjoy anytime.

EQUIPMENT

  • 8-inch (20cm) square baking pan

INGREDIENTS

  • ⅓ cup (80 g) peanut butter
  • ½ cup (120 g) maple syrup
  • ¼ teaspoon salt
  • 2 cups (480 ml) milk of your choice
  • 1 teaspoon vanilla extract
  • 2 cups (180 g) rolled oats
  • ¼ cup (30 g) cocoa powder
  • 1 tablespoon ground flaxseed (optional)
  • 1 teaspoon baking powder
  • ⅓ cup (60 g) chocolate chips (optional)

INSTRUCTIONS

  • Preheat your oven to 180°C (350°F) and prepare an 8-inch square baking pan.
  • In a large bowl, combine peanut butter and maple syrup until smooth.
  • Add the milk, salt, and vanilla extract, stirring until well blended.
  • Mix in the oats, cocoa powder, ground flaxseed (if using), and baking powder until everything is fully incorporated.
  • Fold in the chocolate chips, reserving a few for topping if desired.
  • Pour the batter into the prepared pan, smoothing the top, and sprinkle the remaining chocolate chips over it.
  • Bake for about 40 minutes, or until the brownies are set.
  • Allow the brownies to cool for at least 10 minutes before serving. Enjoy!

VIDEO

CHOCOLATE CHIP RED VELVET BUTTERCREAM

This red velvet buttercream frosting combines cream cheese with mini chocolate chips for a delightful treat. The vibrant red icing is perfect for topping vanilla or chocolate cupcakes, especially for Valentine’s Day. It’s a delicious way to capture the classic red velvet flavor in your frosting!

Ingredients

  • 1 ½ cups butter (3 sticks), softened
  • 1 (8 oz) block cream cheese, softened
  • 2 tablespoons cocoa powder
  • 6 cups powdered sugar (up to 7 cups if needed)
  • ½ teaspoon salt
  • 1 tablespoon milk (or cream)
  • 1 ½ teaspoons red velvet emulsion (optional; use vanilla extract if needed)
  • 2 teaspoons red gel food coloring (up to 3 teaspoons)
  • ¾ cup mini chocolate chips

Instructions

  • Prepare the Mixer: If using a stand mixer, attach the paddle beater. For handheld mixers, use the whisk attachment.
  • Soften Ingredients: Ensure butter and cream cheese are softened but cooler than room temperature. Avoid microwaving.
  • Mix Butter and Cream Cheese: In a bowl, beat the butter and cream cheese on medium to high speed until creamy. Scrape down the sides and mix again.
  • Add Cocoa Powder: Incorporate cocoa powder and mix well, scraping the bowl as needed.
  • Add Sugar and Salt: Gradually add 3 cups of powdered sugar, salt, and milk. Mix on low until combined, then beat on medium until smooth.
  • Incorporate Remaining Sugar: Add the remaining 3 cups of powdered sugar and mix on medium until well blended. Scrape the bowl and mix again.
  • Flavoring: Add the optional red velvet flavoring or vanilla extract and mix on medium-high until combined. Scrape the bowl and mix again.
  • Color the Frosting: Add 2 teaspoons of red gel food coloring and mix until well combined. Adjust the color as needed by adding more food coloring.
  • Adjust Consistency: Check the frosting’s consistency. If too thick, add 1 tablespoon of milk; if too thin, add another cup of powdered sugar. Adjust color if needed.
  • Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
  • Frost Cupcakes: Spread or pipe the frosting onto cupcakes. For piping, chill the buttercream briefly and use a large piping tip like 8B.

    Enjoy your delicious red velvet buttercream frosting!

    video

    Notes

    • Storage: This buttercream must be kept in the refrigerator due to the cream cheese. It can be stored in the fridge for about a week or frozen for several weeks.
    • Yield: This recipe makes enough frosting to cover a two-layer, 8-inch cake or approximately 24 cupcakes.