Instagram vs Reality
I tried following her recipe exactly the first time I made them and mine did not turn out like the photos. From No Bread or her followers who posted and shared their version. I actually ended up with some sort of glob of goo that we had to spoon out of the pan and couldn’t hold it’s shape. After re-reading the recipe I confirmed I followed it except I used regular sugar instead of coconut sugar because I’ve done research and they aren’t really much different. I was quite mystified as I pride myself on being able to follow a recipe, especially for baked goods. Close friends know my annual Christmas cookie baking spree a la Betty Crocker Cookbook and the back of the M’n’Ms bag.
So I decided I had to redeem myself, but by tweaking the recipe in a way that should yield something more resembling a brownie. You can see the original recipe here. I may never know why I failed, but anyway I made modified brownies five times. FIVE TIMES to get them they way I wanted. First time I reduced the sugar, increased the baking soda, actually measured out the salt, and to give it more substance added 2 tablespoons of ground chia/flax. And baked them five minutes longer. Fiber Power brownies! They turned out pretty good! Then I decided to try a Protein Power version and subbed the flax for protein powder. But these turned out too cakey, like straight up cake, not brownies.
Back to the Mixing Bowl
So I had to make sure the first flax version wasn’t a fluke and reduced the baking soda to an itsy bitsy 1/8 teaspoon because that’s what would have made them rise too much. I also removed the parchment paper and went with cooking spray because that ish is annoying and I’ve never used it for brownies. And they turned out perfectly! A recipe I am ready to share 🙂 Then, with Protein Power brownies round two, I got downright daring and removed all baking soda (which is actually common in brownies recipes). And they are even MORE dense and FUDGY. Nothing like a classic Duncan Hines boxed brownie, but pretty darn good. So, like most online recipes where you’re like stop babbling and just give me the damn ingredients and instructions, I am finally getting to that!
Ooey Gooey Fiber Power Lockdown Brownies
Ingredients
Dry
- 1/2 cup almond flour
- Heaping 1/4 cup cocoa Powder
- 3/4 cup sugar
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground flax (or flax/chia mix like I had)
- Chocolate chips
Wet
- 1/4 cup melted coconut oil (I’m convinced this is what makes them special. I LOVE coconut oil and the flavor it adds)
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 2 eggs
Instructions
- Grab a 9×9 brownie pan and Preheat oven to 350 degrees F
- Combine dry ingredients, except chocolate chips, in large bowl
- Beat eggs in small bowl then add remaining wet ingredients and combine
- Pour wet ingredients into dry and whisk into batter
- Add a handful of chocolate chips and fold in. Whatever floats your boat if you want a little less or a little more.
- Spray down/Grease the pan and pour in batter using spatula
- Sprinkle additional chocolate chips on top and pop in the oven for 30 minutes
- Knife inserted should come out clean, if not go for a few more minutes
- Allow brownies to cool completely, cut (9 pieces if you like them big, 12 if you like them smaller)
- Enjoy!
Ooey Gooey Dense Protein Power Lockdown Brownies
Do literally everything the same, but sub 2 tablespoons of protein powder for the ground flax and REMOVE baking soda.
If you try the lockdown brownies, let me know what you think! p.s. you can use chocolate chips, chunks, or pieces. These are Trader Joe’s chocolate chunks. I used Ghirardelli large chocolate chips the first time and would probably recommend regular size or mini if you go with chocolate chips!
