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Brownies, Chocolate, Dessert, Valentine's Day, Wheat Free

flourless two-bite brownies

February 13, 2015

brownietwo bite brownies bakeaholic

these little two-bite brownies are a replica of the way too addictive version you can buy in stores. the small, dense and chewy brownies are usually the first to go at any sort of get together. 

this weekend you might find yourself with some extra chocolate, or wanting to make some homemade valentine treats. These are perfect for sharing, and contain no flour, perfect for any sensitive valentine’s you might have, like me.

the recipe is simple, and you probably have all the ingredients on hand. you can leave ’em plain, or top them with some coconut chocolate frosting, with the tempered chocolate from the other day. simply add 1/2 a can of coconut cream to the melted, smooth chocolate and mix together. refrigerate for an hour or two before frosting. 

there’s still time left to make these before valentines day, so go ahead and sweeten someones day. 

happy valentines day everyone! 

brownies bakeaholic
mini brownies

Flourless two-bite brownies
Yields 15
mini flourless two-bite brownies, chewy and dense.
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  1. 6 tablespoons butter
  2. 8 ounces dark chocolate (chopped, or chips)
  3. 1/2 cup sugar
  4. 2 large eggs
  5. 2 tablespoons unsweetened cocoa powder
  6. 1 1/2 tablespoons corn starch
  1. Preheat the oven to 350º. Spray a mini-muffin pan with coconut oil or other cooking spray.
  2. Melt the butter in microwavable dish until melted. Add chocolate and stir until smooth.
  3. Stir in the sugar, then the eggs, one at a time.
  4. Sift together the cocoa powder and corn starch in a small bowl then add into the chocolate mixture.
  5. Using a handheld blender, beat the batter for about one-two minutes, batter should be smooth and shiny.
  6. Using a small ice-cream scoop, pour batter into prepared muffin tin.
  7. Bake for 18 minutes, until brownie tops are shiny. Remove from oven to cool.
  8. You can eat these plain, or top with dairy-free coconut chocolate whipped cream and a raspberry.
Adapted from david lebowitz
Adapted from david lebowitz
b a k e a h o l i c

Raspberry Brownies

June 4, 2014

Raspberry Brownies //

Raspberry Brownies //

It’s my birthday week! (Yes, I make a whole week of it).

Actually It’s my birthday tomorrow – woohoo! I’m celebrating it Saturday night as well, and had a lovely birthday lunch yesterday with my soon to be mother-in-law and sister-in-law, along with my adorable little niece. 

Every year I try and bake something special just for my birthday and share it with family or friends. I have a few recipes I’m wanting to make for this weekend so I’ll share them next week. I made these brownies at 10:00 at night on Monday because it’s far too hot out right now to have the oven on during the day. Also, brownies are better (read: a must) if they sit overnight, usually in the fridge. This allows them to become dense and fudge-like without being too cake-y. Baking them the night before means you have no option but to wait, and you can go to bed dreaming of brownies without being tempted to eat them ;)

If I had a choice between a layered cake, a cookie or a brownie I would almost definitely choose a brownie. It has to be a certain type however, one that is dense, crisp on top with a layer of crackle crust, and a dense fudge centre that you can really sink your teeth into. I like cookies and cake too, but I would always go for a rich chocolate brownie over the other two. 

Raspberry Brownies //

Brownies are in the same category as cookies because they’re a ‘finger food’ dessert, meant to be eaten with your hands instead of a fork like cake. The ‘food legend’ goes to say a housewife forgot to add baking soda to her cake mix and the batter didn’t rise, therefore creating a thinner dense dessert. She cut it up into small pieces and served it as a bar. 

I’ve made quite the collection of brownie recipes on my site to prove my love for the dense dark square including:

Vegan Brownies (amazingly dense, you’d never guess they were vegan)

Flourless Almond Meal Brownies (no flour! same texture if not better than regular and perfect for gluten/wheat sensitive friends)

Deep Dish Chocolate Chip Brownies a.k.a brookies (the best of both worlds, brownies topped with chocolate chip cookie dough)

Fudgey Banana Brownies (a delicious blend of fruit and chocolate to create a thick brownie)

Banana Brownies with Chocolate Avocado Ganache (the banana brownie taken to the next level with avocado ganache, believe me it tastes good!)

Chocolate & Blonde Swirled Brownies (blonde brownies with a touch of chocolate)

Pumpkin Swirl Brownies (perfect for fall, pumpkin and chocolate are a great duo)

Raspberry Brownies //

Raspberry Brownies
Yields 16
A dense delicious brownie studded with raspberries.
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  1. 1 1/4 cups whole spelt flour (can sub regular AP flour, Whole Wheat Flour or gluten-free)
  2. 1/2 cup cacao powder
  3. 1/4 tsp baking soda
  4. 1 stick (1/2 cup) unsalted butter
  5. 3.5 oz dark chocolate, chopped (or 1/2 cup dark chocolate chips)
  6. 1/2 cup sugar
  7. 1/4 cup almond milk
  8. 2 eggs (flax or regular will work)
  9. 1/2 pint raspberries
  1. Preheat oven to 350˚F. Line a 9″ square pan with parchment paper; set aside.
  2. In a large mixing bowl, whisk together the flour, cacao powder and baking soda.
  3. In a a microwave-proof bowl melt the shortening and chocolate, 1-2 minutes.
  4. Once melted, stir in the sugar and heat additional 30 seconds.
  5. Create a well in the center of the flour mixture and pour in the eggs (flax or regular) and chocolate mixture; stir with a whisk just until combined. Add in almond milk.
  6. Batter will be thick, switch to spatular and fold together.
  7. Pour the batter into the prepared baking pan and level with the back of spatula.
  8. Dot with raspberries (use as many as you want).
  9. Bake at 350˚F for 20-25 minutes.
  10. Allow to cool in pan entirely, transfer to fridge for an hour or two or overnight. The longer they sit the fudge-ier they will be.
  1. If your raspberries sink into the batter while baking, simply top with fresh raspberry halves as soon as the brownies come out of the oven.
  2. You could also fold in some raspberries into the batter before pouring it into the pan, and then top with more berries.
Adapted from Oh, Ladycakes
Adapted from Oh, Ladycakes
b a k e a h o l i c



Brownies, Wheat Free

TGIF: Thank god it’s – flourless?

March 14, 2014

flourless almond browniesHappy Friday everyone!

As a teacher, this marks the first day of Spring Break.

School today was a little hectic – especially when one parent brought in a 10-pack timbits for every kid in class. All 23 of them. 

Sugar high + last of school before a two-week break? Crazy. 

Luckily it’s sunny out, I’ve already gone to the gym and can begin my two weeks off. 

I wanted to share this Flourless Brownie Recipe I created for Vancity Buzz this week. It’s the perfect brownie made with no flour, or flour substitutes. Just almond meal. It’s dense and fudgey with the must-have top crust. 

Be sure to check them out – and make them for a sweet (wheat-free) weekend. 

flourless almond brownies flourless almond brownies