Recipe by Essie Rose
Styling by Chamutal Jacobovits
Photography by Daniel Lailah

These brownies are fun to make and even more fun to eat. The beauty of this recipe is that it can work with almost any flour you choose. It’s tasty, it’s pareve, and it melts in your mouth. In short, a winning recipe.

Yields an 8-inch square pan or 12 muffins

7 oz (200 g) bittersweet chocolate
½ cup pareve milk (I use oat milk)
¼ cup olive oil or coconut oil
4 eggs
¼ cup maple syrup (or silan or honey)
pinch salt
¼ cup cocoa
¼ cup oat flour (or spelt flour, lentil flour, coconut flour, or rice flour)
1 tsp baking powder

Garnish (optional)
2 oz (55 g) coarsely chopped bittersweet chocolate
pinch salt

Preheat oven to 350°F (175°C), preferably on the convection setting.
Put chocolate, pareve milk, and oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, until the chocolate is melted.

(Originally featured in Family Table, Issue 916)