A Dietitian's Brownies for Football Sunday

                I was invited to a potluck party to watch the big football game…at the last minute.

                What!? I love preparing food to share with others. But, I’d rather have advance notice.

                My usual potluck favorites: fruit salad, quinoa salad, hummus with crackers or vegetable chips, or dessert with a dietitian twist.

                Well, I didn’t have enough fruit for fruit salad and I was missing the sauce I usually add to my quinoa salad. I’d already gone grocery shopping and didn’t want to go back out to find any special ingredients.

                So, I thought about what I did have and how I could make something special without a special ingredient. I realized I had white and green sprinkles. (I may not be a football fan, but I know my local team's colors.)

                I first thought I’d make sugar cookies, but the dough is better if it chills first. Not to mention, I still haven’t perfected an eggless sugar cookie.

                But, I have made these eggless brownies multiple times and enjoyed them every time.

                

Brownies with a Dietitian-Twist

Adapted from my mother’s brownies (which used real eggs, white flour, and white sugar)

Eggless, Gluten-Free, Grain free, can be made vegan*

Makes 16 small brownies

Ingredients:

3 oz unsweetened baking chocolate

¾ cup margarine (1 ½ sticks)

½ cup sugar-stevia baking blend

3 chia eggs** (3 Tbsp chia seeds + 9 Tbsp water)

¾ cup chickpea flour

Sprinkles, to decorate, optional

Directions:

1. Preheat oven to 350°F. Grease or line 8”x8” pan.

2. Prepare the chia seed eggs. In a ramekin or other small bowl, stir together chia seeds and water. Let sit until it congeals (10-15 minutes). Stir to make sure the chia seeds are evenly dispersed. If they're clumped together, break up the clump, stir, and let sit a few more minutes.

3. In a microwave safe bowl, melt baking chocolate and margarine. I use 30-second intervals, stirring in between.

4. Stir in sugar-stevia blend, chia eggs, and chickpea flour. Pour into prepared pan.

5. Bake for 40-50 minutes or until it reaches your desired consistency. (Because there is no real egg to worry about, you can pull these out when they’re still soft and gooey, if you like.)

6. While the brownies are still hot, top with sprinkles. Use a spoon to press them into the top of the brownies.

7. Let sit or enjoy them while hot.  If you're planning to take them somewhere, let cool, if you have time. Cut them in the pan, then transfer to your container. If you need to stack them, place a sheet of parchment paper in between so they don't stick to each other. 

*Vegans, I shouldn't have to tell you this, but check your ingredients. You can find vegan chocolate and vegan margarine but don't assume they all are.

**I have also made this recipe with aquafaba, which is fab. If you have aquafaba (chickpea brine) available, it makes a smoother batter. Chia seeds make a lumpier batter and may add a crunch if they don’t soak long enough. 

What did you make to watch the big game?