The finished product: chocolate-frosted flour-less fudge squares.
I don’t really have any dietary restrictions myself, but in the subset of friends I will see tonight, there is, off the top of my head, a nut allergy, a dairy allergy, a gluten intolerance (though not full-blown Celiac), and even a coconut allergy, so coconut oil and the like is out. There might be an actual vegan in the mix, too, but I can’t remember.
Amazingly, this recipe actually fits the bill for everybody, as long as you use dairy-free chocolate chips, certified gluten-free oats and extracts, etc. and so on. It’s also soy-free to boot.
Credit for the recipe goes to Chocolate Covered Katie and her no-flour black bean brownies.
I’m going to go with a semantic change here and call them “frosted fudge squares” instead of “brownies” since they’re going to a crowd that would otherwise expect a normal brownie texture. I’ll be honest, the final product is incredibly dense and fudgey, but not very regular, flour-y brownie-like. They are incredibly rich, more like flour-less chocolate cake — in fact, you could just cook this in a sheet pan and frost it for a birthday.
I made a double-batch of the original recipe, using the maximum amount of recommended sweetener (agave syrup, in my case), organic canola oil instead of coconut oil, and then I used both the recommended stevia packets AND I added another 4 TB of organic light brown sugar. Before the added sugar, it still tasted kind of bean-y and oat-y.
For the frosting, which pretty much unhealth-ifies it but makes it more decadent, I just threw together a five-minute vegan chocolate buttercream:
*1/2 c. Spectrum organic shortening
*1/2 pound organic confectioner’s sugar (use the expressly vegan kind if that matters to you). This works out to about a scant 2 cups
*a couple pinches of salt
*2 tsp GF vanilla extract
*4 tsp butter flavor extract (leave this out if this kind of thing freaks you out; oddly it’s vegan and gluten-free)
*3/4 c. powdered cocoa
*4 TB water
Cream together the liquid ingredients with a mixer set to medium, then slowly add in the powdered ingredients. Beat it all until it it reaches frosting consistency.
I actually almost always use this stuff for buttercream-type frostings for cupcakes and the like, since the humidity in South Florida pretty much instantly kills frosting made with anything other than shortening.