Cornbread brownies - low fat, gluten free

Jean Ray

By
@Sheepdoc

This recipe was developed for a challenge to make unusual cornbread. I've gone wheat-free, so used cocoa where I would have used flour and milled flaxseed/water for the fat. Added chocolate chips and walnuts, plus a little cinnamon and a dash of cayenne 'cause I'm crazy like that. Compared to 'real' brownies, 'real' wins, but they are pretty good compared to flaxseed muffins. Especially good warmed a little in the microwave with some greek yogurt or fruit.


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Serves:

12

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 1/2 c
cornmeal
1 c
milk
1
egg
1/3 c
water
1/4 c
honey
1/2 c
milled flaxseed
3/4 c
cocoa
2 tsp
baking powder
1 tsp
cinnamon
1 pinch
cayenne pepper
1/2 tsp
salt
1/2 c
walnuts, chopped
1/2 c
chocolate chips

Directions Step-By-Step

1
Preheat oven to 400 degrees. Grease 8x8 pan.
2
Add milk to cornmeal, stir. In separate bowl, whisk egg, water, honey, and flaxseed. Let both mixtures sit about 15 minutes.
3
Stir spices, baking powder, and cocoa into cornmeal mixture.
4
Stir liquid (which is the consistency of applesauce after it sits) into cornmeal mixture.
5
Fold in walnuts and chocolate chips.
6
Spread in pan and bake 20 minutes, or until done.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free, Low Fat, Wheat Free