Breakfast Brownies Recipe

Flour: The base of the brownies, providing structure and texture.

Sugar: Adds sweetness and helps create a tender crumb.

Cocoa powder: Gives the brownies their rich chocolate flavor.

Melted butter: Adds moisture and richness to the batter.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor with a subtle sweetness.

Baking powder: Helps the brownies rise slightly, giving them a lighter texture.

Salt: Balances the sweetness and enhances the chocolate flavor.

When mixing the flour, sugar, cocoa powder, baking powder, and salt together, make sure to sift them first. This will help to aerate the dry ingredients and remove any lumps, resulting in a smoother batter and a more even texture in your breakfast brownies.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor and a denser texture to the brownies.

• sugar - Substitute with honey: Honey is a natural sweetener that can add moisture and a unique flavor profile to the brownies.

• cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative that has a naturally sweet flavor, making it a good substitute for cocoa powder.

• melted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a subtle coconut flavor and is a good option for those avoiding dairy.

• eggs - Substitute with flax eggs: Flax eggs are made by mixing ground flaxseed with water and can act as a binding agent, making them a suitable vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste of the brownies.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile, enhancing the taste of the brownies.

• Allow the breakfast brownies to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Once cooled, cut the brownies into squares and layer them between sheets of parchment paper or wax paper to prevent sticking.
• Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week.
• To freeze, wrap each brownie square individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.
• Place the wrapped brownies in a freezer-safe bag or container. Label with the date to keep track of their storage time.
• Freeze the brownies for up to 3 months. When ready to enjoy, thaw them at room temperature for a few hours or warm them in the microwave for a few seconds.
• For an extra treat, serve the thawed brownies with a scoop of vanilla ice cream or a drizzle of chocolate syrup.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the breakfast brownies on a baking sheet lined with parchment paper.
  3. Cover the brownies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove from the oven and let them cool slightly before serving.

• Microwave Method:

  1. Place a brownie on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.
  5. Let it sit for a minute before enjoying.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add the brownies to the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  4. Remove from the skillet and let cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the brownies on a toaster oven tray.
  3. Cover them loosely with aluminum foil.
  4. Heat for about 10 minutes, or until warmed through.
  5. Let them cool slightly before serving.

• Oven: Used to bake the brownies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the dry and wet ingredients together.

• Measuring cups: Used to measure out the flour, sugar, and cocoa powder accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.

• Whisk: Used to mix the dry ingredients together before adding the wet ingredients.

• Spatula: Used to mix the batter thoroughly and to scrape down the sides of the mixing bowl.

• Baking pan: Used to hold the brownie batter while it bakes in the oven.

• Cooking spray: Used to grease the baking pan to prevent the brownies from sticking.

• Toothpick: Used to check if the brownies are fully baked by inserting it into the center.

• Cooling rack: Used to cool the brownies after they come out of the oven before cutting them into squares.

Pre-measure ingredients: Measure out flour, sugar, cocoa powder, and other dry ingredients the night before to save time in the morning.

Use a stand mixer: A stand mixer can quickly and efficiently combine the melted butter, eggs, and vanilla extract with the dry ingredients.

Line the pan: Line your baking pan with parchment paper for easy removal and less cleanup.

Double the batch: Make a double batch and freeze half for a quick breakfast option later.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.