
Brownies (from the Yellow Book)
by katplaystennis • 2026
Why some badges are missing
- Not vegan: Butter → try dairy-free butter
- Not gluten-free: Plain Flour → try gluten-free plain flour
- Not dairy-free: Butter → try dairy-free butter
- Not egg-free: Eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not nut-free: Chopped Walnuts → try toasted sunflower seeds (or pumpkin seeds for crunch)
- Not low-FODMAP: Plain Flour → try gluten-free plain flour
- Not low-histamine: Cocoa Powder
- Not low-GI / diabetic-friendly: Sugar → try granulated sweetener (such as erythritol)
- Not kidney-friendly: Cocoa Powder
Based on listed ingredients — always check labels for allergies.
Prep
15m
Cook
30m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
4 oz Butter
6 tbsp Cocoa Powder
2 Eggs
8 oz Sugar
1 tsp Vanilla Essence
3 oz Plain Flour
0.5 tsp Baking Powder
0.5 tsp Salt
Chopped Walnuts — optional
Instructions
Step by step
- 1
Melt the butter in a pan over a low heat with the Cocoa Powder.
- 2
Beat the Eggs and Sugar until frothy.
- 3
Add the Vanilla to the Chocolate and then the Chocolate to the Beaten Mixture.
- 4
Then add the dry ingredients.
- 5
Walnuts can be incorporated or pressed lightly on the top.
- 6
Bake at 180 degrees / 350 F for 20 – .
- 7
Do NOT Overbake.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Admin edit 2026-07-02
Edited 7/2/2026, 4:03:59 PM



