Dark Chocolate Brownies

4 oz (125 g) dark Belgian chocolate
1/2 cup (125 mL) unsalted butter
1 large egg
2 egg whites
3/4 cup (180 mL) raw cane sugar
3/4 cup (180 mL) oat flour
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) baking soda
1 tsp (10 mL) vanilla
1/2 tsp (2 mL) finely grated zest of 1 orange
1/2 cup (125 mL) hazelnuts, chopped, toasted (optional)

Preheat oven to 350 F (180 C). Lightly brush 9 x 9 in (23 x 23 cm) square pan with melted butter and set aside.

Melt chocolate and butter in saucepan over low heat, stirring often to prevent burning. Set aside to slightly cool.

Place egg and egg whites in mixing bowl; beat with electric mixer until foamy. Beat in sugar until smooth. Gradually beat in chocolate mixture until smooth and glossy.

Combine dry ingredients, except for chopped hazelnuts and orange zest, in separate bowl. Stir to blend. Gradually fold into chocolate mixture. Add vanilla and grated zest; beat well with wooden spoon by hand. Fold in chopped hazelnuts. Mixture will be thin, but don’t be concerned.

Pour into prepared pan and smooth the top. Bake in centre of oven for 25 to 30 minutes or until dough appears set. Don’t overbake. Brownies will be soft in the centre but will firm slightly once rested and chilled.

Remove pan to rack to cool for about 10 minutes before cutting into squares. Excellent at room temperature and also served refrigerated when more firm. Serves 16.

Each serving contains: 200 calories; 4 g protein; 13 g total fat (6 g sat. fat, 0 g trans fat); 20 g carbohydrates; 2 g fibre; 87 mg sodium

TIPS: Read labels carefully when buying oat flour, as it can encounter wheat contamination depending on the manufacturer. Teff, an ancient seed flour; chestnut flour; or buckwheat may be substituted for the oat flour in this recipe.

For a denser brownie, if storing at room temperature, increase the oat flour by 1/4 cup (60 mL).

Source: "Gluten-Free Holiday Goodies", alive #338, December 2010