Mairlyn’s Chocolate Fudgy Brownie Bites

My old friend Mairlyn (the friendship is old, not the people in it) was in town a few weeks ago, and we got together to record a podcast (her episode will be up soon!), which was a blast because Mairlyn is hilarious and fun and we could have recorded 6 hours of conversation with no trouble at all. Unfortunately my face hurt from laughing and she had to get to the airport, and so I sent her off with a batch of her own high-fibre Chocolate Fudgy Brownie Bites. It’s the first recipe I made out of her latest book, Peace, Love and Fibre, and one I’ve made two or three times since – despite the very healthy-sounding ingredient list, these are chewy and chocolatey and divine, and I started making them for W’s lunchbox. Though we’re at the end of lunchbox season, camping/hiking/road trip season is right here, and regardless of the time of year, we all need more cookies in our lives.

Mairlyn makes hers with oat flour, but I used barley flour because we’re in Alberta and it’s easier to find here (beside the regular all-purpose flour in most grocery stores), and I always have a bag in my baking drawer. Barley is even higher in fibre than oats, and has a nutty flavour and fine texture I love – I don’t always use it exclusively, but most often shake some into cookies, pancakes, waffles and things.

This recipe exemplifies what I love about Mairlyn – her enthusiasm about fibre and its positive impact on our overall health is matched only by her positive outlook on life in general – and her ability to incorporate fibre into delicious things like chocolate cookies, which most of us consider essential for a happy life.

Chocolate Fudgy Brownie Bites
Chocolate Fudgy Brownie Bites

Mairlyn’s Chocolate Fudgy Brownie Bites


June 26, 2019


3/4 cup packed brown sugar

2 Tbsp liquid honey

1/4 cup + 2 Tbsp canola oil

1 large egg

1 Tbsp vanilla

1/4 cup flax meal (ground flaxseed)

3/4 cup barley or oat flour

1/2 cup cocoa

1/4 tsp baking soda

1/4 tsp salt

a handful of chocolate chips or chopped dark chocolate


1Preheat the oven to 350F.

2In a medium bowl, combine the brown sugar, honey and oil until the mixture resembles wet sand. Add the egg, vanilla and flax meal and beat with an electric mixer or by hand for 1-3 minutes, until the mixture is paler and lighter.

3Stir in the barley flour, cocoa, baking soda and salt, and then the chocolate chips. Drop by the spoonful onto a parchment-lined sheet and bake for about 10 minutes, or until the tops crack and the edges are just set. Transfer to a wire rack to cool. Makes about 1 1/2 dozen cookies.


About Julie

12 comments on “Mairlyn’s Chocolate Fudgy Brownie Bites

  1. Carolyn
    June 27, 2019 at 7:09 am

    These will be made this weekend. Now I can’t wait for the weekend.

  2. Shawna
    June 27, 2019 at 9:05 am

    Love Marilyn, she is awesome. I bought her book but havent had a chance to open it yet, these sound great and might be first!
    Where do you buy your barley flour? Im assuming i can use whole wheat flour instead? Thanks:)

    • Julie
      June 30, 2019 at 11:07 am

      I just buy it alongside the other flours at the grocery store!

  3. Carolyn
    June 29, 2019 at 7:26 am

    Made these and they didn’t turn out. Very flat. Just checking that 3/4 cup of flour (I used oat) is correct?

    • Julie
      June 30, 2019 at 11:06 am

      Yep, that’s right. I haven’t made them with oat flour, just barley flour… but whole grain flours can fluctuate quite a bit in terms of texture. Perhaps now that you have a feel for them, you could add a bit more flour? did the dough have a cookie dough texture, or was it more runny, like cake batter?

  4. Deborah
    June 29, 2019 at 11:09 am

    These sound delicious – What could I use to substitute for the ground flaxseed?
    Going to make your (Elizabeth’s) Lunar Rhubarb cake this weekend – thanks for having this recipe posted on your blog

    • Julie
      June 30, 2019 at 11:04 am

      Hmm… you could just leave it out, if you don’t have it!

  5. Lois
    July 3, 2019 at 3:00 pm

    I made these this morning. They didn’t turn out. Very flat…did not have a cracked appearance, and as my husband quipped, tasted very “flax-y”. Cookies on the first pan were black on the bottom. (Yes, I used parchment, my oven is not too hot). The second attempt was not blackened, but still flat, not really chewy or brownie-like in texture at all. I told my kiddos they were flat round granola bars, but these will be going in the garbage. A waste of money on oat flour and flax meal.

    • Julie
      July 5, 2019 at 7:48 am

      Oh no, I’m sorry to hear it! I’ve made them at least three times and they’ve turned out wonderfully (using barley flour rather than oat flour) – I wonder what happened?

  6. Sue
    July 7, 2019 at 2:49 pm

    I made these this afternoon with oat flour that I ground from quick oats. They turned out great – crunchy on the outside and chewy on the inside!

    • Julie
      July 10, 2019 at 9:29 am

      Yay, so great to hear!

  7. Alicia Storms
    July 17, 2019 at 3:54 am

    This looks YUMMY!!! I’m drooling, I just can’t wait to try this at home.
    Thank you so much for sharing this awestruck recipe.
    Keep sharing:)

Leave a Reply

Your email address will not be published.