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Oatmeal Brownies

[recipe]

Oatmeal Brownies

Adapted from Sprouted Kitchen and Alice Medrich’s Best Cocoa Brownies

I made my own oat flour by simply processing it in a food processor. My flour was fairly coarse, which was fine with Sean and I, as we liked the chewy bits throughout the brownies. Process yours finely, or purchase it already milled from the store, if you prefer. I used 1/2 maple syrup and 1/2 sugar to sweeten this recipe, you can use all sugar if you want (brown or white). If you make sure to use oats that are guaranteed gluten-free (as well as cocoa and chocolate) these brownies are gluten-free friendly. Hurray! 

8 Tablespoons unsalted butter

4 ounces bittersweet chocolate

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup oat flour

Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.

In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days. [/recipe]