The universe must have really been listening to me on Wednesday, because it delivered some serious fall weather AND I LOVE IT. Big thunder storms, cooler temperatures — enough so that I actually got out my favorite sweater and spent the evening in it. Hallelujah! Keep it coming!
Also: I totally cracked open the pumpkin a day earlier than planned. I just couldn’t wait!! I’ll share what I did with it soon!
These oat brownies are something that have been on my list for a long time. It just sounded like a great idea to me: ground up oatmeal (the secret to these delicious cookies), mixed with chocolate and baked to perfection. I was psyched to try!
I’m happy to report, it worked wonderfully! Now I can make gluten-free brownies without worrying they’ll be weird, or having to use a strange ingredient. Maybe someone out there would consider oatmeal to be a strange ingredient, but I certainly don’t.
I based this recipe off of my favorite fudge brownie recipe, beefed up a little bit and translated to oatmeal-land. The oatmeal does give a distinct texture — a bit more substantial feeling (dare I say, healthy?). I’m a fan — even if I’m not gluten-free, although I suppose my posts this week have been leaning that way.
- 1½ – 2 cups gluten-free oatmeal
- ¾ tsp baking soda
- ½ tsp espresso powder
- ¾ cup unsalted butter
- 1½ cups sugar
- 1 cup cocoa powder
- 1 tsp salt
- 1 Tbsp vanilla extract
- 3 large eggs
- 1¼ cup chocolate chips
- Preheat the oven to 350 F, and lightly grease an 8×8″ pan.
- In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.
- In a saucepan over medium-low heat, melt the butter.
- Once melted, add the sugar and cook for another minute.
- Remove from heat and add the cocoa and salt. Stir to combine.
- Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
- Add dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step).
- Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
- Let cool 20 minutes before cutting and serving.