These rich, fudge brownies have a nice crusty top, made with oat flour and coconut oil and are loaded with chocolate flavor.
When I was pregnant with our daughter a few years ago I ate oatmeal almost everyday as my second breakfast. This pregnancy has been so different in many ways, but when it comes to oats, I can’t seem to eat enough. Oatmeal, smoothies, no bake cookies and today’s recipe – brownies. I’m putting them in everything! I have mentioned one of my favorite cookbooks before, Brownie Points by Lisa Slater and this recipe is my take on one of her go to recipes. I opted to go for coconut oil over butter and to try some oat flour; the resulting brownies are fudgy, with a nice crusty top and loaded with chocolate flavor. Next time you are having a brownie craving I highly recommend whipping up a batch of these bars. Enjoy and happy baking!
Yield 12 brownies
- 1 c bittersweet chocolate, I used Ghirardelli
- 6 Tbs coconut oil
- 1/2 c sugar
- 1/2 c brown sugar
- 2 eggs, extra large at room temp
- 1 1/2 tsp vanilla
- 1/2 c oat flour, I finely ground about 3/4 c of old fashioned oats in my blender
- 1/4 tsp sea salt
- Preheat your oven to 300 and line an 8"x8" baking pan with parchment paper.
- In a medium sized sauce pan melt the coconut oil over low heat, add the chocolate and stir until smooth.
- Remove from the stove and stir in the sugars. Add the eggs one at a time, mixing until we'll blended.
- Add the vanilla, flour and sea salt; mixing just until incorporated.
- Spread the batter into the pan and bake 30-32 minutes, edges will be set.
- Cool in the pan completely, slice and serve.
Courses brownie, dessert