This brownie recipe is my new favorite, and from one of my absolute favorite cookbooks, The Healthy Hedonist by Myra Kornfeld. What I love about it is that it’s so incredibly chocolaty, and is made with oat flour instead of wheat. Who doesn’t love oats and chocolate together? If you crave chocolate, this is the brownie for you. My recipe is not a word for word copy of Myra’s, but it’s pretty close. I put my own twists on this recipe…for example, I use 100 percent cocoa chocolate instead of bittersweet, and I use brown rice syrup instead of maple syrup.
4 ounce bar of Ghiradelli or similar bittersweet chocolate, or 100 percent cocoa chocolate (found in the baking section of good stores)
1 stick unsalted butter
2 tsps. vanilla extract
1 cup evaporated cane sugar
1/4 cup brown rice syrup or maple syrup
1/2 tsp salt
1 1/4 cup oat flour (can be purchased as flour, but you can also grind oats yourself using a blender or food processor)
1 cup chopped walnuts (I did not use walnuts this time, but I usually do)
Heat oven to 350 degrees. Line a pie plate or 8×8 baking pan with parchment paper or aluminum foil.
If making oat flour, place about 1 1/2 cups of rolled oats in a food processor or blender. Process until they have a flour-like consistency. The oat flour can be a little coarser than wheat flour–that’s fine. No need to be too fine.
Combine the chocolate and butter in a small saucepan and heat over medium heat until the chocolate melts. Stir the combine the butter and chocolate with a whisk to combine.
Whisk the eggs and vanilla together in a large bowl, and then whisk in the chocolate and butter mixture. Combine thoroughly. Add the brown rice syrup, cane sugar, salt, flour, and walnuts. Mix with a wooden spoon or large metal spoon.
Pour the batter into the pie plate or baking pan. Bake for about 30 minutes, until the center is still soft (fork comes out with batter on it) but the sides are completely done. Don’t over-bake, or you’ll have dry brownies.