This version uses oatmeal flour instead of the regular all-purpose white flour; I tried it as an experiment and was so relieved to find that it tastes the same and makes me feel less guilty about eating the brownies.
I picked an organic oat flour to boot. I imagine that oat flour can be created easily by processing regular oat flakes in a powerful food processor or coffee grinder.
This is a personal recipe tailored to our preference for fudgy rather than cakey brownies; if you prefer your brownies more with a cake texture (these are moist), then increase the oat flour to at least 1/2 cup (or 3/4 cup).
INGREDIENTS: 16 brownies
Grease and flour an 8″ brownie pan or line with baking paper.
- 2 medium or large eggs
- 3/4 cup raw sugar (or white)
- 1/4 cup white sugar
- 1 tsp vanilla or liqueur (I used cognac)
- 7 ounces unsalted butter, melted
- 2/3 cup cocoa powder (unsweetened), sifted after measuring
- 1/4 cup honey
- 1/3 cup oat flour
1. Place the eggs and sugars in the bowl of a stand-in mixer; mix for about 5 minutes until the mixture is thick and pale yellow. Add the vanilla or liqueur. Meanwhile, melt the butter in the microwave or on the stove and top with the cocoa powder; mix the cocoa powder with the melted butter gently until combined, keeping the lumps to a minimum and add the honey and stir to mix. Pour the cocoa/butter/honey mixture into the mixer bowl and mix a few seconds to combine; add the oat flour and mix to combine.
2. Pour the brownie batter and bake in a preheated 350F oven for about 20 minutes, or until set but still a bit jiggly in the middle (if you like it fudgy and moist). Serve when cool.
NOTE: I like to pour a few tablespoons of water on the brownie pan, then swish the water out prior to inserting the baking paper in the pan. I find that the slightly wet pan helps the paper stay in place.