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| Impurely Perfect Brownies |
"These mouthwatering brownies are enhanced with deep, rich flavors of raw ingredients. Rediscover the natural goodness of grains and sugars before they're refined."
Ingredients :
- 1 tablespoon butter
- 3 cups turbinado sugar
- 1/2 cup steel-cut oats
- 1/2 cup slivered blanched almonds
- 1 1/2 cups Dutch-processed unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream
- 5 eggs at room temperature
- 1 cup dark chocolate chips
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
- Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
- Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
- Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.
Notes :
- If edges start to burn in step 6, reduce oven temperature to 325 degrees F (165 degrees C) and add 5 to 10 minutes to the baking time.
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