Friday, August 13, 2010

Cocoa-Oatmeal Brownies

Pretty, huh?  I certainly think so! 

I have been searching for a brownie that includes oatmeal for quite some time.  Not so difficult until you realize the amount of butter in many of the recipes - then the search becomes a bit more difficult.

Luckily I'm a patient person.

If you grew up in the '70s chances are your mom made those chocolate/oat no-bake cookies.  These are eerily similar in flavor and texture.  Except they are fudgier and richer.  But just as good!  Tip - they freeze well and even taste good straight from the freezer (with a nice red wine...)

look at that beautiful oatmeal detail

When you are finished with the cocoa, try it in this fabulous Mocha-Frappuccino Mask from Crunchy Betty.  Your face will love you!

Chunky, Chewy Cocoa-Oatmeal Brownies (Inspired by a Bumbles and Light recipe)

5oz unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
pinch sea salt
1 tsp vanilla extract
2 eggs
1/2 cup unbleached all purpose flour
1 cup old fashioned oats (not the quick kind)

Preheat oven to 325F. Line a loaf tin (9 1/2 x 5 inches) with parchment paper, or lightly grease.

Melt the butter in a medium saucepan, remove from the heat when just melted and stir in the sugar. Add the cocoa powder and stir well until the lumps have disappeared and it is well combined. Add the vanilla, salt and eggs, mix well.

Gently fold in the flour until just combined, don’t overmix! Stir in the oats and pour mixture into the loaf tin.

Bake for 50 minutes to an hour. Remove from the oven and cool in the tin. Once cooled, cut the brownies. Refrigerate to store.

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