If there's something I'm passionate about besides books and movies, that's food. I love tasting new flavours and cooking.
Even though it seems like everybody has been cooking for the past few weeks (this lockdown has definitely driven people to improve some skills!) I haven’t really been up for it. Don’t get me wrong: I love baking. But given that my kitchen isn’t especially pretty (neither does it have even a poor window so no natural light for me when I’m cooking
Wait a minute: how is oat flour healthier than wheat flour?
That’s a great question, my dear! There are actually a few facts that make oat flour healthier than wheat flour, which you can learn right here, right now
Oat Brownies Recipe
I used another recipe as a guide, but being the kind of human being I am, I forgot to check that I actually had all the right ingredients in the right amount before starting cooking. Of course, being the kind of human being I am, I wasn’t happy to go to the shop once I realised that, for example, I did not have enough cocoa powder to make the original recipe. HOWEVER, as a Spaniard I never forget to bring Colacao when I go home so I thought that could be of a good use this time – and I was right! It worked perfectly well.
For those of you, poor souls, who don’t know what Colacao is, it’s similar to Nesquik but better. In other words, it’s sweetened cocoa powder that is dissolved in milk (either cold or hot) and serves as breakfast for all the Spanish boys and girls in the world (I’m not even exaggerating here). It’s a delicacy that I can stop from recommending and that I would love LIDL to offer during the Spanish week. Just saying, in case someone from LIDL reads me (please, do bring Colacao! We’re begging you!).
Anyway! There was something else that I was missing, and that is EGGS. I only had 2 where the original recipe asked for 3. However, using only 2 eggs didn’t make any difference to my taste or fluffiness of the brownie, from my point of view. At the same time, I used oatmeal to make the oat flour – which is incredibly simple.
How to make oat flour
- Fill half a cup with oats (if you put too many, the blender might not get to the bottom to mash them all)
- Pour the oats in your blender/food processor jug
- Blend! Blend as much as you can!! But not too much, you don’t want your blender to burn right before you make your tasty oat brownies. It would be tragic!
- Repeat as many times as you need in order to get enough oat flour for your recipe
How to make oat brownies
- 1 1/2 cups of oatmeal
- 1 tsp baking soda
- 1/2 tsp espresso powder
- 3/4 cup of margarine
- 1 1/2 cups of sugar
- 1 cup of cocoa powder
- 1 tsp salt
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup of chocolate chips
- Preheat your oven to 220ºC (or 350ºF) and cover an 8×8 pan with baking paper (you can also grease the mould, but I to me it works better with paper – it stains less the pan as well)
- In a blender or food processor, grind the oatmeal until it becomes a fine powder.
- Mix the oatmeal flour with the baking powder and espresso powder.
- Melt the butter to medium-low heat in a saucepan.
- Add the sugar to the melted butter. Stir well and cook for a couple of minutes.
- Remove the butter + sugar from the heat, add the cocoa and salt. Stir until well-combined and enjoy the smell of butter and cocoa. Mmmmmm. Buttery cocoa…
- Add the vanilla and eggs. Whisk until smooth and glossy.
- Add the dry ingredients (sifting, of course) and mix well. I like to add it slowly so it’s easier to avoid lumps and mix well, and that. Right?
- Stir in the choooooocolate chiiiips!! Yasss, delicious
Et voilà! There’s an oatmeal brownie for you. Easy, quick and sooooo yummy! And just healthy enough to convince yourself you’re actually helping your body by eating it. Not too bad, am I right? Hehe
One thing that I think you should know is that brownies are absolutely freezable! Yasss! So, if like me, you can’t share your brownies with no one else at the moment (I usually share my desserts with my friend or coworkers, but obviously right now that’s not an option) you can cut it into pieces and freeze it. This way you can take it out and eat them without the guilt of eating brownie for like a week in a row – and of course, it won’t go bad!
Also, a quick disclaimer: none of these photos are mine! This must be the first time I baked something and didn’t take pictures but I was just trying to behave like an adult… from the 20th Century. So these pictures come from an image bank. Sorry about that >,< I promise I will change them as soon as I make this brownie again!