Chocolate Oatmeal Brownies
This is one of my all-time favourite desserts. I dupe myself into believing it is a healthy option because of the oatmeal. (It’s actually not because of the butter and sugar😉)
The recipe comes from Maida Heatter’s Book of Great Chocolate Desserts which includes sections on Cakes, Cookies, Pastries and other goodies, as well as very good information on utensils, ingredients and techniques. It was first published in 1980. I’m ashamed to say of all the recipes in the book, I have only ever baked these brownies because they are so good. Also, the book opens automatically to that page!
Ms Heatter gives very specific instructions on how to assemble and bake the brownies. I follow them obediently and have reproduced them here for you.
The brownies are made without flour. And they are mixed in one pan, so clean up is a breeze.
Chocolate Oatmeal Brownies
Ingredients
3 ounces unsweetened chocolate
1/4 lb (1 stick) unsalted butter
1/2 teaspoon salt
3/4 cup dark or light brown sugar, firmly packed
1/3 cup honey
1 teaspoon vanilla extract
1 egg, lightly beaten
2 and 2/3 cups quick cooking (not Instant) rolled oats
4 ounces (generous 1 cup) walnuts halves or large pieces
Adjust rack to centre of the oven and preheat oven to 425 F. Prepare a 9 inch square cake pan as follows: Turn the pan upside down, cut a 12 inch square piece of aluminum foil and center it over the inverted pan. Fold down the sides and corners and then remove the foil and turn the pan right side up. Place the foil in the pan. Butter the bottom and sides using soft or melted butter. Set the prepared pan aside.
Place the chocolate and butter in a heavy 2 to 3 quart saucepan over low heat. Stir occasionally until completely melted. Remove from the heat and stir in the remaining ingredients in the order listed.
The mixture will be thick. Pack it firmly and smoothly into the prepared pan.
Bake for 15 minutes. Cool in the pan on a rack for 15 minutes. Then cover with another rack and invert, remove the pan and the foil, cover with a rack and invert again so it’s right side up. Let cool completely.
I find it’s a a good idea to chill in the freezer or fridge before cutting into fingers.
