“Fatally Flaky” by Diane Mott Davidson and she was making oatmeal lace cookies. They sounded delicious. I, however, was feeling lazy and scooping, baking and cooling a bunch of cookies sounded like a lot of work.
I made a few little changes, doubled the recipe and am delighted to report that these magical brownies are not only delicious, but gluten free as well! I did several trial runs of these and I have to say, I prefer them best when they are thin and crispy with a hint of Meyer lemon, extra chocolate and made with turbinado for a deep rich flavor. I hope you like them!
Oatmeal Brownies, adapted from Diane Mott Davidson’s Fatally Flaky Cookies
2 sticks butter
1½ cup brown sugar + 2 tbsp (set aside for topping)
5 tbsp cocoa powder
3 c quick cooking oats, toasted
2 tsp baking powder
½ tsp sea salt
2 eggs, lightly beaten with 2 tsp vanilla extract
2 tbsp oat flour
Optional: ½ c Marcona almonds, zest of half a Meyer lemon, 2 oz of chopped dark chocolate
Preheat oven to 350 F. Line a half sheet pan with parchment paper.
Melt butter on low, then add sugar and stir about 3 minutes. Turn off heat and stir in cocoa, oat flour and oats. Mix together, then add baking powder and salt. Mix together just to dissolve and distribute dry ingredients.
In a glass, use a fork to beat the eggs with vanilla. Fold quickly into cooled oatmeal mixture. (You don’t want to overwork this.)
Luna’s Note: If you want to add lemon zest or some chopped chocolate, do it was you fold in the eggs.
Spread mixture into pan out to the edges. If you like them thinner and crispier, only use about ¾ of the blend and bake the rest separately.
Bake 12-15 minutes and allow to cool before cutting, even though this is nearly impossible!