A "clean" brownie recipe for your guilt-free enjoyment. Oatmeal Date Brownies from Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram. The secret of these moist, chewy brownies is not to overbake them.
Oatmeal Date Brownies
5 oz dark chocolate (I used 1-3.5 oz 70% dark chocolate bar.)
4 tbsp butter, melted
¾ cup quick-cooking oats (I have used regular oats and I have also used my Bosch flaker attachment to process oat groats which produces a slightly thinner product than regular oats.)
¼ cup molasses sugar (I have subbed coconut crystals and rapadura.)
3 tbsp wheat germ (I have subbed ground flaxseed or hazelnut flour.)
1/3 cup milk powder (I have subbed almond flour.)
½ tsp baking powder
½ tsp salt
½ cup walnuts, chopped
1/3 cup dates, chopped
2 eggs, beaten
1 tsp vanilla
Break the chocolate into a pan set over very gently simmering water. Add the butter. Heat just until melted, then allow to cool. Oil a square cake pan. (I lined an unoiled pan with natural, unbleached parchment paper.) Preheat oven to 350°. Whisk dry ingredients, walnuts, and dates together in a bowl. Add beaten eggs and vanilla to chocolate mixture. Combine wet and dry ingredients. Pour the mixture into prepared pan and bake for 20-25 minutes until it is firm around the edges yet still soft in the center. For moist, chewy brownies be careful not to overbake them. When cool, cut into 8-16 servings.