- 8 Tablespoons unsalted butter
- 4 ounces bittersweet chocolate
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup oat flour
Adapted from hungrygirlporvida.com
Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.
In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days.