“Here is what I’m trying to tell you: Adult isn’t a noun, it’s a verb. It’s the act of making correctly those small decisions that fill our day.” ~ Kelly Williams Brown
I’ve never met a brownie I didn’t like.
Fudgy, cakey, gooey—doesn’t matter. Either share a piece or get out of my way. Brownies are comfort food at their best—warm right out of the oven, or days later when the edges are a little crunchy.
I’ve had a lifetime love affair with brownies.
These are only my latest version, but I like to think of them as my adulting brownies. Why? Because I can eat these for breakfast without a shred of guilt or the appearance of a mid-morning sugar crash. And why would I want to eat brownies for breakfast? Because I can, friends. Because I can.
That’s the best of adulting right there.
These brownies are great prepared just as written, or you can spice them up a bit for a little something different. I like adding 1/4 teaspoon of cayenne pepper into the dry ingredients or sprinkling the top with a finishing salt, like a french grey sea salt.
¾ cup rolled oats
6 tablespoons cocoa powder
4 tablespoons granulated sugar*
½ teaspoon baking soda
½ teaspoon sea salt
½ cup date paste, prune puree, or prune baby food
3 tablespoons agave syrup, honey, or maple syrup
1 teaspoon vanilla
1 tablespoon ground flax or chia seeds
6 tablespoons liquid—I’ve used water and almond milk
¼ cup chocolate chips**
- Measure ¾ of a cup of whole rolled oats, gluten-free or regular, and pour them into a dry blender. Run on high until you get a uniform textured oat “flour.” Set aside the flour and rinse the blender before continuing with step two.
- You’ll notice that the ingredients call for date paste, pureed prunes, or prune baby food. I honestly find it much easier and less expensive to make my own puree, but if you’d rather purchase the prune baby food, by all means, go ahead and skip to step three. Look for dates or prunes without any added sugars, and if possible, no added oils. Make the paste by soaking at least one cup of dates or prunes for 15-20 minutes in boiling water or overnight in room temperature water. Once the dates or prunes have softened, strain them from the soaking liquid, reserving a few tablespoons of the richly colored liquid and add both the fruit and the reserved liquid to a blender. Blend on high until they become a uniform puree, adding more liquid as needed. Done! I often do this step ahead of time or keep it prepared in my fridge for emergency brownie moments. Don’t judge—those are a legit thing.
- Now you’re ready for business! Preheat your oven to 350F and line an 8×8 or 9×9 pan with parchment paper.
- Mix the wet ingredients together in a large mixing bowl. Add the flax or chia seed meal, mix until well combined, and let this rest for 8-10 minutes as the seeds thicken the batter.
- Mix the oat flour and remaining dry ingredients together, reserving the chocolate chips. Once the wet mixture has visually thickened, go ahead and mix the dry into the wet, making sure there are no lumps. Add the chocolate chips.
- Pour the batter into the prepared pan lined with parchment paper and smooth over the top of the batter. Note: however you leave it is how it will appear once it is baked. It will not spread or rise very much. It’s a very thick batter and creates a very dense, fudgy brownie eating experience.
- Place in the center of your oven and bake for 35-40 minutes. Let cool at least a few moments before cutting. Enjoy!
* I like using coconut sugar in this recipe.
** I use Lily’s Brand because they have a vegan, stevia-sweetened option!
Adulting at its best, folks. Prunes and oatmeal—in brownie form. Surely it’s not all bad.
Author & Editor: Molly Murphy
Image: Gracia Obeid Photography
Copy editor: Lieselle Davidson