Impurely Perfect Brownies

Name: Impurely Perfect Brownies
Ingredients: 1 tablespoon butter; 3 cups turbinado sugar; 1/2 cup steel-cut oats; 1/2 cup slivered blanched almonds; 1 1/2 cups Dutch-processed unsweetened cocoa powder; 1 teaspoon salt; 1 cup butter, melted; 1 tablespoon vanilla extract; 1 tablespoon heavy cream; 5 eggs at room temperature; 1 cup dark chocolate chips

11 ingredients

6 steps

Ingredients

1 tablespoon butter
3 cups turbinado sugar
1/2 cup steel-cut oats
1/2 cup slivered blanched almonds
1 1/2 cups Dutch-processed unsweetened cocoa powder
1 teaspoon salt
1 cup butter, melted
1 tablespoon vanilla extract
1 tablespoon heavy cream
5 eggs at room temperature
1 cup dark chocolate chips

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
2

Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
3

Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
4

Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
5

Pour batter into the prepared pan.
6

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.