Decadent & Healthy: The Ultimate Double Chocolate Oat Flour Brownies with Prune Puree
There’s something wonderfully nostalgic about discovering a recipe that becomes a cherished favorite, especially when it comes from an unexpected source. These Double Chocolate Oat Flour Brownies are a delightful example, adapted from a unique recipe that was originally included with a package of Martha Stewart treat boxes. These were lovely, pastel-colored, fold-together boxes designed for homemade baked goods, often found in craft stores like Michael’s. They came in various shapes, including the charming cookie tower, which was always a personal favorite.
My memory recalls purchasing a pack of these elegant treat boxes, and to my surprise, this small, unassuming recipe card was tucked inside. It immediately stood out because it wasn’t for a typical, sugar-laden dessert. Instead, it was a recipe for brownies made with ground oats, prune puree, and turbinado sugar – ingredients that hinted at a healthier indulgence. I remember thinking how unusual it was for Martha Stewart, a brand synonymous with refined elegance, to include such a “wholesome” or “healthy” type of recipe alongside festive treat boxes. You’d typically expect a more mainstream, classic brownie recipe.
Despite my initial surprise, I decided to give them a try, and to my absolute delight, they were surprisingly good! The texture was wonderfully fudgy, the chocolate flavor deep and satisfying, and the unique ingredients blended seamlessly to create a brownie that felt both decadent and nourishing. However, as is often the case with many great finds, the recipe got tucked away, and these incredible Oat Flour Brownies weren’t made again for many years. It’s a shame, as they are truly a hidden gem, offering a guilt-free way to enjoy a classic treat. The blend of oat flour and prune puree creates a moist, tender crumb with a subtle chewiness that distinguishes them from traditional brownies, making them an excellent choice for those looking for a slightly lighter, yet equally satisfying, dessert.
Key Ingredients for the Perfect Oat Flour Brownies
The magic of these brownies lies in their thoughtfully selected ingredients. Each component plays a crucial role in achieving their unique flavor and texture profile. Let’s dive into some of the star ingredients and offer a few notes on how to best utilize them.
- Prune Puree (or Prune Baby Food): This is perhaps the most unexpected, yet brilliant, ingredient in the recipe. What motivated me to bake these brownies again recently was having an open container of prune baby food on hand – a very useful ingredient in healthy baking. Prune puree acts as an excellent fat replacer, allowing you to significantly cut down on oil or butter without sacrificing moisture. It works exceptionally well in chocolate-based baked goods like chocolate cake, chocolate muffins, and bran muffins, where its natural sweetness and moisture content enhance the final product. While similar to applesauce in its function, prune puree offers a richer, deeper flavor that complements chocolate beautifully, adding a subtle complexity and a boost of fiber and antioxidants. If you don’t have prune baby food, you can easily make your own prune puree by simmering dried prunes in a little water until soft, then blending them into a smooth paste. This ensures you always have this versatile ingredient ready for your healthier baking adventures.
- Oat Flour: The foundation of these wholesome brownies is oat flour. You don’t necessarily need to buy pre-made oat flour; I simply ground rolled oats in my food processor until they reached a fine, flour-like consistency. For reference, the weight of the oats I used was approximately 90 grams. If you opt for store-bought oat flour, it’s highly recommended to weigh out 90 grams rather than relying on volume measurements, as store-bought oat flour is often more finely ground than homemade, which can result in different volumes for the same weight. Using oat flour not only makes these brownies a naturally gluten-free option (ensure you use certified gluten-free oats if dietary restrictions apply) but also imparts a unique, slightly nutty flavor and a wonderfully chewy texture that sets them apart from traditional all-purpose flour brownies. It also adds a good source of dietary fiber, making these brownies a more nourishing treat.
- Sugar: The original Martha Stewart recipe calls for turbinado sugar. While turbinado sugar provides a lovely caramel note and a slightly coarse texture, I sometimes find it a little too gritty for a smooth brownie, so I often substitute with regular granulated sugar. This results in a slightly finer texture while maintaining sweetness. Coconut sugar would also be an excellent alternative, lending a subtle caramel flavor and a slightly less processed profile. However, be aware that coconut sugar might slightly alter the overall flavor of the brownies and could reduce their perceived sweetness compared to granulated sugar. Even with a full cup of granulated sugar, these brownies are not excessively sweet; they offer a balanced chocolate flavor with just enough sweetness to satisfy your cravings without being cloying. This makes them perfect for those who appreciate a less saccharine dessert.
- Chocolate: Of course, a double chocolate brownie wouldn’t be complete without plenty of chocolate! The recipe calls for semi-sweet or dark chocolate, chopped. Using a good quality chocolate here will make a noticeable difference in the final flavor. The melted chocolate provides the rich, fudgy base of the brownies. The addition of unsweetened cocoa powder intensifies the chocolate flavor, adding depth without extra sugar. And for that “double chocolate” punch, optional dark chocolate chips are folded into the batter, ensuring pockets of gooey chocolate in every bite.
The Ultimate Double Chocolate Oat Flour Brownie Recipe
Double Chocolate Oat Flour Brownies
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Ingredients
- 4 ounces semisweet or dark chocolate, chopped (114 grams, choose a high-quality chocolate for best flavor)
- 2 tablespoons oil, canola or grapeseed (or any neutral-flavored vegetable oil)
- 1 cup sugar, regular granulated (or Turbinado/Coconut Sugar) (200 grams, adjust to your preferred sweetness)
- 1 large egg
- 1 large egg white (helps achieve a chewy texture)
- ¼ cup prune puree (prune baby food) (for moisture and fat reduction; adds subtle flavor)
- 2 teaspoons vanilla extract (enhances chocolate flavor)
- ½ teaspoon salt (balances sweetness and deepens chocolate)
- ¾ cup oat flour (90 grams, homemade or store-bought. Use certified GF oats if needed.)
- ⅓ cup unsweetened cocoa powder (30 grams, for intense chocolate flavor)
- ⅓ cup dark chocolate chips optional, but highly recommended for extra decadence
- ⅓ cup chopped pecans optional, for added crunch and nutty flavor
Instructions
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Prepare Your Pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on the sides for easy lifting. Lightly grease only the bottom of the lined pan. This preparation is key for effortless removal of your brownies once cooled.
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Melt the Chocolate: In a 3-quart saucepan, combine the chopped semi-sweet or dark chocolate and the oil. Place the saucepan over very low heat. Stir gently and continuously, just until the chocolate is fully melted and smooth. It’s crucial to pay close attention during this step to prevent the chocolate from burning or boiling, which can seize it and ruin the texture. Patience is key!
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Combine Wet Ingredients: Remove the saucepan from the heat immediately after the chocolate is melted. Whisk in the sugar (granulated, turbinado, or coconut sugar), the large egg, egg white, prune puree, vanilla extract, and salt. Whisk vigorously until the mixture is completely smooth and well combined. This ensures all the flavors are incorporated evenly and the sugar begins to dissolve.
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Add Dry Ingredients and Mix-ins: First, stir in the unsweetened cocoa powder until it is fully blended into the wet ingredients, creating a rich, dark batter. Next, gently fold in the oat flour until just combined; avoid overmixing to keep the brownies tender. Before adding chocolate chips or nuts, ensure the batter is not too warm (allow it to cool for a few minutes if necessary) to prevent the chocolate chips from melting immediately. Then, stir in the optional ⅓ cup of dark chocolate chips and ⅓ cup of chopped pecans (if using). These additions provide extra texture and bursts of flavor.
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Bake and Cool: Spread the brownie batter evenly into your prepared 8-inch pan. Bake in the preheated oven for approximately 30 to 35 minutes. The brownies are done when the top appears firm and a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. Be careful not to overbake, as this will lead to dry brownies. For that perfect fudgy texture, a slightly moist toothpick is ideal. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Cooling is crucial for the brownies to set properly, ensuring clean cuts. Once fully cooled, use the foil or parchment overhang to lift the entire batch of brownies from the pan. Cut them into desired rectangles or squares, and enjoy your wholesome, double chocolate oat flour brownies!
Tips for Baking and Serving the Best Oat Flour Brownies
To ensure your Double Chocolate Oat Flour Brownies turn out perfect every time, consider these additional tips:
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can develop the gluten in oats (even if gluten-free, the starch can become tough), leading to a less tender brownie.
- Pan Material Matters: A light-colored metal pan generally bakes more evenly than a dark pan or glass dish. If using a darker pan or glass, you might need to reduce the oven temperature by 25°F (about 15°C) and/or slightly reduce baking time.
- Achieving Fudgy Texture: The toothpick test is your best friend. A few moist crumbs are the goal, not a clean toothpick (which indicates overbaking) or wet batter (underbaking). Trust your instincts and the visual cues.
- Cooling is Non-Negotiable: It’s tempting to cut into warm brownies, but for neat squares and a set, fudgy texture, patience is key. Cooling completely allows the brownies to firm up.
- Enhance Flavor: A pinch of instant espresso powder (¼-½ teaspoon) can be added to the dry ingredients to deepen the chocolate flavor without making the brownies taste like coffee. A touch of cinnamon also pairs beautifully with chocolate.
- Serving Suggestions: These brownies are wonderful on their own, but can also be elevated with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a sprinkle of flaky sea salt for a gourmet touch.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, wrap individual brownies tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
These Double Chocolate Oat Flour Brownies are a testament to how simple ingredient swaps can transform a classic treat into a more wholesome option, proving that healthy baking doesn’t have to compromise on flavor or indulgence. They are rich, fudgy, and incredibly satisfying, making them perfect for a snack, a dessert, or a delightful addition to any gathering. Enjoy the surprising goodness!