A Canadian colleague of mine gave me this recipe a few years back. I have modified it (reduced butter, sugar and made it gluten free) and managed to retain the taste integrity. When the kids were younger and had to take something for a bake sale or whatever, I used to make these brownies and they were a big hit. They are good enough to be served up slightly warm for dessert with a scoop of ice cream and a bit of chocolate sauce.
½ cup white sugar
1 cup dark brown cane sugar
¾ cup cocoa
½ cup oats, powdered
¼ cup ground linseed (flaxseed)
1/3 cup ground almonds
2 teaspoons baking powder
1 teaspoon vanilla extract
Icing sugar for dusting
Preheat oven to 175 degrees Celsius. Butter a 23cm x 33 cm (9 x 13 inch) baking pan.
Melt butter over medium heat in a saucepan. Add sugar and cocoa, stirring constantly. The mixture should look glossy. Remove from heat but keep stirring to cool slightly. Add eggs, one at a time, fully incorporating before adding the next one in.
In a separate bowl, combine the oat powder, ground almonds and linseed (flaxseed) and baking powder. Add the dry ingredients to the mixture in the saucepan. Stir in vanilla.
Pour mixture into the prepared tray. Bake for 30 minutes or 35 minutes or until the crust is firm and resistant to pressure. Check about every minute after 30 minutes as brownies easily overbake.
Remove from oven and let cool completely in the tray. Once cool dust with icing sugar and cut into squares.