Gluten Free Brownies

INGREDIENTS

1½ - 2 cups gluten-free oatmeal

¾ tsp baking soda

½ tsp espresso powder

¾ cup unsalted butter

1½ cups sugar

1 cup cocoa powder

1 tsp salt

1 Tbsp vanilla extract

 TBSP of Flaxseed Meal Mixed with 9 TBSP of Water

1¼ cup chocolate chips

INSTRUCTIONS

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.

Once melted, add the sugar and cook for another minute.

Remove from heat and add the cocoa and salt. Stir to combine.

Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.

Add dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this 

Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.