Granola Brownies

Be the change you wish to see in the world.
— Mahatma Gandhi
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Did you know that brownies seem to be the most difficult thing for me to make? I have tried what seems like a million recipes and they’re either too dry, not enough flavor, too cakey, I can’t seem to get it right. Until now! I finally did it! Sure, it took me a couple of tries, but we now have the most perfect brownie. They’re moist and dense, which is, honestly, just what I wanted. I’m quite surprised that I continued to test out recipes for these babies, but as a brownie is basically a STAPLE baked good, how could I not?!

And so once I got these amazing single-nap brownies finished, I figured why not use up another of Oliver’s naps to take them to the next level?! Yep. I measure everything in naps. How many naps does it take for me to get in my workout? About half of one. How many to clean to house? A full nap. How many to make these granola stuffed brownies? Two whole naps! For a baby who naps 3-4 times per day, I’ve become a pro at using up every second of them - even if it means I’m napping during one of those, too!

If you haven’t had them already, these toasted oat raw granola bars are the best things on the PLANET. Like, I try to have our freezer full of them whenever possible! So, I decided to use the same idea but make a granola layer on top of these brownies, then just throw on some more chocolate after that! I will say these are probably some of the best things I’ve made. They’re so thiccc and decadent. Oh my. The brownies have coffee and orange zest in them (you’re welcome for this combo), then a nice peanut butter granola, all covered in chocolate. These are a TREAT for sure! Wholesome ingredients, rich flavor, I’ve outdone myself with these 2-nap brownies!

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brownie ingredients

Butter—4 oz, or 1 stick

Coconut Oil—3.5 oz, or ½ C

Coconut Sugar—2.5 oz, or ½ C

Coffee, ground—1 TBL

Orange Zest—from 1 orange

Eggs—2

Coconut Sugar—5 oz, or 1 C

Flour—7.5 oz, or 1 ¼ C

Salt—1 tsp

Baking Powder—½ tsp

Cocoa Powder—2 oz, or 2/3 C

Chocolate Chips—5.5 oz, or ¾ C

 

process

Preheat your oven to 350˚F.

In a small saucepot, combine the butter, coconut oil, first amount of sugar (2.5 oz) and coffee. Melt on the stove until the oils are melted. Set aside

Whisk together the eggs, orange zest and second amount of sugar (5 oz) until just combined. Set aside.

In a large bowl, sift together the flour, salt, baking powder and cocoa powder.

Slow add the melted oil mixture and egg mixture into the dry. Fold together with a spatula until just combined—you do not want to over mix!

Fold in the chocolate chips.

Pour brownie batter into a 9”x9” baking pan.

Bake for 28-30 minutes.

Allow to cool completely before going to the next steps.

 

granola ingredients

Oats, toasted—5.25 oz, or 1 ½ C

Peanut Butter—6.5 oz, or ¾ C

Honey—3.5 oz, or 1/3 C

Salt—½ tsp

Vanilla Extract—½ tsp

 

process

In an oven preheated to 350˚F, toasted your oats for about 10 minutes.

Once out of the oven and cooled, mix your oats with the peanut butter, honey, salt and vanilla until all of the oats are covered and the mixture is homogenous.

Spread this over the top of your cooled brownies.

Put in the refrigerator to firm up while you do the next step.

 

chocolate topping ingredients

Chocolate Chips—6.25 oz, or 1 C

Coconut Oil—1 TBL

 

process

In a heat proof bowl, melt together the chocolate and oil in either the microwave or over a double boiler until smooth.

Pour over the top of the oat layer.

Chill in refrigerator until set, cut into squares.

 

Bon Appétit!

Peppermint Mocha Brownies

Happy Peppermint Mocha Season!

Oh, whoops, I mean Happy Holiday Season, of course!

How has everyone’s December been so far? Filled with love and candy canes? Blue, white, green and red twinkly lights and eggnog? Endless peppermint mocha lattés and adorable gift-wrap with snowmen on it?

As most of you know, if I could, I would celebrate this season all year long, Michael Bublé’s holiday album would be forever playing in my car, and I would have our Christmas tree up and lit 365/24/7! So, I guess I’m really in my prime for the next couple of weeks.

After returning from a long weekend in Miami for Art Basel and Roberto’s birthday with my favorite couple (and future sister-in-law!), I was ready to pack away the little rompers and bring out the super hip sweaters with fuzzy polar bears on them—but it happens to be 70˚ here this week, so I guess I’ll just overheat in my dress-sweater combo, while pretending that it’s blizzarding outside.

This all includes lot and lots of hot chocolate with a candy cane, some yummy stew made by my one and only, and peppermint mocha brownies!

Yes, I am excited for the first two, but who doesn’t love super fudgy, extra rich, mocha and minty brownies?! I have no clue—especially when they are topped with a sweet white chocolate glaze and basically a snowstorm of candy canes!

The small amount of flour in these brownies, and lots and lots of chocolate, allow them to become oh so gooey in the center, while the outside has a slightly crisp “shell.” If the combination of a smooth center, and an even creamier white chocolate glaze isn’t enough for you, how about the fact that there’s extra caffeine fun with coffee grounds mixed in! Yes, my sweet, cheery, latté loving friends, I have just made your dreams come true with this here dessert—basically an edible peppermint mocha. I don’t believe I can say it enough times, or with enough excitement!

Peppermint. Mocha. White Chocolate. Candy Canes. Brownies.

Please do yourself a favor and make these as soon as possible, because while I write this post, I’m already on my second…or maybe third…slice!

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ingredients

Butter—8 oz, or 1 C/2 sticks

Semi-Sweet Chocolate—4 oz

Candy Canes, crushed—3

Cocoa Powder—1 oz, or 1/3 C

Eggs—3

Sugar—14 oz, or 1 ¾ C

Coffee Grounds—0.2 oz, or 2 tsp

Vanilla Extract—0.1 oz, or ½ tsp

Peppermint Extract—0.1 oz, or ½ tsp

Flour—5.25 oz, or 1C + 1 TBL

Salt—0.1 oz, or ½ tsp

Baking Powder—0.1 oz, or ½ tsp

Sweetened Condensed Milk—7 oz, or ½ can, or 2/3 C

Butter—0.5 oz, or 1 TBL

White Chocolate—6 oz, or 1 C

Candy Canes, crushed—4 or 5


process

Preheat your oven to 350˚ F.

Over a double boiler, combine the butter, semi-sweet chocolate, cocoa powder and candy canes.

While that is melting, beat your eggs together, using the paddle attachment, or, if using your hands, a whisk, with the sugar and coffee grounds for 3-5 minutes, so that they are light and fluffy. This will help keep them from coagulating when you add in the warm chocolate.

Add in your two extracts.

In another bowl, sift together the flour, baking powder and salt.

Once your chocolate mixture has melted, slowly stream it into your beaten eggs with the mixer on low speed.

Add in your sifted, dry ingredients.

Only mix until combined.

Pour batter into a pan that has been sprayed with nonstick spray. I like to use a springform pan, which makes for much easier removal of the brownies when you’re ready to eat them!

Baking for 27-30 minutes, until the center is just slightly jiggly—this is what makes them fudgy!

Remove from the oven and allow to cool completely.

Once cooled, melt together the sweetened condensed milk, 1 TBL of butter, and white chocolate.

Pour over the cooled brownies and sprinkled with the 4 or 5 (or more!) crushed candy canes.

Allow to cool and harden, then cut and enjoy!


Bon Appétit!