I finally have a brownies for breakfast recipe! Coffee cake is easy to get away with for breakfast and morning snacks but hiding a brownie layer underneath a coffee and oatmeal layer is pretty genius.
Alright, maybe brownies for breakfast is a little bit of a stretch but the brownie layer is pretty thin and it’s gooey and chocolatey which is a nice contracts to the more soft and slightly crunchy oatmeal layer.
I enjoyed mine for a late bank holiday breakfast with a homemade latte.
adapted from Fat Witch Brownies (makes about 12)
7 tbs unsalted butter (98g)
1/3 cup plain chocolate chips
3/4 cup sugar
1/2 tsp vanilla
1/3 cup plain flour
pinch of salt
2 tsp espresso powder
2 tsp boiling water
8 tbs (1 stick) unsalted butter, at room temperature (112g)
1 cup light brown sugar, packed
1/2 tsp vanilla
1 3/4 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups quick oats
1/2 cup pecans (or chocolate chips, chopped)
1. Grease and flour (or line with parchment paper) an 8 x 8 inch pan. Preheat the oven to 350 F/180 C. Make the brownie base. Melt the chocolate and butter in a saucepan until smooth. Set aside to cool. In a large bowl beat together the sugar, eggs and vanilla until combined.
2. Pour in the cooled chocolate mixture and mix until well blended. Sift in the flour and salt and stir until combined. Spread into the prepared pan and refrigerate for 15 minutes until firm.
3. Make the oatmeal topping. In a small bowl mix together the espresso powder and boiling water into a paste and set aside.
4. Cream the butter and brown sugar together until fluffy. Beat in the eggs one at time and then add the vanilla and coffee mixture until combined.
5. Sift in the flour, baking powder and salt and stir until blended. Fold in the oats and nuts by hand. Gently spread the oatmeal topping evenly over the brownie top. Don’t worry if it gets mixed into the brownie batter a little.
6. Bake for 27 minutes until a toothpick inserted in the center comes out clean. Let cool before slicing into squares.