Oat Brownies with Orange Peel & Macadamias

The first thing I am going to say is brownies are REALLY hard to take a good photo of! They look like a big dirt clod or something else, but believe me these are delicious! Funny because in the process of trying to make these looks as good as they taste I used the mint I have been growing for almost 25 years. It is more of a spearmint and I like to wash it and while the leaves are a little wet sprinkle on some sugar. So after I got this photo I had all that lovely sugared mint there and a couple of brownie chunks that had strayed from the rest and I ate them together and oh my! This will always be the case now. I love that I am so lucky to stumble upon so many great things in my life.

To make these brownies you can use a glass pan if you like them just moist, but for those chewy edges I suggest getting one of these pans. Every brownie gets chewy edges with this. I am thinking to try my meatloaf in this pan too. Preheat the oven to 325-degrees. Over a double boiler or just setting a smaller pot inside a bigger pot that has water halfway up the inside pot put in one cup of butter and 3 to 4 ounces of unsweetened chocolate squares. Melt these together, remove the pan from the water and add in two cups of sugar. Let this cool for five minutes or so before adding in four beaten eggs. Finally and add in a cup of oat flour, one teaspoon of vanilla extract, the zest of two organic oranges, one teaspoon of flaky finishing salt and a cup of chopped macadamias. Butter up the pan you are baking these in and pour in the brownie batter. Bake for 40 to 45 minutes.

Here is an email exchange between Ray Peat and I suggesting that oats are better to have at nightthan in the morning…

Rinse & rePeat:

“I recall five, or so, years ago reading that you recommend having protein in the day and starches and fats at night, am I remembering right?”

RAY PEAT:

“Yes, the function of the fat is to slow absorption of the carbohydrate.”