1cupoat flourground rolled oats in a food processor or blender until fine measured after pulsed
1/2teaspoonfine sea salt
3/4cupbrown sugarI use unprocessed natural brown sugar
White Chocolate Candy Cane Topping:
a small drop of peppermint extract
2crushed candy canes
Preheat oven to 325 degrees.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
In a medium bowl, sift the oat flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Stir in 1 cup chocolate chips and peppermint extract.
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
When finished, remove from oven and allow to cool completely in pan on a wire rack.
After brownies have cooled, drizzle white chocolate mixture over brownies then sprinkle candy canes on top.
White Chocolate Candy Cane Topping
Melt 1/4 cup white chocolate in the microwave for 30 seconds. Stir in coconut oil and peppermint extract and mix until smooth. Place in a ziplock bag and cut off a corner.
A word on oat flour:When making oat flour, I highly recommend using rolled oats/old fashioned oats unless quick oats is specifically called for. Rolled oats create a thicker texture and more of a bind than quick oats do. Also, you want to ensure your oats are pulsed to a flour consistency so use a high quality blender or food processor. My Ninja pulsed them well but the Nutri Bullet did an excellent job after only a few seconds. Measure the oats AFTER they’ve been pulsed!