Brownies meet crunchies in this super nutritious, incredibly moreish treat made using freekeh flour
Makes: 9-12
Difficulty: Easy, 50 minutes
Ingredients:
200g dark chocolate, chopped
250g butter
7.5ml (1½ tsp) instant espresso powder
40g rolled oats
30g shredded coconut
50g hazelnuts
250g brown sugar
4 eggs
5ml (1 tsp) vanilla extract
200g freekeh flour (grind wholegrain freekeh in a coffee grinder until fine)
30ml (2 tbsp) cocoa powder
Pinch of salt
2.5ml (½ tsp) baking powder
50g dried cranberries
Method
1) Preheat oven to 180°C.
2) Line and grease a 20cm square cake pan.
3) In a small saucepan, melt the chocolate, butter and espresso powder over a low heat while stirring. Allow to cool.
4) Toast the oats, coconut and hazelnuts separately in a dry pan over a medium-high heat until toasted and fragrant. Do not toast together as oats take longer than the coconut.
5) Beat the sugar, eggs and vanilla extract in a bowl until fluffy. Stir in the melted chocolate mixture and combine. Add the freekeh flour, cocoa, salt and baking powder to the chocolate and egg mixture and mix well.
6) Add the oats, coconut, hazelnuts and cranberries and mix until just combined.
7) Pour into the greased pan and bake for about 40 minutes until set.
8) Insert a skewer or toothpick; remove and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when you rub your fingers together, it is ready.
9) If you like it less fudgy, bake an extra 5-10 minutes.
10) Allow to cool in pan. Remove and slice.
11) Dust lightly with cocoa if desired.