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Impurely Perfect Brownies

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the unrefined baker

"These mouthwatering brownies are enhanced with deep, rich flavors of raw ingredients. Rediscover the natural goodness of grains and sugars before they're refined."
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55 m servings 257 cals
Original recipe yields 24 servings (1 9x13-inch pan)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
  2. Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
  3. Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
  4. Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
  5. Pour batter into the prepared pan.
  6. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.


  • Cook's Note:
  • If edges start to burn in step 6, reduce oven temperature to 325 degrees F (165 degrees C) and add 5 to 10 minutes to the baking time.

Nutrition Facts

Per Serving: 257 calories; 13.6 g fat; 34.4 g carbohydrates; 3.9 g protein; 61 mg cholesterol; 182 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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