“Be the change you wish to see in the world.”
Did you know that brownies seem to be the most difficult thing for me to make? I have tried what seems like a million recipes and they’re either too dry, not enough flavor, too cakey, I can’t seem to get it right. Until now! I finally did it! Sure, it took me a couple of tries, but we now have the most perfect brownie. They’re moist and dense, which is, honestly, just what I wanted. I’m quite surprised that I continued to test out recipes for these babies, but as a brownie is basically a STAPLE baked good, how could I not?!
And so once I got these amazing single-nap brownies finished, I figured why not use up another of Oliver’s naps to take them to the next level?! Yep. I measure everything in naps. How many naps does it take for me to get in my workout? About half of one. How many to clean to house? A full nap. How many to make these granola stuffed brownies? Two whole naps! For a baby who naps 3-4 times per day, I’ve become a pro at using up every second of them - even if it means I’m napping during one of those, too!
If you haven’t had them already, these toasted oat raw granola bars are the best things on the PLANET. Like, I try to have our freezer full of them whenever possible! So, I decided to use the same idea but make a granola layer on top of these brownies, then just throw on some more chocolate after that! I will say these are probably some of the best things I’ve made. They’re so thiccc and decadent. Oh my. The brownies have coffee and orange zest in them (you’re welcome for this combo), then a nice peanut butter granola, all covered in chocolate. These are a TREAT for sure! Wholesome ingredients, rich flavor, I’ve outdone myself with these 2-nap brownies!
brownie ingredients
Butter—4 oz, or 1 stick
Coconut Oil—3.5 oz, or ½ C
Coconut Sugar—2.5 oz, or ½ C
Coffee, ground—1 TBL
Orange Zest—from 1 orange
Eggs—2
Coconut Sugar—5 oz, or 1 C
Flour—7.5 oz, or 1 ¼ C
Salt—1 tsp
Baking Powder—½ tsp
Cocoa Powder—2 oz, or 2/3 C
Chocolate Chips—5.5 oz, or ¾ C
process
Preheat your oven to 350˚F.
In a small saucepot, combine the butter, coconut oil, first amount of sugar (2.5 oz) and coffee. Melt on the stove until the oils are melted. Set aside
Whisk together the eggs, orange zest and second amount of sugar (5 oz) until just combined. Set aside.
In a large bowl, sift together the flour, salt, baking powder and cocoa powder.
Slow add the melted oil mixture and egg mixture into the dry. Fold together with a spatula until just combined—you do not want to over mix!
Fold in the chocolate chips.
Pour brownie batter into a 9”x9” baking pan.
Bake for 28-30 minutes.
Allow to cool completely before going to the next steps.
granola ingredients
Oats, toasted—5.25 oz, or 1 ½ C
Peanut Butter—6.5 oz, or ¾ C
Honey—3.5 oz, or 1/3 C
Salt—½ tsp
Vanilla Extract—½ tsp
process
In an oven preheated to 350˚F, toasted your oats for about 10 minutes.
Once out of the oven and cooled, mix your oats with the peanut butter, honey, salt and vanilla until all of the oats are covered and the mixture is homogenous.
Spread this over the top of your cooled brownies.
Put in the refrigerator to firm up while you do the next step.
chocolate topping ingredients
Chocolate Chips—6.25 oz, or 1 C
Coconut Oil—1 TBL
process
In a heat proof bowl, melt together the chocolate and oil in either the microwave or over a double boiler until smooth.
Pour over the top of the oat layer.
Chill in refrigerator until set, cut into squares.
Bon Appétit!
