We could all use a little sweetness in our lives right now. How about some rich, chocolatey brownies studded with the nutritious oats, plump pecans, chewy cranberries, and coconut sugar-sweetened chocolate of our Dark Chocolate Pecan granola? Our co-founder, Virginia, provides this delicious recipe.
½ cup sugar (super fine is best)
¼ cup brown sugar
½ cup olive oil or unsalted butter, melted
½ teaspoon salt
1 teaspoon vanilla extract
¾ cup cocoa powder
3 large eggs, beaten well
¾ cup gluten-free or all-purpose flour
1 teaspoon baking powder
1 cup Back Roads Dark Chocolate Pecan granola, pecans broken into pieces
Preheat the oven to 350˚F. Lightly grease an 8″ square baking pan (or 9″ round).
Place the sugars, olive oil or melted butter, and salt in a medium saucepan. Heat the mixture, stirring, until the sugars have melted. Remove the mixture from the heat and let cool for 10 minutes.
Next, add the cocoa powder and vanilla to the sugar mixture and stir until just combined. Add the eggs one by one, stirring to combine. Blend in the flour and baking powder.
Spread the batter evenly into the pan and sprinkle the granola on top to cover the entire surface. Gently press the granola into the batter, leaving it to partially sticking out.
Cover the pan lightly with foil to keep the granola from burning. Put the pan on the middle rack of the oven for 30 to 40 minutes, or until a toothpick inserted into comes out just barely clean.
Remove the granola brownies from the oven and allow to cool in their pan on a rack for 15 minutes before cutting into squares. Then, store in an air tight container.