12 Serves
72 Mins
Preheat your oven to 175°C and grease a 13x9-inch rectangular baking pan.
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ItalianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
98 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
447 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
15 g / 20 gCholesterol
28 mg / 300 mgCaffeine
25 mgNet Carbs
27 gAlcohol
0 g
In a small bowl, whisk together the ground rolled oats, baking powder, and salt.
In a large saucepan over low heat, melt the butter or coconut oil, then remove from the heat.
Stir the cocoa powder into the melted fat until smooth, then blend in the sweetener, eggs or egg whites, and vanilla extract.
Fold the dry oat mixture and mixed nuts into the wet ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the brownies to cool completely before slicing and serving.
4
g19
g43
g
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