Impurely Perfect Brownies

• 1/2 cup Butter, melted
• 3 cups Turbinado Sugar, ground
• 1 tablespoon Madagascar vanilla extract
• 1 splash Heavy cream
• 5 Eggs, room temperature
• 1/2 cup Almonds, finely ground
• 1/2 cup Steal cut oats, finely ground
• 1 1/2 cups Dutch cocoa powder
• 1 teaspoon Salt
• 1 cup Dark chocolate chips

1. Preheat oven to 350 degrees. Line 9x13 baking pan with parchment paper, grease paper with salted butter.
2. Use food processor or coffee grinder to grind sugar, almonds, and oats. Almonds and oats should resemble a fine powder. Measure after grinding.
3. Sift together ground oats, almonds, cocoa powder and salt.
4. In separate bowl, cream together butter and sugar, add vanilla and cream, mix. Add eggs, one at a time, blend until mixed.
5. Add dry mixture to wet mixture, blend.
6. Fold chocolate chips into batter.
7. Bake 35-40 minutes. If edges begin to burn, reduce oven to 325 and add 5-10 minutes

butter, turbinado sugar, vanilla, heavy cream, eggs, ground, oats, dutch, salt, chocolate chips

Taken from www.epicurious.com/recipes/member/views/impurely-perfect-brownies-58085bf8e69a1515419d3ef3 (may not work)