Cakey Double Chocolate Brownies

• 5 Tablespoons Oat Flour (regular Oats Ground Into A Flour, Make Sure To Measure After They've Been Ground)
• 1/4 cups Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 3 Tablespoons Coconut Palm Sugar (could Probably Sub Brown Sugar Or Other Sweetener)
• 1/2 cups Creamy Peanut Butter
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Agave Nectar (could Probably Sub Honey)
• 1/2 cups Unsweetened Applesauce
• 1 whole Egg
• 1/2 cups Chocolate Chips

1. Preheat oven to 350 F and line an 8x8 baking dish with parchment paper. Don't attempt to make this without the parchment paper. The brownies will stick, even with cooking spray, ask me how I know! Let's just say that picture is of my second batch! Hence the mini chocolate chips! I used all of my regular ones on my first attempt!
2. In a medium size bowl combine the oat flour, cocoa, baking powder and baking soda and then set aside.
3. In a large bowl combine the sugar, peanut butter, vanilla, agave and applesauce. Mix together using a hand mixer. I originally tried doing this with a spoon and it just wasn't working. The hand mixer was perfect! After the mixture is smooth add the egg and beat lightly until combined.
4. Add the wet mixture into the oat mixture and stir just until combined making sure not to over mix. Fold in all but a small handful of the chocolate chips and pour into the prepared pan. Top with the remaining chocolate chips and bake for about 20 minutes making sure not to over cook. I took mine out at 20 minutes and they were perfectly cakey!

flour, ubc, baking powder, ubc, coconut palm sugar, peanut butter, vanilla, honey, unsweetened applesauce, egg, chocolate chips

Taken from tastykitchen.com/recipes/desserts/cakey-double-chocolate-brownies/ (may not work)