Ingredients
Crust
130g flour
90g rolled oats
45g brown sugar
1/4 teaspoon baking soda
60ml rapeseed oil
2 tablespoons of melted unsalted butter
Filling
100g flour
200g granulated sugar
80g unsweetened cocoa
90g packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
80ml evaporated milk
1 tablespoon instant espresso granules
3 tablespoons rapeseed oil
3 tablespoons melted butter
1 teaspoon vanilla extract
2 large eggs, lightly beaten
75g chocolate chips
Method
Preheat oven to 180°c / 350°f.
To prepare crust, combine flour, rolled oats, brown sugar and baking soda in a medium bowl. Add rapeseed oil and 2 tablespoons butter; mix until crumbly. Remove a small amount of oat mixture and set aside. Press remaining oat mixture into the bottom of an 30cm x 21cm baking dish coated with baking spray. Bake at 180°c / 350°f for 13 minutes. Cool slightly.
To prepare filling, combine flour, granulated sugar, unsweetened cocoa, brown sugar, baking powder and salt in a large bowl. Combine milk and espresso granules in a bowl, whisk until espresso dissolves. Add 3 tablespoons of rapeseed oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring constantly. Fold in chocolate.
Spread batter over prepared crust in pan. Sprinkle with reserved oat mixture. Bake for 32 minutes. Cool in pan on a rack. Cut into 28 bars.
Products Used
Natural Elements Medium Stoneware Serving Bowl
Colourworks Silicone Mixing Spoon
World of Flavours Italian Medium Lasagne / Baking Dish
Colourworks Silicone Whisk
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray
