Jamie says: I raced my first real triathlon in over two years this Sunday. It sure felt good to be back in the sport- everything from packet pick-up to body marking to setting up transition, and of course, racing, was just awesome. It was a victory for me just to be out there and to race. My goal was to have fun and do the best I could do. And I’m blessed to say I accomplished that and was able to share the experience with two awesome friends. I am also excited to say that also resulted in a 1st place in my age group. I was pumped about the prize- a Tervis tumbler (my 1st one) with the race logo on it (and a medal). When I came home after the race, I was on such an adrenaline rush (you’d think I’d be exhausted after waking up at 4:45 AM, right?!) that I kept going with fun stuff all day- and part of that day included making Victory Brownies- a Dark Chocolate Brownie Crumble…
I dove into my recipe books and got to play in the kitchen. The result: an amazing creation and my brownie craving satisfied.
It was the perfect combination of rich cocoa, melting chocolate, and an awesome slightly chewy texture from the oats that was almost cake-like. I’m sure your taste buds and stomach would agree these brownies are also a victory…
And the good news is, not only do they taste great, but they’ve got some good-for-you ingredients, too! (Check out that nutrition note on the bottom.)
Victory Brownies- Dark Chocolate Brownie Crumble
Adapted from Brownie Baked Oatmeal by ThrivingHomeBlog.com
- 3 cups rolled oats
- 2 tsp baking powder
- 3/4 tsp salt
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1/2 cup dark brown sugar, packed
- 2 Tbsp coconut oil (I chose coconut oil because I received at a sample at a race expo)
- 1/2 cup canned pumpkin (organic, Farmer’s Market Foods, Inc)
- 1 cup fat free milk (Organic Valley)
- 2 eggs (cage free, Eggland’s Best)
- 2 tsp vanilla extract
- 3/4 cup dark chocolate chips (60% cocoa, Ghirardelli’s)
- Preheat oven to 350°F. Spray a 13 x 9″ baking dish with no-stick cooking spray.
- In a large bowl, add oatmeal, baking powder, salt, cocoa, cinnamon, brown sugar. Stir with a wooden spoon.
- In a small bowl, add pumpkin, milk, eggs, and vanilla. Beat with a whisk until combined.
- Pour liquid contents of the small bowl into the large bowl and stir to combine. Fold in chocolate chips.
- Bake for 20 minutes. Use a spatula to cut into squares and serve. Enjoy! (Leftovers may be cut in squares, wrapped in parchment paper, and frozen.)
Serves about 12
- Nutrition notes: This recipe is healthier than a traditional brownie recipe because it uses oats (a whole grain) instead of a refined white flour, dark chocolate and a cocoa with higher flavanols instead of milk chocolate, cinnamon (an antioxidant), pumpkin (rich in vitamin A and a good source of fiber), brown sugar instead of white sugar (only slightly more minerals), and fat free milk (no saturated fat in the milk, but note: the coconut oil is high in saturated fat but is of the medium chain triglyceride type- the verdict is still out on this one so enjoy occasionally and in moderation). This recipe can be made gluten free (GF) by using GF oats.