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Brownies · Oats · Plant-based · Sweet · Baked · Cinnamon

Black & WhiteOat Brownies

Moist oat brownies with warm cinnamon, a rich cocoa half and a marbled transition

A dense black-and-white oat brownie in a rectangular tin with one piece removed from the loosely marbled join

Finely ground oats form the base, while 20 g of whole flakes retain a little texture. Apple purée keeps the batter moist and the two separate halves create the light-and-dark character.

Ingredients

For the base batter

  • 180 g rolled oats
  • 70 g German Type 630 spelt flour or plain wheat flour
  • 180 g unsweetened apple purée
  • 120–130 g agave syrup
  • 65–70 g neutral vegetable oil
  • about 100 ml soya milk, plus more if needed
  • 1/2 packet baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

For the dark half

  • 30 g unsweetened cocoa powder
  • about 30–40 ml soya milk
  • a little additional agave syrup if needed
A ceramic bowl of rolled oats beside a small vessel of dark cocoa powder

Method

1

Prepare the oats

Rolled oats are ground into oat flour in a small food processor while a small portion remains whole

Grind about 160 g of the rolled oats finely into oat flour. Leave the remaining 20 g whole. This retains a little texture without making the brownies taste too much like oat baking.

2

Mix the wet ingredients

The pale wet ingredients are whisked smooth in a ceramic bowl

Thoroughly mix the apple purée, initially 120 g agave syrup, oil, 100 ml soya milk and cinnamon.

3

Make the base batter

Thick pale brownie base batter falls from a whisk into a ceramic bowl

Combine the ground and whole oats with the spelt or wheat flour, baking powder and salt. Add them to the wet ingredients and mix only until a smooth, thick batter forms.

4

Check sweetness and consistency

A spoon lifts the thick pale brownie batter from the bowl, with a little soya milk and agave syrup beside it for adjusting the mixture

Taste the batter. It may be slightly sweeter than the finished brownies should be. Add more agave syrup if needed. If the batter is very firm, add a little soya milk.

5

Divide the batter

The pale base batter is divided evenly between two matching ceramic bowls

Divide the base batter as evenly as possible between two bowls.

6

Make the dark half

Dense dark cocoa batter in a ceramic bowl with a spatula and a small jug of soya milk

Stir 30 g cocoa powder into one half. Gradually add about 30–40 ml soya milk until both batters have roughly the same consistency. Taste and add a little more agave syrup if needed, as the cocoa noticeably reduces the perceived sweetness.

7

Create the black-and-white pattern

Pale and dark brownie batters sit side by side in a rectangular tin and are loosely marbled at their join with a knife

Prepare an approximately 25 × 17 cm baking tin. Spoon the pale batter into one half and the dark batter into the other, allowing them to overlap slightly in the centre. Draw a knife or spoon through the join two or three times to create loose marbling. Do not mix them completely; the pale and dark sides should remain clearly visible.

8

Bake

A fully baked uncut black-and-white brownie in a rectangular tin with distinct pale and dark halves

Bake at 175 °C in a conventional oven for about 22–27 minutes. Start checking after roughly 22 minutes. The edges should be set while the centre may still look soft and moist.

9

Leave to cool

The uncut black-and-white brownie cools completely in its tin on a black wire rack

Let the brownies cool completely in the tin before cutting. They become considerably firmer as they cool while remaining moist inside.

Nutrition

Estimated values for 12 pieces. Calculated with the midpoints of the stated quantity ranges, 135 g unsweetened soya milk in total, 1 tsp ground cinnamon and wheat flour as the flour option. Unspecified additional quantities are excluded.

Whole recipePer piece
Energy8,770 kJ / 2,095 kcal730 kJ / 174 kcal
Fat86.4 g7.2 g
of which saturates10.1 g0.8 g
Carbohydrate265.7 g22.1 g
of which sugars112.6 g9.4 g
Fibre38.9 g3.3 g
Protein44.2 g3.7 g
Salt5.75 g0.48 g

The estimate uses Bundeslebensmittelschlüssel 4.0 and a German product label for agave syrup. The flour option, brands, actual additional quantities and piece size will change the result.