Directions

• Heat the oven to 180 degrees Celsius and line a small baking dish (I used a 0.6L one) with parchment paper.
• Beat the eggs and sugar together with an electric whisk for around 5 minutes, until it’s frothy and has turned a nice pale colour. You can do this by hand – I don’t have a whisk so used two forks and it turned out perfectly fine – but it will take some elbow grease and will take longer than 5 minutes.
• When the eggs and sugar are whisked together, add the vanilla and stir again.
• Melt the butter and chocolate together in a bowl in the microwave in 30 second increments, stirring between each 30 second blast. Remove from the microwave when almost, but not quite, melted and stir until completely smooth.
• Pour the chocolate slowly into the egg mixture, stirring to combine.
• Sieve in the oat flour and cocoa and a pinch of salt and fold gently through the chocolate mixture.
• Stir 30g of the chocolate chips through the mixture (if using).
• Pour the batter into the parchment paper lined oven dish and top with the remaining chocolate chips.
• Bake in the oven for 15-18 minutes. When done, remove the brownies, with the parchment paper still on, from the oven dish and leave to cool a little on a wire rack.
• Best served still warm for extra gooeyness.