150 grams butter
100 grams sugar
100 grams ground rolled oats
30 grams unsweetened cocoa powder
3 eggs
½ teaspoon baking powder
1 teaspoon vanilla
2 teaspoons peppermint extract
Melt the butter over medium heat, add the sifted cocoa powder and stir vigorously until all of it is dissolved and the batter is smooth and shiny. Add the sugar and mix well, then add the eggs, one at a time, stirring vigorously after each (so the eggs don't scorch). Grind the rolled oats in the food processor first by pulsing, then by letting it grind continuously, until it resembles flour. Stir it in the cocoa batter, then add the baking powder and the extracts and blend well with a wire whisk. Line a baking pan (23x30 cm; 9x13") with baking paper, pour in the batter and bake in a preheated oven, at 180˚C (350˚F) for 12-15 minutes (check it for doneness with a toothpick, you want to make sure they do not overbake).
