INCREDIBLE CHOCOLATE BROWNIES

YIELD: 8-10 SERVINGS

Here’s the ultimate WOW brownie! It’s updated using tahini (instead of tofu) to replace the eggs and gluten-free oat flour (in place of whole wheat flour). The result is a rich and chocolaty indulgence that will earn raves from the entire family.

¼ cup extra-virgin olive oil, plus more to coat pan

1½ cups gluten-free, quick-cooking rolled oats ⅓ cup plus 2 Tbsp unsweetened cocoa powder

1 cup (lightly packed) dark brown sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup nondairy milk, plus more as needed ⅓ cup (creamy) sesame tahini

1 tsp vanilla extract

½ cup vegan chocolate chips (55 to 70 percent cacao)

Preheat the oven to 350° F. Generously coat an 8-inch-squarerimmed baking pan with olive oil.

Put the oats into a blender or food processor and process into coarse flour. Transfer the oat flour to a large bowl. Add the cocoa powder, brown sugar, baking powder, baking soda and salt, and stir with a dry whisk to combine.

Put the nondairy milk, ¼ cup oil, tahini and vanilla extract into a medium bowl and briskly stir until very smooth.

Add the nondairy milk mixture to the flour mixture and stir with a large spoon until incorporated. If the batter seems dry, add an additional tablespoon of nondairy milk. (The batter should be thick, almost like cookie dough.) Fold in the chocolate chips. Transfer the batter to the prepared pan.

Bake for 30 minutes. Decrease the heat to 325° F and bake for an additional 8 to 10 minutes, until the top is almost firm and edges are golden brown. Put the pan on a wire rack. Let cool for 1 hour before slicing and serving. (Brownies will be crumbly while warm.) Tightly wrapped and stored in the refrigerator, leftover brownies will keep for 3 days.