- 1 tablespoon butter
- 3 cups turbinado sugar
- 1/2 cup steel-cut oats
- 1/2 cup slivered blanched almonds
- 1 1/2 cups Dutch-processed unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream
- 5 eggs at room temperature
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
- Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
- Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
- Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.