Inspired by a student favorite, you can make these at home:

Chef Shannon’s Breakfast Brownie

Yield: 16 Brownies

½ cup oat flour

¼ cup unsweetened cocoa powder

1 tsp instant espresso powder

¼ tsp sea salt

½ cup semi sweet chocolate 

2 Tbs coconut oil

½ cup granulated sugar

¾ cup vanilla Greek yogurt

2 large eggs

1 tsp vanilla extract

½ cup chocolate chips

2 Tbs rolled oats

1. Preheat oven to 350.

2. Line a 8×8 baking pan with parchment paper. Spray bottom and sides of the pan with baking spray.

3. Mix oat flour, cocoa powder, espresso powder and sea salt in a bowl and set aside.

4. Melt chocolate and coconut oil together in the microwave. Mix until thoroughly combined.

5. Mix sugar, Greek yogurt, and vanilla extract together with chocolate mixture.

6. Whisk in eggs one at a time until batter is completely smooth.

7. Add in dry ingredients. Whisk until just combined.

8. Stir in chocolate chips.

9. Pour batter into the prepared pan and top with rolled oats.

10. Bake for approximately 20-25 minutes until top is just set and edges are slightly pulling away from the sides of the pan.

11. When finished baking, place the pan on a wire rack to cool.

12. Once cooled, cut 4×4 into 16 brownies and serve at room temperature or refrigerate to serve cold.