1/4 cup butter
1 cup packed golden brown sugar
3/4 cup stirred all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup granola
Preheat oven to 350°F (325°F for glass). 8 X 8 metal pan
Granola gives a nutlike quality without any nuts. Try to get a granola that’s not too sweet, or the sweetness will be overbearing.
In a medium saucepan over low heat, melt butter. Stir in sugar, and mix well; let cool slightly.
Combine flour, baking powder, cinnamon, and salt. Mix well.
In a medium bowl, beat egg and vanilla extract together. Add brown sugar mixture; blend thoroughly. Stir in flour mixture just to mix. Stir in granola, and mix to thoroughly distribute granola.
Spray or lightly grease pan, and spread in batter. Bake in the center of the oven about 25 minutes or until the top is slightly puffed and a wooden toothpick inserted 1 inch from the center comes out barely moist.
Cool in the pan on a rack until barely warm. With a spatula, loosen edges of cake. Place a plate on top of pan, and invert it, shaking slightly. Cool completely before cutting into 20 or 24 brownies.
Add 2/3 cup dark or golden raisins to the batter with the granola.
Mix in 2/3 cup sliced pitted dates with the granola.