A quick search for a random word combination will prove that if there's something you can think of, someone has already thought of it first, so I'm asking here before I start.
When you make oatmeal the liquid in it gels from something in the oat. I'm thinking I can use that property to make a brownie with less fat and I wanted to get your opinions.
I'm thinking that I need gluten for a little rise but that I can substitute at least half the flour and decrease the amount of fat, perhaps by half and still achieve a fudge type brownie. I'm thinking that since sugar adds water and structure that I could add some additional water to the recipe, or to add structure, add egg whites instead of water.
What do you think? I'm definitely going to play with this tomorrow afternoon but I'd appreciate your thoughts before I get started.