Oat Flour Brownies

Course: Dessert

Cuisine: American

Keyword: oat flour brownies

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 140kcal

Author: Megan Gilmore

Oat Flour Brownies taste just as delicious as the traditional version, only they're made with gluten-free oat flour. They have a rich, fudgy texture you'll love!

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Ingredients

½ cup salted butter , melted (see notes for dairy-free)
½ cup chocolate chips
1 cup coconut sugar
½ cup oat flour
¼ cup cacao powder
⅛ teaspoon salt
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF and grease an 8-inch square metal pan with oil. Press a piece of parchment paper into the bottom of the pan, so the brownies will be easy to remove later. (Brownies don't bake as well in a glass dish, FYI.)
In a heat-safe bowl, melt the butter and chocolate chips together over a double boiler. Stir until the chocolate is smooth, then add in the coconut sugar and continue to heat and stir for 1 more minute. Heating the sugar briefly will give the brownies more of a crackly texture on top. (Alternatively, you can melt the butter and chocolate chips in a microwave, stirring until smooth, then add the sugar and microwave again for 30 seconds, and stir again.)
In a large mixing bowl, combine the oat flour, cacao powder, and salt. Whisk well to break up any clumps, then add in the melted chocolate-sugar mixture.
Once you've stirred in the melted chocolate, add the eggs and vanilla and stir until smooth. Transfer the brownie batter to the prepared pan and smooth the top.
Bake at 350ºF for 18 to 20 minutes, or until the center doesn't jiggle when you shake the pan. Let the brownies cool completely before slicing into them. (About 1 hour.) If you use a glass baking dish, the brownies may require a few more minutes to cook until the center looks set.
Store any leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

Notes

Nutrition information is for 1 of 16 brownies. This information is automatically calculated and is just an estimate and not a guarantee.

Dairy-Free Note: Make these brownies dairy-free by using 1/3 cup of melted coconut oil instead of butter. In this case, increase the salt to 1/4 teaspoon total. Or, use your favorite vegan butter as a swap.

Chocolate Chip Note: I tested this recipe using semi-sweet chocolate chips, to achieve the same flavor as the "box brownies" my family loves. For a lower-sugar brownie, use dark chocolate chips instead.

Variation: Make peppermint brownies by adding 1 teaspoon of peppermint extract to this recipe. Make them look extra festive by sprinkling crushed candy cane on top before baking.

Vegan Note: I tested this recipe with 2 psyllium eggs, which are usually quite successful for me, and the results were a disaster. I'd stick to a tested vegan brownie recipe, rather than trying to tweak this one to be egg-free.

Update Note: This recipe was updated in March 2024 due to reader feedback. I've learned that you can make fudgier brownies by melting the chocolate chips into the batter, adding an extra egg, and skipping the baking soda. If you prefer the original recipe, you can still find it here.

Nutrition