Oat flour brownies are about to bump up to your new favorite chocolate treat.
I’m always looking for new ways to eat brownies. It’s like I’m on a mission to find the make (and eat) the best brownies and I come back here to report all my findings.
As soon as oat flour became a staple in my pantry, I knew I needed to try it in some brownies. Oat flour is so mellow, slightly sweet, and adds a really great fluffiness to any dessert.
These are intensely fudgey, rich, and decadent. We loved them exactly as is, but to be honest, I can’t stop thinking about adding a scoop of ice cream on top of a plate of warm brownies. Luckily I still have some of these oat flour brownies leftover so this may be happening real soon.
If you love baking, check out my 50+ Gluten Free Dessert Recipes! Or, if you want to browse recipes by flavor, check out these chocolate recipes, peanut butter recipes, banana recipes, and strawberry recipes!
Ingredients for oat flour brownies:
- chocolate chips: I use semi-sweet chocolate chips but you can definitely use milk chocolate or dark chocolate depending what you like.
- coconut sugar: you can sub in a different granular sweetener if you prefer.
- agave nectar: honey or maple syrup is a good sub here
- eggs: just two plus a yolk for some extra fudginess
- vanilla extract: a splash
- oat flour: this is going to give the brownies some structure!
- cocoa powder: for some extra, deep rich chocolate flavor
- salt: gives some salty balance to the sweet and brings out the extra choco flavor
How to make homemade oat flour:
It’s so easy! All you need to do it put your old fashioned rolled oats in a food processor or blender and blend for about 1 minute until completely chopped up. I like to do this is small batches to make sure they all get chopped evenly.
How to make these easy, fudgey oat flour brownies:
Melt the chocolate chips. I melted these in the microwave, stirring every 30 seconds to make sure the chocolate didn’t burn. Check out my post How to Melt Chocolate Chips!
Mix in the wet ingredients. Once the chocolate is smooth and melted, whisk in the coconut sugar, agave, eggs and yolk, and vanilla.
Combine the dry ingredients. Add in the oat flour, cocoa, and salt. Mix again until combined.
Spread and bake. Transfer the batter to an 8×8 square pan and bake.
Cool in pan. I find it’s best to allow these brownies to cool in the pan before you pull up the parchment paper and cut into them.
How to store these brownies:
Brownies can be kept out at room temperature in an air tight container for about three days. They get super fudgey and delicious in the fridge, you can also store them in an air tight container in the fridge for about a week.
More brownie recipes you’ll love:
- Gluten-Free Peanut Butter Brownies
- Gluten-Free Cheesecake Brownies
- Chocolate Strawberry Brownies
- Homemade Brownie Brittle
- Fudgey Cosmic Brownies
- Chewy Chocolate Brownie Cookies
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 cup coconut sugar
- 4 tablespoons agave nectar
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- Preheat oven to 350F.
- Place the chocolate chips a large bowl. Melt in the microwave, stirring every 30 seconds until the chips are melted and smooth. Alternatively, you can do this on the stovetop, stirring frequently.
- Add the coconut sugar, agave, eggs, and vanilla to the bowl. Whisk until smooth.
- Add the oat flour, cocoa and salt to the batter. Whisk until combined.
- Line an 8×8 square pan with parchment paper.
- Transfer the batter to the pan and bake for 25 minutes until the enter is set.
- Allow the brownies to cool for 10 minutes.
- Slide a knife around the edges where the brownies touch the pan and lift the brownies up by pulling the parchment paper.
- Cut into 16 squares and enjoy!
- Serving Size: 1 brownie
- Calories: 63
- Sugar: 10.6g
- Sodium: 81mg
- Fat: 0.8g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.7g
- Fiber: 1g
- Protein: 1.4g
- Cholesterol: 0mg