Oat Flour Brownies
Servings 16
These oat flour brownies taste like traditional fudge brownies but are made with oat flour! They’re also naturally gluten-free and dairy-free.
Ingredients
- 125 grams (1 1/3 cups) oat flour store-bought, (use gluten-free oat flour if you're gluten-free)
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup (168 grams) refined coconut oil melted and cooled slightly or another oil
- 1 1/2 cups (300 grams) granulated sugar or coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs 50 grams each, out of shell, room temperature
- 3/4 cup (128 grams) semi-sweet chocolate chips + an additional 1/4 cup (43 grams) mini chocolate chips to sprinkle on top
Instructions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.125 grams (1 1/3 cups) oat flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.3/4 cup (168 grams) refined coconut oil, 1 1/2 cups (300 grams) granulated sugar, 1 tablespoon vanilla extract, 3 large eggs
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.3/4 cup (128 grams) semi-sweet chocolate chips
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top.
- Bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Place on a wire rack to cool completely, about 2 hours, and then refrigerate them about 2-3 hours to give them a fudgier texture.
- Store leftover brownies in an airtight container in the fridge for up to 5 days. You can also freeze them in a freezer-safe bag or container for up to 3 months.
Notes
- I tried these brownies with homemade oat flour I made in my Blendtec. They didn't absorb enough of the liquid and were greasy. I used Bob's Red Mill, which is very finely ground. I would recommend you use that brand or another brand that's very finely ground.
- I use refined coconut oil because I don’t want any coconut flavor. If you don't mind the flavor, you can use unrefined coconut oil.
- Vegetable, canola and olive oil work. If using extra-virgin olive oil, there'll be some olive oil flavor to them. If you don't want that, use light olive oil.
- Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
- If you're dairy-free, make sure to use dairy-free chocolate chips.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 261kcalCarbohydrates: 31gProtein: 3gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 31mgSodium: 51mgPotassium: 151mgFiber: 3gSugar: 22gVitamin A: 49IUCalcium: 20mgIron: 2mgNet Carbs: 28
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