Can I use a different type of flour?

While oat flour is recommended for this recipe, you can experiment with other gluten-free flours. However, the texture and taste may vary.

Can I make these brownies vegan?

Yes, you can substitute the butter with a plant-based alternative and use flax eggs instead of regular eggs.

How do I know when the brownies are done?

The brownies are done when a toothpick inserted into the center comes out clean. Be careful not to overbake them, as they can become dry.

Oat Flour Brownies: Delicious & Gluten-Free!

Name: Oat Flour Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, melted (or melted coconut oil for dairy-free); 1 cup granulated sugar (or coconut sugar for a caramel note); 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; ¾ cup unsweetened cocoa powder (Dutch-processed recommended for fudginess); ½ cup certified gluten-free oat flour (store-bought or homemade); ¼ teaspoon salt; ½ cup semi-sweet chocolate chips (optional, for extra richness)

Description

These Oat Flour Brownies are the perfect balance of wholesome and decadent. Made with nutrient-dense oat flour and rich cocoa powder, they deliver an incredibly fudgy, chewy texture with a satisfyingly crinkly top. Naturally gluten-free and easily adaptable to be dairy-free, they satisfy your chocolate cravings without the refined wheat flour.

Ingredients

Scale

½ cup (1 stick) unsalted butter, melted (or melted coconut oil for dairy-free)

1 cup granulated sugar (or coconut sugar for a caramel note)

2 large eggs, room temperature

1 teaspoon pure vanilla extract

¾ cup unsweetened cocoa powder (Dutch-processed recommended for fudginess)

½ cup certified gluten-free oat flour (store-bought or homemade)

¼ teaspoon salt

½ cup semi-sweet chocolate chips (optional, for extra richness)

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Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2. Mix Butter & Sugar: In a large mixing bowl, whisk together the melted warm butter (or oil) and sugar vigorously. Whisk for about 1–2 minutes until the mixture looks glossy and slightly thickened (this helps create the crinkly top).

3. Add Eggs: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

4. Add Dry Ingredients: Sift the cocoa powder and oat flour into the bowl (sifting is key to remove cocoa lumps). Add the salt. Switch to a spatula and gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.

5. Add Mix-ins: Fold in the chocolate chips if using.

6. Bake: Pour the thick batter into the prepared pan and smooth the top with the spatula. Bake for 20–25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter. Do not overbake, or they will lose their fudginess.

7. Cool (Crucial): Remove from the oven and let the brownies cool completely in the pan on a wire rack. Oat flour treats are fragile when hot and need time to set and firm up.

Notes

Oat Flour: You can make your own by blending certified gluten-free rolled oats in a high-speed blender until they form a fine powder. Measure *after* blending.

Texture: These are fudgy brownies, not cakey ones. The oat flour gives them a slightly heartier, chewier texture than white flour.

Cutting: For clean slices, chill the brownies in the fridge for 30 minutes after they have cooled to room temperature.

Storage: Store in an airtight container at room temperature for 3 days, or freeze for up to 3 months.

Prep Time: 10
Cook Time: 25
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 190
Sugar: 24
Sodium: 70
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 3
Cholesterol: 55