These rich and fudgy Oat Flour Brownies are bursting with buttery deliciousness and have a dense yet delicate texture.
After making my Oat Flour Chocolate Chip Cookies, I just knew I needed to bake brownies using oat flour as well.
Naturally gluten-free and easy to whip up at a moment’s notice, this easy brownie recipe is otherworldly rich, chocolatey, and indescribably buttery!
My husband and I couldn’t keep our hands off of them! While the texture is a little crumbly compared to brownies made with regular flour, the flavor is off the charts magical!
Recipe Tip:
Before we get started, I want to note that these brownies are very delicate and they don’t always slice cleanly. I like to look at them as the kind of brownie you scoop out of the pan to enjoy with ice cream, as opposed to a standalone bar.
If you’re looking for a brownie recipe to take somewhere to share with people, this may not be a good candidate, but you can make my classic Gluten-Free Brownies or Sweet Potato Brownies instead!
Ingredients for Oat Flour Brownies:
Oat Flour: Taking the place of all-purpose flour, we’re using oat flour. If you don’t have access to store-bought oat flour, you can blend quick oats or old fashioned oats in a high-speed blender or a food processor to turn them into homemade oat flour.
To make the recipe gluten-free, you will need certified gluten-free oat flour, or to blend gluten-free oats into your own oat flour.
Unsweetened Cocoa Powder: Imparts deep chocolate flavor and also acts as a flour for the brownies. I like using raw cacao powder because it has a creamier, less bitter flavor than regular cocoa powder. I don’t recommend using Dutch process cocoa powder in this application.
Unsalted Butter: Rich creamy butter brings chewy texture and amazing flavor to this delicious dessert.
Eggs: We need a couple of eggs to add to the fudgy texture and ensure the brownies hold together nicely.
Granulated Sugar: Pick your favorite! I use coconut sugar, but regular cane sugar, brown sugar and any kind of sugar-free sweetener works great too.
Chocolate Chips: We add melted chocolate chips to this incredible brownie recipe for the ultimate chocolate flavor, epic sweetness, and decadence. I use semi-sweet chocolate chips, but dark chocolate chips or sugar-free chocolate chips work too.
Pure Vanilla Extract: A splash of vanilla brings warm flavor.
Instant Coffee Granules (optional): A little dry instant coffee granules adds deeper flavor to the brownies to give them a little something extra. Skip it if you don’t keep instant coffee on hand.
Baking Soda: A little baking soda gives a crispy edge and a crinkle top.
Sea Salt: Big flavor enhancer! Salt makes the brownies taste richer and more elegant.
Recipe Customizations:
- Use vegan butter or cashew butter for a dairy-free option.
- Swap the chocolate chips for a chopped up chocolate bar.
- Don’t replace the granulated sweetener with liquid sweeteners like pure maple syrup.
Now that we’ve covered the simple ingredients for these fudgy brownies, let’s bake a batch!
How to Make Oat Flour Brownies:
Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper.
Begin by mixing the wet ingredients. To do so, heat the bitter, chocolate chips, and granulated sugar in a skillet or saucepan over medium heat, stirring frequently, until everything has melted together. Be sure to heat this mixture slowly so that it doesn’t get too hot. Note: you can also perform this step using your microwave.
Remove the skillet from the heat and mix in the beaten eggs, avocado oil, and pure vanilla extract.
Stir together the oat flour, cocoa powder, instant coffee granules (if adding), baking soda, and sea salt in a mixing bowl.
Transfer the dry ingredients to the skillet with the wet ingredients, and mix well until a smooth batter forms.
Pour the brownie batter into the prepared baking pan, and bake on the center rack of the preheated oven for 18-22 minutes, or until the brownies appear as though they have set up.
Remove the brownies from the oven and allow them to cool for at least 20 minutes before slicing.
Do note, these brownies are very delicate, so clean slices aren’t a guarantee. Enjoy your oat flour brownies with a scoop of ice cream, and enjoy! Make my 3-Ingredient Vanilla Ice Cream or my Dairy-Free Vanilla Ice Cream to go alongside these amazing oat brownies!
Storage Options:
- Room Temperature: Cover the pan with plastic wrap and keep on the counter for up to 2 days.
- Refrigerator: Refrigerate in the brownie pan covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze any leftovers in a zip lock bag for up to 3 months.
The next time you’re craving a rich, fudgy brownie, bake up this sultry batch!
If you love baking gluten-free desserts, also try out some of my other favorite dessert recipes.
More Dessert Recipes:
- Flourless Cottage Cheese Brownies
- Peanut Butter Banana Bread
- Almond Flour Banana Bars
- Gluten-Free Berry Cobbler
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
Make brownie sundaes for your next special occasion!
Oat Flour Brownies Recipe
Equipment
Ingredients
- ¾ cup (1.5 sticks) unsalted butter
- 1 cup chocolate chips
- ½ cup brown sugar or coconut sugar
- 2 large eggs beaten
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 1/3 cup oat flour*
- 2/3 cup unsweetened cocoa powder
- 2 tsp instant coffee granules optional
- ¼ tsp baking soda
- ½ tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper.
- Begin by mixing the wet ingredients. To do so, heat the bitter, chocolate chips, and granulated sugar in a skillet or saucepan over medium heat, stirring frequently, until everything has melted together. Be sure to heat this mixture slowly so that it doesn’t get too hot. Note: you can also perform this step using your microwave.
- Remove the skillet from the heat and mix in the beaten eggs, avocado oil, and pure vanilla extract.
- Stir together the oat flour, cocoa powder, instant coffee granules (if adding), baking soda, and sea salt in a mixing bowl. Transfer the dry ingredients to the skillet with the wet ingredients, and mix well until a smooth batter forms.
- Pour the brownie batter into the prepared baking pan, and bake on the center rack of the preheated oven for 18-22 minutes, or until the brownies appear as though they have set up.
- Remove the brownies from the oven and allow them to cool for at least 20 minutes before slicing.
- Do note, these brownies are very delicate, so clean slices aren’t a guarantee.
