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A stack of fudgy chocolate brownies made with oat flour on a cooling rack.
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Oat Flour Brownies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 215kcal

Ingredients

  • 1.5 cups certified gluten-free oat flour
  • 0.75 cup unsweetened cocoa powder
  • 0.25 teaspoon sea salt
  • 0.5 cup unsalted butter, melted and cooled slightly
  • 1.25 cups granulated sugar
  • 2 large eggs , room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cup semi -sweet chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.
  • In a medium mixing bowl, sift together the oat flour, cocoa powder, and sea salt to remove lumps and ensure even distribution.
  • In a separate large bowl, whisk the melted butter and granulated sugar together until the mixture is well combined and slightly grainy.
  • Add the eggs and vanilla extract to the sugar mixture, whisking vigorously for approximately 2 minutes until the batter becomes smooth, glossy, and slightly lightened in color.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients until no streaks of flour remain, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Transfer the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake for 22 to 25 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Remove from the oven and allow the brownies to cool completely in the pan for at least 30 minutes; this stage is critical for the oat flour structure to set properly before slicing.