Oat Flour Brownies

These fudgy oat flour brownies are made with whole-grain oat flour (no refined flour) and are rich and chocolatey in every bite!

So my life is a bit chaotic this week, but it’s also Valentine’s Day week, so thank goodness I have some of these brownies left in the fridge.  

Fellow parents out there, I’ll let you finish the following sentence.  Potty training is…

Ya, exactly.  Even when it goes right, you wonder for how long it will continue to go right and the mess and the stress and the ups and downs, and OMG, someone give me a damn brownie (I’d prefer a cocktail, but I’m pregnant so no alcohol and needless to say I’ll be a bit light on new posts here at HH this week.)

Just like with my oat flour cookie recipe and most of my oat flour desserts, I really take a look at the classic recipe first and modify from there.  I try to make my dessert recipes as close to the real thing (without refined flour) as possible, but with less refined sugar and only whole grain oat flour.   

The problem with brownies is everyone likes a different kind of brownie.  Some like it cakey, some like it chewy, some like it dense and fudge-like, and others have a particular combination of those three so specific only one recipe in the world hits the mark. 

So that you know what you’re getting into, these brownies are rich and fudgy, just a little bit chewy but not stick to your teeth chewy and definitely not cakey.  We loved them cold, but they can be eaten at room temp or straight out of the oven as well.  

How to Make Oat Flour Brownies

If that’s your kind of brownie, you are in luck because these babies can be made in one big bowl.  Start by melting your butter and chocolate chips in a bowl, then add the remaining wet ingredients (eggs and vanilla extract.) 

After that, you can toss in your coconut sugar, oat flour, cocoa powder, and salt.  And mix that up until you have brownie batter. It will be thick!  

Then fold in your remaining chocolate chips (feel free to toss in an extra handful when no one is looking if you want!) The batter will be fudgy and thick (but freaking delicious), so take your time spreading it out evenly so it bakes evenly!

Let’s talk ingredients!

 Salted Sweet Cream Butter – may sub unsalted butter, but it will change the flavor. You’ll need to increase the salt slightly.  For dairy-free, use coconut oil or vegan butter (I always liked Miyokos the best).

 Semi-sweet chocolate chips – do not omit.  You can use milk chocolate, but it will be significantly sweeter.  You can use dairy-free like Enjoy Life brand, or for a healthier option, feel free to use dark chocolate chips.  

Eggs –  do not omit. You may be able to use a flax egg substitute but, I have not tried it.  I’m guessing the result will be slightly grainer and denser since egg whites do rise a bit.  If you try it, let us know!

Vanilla extract – do not omit. 

Golden coconut sugar  –  this light-colored coconut sugar mimics white sugar, the best I’ve found.  You can replace it with cane sugar if you’d like.  You can also use dark coconut sugar or maple sugar, but the flavor will be altered.  Do not substitute liquid sweeteners such as maple syrup or honey. 

Dutch Process Cocoa – Dutch-process cocoa probably sounds annoying if you’ve never used it since you likely won’t have it in your pantry.  In this recipe specifically (not in all recipes), you can sub bakers cocoa, which you probably do have in your pantry. However, it will be slightly more bitter.  The same is true for cacao powder, which is the most natural antioxidant chocolate powder and the most bitter. Dutch-process cocoa is processed more for a smoother, less harsh/bitter taste.  If you sub it out, you’ve been warned the result will not be as sweet or smooth tasting. 

Oat Flour – do not omit, do not substitute. 

Salt – do not omit, do not substitute.  

Let me know if you have other questions. I’m happy to answer them!

 

 

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!