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!

Course Dessert

Cuisine American

Keyword gluten-free brownies, healthy brownies, oat flour brownies, oat flour desserts

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 227kcal

Author Kelli Shallal MPH RD

Equipment

9 x 9 glass baking dish

Ingredients

¾ cup salted sweet cream butter
1 cup semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
1 cup golden coconut sugar
¾ cup dutch process cocoa
1 cup oat flour
½ teaspoon Salt

Instructions

Preheat oven to 350F and grease a 9 x 9 baking dish or line with parchment paper.
Combine butter and ¾ cup chocolate chips in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between each interval until fully melted.
Add eggs and vanilla extract, whisk to incorporate fully.
Add coconut sugar, cocoa, oat flour, and salt and mix until the batter is smooth. Fold in ¼ cup chocolate chips into batter.
Spread the batter out in the baking dish (it will be thick) until even.
Bake for 25-35 minutes or until an inserted toothpick comes out clean. I set the timer for 25 minutes and check it every 3 minutes after that.

Notes

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.

Nutrition