Oat Flour Brownies

Oat Flour Brownies – Gluten free brownies made with oat flour. They are rich and chocolaty with a beautiful crinkly top. These brownies can be made either fudgy or chewy. 

We love a good brownie and have shared many brownies recipes in the past. Some of our favorite Brownie recipes are –

Easy Brownies made with Coco Powder

Nutella Brownies

Almond Flour Brownies

If you are looking for a non all purpose flour/gluten free brownies this recipe is for you. These Oat Brownies have everything you crave in a brownie.

Why you will love these Oat Flour Brownies

• they are rich and decadent 
• gluten free
• have a beautiful crinkly top
• uses homemade oat flour
• you can attain either fudgy or chewy texture (by selecting different cooking time)

• Oat flour – homemade or store bought can be used
• Eggs– eggs need to small/medium in size ( 3 eggs, about 160 gms total) and at room temperature
• Chocolate – I used a combination of dark and milk chocolate
• Sugar – use light brown sugar ( not dark)

Blend the Brown Sugar:

Add 1 ⅓ cup ( about 220 gms) to a blender and pulse it few times. Doesn’t have to be super fine. This helps the sugar to easily melt in the batter and also helps in attaining that beautiful crinkly top.

Melt the Butter & Chocolate-

Melt one stick butter (114 gms) and add the chopped chocolate to it. Mix until smooth and silky. Set a side while you prep the eggs. When you add this chocolate mixture to the eggs, it shouldn’t be hot, just slightly warm.

For the brownie batter-

Add 3 small/medium eggs ( about 160 gms in total) to a large bowl. whisk using an electric beater for a minute.

Add the ground brown sugar and beat until frothy and the color changes to pale yellow.

Pour luke warm chocolate mixture to the eggs.

Beat for a minute or until well combined. Add the vanilla extract.

Sieve the oat flour, coco powder, and salt and add it to the wet batter.

Beat for 30 seconds and mix the rest with a spatula.

Grease a 8 by 8 inch square baking pan (light colored pan preferred) with butter and place the parchment paper.

Pour the batter into the pan and bake for 33-35 minutes. Bake for 30 minutes if you like a fudgy brownie and 35 minutes if you like a chewy brownie.

Cool the brownies in the pan for 45 minutes and on the counter for another hour before enjoying them.

Expert Tips:

• Pick a light colored metal baking pan, as the dark colored pans absorb more heat which will effect how the brownies turn out.
• The eggs need to be at room tempertaure.
• To measure the oat flour in cups – fluff the flour and spoon the flour in to the measuring cup and level of the top with a butter knife.
• I used a combination of dark (70%) and milk chocolate. If you can find 50 % dark chocolate you can use just that. Do not recommend using only milk chocolate as it will be too sweet.