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–+ servings
9 pieces oat flour brownies on a paper
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5 from 2 votes

Oat Flour Brownies

Gluten free brownies made with oat flour. They are rich and chocolaty with a beautiful crinkly top.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: International
Servings: 9
Author: Madhavi Kadaba

Equipment

  • Oven

Ingredients

  • ¾ cup oat flour (70 grams) (recipe below) (spooned & leveled)
  • 7.5 oz chocolate ( I used a combination of dark and milk chocolate) ( about 210 grams) ( 3.5 oz 70 % dark + 4 oz milk chocolate)
  • 1 ⅓ cup light brown sugar (220 grams)
  • 1 stick butter ( 114 grams) / (½ cup)
  • ¼ cup coco powder
  • 3 medium eggs ( about 165 grams) at room temperature 
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt

Instructions

MAKE OAT FLOUR

  • Blend one cup of old fashioned oats in a high speed blender. Blend until it becomes fine powder, stirring occasionally.
  • Sieve the flour and measure ¾th cup to use in the brownie recipe. To measure the oat flour, fluff the flour and spoon the flour in to the measuring cup and level of the top with a butter knife.

PREP THE CHOCOLATE

  • We need 3.5 oz ( 100 gms) 70 % dark chocolate and 4 oz ( about 110 gms) milk chocolate. Chop the chocolate and set a side.

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 medium eggs ( about 160 grams 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 30-35 minutes. Bake for 30 minutes if you like a fudgy brownie and 33-35 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.

Notes

  1. The eggs need to be at room temperature. Do not use large eggs, pick 3 medium ones. If you have a weighing scale that's ideal, but if you don't then pick the smallest of the 3 eggs you have. 
  2. 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.
  3. Pick a light colored metal baking pan, as the dark colored pans absorb more heat which will effect how the brownies turn out.
  4. 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. But if you a rich chocolate flavor use all dark chocolate.