Cooking and Serving: 50 minutes | 9 brownies
Ingredients
Butter: Adds flavor, richness, moisture and texture. If you’re dairy-free, | Sugar: Adds tenderness and sweetness. Be sure to melt it fully so your | Eggs: Add rise, richness and tenderness. If you’re egg-free, try 3 “chia
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 9 brownies
Ingredients
Butter: Adds flavor, richness, moisture and texture. If you’re dairy-free,
Sugar: Adds tenderness and sweetness. Be sure to melt it fully so your
Eggs: Add rise, richness and tenderness. If you’re egg-free, try 3 “chia
Vanilla: Adds depth of flavor. You can leave it out or replace it with half
Oat flour: Oats that have been ground into a fine powder. It forms the basic
Cocoa powder: Provides chocolate flavor and richness. I prefer
Salt: Balances sweetness, enhances other flavors.
Chocolate chips: Add more chocolate flavor and some texture; you can replace
Instructions
WHY I LOVE THIS OUT FLOUR BROWNIES RECIPE
Fudgy texture: Melting the butter and sugar first gives these brownies that.
super rich fudgy texture of the best brownies. You’d never know they weren’t.
just “regular” brownies!
Tons of chocolate flavor: With 1 full cup of cocoa powder, these brownies are.
so rich in chocolate flavor, to match that perfect brownie texture.
Naturally gluten free: Made with just one naturally gluten free whole grain.
flour, rather than a blend of flours. That means they’re easy to make if.
you’re baking for a GF friend or you’re new to a gluten free diet and don’t.
have a fully stocked pantry.
ingredients for oat flour brownies in small round bowls with names of.
for oat flour brownies in small round bowls with names of ingredients.
WHY I LOVE THIS OUT FLOUR BROWNIES RECIPE
Fudgy texture: Melting the butter and sugar first gives these brownies that.
super rich fudgy texture of the best brownies. You’d never know they weren’t.
just “regular” brownies!
Tons of chocolate flavor: With 1 full cup of cocoa powder, these brownies are.
so rich in chocolate flavor, to match that perfect brownie texture.
Naturally gluten free: Made with just one naturally gluten free whole grain.
flour, rather than a blend of flours. That means they’re easy to make if.
you’re baking for a GF friend or you’re new to a gluten free diet and don’t.
have a fully stocked pantry.
ingredients for oat flour brownies in small round bowls with names of.
for oat flour brownies in small round bowls with names of ingredients.
Notes
* How to make oat flour brownies
* Recipe tips & tricks
* Storage and refreshing instructions
* Frequently asked questions
* Baking with oat flour
* Oat Flour Brownies Recipe
WHY I LOVE THIS OUT FLOUR BROWNIES RECIPE
* Fudgy texture: Melting the butter and sugar first gives these brownies that
super rich fudgy texture of the best brownies. You’d never know they weren’t
just “regular” brownies!
* Tons of chocolate flavor: With 1 full cup of cocoa powder, these brownies are
so rich in chocolate flavor, to match that perfect brownie texture.
* Naturally gluten free: Made with just one naturally gluten free whole grain
flour, rather than a blend of flours. That means they’re easy to make if
you’re baking for a GF friend or you’re new to a gluten free diet and don’t
have a fully stocked pantry.
ingredients for oat flour brownies in small round bowls with names of
for oat flour brownies in small round bowls with names of ingredients
Here are the ingredients you need to make these special oat flour brownies. Read
* Butter: Adds flavor, richness, moisture and texture. If you’re dairy-free,
try Melt or Miyoko’s Kitchen brand vegan butter. Avoid softened butters in
* Sugar: Adds tenderness and sweetness. Be sure to melt it fully so your
brownies are smooth and fudgy.
* Eggs: Add rise, richness and tenderness. If you’re egg-free, try 3 “chia
eggs” (mix 3 tablespoons ground white chia seeds with 3 tablespoons lukewarm
* Vanilla: Adds depth of flavor. You can leave it out or replace it with half
as much almond extract or your favorite flavor.
* Oat flour: Oats that have been ground into a fine powder. It forms the basic
structure of these brownies. If you’d like to make these oat-free, I’d really
recommend you use our classic gluten free brownie recipe. If you’d like to
try to replace the oats, check out our post on how to substitute for oats in
* Cocoa powder: Provides chocolate flavor and richness. I prefer
Dutch-processed, but if you want to use natural cocoa powder, just add 1/8
teaspoon baking soda to the recipe to neutralize the acidity.
* Salt: Balances sweetness, enhances other flavors.
* Chocolate chips: Add more chocolate flavor and some texture; you can replace
some or all of them with soft, chopped nuts like walnuts or pecans. Or try a
different flavor chocolate chip.
HOW TO MAKE OAT FLOUR BROWNIES
MELT THE BUTTER AND SUGAR; COMBINE WITH EGGS
In a small saucepan, bring the butter and sugar to a gentle simmer, then let the
mixture cool. Beat 3 eggs and vanilla until frothy, then beat in the melted
butter and sugar once it’s cooled.
metal whisk with black handle in small metal saucepan with melted butter and
sugar on blue pot holder
whisk with black handle in small metal saucepan with melted butter and sugar on
Round metal mixing bowl with frothy beaten eggs and handheld mixer with 2
beaters beside the bowl
metal mixing bowl with frothy beaten eggs and handheld mixer with 2 beaters
Melted butter and sugar mixer in same mixing bowl with beaten eggs
butter and sugar mixer in same mixing bowl with beaten eggs
Metal mixing bowl with butter and sugar beaten with eggs into frothy yellow
mixing bowl with butter and sugar beaten with eggs into frothy yellow mixture
ADD THE COCOA POWDER, OAT FLOUR, AND CHOCOLATE CHIPS
Add cocoa powder to the mixture, then the oat flour. First mix in the cocoa
powder gently, then beat it in to combine fully. Then mix in the salt and oat
Dark brown cocoa powder on top of frothy yellow mixture in mixing bowl
brown cocoa powder on top of frothy yellow mixture in mixing bowl
dark brown liquid in same metal mixing bowl with cocoa powder around rim of bowl
brown liquid in same metal mixing bowl with cocoa powder around rim of bowl
very light brown oat flour on top of dark brown liquid in mixing bowl
light brown oat flour on top of dark brown liquid in mixing bowl
chocolate chips on top of dark brown brownie batter with white spatula in mixing
chips on top of dark brown brownie batter with white spatula in mixing bowl
TRANSFER TO PAN, AND BAKE UNTIL DONE
Transfer the batter to a lined square metal baking pan, and spread into an even
layer. Scatter a few more chocolate chips on top, and bake at 350°F for 20
minutes. Lower the oven temperature to 325°F to finish baking.
dark brown brownie batter with chocolate chips in metal mixing bowl with white
brown brownie batter with chocolate chips in metal mixing bowl with white
hand holding small offset spatula spreading out dark brown raw brownie batter in
holding small offset spatula spreading out dark brown raw brownie batter in
overhead image of unbaked metal square baking pan of dark brown batter with
chocolate chips on top
image of unbaked metal square baking pan of dark brown batter with chocolate
overhead image of uncut baked brownies with chocolate chips in foil-lined square
image of uncut baked brownies with chocolate chips in foil-lined square baking
USE FINELY GROUND OAT FLOUR
If you can, use a commercially-prepared oat flour in these brownies. Although I
love to make homemade oat flour
get as fine a grind as packaged oat flour. I usually buy Gold Medal brand oat
flour, which is gluten free. Bob’s Red Mill brand oat flour is also good. Just
be sure that you buy the package that is labeled “gluten free” if you need to be
If you do grind your own oat flour for these brownies, run it through a sifter
before measuring it out so you avoid any larger pieces of oats.
DON’T OVERMIX THE BATTER
Oats have a tendency to get tough if you overmix them, and make ruin the
tenderness of baked goods. To avoid this, beat all of the other ingredients into
the brownie batter first, then mix in the oat flour last, and mixing when it’s just combined.
DON’T TRY THE “TOOTHPICK TEST” FOR DONENESS
The brownies are done baking when they appear set all the way to the center and
don’t glisten like they’re wet. Also, if you shake the pan from side to side
gently, the brownies won’t jiggle. If you insert a toothpick into the center of
the pan, it will seem wet long after they’re done baking.
For clean slices, let the brownies cool, uncut, for 1 hour, and then refrigerate
for 1 hour before slicing. Use a very sharp, large knife to cut the brownies
into 9 squares in one swift motion of the knife per slice.
STORAGE AND REFRESHING INSTRUCTIONS
These brownies are really moist, tender and fudgy, and keep really well at room
temperature, in the refrigerator, and in the freezer. Store them, covered, at
room temperature for up to 5 days. Refrigerate them for another 5 days, covered
well, and then freeze in a freezer-safe container or wrap for up to 3 months.
To refresh refrigerated brownies, let them come to room temperature (although I
really love them cold). If you’ve frozen them, let them defrost at room
temperature or in the refrigerator first.
overhead image of 9 oat flour brownies with chocolate chips with center brownie
tilted and resting partially on another brownie
image of 9 oat flour brownies with chocolate chips with center brownie tilted
and resting partially on another brownie
FREQUENTLY ASKED QUESTIONS
Are oat flour brownies gluten free?
If you use gluten free oat flour, these oat flour brownies are naturally gluten
Why are my brownies crumbly?
If you used coarsely ground oat flour or overbaked your brownies, they may seem
a bit crumbly. Next time, stop baking them a bit sooner.
Can I use all purpose flour instead of oat flour?
No, you can’t use all purpose flour or even all purpose gluten free flour in
place of oat flour in this recipe. Oat flour is not a 1 to 1 substitute for all
purpose flour or vice versa. If you’d like to use an all purpose gf flour,
you’ll absolutely love our classic gluten free brownies
Can I replace white sugar with an unrefined sugar?
You might be able to replace the granulated sugar with granulated coconut sugar,
especially since you’re melting the sugar with the butter. I haven’t tried that
swap, though, so you’d have to experiment.
dark brown brownie squares on white paper on blue cloth
brown brownie squares on white paper on blue cloth
BAKING WITH OAT FLOUR
Are you interested in more oat flour recipes? You’d be amazed at what you can do
with this single, whole grain flour. Here are some my other favorite oat flour
oat flour chocolate chip cookies
flour chocolate chip cookies
OAT FLOUR CHOCOLATE CHIP COOKIES (GF)
gluten free monster cookies
GLUTEN FREE MONSTER COOKIES
closeup image of healthy blueberry muffin with one bite taken still sitting
loosely in brown muffin liner on top of other muffins
image of healthy blueberry muffin with one bite taken still sitting loosely in
brown muffin liner on top of other muffins
HEALTHY BLUEBERRY MUFFINS
overhead image of oat flour pumpkin muffins on wire rack
image of oat flour pumpkin muffins on wire rack
Muffins and Quick Breads
EASY OAT FLOUR PUMPKIN MUFFINS
oatmeal breakfast cookie with raisins and corner broken on brown wax paper bag
breakfast cookie with raisins and corner broken on brown wax paper bag
OATMEAL BREAKFAST COOKIES
stack of 5 banana pancakes on white plate with sliced bananas on top and syrup
of 5 banana pancakes on white plate with sliced bananas on top and syrup bottle
GLUTEN FREE BANANA PANCAKES
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OAT FLOUR BROWNIES RECIPE
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Cooling and chilling time: 2 hours hrs
oat flour brownies in stack square image
flour brownies in stack square image
These rich, fudgy oat flour brownies are so easy to make without special
ingredients. And naturally gluten free!
* 10 tablespoons (140 g) unsalted butter, chopped
* 1 ¼ cups (250 g) granulated sugar
* 3 (150 g (weighed out of shell)) eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup (80 g) unsweetened cocoa powder, (I prefer Dutch-processed; if you
use natural, just add 1/8 teaspoon baking soda)
* ⅞ cup (105 g) finely ground oat flour, gluten free if necessary
* ¼ teaspoon kosher salt
* 5 ounces semi-sweet or dark chocolate chips
* Preheat your oven to 350°F. Line an 8-inch x 8-inch square pan with aluminum
foil (either nonstick, or grease regular foil with cooking oil spray), and
* In a small saucepan, place the chopped butter and granulated sugar. Place
over medium heat, whisking occasionally, until the butter melts and the
mixture is gently simmering around the edges. Remove the mixture from the
heat and set it aside to cool until it’s no longer hot to the touch.
* In a large mixing bowl, place the eggs and vanilla, and beat with a handheld
mixer until the mixture is a bit foamy.
* Once the butter and sugar mixture is no longer hot to the touch, add it to
the egg mixture and beat with the handheld mixer on medium speed until very
smooth and well combined.
* Add the cocoa powder to the mixing bowl and, with the mixer off, manually
whisk the cocoa powder in just until the wet ingredients have absorbed the
powder. Cocoa powder resists combining, so if you turn on the mixer right
away, the powder will scatter.
* Turn on the mixer to medium-high speed and beat until the batter very
well-combined. It should be thick and glossy.
* Add the oat flour and salt, and mix using a mixing spoon or spatula until
just combined. Do not overmix.
* Add about 4 of the 5 ounces of the chocolate chips, and mix until the chips
are evenly distributed throughout the brownie batter.
* The batter will be very sticky and thick. Scrape it into the prepared pan and
smooth gently into an even layer with a slightly wet offset or silicone
* Sprinkle the remaining chocolate chips evenly across the top of the batter,
and press gently with your fingers to help the chips adhere to the batter.
* Place the pan in the center of the preheated oven and bake for 20 minutes.
* Reduce the oven temperature to 325°F and continue to bake for another 5 to 10
minutes, or until the brownies appear set all the way to the center. The
brownies should not jiggle when you shake the pan gently from side to side.
* The toothpick test is not useful here, so you’ll have to judge doneness based
* Remove the pan from the oven and allow the brownies to cool in the pan for
about 1 hour or until the pan is no longer hot to the touch. The brownies
will sink a bit as they cool, but they should sink evenly across the whole
* Place the pan in the refrigerator to chill for about 1 hour or until very
firm. Remove from the pan, slice with a sharp knife into 9 equal pieces and
Trans Fat: 1g | Cholesterol: 89mg | Sodium: 93mg | Potassium: 303mg | Fiber: 6g
| Sugar: 34g | Vitamin A: 476IU | Calcium: 41mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an