Best Oat Flour Brownies
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
142 kcal
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Course
Dessert
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Cuisine
American, International
Best Oat Flour Brownies
Description
This brownie recipe starts by melting butter and semi-sweet chocolate chips together, creating a smooth chocolate base. Eggs, applesauce, sugar, and vanilla extract are whisked separately before folding in the cooled chocolate mixture for a moist batter. Dry ingredients including oat flour, cocoa powder, baking powder, and salt are folded in, followed by the remaining chocolate chips which add pockets of melted chocolate.
The batter is poured into a greased 8x8-inch pan and topped with extra chocolate chips before baking at 350°F. Baking time varies between 24 to 28 minutes depending on desired fudginess; less time for gooier brownies and more for cakier texture. Cooling completely allows them to set for easier slicing.
The use of oat flour, unsweetened applesauce, and high-quality cocoa powder provides a nuanced chocolate flavor with tender crumb. The recipe notes recommend specific brands for cocoa and oat flour for best flavor and texture. Options for homemade oat flour and dairy-free substitutions are included.
Leftovers store well in airtight containers at room temperature for a couple of days or refrigerated up to nearly a week, and the brownies freeze well for longer storage.
Ingredients
- 2 egg room temperature
- ½ cup applesauce room temperature, unsweetened
- ⅔ cup chocolate chips semi-sweet
- ½ cup butter unsalted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup oat flour spooned and leveled
- ½ cup cocoa powder spooned and leveled, unsweetened
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F and lightly grease an 8x8” baking pan.
- In a medium microwave-safe bowl, melt the butter and ⅓ cup of semi-sweet chocolate chips in 15 – 20 second intervals so it doesn’t burn. Stir in between each interval until chocolate is fully melted. Allow it to cool for 5 minutes.
- Meanwhile, in a medium bowl, whisk the eggs. Then fold in the apple sauce, sugar, and vanilla extract.
- Once the chocolate and butter are cooled, add to the bowl with the other wet ingredients. Gently whisk to combine.
- Fold in the oat flour, cocoa powder, baking powder, and salt.
- Fold in the remaining ⅓ cup of chocolate chips.
- Transfer batter to greased baking pan and top with a handful of additional chocolate chips.
- Bake for 24 - 28 minutes, depending on how fudgy you want them. I usually do 24-25 minutes for a denser/gooier. If you want more cakey brownies, bake them on the longer side.
- Let cool completly before cutting. Enjoy!
Notes
- Use Ghirardelli unsweetened cocoa powder for richer chocolate flavor; avoid Trader Joe’s cocoa powder which may lack strength.
- Arrowhead Mills or Bob’s Red Mill oat flour is recommended; homemade oat flour should be finely ground and smooth.
- To make homemade oat flour, blend rolled oats for 30–90 seconds until powdery with no grainy bits.
- You may substitute applesauce varieties, chocolate chip types, and butter with appropriate alternatives for dietary needs, including coconut oil for dairy-free versions.
- Store brownies in an airtight container at room temperature up to 2 days or refrigerate up to 6 days; freeze for up to 6 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 81mg | 3% |
| Potassium | 150mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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