Oat Flour Brownies
User Reviews
5
Oat Flour Brownies
Description
Oat Flour Brownies feature a blend of oat flour and cacao powder combined with melted butter and semi-sweet chocolate chips to create a fudgy, dense texture with a crackly top finish. Coconut sugar is briefly heated with the butter and chocolate to enhance the texture on top. After mixing in eggs and vanilla for moisture and flavor, the batter is pressed into a greased, parchment-lined metal pan for even baking. Heating the sugar with the melted chocolate also contributes to the signature surface texture.
The brownies bake at 350ºF in a metal pan for a texture that contrasts with glass dishes, which yield less ideal results. The final brownies balance sweetness and chocolate richness, with a moist center and a crackly, slightly crisp top layer. The use of oat flour provides a distinct texture different from wheat flour brownies, offering a slightly chewy crumb.
To enjoy, cut the brownies into 16 squares. Adjustments such as substituting dairy-free fats or adding peppermint extract can customize the flavor profile. The recipe notes highlight using semi-sweet chocolate chips for a familiar chocolate flavor. Overall, these brownies deliver a classic chocolate treat with oat flour's unique qualities.
Ingredients
- ½ cup butter melted (see notes for dairy-free, salted
- ½ cup chocolate chips
- 1 cup coconut sugar
- ½ cup oat flour
- ¼ cup cacao powder
- ⅛ teaspoon salt
- 2 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square metal pan with oil. Press a piece of parchment paper into the bottom of the pan, so the brownies will be easy to remove later. (Brownies don't bake as well in a glass dish, FYI.)
- In a heat-safe bowl, melt the butter and chocolate chips together over a double boiler. Stir until the chocolate is smooth, then add in the coconut sugar and continue to heat and stir for 1 more minute. Heating the sugar briefly will give the brownies more of a crackly texture on top. (Alternatively, you can melt the butter and chocolate chips in a microwave, stirring until smooth, then add the sugar and microwave again for 30 seconds, and stir again.)
- In a large mixing bowl, combine the oat flour, cacao powder, and salt. Whisk well to break up any clumps, then add in the melted chocolate-sugar mixture.
- Once you've stirred in the melted chocolate, add the eggs and vanilla and stir until smooth. Transfer the brownie batter to the prepared pan and smooth the top.
- Bake at 350ºF for 18 to 20 minutes, or until the center doesn't jiggle when you shake the pan. Let the brownies cool completely before slicing into them. (About 1 hour.) If you use a glass baking dish, the brownies may require a few more minutes to cook until the center looks set.
- Store any leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
Notes
- Make these brownies dairy-free by substituting melted coconut oil for butter and adjusting salt accordingly.
- For a different flavor, swap semi-sweet chocolate chips with dark chocolate for less sweetness.
- Peppermint extract and crushed candy cane can be added before baking for a seasonal variation.
- This recipe was updated to improve fudginess by melting chocolate into the batter and adding an extra egg while omitting baking soda.
- A vegan adaptation with psyllium eggs was unsuccessful; use a fully tested vegan recipe instead.
- Use an 8-inch metal pan lined with parchment for best baking results; glass pans do not bake the brownies as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 96mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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