These oat flour brownies are moist, fudgy, and irresistibly delicious. This is an easy and better-for-you dessert recipe made with oat flour, antioxidant rich cacao powder, and coconut sugar. Gluten free, refined sugar free, with an option to make dairy free.
Yumm... rich, chocolatey, fudgy brownies! These are quickly becoming a staple in our house and a pan of these gems doesn't last long! These oat flour brownies are dense, but soft, and have the perfect firm, yet chewy texture, just like a brownie should be (in my opinion). I don't like when brownies are more cake-like, and that is not what you'll find with this recipe.
Eat as is, or warm up and top off with some of your favorite vanilla ice cream and you have heaven in a bowl.
I'm a sucker for a good dessert, just as the next person, but I love making my own versions with better-for-you and unrefined ingredients. If you want to try some more healthier desserts, be sure to check out my vegan fruit tarts, healthier scotcheroos, vegan chocolate mousse, or coconut flour oat cookies.
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Why You'll Love These Oat Flour Brownies
- Rich and fudgy - The melted chocolate in this recipe makes for a super soft and fudgy interior... as a brownie should be.
- Healthy - Made with whole grain oat flour and unrefined sugar, these are definitely a healthier brownie recipe that is just as good as the original thing!
- Easy to make - Easy enough to make for all those beginner bakers out there.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Oat flour - Oat flour is naturally gluten-free, but can become contaminated with gluten during processing. If making these for someone that is gluten sensitive, be sure to use certified gluten-free oat flour. I prefer making my own, but you can use store bought as well.
- Coconut sugar - Just like my apple blondies, I use coconut sugar to keep these brownies refined sugar free. Brown sugar can be used as a substitute if needed.
- Cacao powder - I love using cacao powder in my recipes. It's less processed, compared to cocoa, thus retaining all the superfood benefits of chocolate. It's also high in fiber and minerals. That said, unsweetened cocoa powder can be used as a substitute.
- Chocolate chips - Semi-sweet or dark chocolate are best in these oat flour brownies, although I prefer semi-sweet. I like using equal exchange and enjoy life.
- Butter - I use unsalted butter in this recipe.
- Espresso powder - This really brings out the flavor of the chocolate and I promise they won't taste like coffee! If you don't have any on hand, you can totally skip it.
Clean food tips:
Chocolate chips: Look for ones that have no more than cane sugar, chocolate liquor/chocolate/cocoa powder and cocoa butter. Brands that are Fair Trade certified and/or organic are even better!
Butter: Pasture-raised/grass-fed butter is the best option. At a minimum, I recommend organic butter.
Oat Flour: I highly recommend organic oat flour. Like most grains, oats are sprayed with glyphosate (an herbicide that’s been linked to increased cancer risk) prior to being harvested.
Variations
Mix-ins: For a double chocolate brownie, mix in ½-1 cup cup of chocolate chips, or chopped chocolate bar, into the batter. Or if you like nuts in your brownies, add in ½ cup of chopped walnuts or pecans.
To make dairy free: For dairy-free brownies, make sure to use dairy-free chocolate chips and replace the butter with either vegan butter or melted coconut oil.
Salty sweet - For a salty sweet brownie, sprinkle on some flaky sea salt before baking.
How to Make These Brownies
Step 1: Melt butter in a microwave safe mixing bowl. Using a fork, mix in the coconut sugar for about 1 minute (you want the sugar to begin to dissolve in the warm butter). Add eggs and vanilla and mix together.
Step 2: Melt the chocolate chips in a microwave safe bowl and then add the melted chocolate to the butter/sugar mix. Using a whisk, mix melted chocolate in until smooth and creamy.
Step 3: Add the coconut sugar, oat flour, cacao powder, espresso, and salt.
Step 4: Whisk the dry ingredients in with the wet ingredients until smooth (it's okay if some small lumps remain).
Step 5: Pour brownie batter into an 8x8 baking dish and smooth out the top.
Step 6: Bake at 350-degrees F for 25-28 minutes, or until edges are fully set and a toothpick entered in the center comes out with just a few crumbs... don't overbake!
Expert Baking Tips
Thoroughly grease the bottom and sides of the pan. You can also line with parchment paper in order to easily remove the brownies from the pan.
Be sure to use room temp eggs, especially if you are using melted coconut oil in place of the butter. This will help so the coconut oil doesn't solidify when cold eggs are added.
To quickly get room temp eggs, put them in a bowl under hot running water for 1 minute.
Spoon and level your oat flour into the measuring cup, or else you're pretty much guaranteed to end up with too much flour.
Allow brownies to cool in the pan for a minimum of 30 minutes before cutting. Oat flour is more fragile than wheat flour and they will be very crumbly if you cut them right away.
Recipe FAQs
I have not tried a substitute for the eggs, so I can't guarantee the results. Oat flour is more fussy than wheat flour, so I don't know how well an egg substitute will hold up. If you try, please let me know how they turn out!
All ingredients, including the oat flour, are naturally gluten free. However, oats can become cross-contaminated with gluten during processing, so if you are serving these to someone that is gluten sensitive or intolerant, you will want to use certified gluten-free oat flour.
Absolutely! I always make my own... if wanting to do so, follow my directions for how to make oat flour.
Storage
These oat flour brownies can be stored in an air tight container at room temp for 3-4 days, or in the fridge for up to one week.
They can also be frozen in a freezer safe container for up to 3 months.
More Oat Flour Recipes to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Oat Flour Brownies
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Equipment
- 1 8x8 baking dish
Ingredients
- 10 tbsp. butter
- 1 cup coconut sugar
- 2 large eggs, room temp
- 1 tsp. pure vanilla extract
- ½ cup chocolate chips (semi-sweet or bittersweet)
- ¾ cup oat flour (certified gluten free if needed)
- ½ cup cacao powder
- ½ tsp. espresso powder (optional)
- 1 tsp. fine sea salt
Instructions
- Preheat oven to 350-degrees F. Grease the bottom and sides of an 8x8 baking dish and set aside. You can also line the baking sheet with parchment paper for easy removal of the brownies.
- In a medium or large glass mixing bowl (or other microwave safe bowl), melt the butter. Add in the coconut sugar and mix for about a minute, allowing the sugar to slightly dissolve into the warm butter.
- Add the eggs and vanilla to the sugar/butter and mix until combined (I find it easiest to use a fork for this step).
- In a separate microwave safe bowl, slowly melt the chocolate chips in increments of 30-45 seconds. Once melted, add to the bowl with the sugar/butter/eggs. Using a wire whisk (or fork), whisk the melted chocolate in with the other ingredients.
- Add the oat flour, cacao powder, espresso powder, and salt and stir until combined (it's okay if a few small lumps remain).
- Pour brownie batter into prepared baking dish and spread evenly into pan.
- Bake for 25-28 minutes. Brownies are done when edges are set and a toothpick entered in the center comes out with just a few crumbs (you don't want to overbake these so it's okay if the toothpick has some crumbs or isn't fully clean).
- Allow brownies to cool in the pan for a minimum of 30 minutes before cutting.
- Enjoy!
Notes
- To quickly get eggs to room temp, run them under hot water for 1 minute.
- Spoon and level the oat flour into the measuring cup. If you scoop flour directly into the measuring cup, you may end up with too much flour.
- Espresso powder is optional - it helps to bring out the rich chocolate flavor (I promise they won't taste like coffee), but if you don't have any on hand, it can easily be skipped.
- To make dairy free, use ½ cup melted coconut oil in place of the butter.
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