Healthy Oat Flour Brownies
These oat flour brownies are on the healthier side, moist, fudgy, and irresistibly delicious with a classic crackly top. This is an easy dessert recipe made with oat flour, antioxidant rich cacao powder, and coconut sugar.
Servings 12 small brownies
Calories 240kcal
Equipment
- 1 8x8 baking dish
- 3 mixing bowls
Ingredients
- 6 oz. chocolate chips (6oz = roughly 1 cup) (use dairy-free if needed)
- 8 tbsp. unsalted butter (or coconut oil for dairy-free)
- 2 eggs, room temperature
- 1 cup coconut sugar
- 1 tsp. pure vanilla extract
- ¾ cup oat flour (certified gluten free if needed)
- ¼ cup cacao powder
- 2 tbsp. tapioca flour (also called tapioca starch)
- 1 tsp. baking powder
- ½ tsp. espresso powder (optional)
- ½ 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.
- Place chocolate chips in a small microwave safe bowl and melt in the microwave in 45 second increments until fully melted. Set aside.6 oz. chocolate chips
- In a separate microwave safe bowl, melt the butter and set aside.8 tbsp. unsalted butter
- In a large mixing bowl, add the eggs and coconut sugar. Using a hand-held mixer, mix on medium-high speed for 2 minutes and light in color. Next, add the melted chocolate chips, melted butter and vanilla extract. Beat on medium for another 2 minutes.2 eggs, room temperature, 1 cup coconut sugar, 1 tsp. pure vanilla extract
- Add the oat flour, cacao powder, tapioca flour, baking soda, espresso powder and salt to the wet ingredients. Beat on low until just combined.¾ cup oat flour, ¼ cup cacao powder, 2 tbsp. tapioca flour, 1 tsp. baking powder , ½ tsp. espresso powder, ½ tsp. fine sea salt
- Spread brownie batter into prepared 8x8 baking dish and bake for 28-32 minutes, or until a toothpick entered in the center comes out clean (or almost clean) and edges are set.
- Allow brownies to cool in the pan for a minimum of 30 minutes before cutting.
- Enjoy!
Notes
- I recommend semi-sweet chocolate chips.
- To quickly get eggs to room temp, run them under hot water for 1 minute.
- Beating the sugar and eggs and then the chocolate and butter in important for the crackly tops and texture. Don't under beat the ingredients.
- Spoon and level the oat flour into the measuring cup. This is roughly 70 grams; if you have a kitchen scale, you can use that to measure.
- 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.
- If you'd like to double the recipe, use a 9x13 pan and bake for a few extra minutes, but watch closely so they don't over bake.
-Sara
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 252mg | Potassium: 76mg | Fiber: 2g | Sugar: 18g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
