Is oat flour gluten-free?

Yes, oat flour is naturally gluten-free, but since cross contamination can happen, make sure the flour you’re using is labelled certified gluten-free.

Can other flours be used in place of the oat flour?

Yes, you can use 140 grams of all purpose white flour in place of the oat flour. (Just keep in mind that the brownies will no longer be gluten-free).

Can you use homemade oat flour to make these brownies?

Yes, I've made this recipe with both store-bought and homemade oat flour. If you're using homemade, just make sure the oats are finely ground. (I've found this is best achieved with a high-powered blender or food processor).

Can you substitute natural cocoa for Dutch-processed?

For a rich chocolatey flavour, I prefer to use Dutch-processed cocoa for this recipe. It has a more intense flavour and is not as bitter as natural cocoa. This recipe hasn't been tested with natural cocoa.

Can you make these brownies in an 8-inch square pan?

Yes, for a thicker brownie, you can use an 8-inch square pan. Just increase the baking time by about 5 minutes.

Oat Flour Brownies

Description

These gluten-free Oat Flour Brownies are dense and fudgy with melted dark chocolate, chopped chocolate and cocoa powder. They’re naturally gluten-free and you can use store-bought or homemade oat flour.

Ingredients

1 1/3 cup (140g) oat flour
1/3 cup (35g) Dutch-processed cocoa
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
6 ounces (170g) extra dark chocolate (70% cacao), chopped
1/2 cup (113g) unsalted butter
1 cup (210g) granulated sugar
1/2 cup (105g) dark brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
3 ounces (85g) extra dark chocolate, chopped
flaky sea salt, optional

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Instructions

Preheat oven to 350F. Grease and line a 9-inch square baking pan with overhanging parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa, baking powder and salt and set aside. (If your cocoa and/or oat flour are lumpy, you should sift the dry ingredients together).
In a large microwave safe bowl, add 6 ounces of dark chocolate and the butter. Microwave on 30 second intervals, stirring in between each interval, until the chocolate and butter are melted together and smooth.
Whisk in the sugars and let cool for 5 minutes. Then, whisk in the eggs (one at a time) and vanilla.
Stir the dry ingredients into the wet mixture. Make sure the dry ingredients are incorporated but be careful not to over mix. The batter will be thick.
Fold in the remaining 3 ounces of chopped dark chocolate (reserving some for the top).
Spread out the batter evenly in the prepared pan and top with reserved chocolate.
Bake for 28-32 minutes, or until a toothpick inserted into the brownies comes out with just a little bit of batter on it.
While the brownies are still warm sprinkle some flaky sea salt over the top (optional).
Let cool on a wire rack before cutting into squares and serving.

Notes

You can use store-bought or homemade oat flour, just make sure it is finely ground.
You can use a double boiler on the stovetop to melt the chocolate and butter together if you don’t want to use the microwave.
For this recipe, weighted measurements are included to ensure greater accuracy. If you’re using cup measurements, be sure to use the spoon and level method for the flour and cocoa.
Letting the chocolate mixture cool for 5 minutes before adding room temperature eggs will ensure the eggs whisk into the batter easily.
While oat flour is naturally gluten-free, cross contamination can happen, so make sure it’s labelled certified gluten-free. Also make sure your chocolate and cocoa are gluten-free.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.