Oat Flour Brownies

Brownies cut into squares and arranged on crumpled white parchment paper.

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.

Course Dessert

Cuisine American, Canadian

Keyword brownies, gluten-free, oat flour

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 282kcal

Author Leanne

Ingredients

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

US Customary - Metric

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.

Nutrition