Oat Flour Brownies

Scrumptious brownies but with a gluten-free twist, this oat flour brownie recipe is full of chocolate flavor. Made in just one mixing bowl, this basic recipe is made entirely with cocoa powder (no fussing with melted chocolate!) and is the perfect base for all of your favorite mix ins such as dark chocolate chips, walnuts or pretzels.

By differing the ratios of ingredients, you can achieve fudgy or cakey brownies depending on your preference and I'll show you how to make both!

Jump to:

• Cakey vs Fudgy Brownies
• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• And if you liked this recipe...
• Recipe Card
• Comments

What defines your perfect brownie?

Is it crispy edges, crackled tops and a deep chocolate flavor?

Does it have an unbelievably fudgy texture (like Lava Cakes) or is it cakey?

Whatever it is, allow me to introduce to you your new favorite brownie recipe.

After developing cookie, muffins and quick bread recipes made with oat flour, I decided it was time to tackle brownies.

And let me tell you, as with all of my oat flour baking experiments, it was very humbling.

As in, it took quite a few tries to get right.

Eventually, though, I made a perfect cakey brownie.

While they were delicious, my favorite kind of brownie is fudgy (like Oat Flour Chocolate Cookies). So I went back to the drawing board to figure out how I could make fudgy oat flour brownies.

But once I perfected those, I decided that I really should share both versions so that you could decide which type you want to make.

Cakey vs Fudgy Brownies

In my oat flour brownie recipe development I did a lot of research about what makes a brownie fudgy and chewy vs cakey with standard wheat flour brownies as I figured that the principals would be able to be applied (at least somewhat) to oat flour baking.

Cakey brownies tend to have more flour and usually some kind of leavening agent while fudgy brownies tend to contain less flour and no leavener (like baking powder).

The other thing that makes a big difference is sugar, especially if you want to achieve crackly tops and a chewy texture (and if you love a chewy texture- be sure to try these oat flour bagels).

I cut back the sugar as much as I could with the the fudgy version but I ended up finding that if your reduce it further, the brownies become more cakey. (But if you want to try a fudgy brownie without a lot of sugar- these 3 Ingredient Banana Brownies are incredibly fudgy!).

So, I've detailed the exact amount for each in the recipe card, but essentially:

• Cakey Brownies --> more flour, add baking powder and can get away with a bit less sugar
• Fudgy Brownies --> less flour, no baking powder and need a bit more sugar

Now let me show you exactly how to make your perfect oat flour brownie!

The Ingredients

• Oat Flour- If you need gluten-free oat flour brownies, ensure that you are using certified gluten-free oat flour or oats.
  • To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this Oat Flour Cookie Recipes post for more details.
• Unsweetened Cocoa Powder- Cacao powder also works.
• Butter- You can use salted or unsalted butter. For a dairy free brownie, you can also use melted coconut oil, avocado oil or olive oil instead.
• Granulated Sugar- For a less refined option, you can also make these with coconut sugar. I don't recommend liquid sweeteners in this recipe as they will turn into very dense brownies.
• Eggs
• Water- Hydrates the oat flour in order to achieve the right texture. Oat flour tends to be more dry than wheat flour so the extra moisture in the batter ensures moist brownies.
• Espresso Powder- I love using espresso powder in anything chocolate (like Edible Brownie Batter) as it helps to amplify the chocolate flavor (and don't worry- it doesn't taste like coffee). You can leave it out if you need, though.
• Vanilla Extract- This can be omitted if needed.
• Baking Powder- Only used for cakey brownies as it provides a bit of raising which we wouldn't want in fudgy brownies.
• Salt

The Method

1. Cream. In a microwave-safe, large bowl, melt the butter and then add the sugar, cocoa, salt and espresso powder. Cream together until smooth.

2. Add remaining wet ingredients. Mix in the vanilla extract, water and the eggs until combined.

3. Add remaining dry ingredients. Mix in the oat flour and baking powder (for the cakey brownie version).

4. Bake. Line a 9x9 inch square pan with parchment paper or a silicone liner and pour the batter evenly into the prepared pan.

TIP: Use butterfly clips to hold the liner in place while pouring in the batter. But remember to remove them before putting it into the oven!

Bake at 325 F for 25-30 minutes until the tops of the brownies appear just set and a toothpick inserted in the center comes out with just a few moist crumbs.

5. Cool. Place the baking pan on a wire rack and allow to cool completely, at least 2 hours (the hardest part!). This is imperative so that they don't fall apart. (If you want a chocolate treat that you don't have to wait to cool, try whipping up a batch of Chocolate Hummus!)

6. Slice. Use the parchment/silicone to lift the cooled brownies onto a cutting board. Using a clean, sharp knife, cut the brownies into bars, cleaning the knife between cuts.

7. Serve!

Leftovers and Storage

To Store: Store cooled, leftover oat flour brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

To Freeze: These gluten-free brownies freeze well for up to 3 months.

Make it Your Own

Prefer a chunky oat brownie? Incorporate some add ins such as:

• Chocolate Chips or Chopped Chocolate- Stir 1-2 cups into the batter after the eggs (I also like to press some extra chocolate chips into the top of the batter just before baking!).
• Chopped Nuts- Walnuts and almonds pair nicely with brownies (add up to 1 cup).
• Pretzels (gluten free if needed)- Up to 1 cup.

Add a nut butter swirl: Spoon ½ cup of nut butter (peanut butter or almond butter would both be great!) in dollops on top of the brownie batter before baking and then use a knife to draw lines back and forth in order to swirl it into the batter.

Serving Ideas

Enjoy these oatmeal brownies on their own or with a scoop of vanilla ice cream for an extra delicious treat!

And if you liked this recipe...

...you might also like:

• White Chocolate Peanut Butter No Bake Cookies
• Oat Flour Apple Crisp
• Lava Cakes
• Hot Chocolate without Milk (Extra Creamy!)

Recipe Card

Want to learn more about oat flour? Check out these resources!

• The Ultimate Guide to Oat Flour
• Oat Flour vs. Wheat Flour
• The Best Oat Flour Recipes
• Oat Flour Cookie Tips
• Oat Flour Muffin Tips