Oat Flour Brownies

Made entirely with oat flour, these chocolate chip muffins are made from simple ingredients for a gluten free twist that rivals your favorite bakery muffin. Packed with chocolate chips and topped with crunchy sugar, you'll love their moist and fluffy crumb.

– ¾ cup butter unsalted – 1 and ¼ cup granulated sugar – 1 cup cocoa powder – 1 teaspoon espresso powder – ½ teaspoon salt – 3 eggs – 3 tablespoon water – 1 teaspoon vanilla extract optional – 1 and ¼ cups oat flour certified gluten-free if needed

INGREDIENTS

1.

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

Cream.

2.

Mix in the vanilla extract, water and the eggs until combined..

Add remaining wet ingredients

3.

Mix in the oat flour and baking powder (for the cakey brownie version).

Add remaining dry ingredients

4.

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

Bake

5.

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

Cool

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!).

Make it your Own!

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