Chewy, moist, and fudgy! These EASY, one-bowl oat flour brownies are decadent, delicious, and naturally gluten-free!
Looking for the best oat flour brownie recipe? Keep reading! I’m sharing all my tips and tricks for making perfect brownies to please a crowd.
Is there anything better than a moist, fudgy brownie?
It’s a simple, classic dessert that honestly never gets old to me. I’m totally satisfied with a brownie all on its own. But if you add a scoop of ice cream or a drizzle of hot fudge and caramel? Now that is a dessert I could happily eat any time, any place.
Brownies are easy to make, great for a crowd, and always hit the sweet spot! So it’s easy to see why this oat flour brownie recipe has become one of my go-to desserts for a game night, movie night, or family dinner.
Yes, these are naturally gluten-free brownies (as long as you use gluten-free oats). But honestly, no one will ever know! My rich, chocolatey oat flour brownies are just as delicious as the real thing.
In fact, they just may become your new favorite brownie recipe!
Why You’ll Love This Recipe
- Rich and fudgy
- Easy to make
- One-bowl recipe
- Naturally gluten-free
- GET YOUR COOKBOOK
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Ingredients You’ll Need
Here are the simple ingredients you’ll need to make these fudgy brownies:
- Sugar: I like to use Domino granulated sugar for all of my gluten-free baking. I don’t recommend swapping sugar with liquid sweeteners, like pure maple syrup or honey. This will change the texture of the brownies.
- Chocolate chips: For extra delicious gluten-free brownies, be sure to use high-quality semi-sweet chocolate chips or chocolate chunks. Guittard is my favorite brand! Add a few extra chocolate chips for an even more fudgy texture.
- Butter: I like to use salted butter for this recipe since it has more depth of flavor than unsalted butter. You’ll combine melted butter with the chocolate chips before adding dry ingredients to the brownie batter.
- Cocoa powder: You can use Dutch-process or natural unsweetened cocoa powder for these oat brownies. Dutch process cocoa lends a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious!
- Oat flour: If you want to keep these brownies gluten-free, be sure to use certified gluten-free oat flour.
- Eggs: Use room temperature large eggs for these fudgy oat flour brownies.
- Salt: A 1/2 teaspoon of fine sea salt adds depth of flavor to this recipe. Add a bit of flaky sea salt on top before baking, if you’d like!
- Vanilla: Always use real vanilla extract for the best results!
A Note on Gluten-Free Oat Flour
Even though oats are naturally free of gluten, there is a high risk of cross-contamination with wheat during the manufacturing process. This means that regular oats may contain gluten.
So if you want to make gluten-free oat flour brownies, it’s very important to use certified gluten-free oat flour. This is my favorite brand!
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.
How to Make Oat Flour Brownies
- Preheat the oven to 350F. Grease a 9×9 baking dish with cooking spray or line with parchment paper and set aside. (I like this light metal pan.)
- Cut the butter into tablespoon-sized pieces. Add the butter and 1/2 cup of chocolate chips to a microwave-safe large mixing bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until the chocolate and butter are completely melted and well combined.
- Add the granulated sugar and whisk for 30 seconds.
- Stir in the eggs one at a time, whisking 20 seconds after each addition. Whisk in the vanilla extract and salt.
- Using a rubber spatula, mix in the cocoa powder and oat flour until fully combined.
- Stir in the remaining chocolate chips.
- Pour the batter from the large bowl into the prepared pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
- Cool the brownies for 30 minutes before cutting. Slice and enjoy one of your new favorite dessert recipes!
Storage Instructions
Store leftover brownies in an airtight container at room temperature for up to five days.
FAQs
Yes, you can use oat flour as an alternative to regular all-purpose flour. And while you can combine it with gluten-free flour like almond flour or arrowroot flour, you can also use it on its own. This recipe calls for just oat flour.
Yes, oat flour is a healthier alternative to regular white or wheat flour. It has more fiber, protein, and nutrients like calcium and potassium.
Oat flour is healthier than white flour because it is unrefined and full of dietary fiber, minerals, antioxidants, and vitamins like iron, potassium, magnesium, calcium, and zinc.
Expert Tips & Tricks
- Use a metal baking pan (if possible). A metal pan helps conduct heat better when making gluten-free brownies and baked goods. I love using this light metal 9×9 pan. If all you have is a glass 9×9 pan, that will still work!
- Add chocolate chips + cocoa powder: Adding both chocolate chips and cocoa powder gives these brownies a more rich, fudgy flavor. The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high-quality chocolate like Guittard!
- GET YOUR COOKBOOK
The Best Oat Flour Brownies
Ingredients
- 10 tablespoons salted butter melted, 140 grams
- ½ cup high-quality chocolate chips 85 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup oat flour 90 grams
- 1/4 cup unsweetened cocoa powder 25 grams
- 1 cup chocolate chips 170 grams
Instructions
- Preheat the oven to 350F. Grease a 9×9 baking dish with cooking spray and set aside. (I like this light metal pan.)
- Cut the butter into tablespoon-sized pieces. Add the butter and 1/2 cup of chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until the chocolate and butter are completely melted and well combined.
- Add the granulated sugar and whisk for 30 seconds. Stir in the eggs one at a time, whisking 20 seconds after each addition. Whisk in the vanilla extract and salt.
- Using a rubber spatula, mix in the cocoa powder and oat flour until fully combined. Stir in the remaining chocolate chips.
- Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
- Cool the brownies for 30 minutes before cutting. Slice and enjoy!
Notes
- Use a metal baking pan (if possible). A metal pan helps conduct heat better when making gluten-free brownies and baked goods. I love using this light metal 9×9 pan. If all you have is a glass 9×9 pan, that will still work!
- Add chocolate chips + cocoa powder: Adding both chocolate chips and cocoa powder gives these brownies a more rich, fudgy flavor. The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high-quality chocolate like Guittard!
- Oat flour: If you want to keep these brownies gluten-free, be sure to use certified gluten-free oat flour.
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