Fudgy Oat Flour Brownies. Get in my belly!
Brownies are easily one of my favorite desserts and I really wanted to create a staple recipe that I could go back to over and over. My goal was to create a super easy recipe where I would have all the ingredients on hand AND to create a super rich and slightly fudgy brownie.
Ingredients for Fudgy Oat Flour Brownies
- Dark Chocolate: This ingredient is really king in this recipe so I would highly recommend you get your favorite high-quality chocolate. I usually like to use around a 70% dark chocolate but this really is a personal preference. The melted chocolate helps provide a fudgy and decadent brownie
- Oat flour: The one and only gluten-free flour used in this recipe. I really love when I can successfully use just ONE gluten-free flour. It is a flour made from whole-grain oats that lends a sweet and slightly nutty flavor to these brownies. It not only provides a complexity of flavor but it is a really affordable and a readily available gluten-free flour.
- Unsalted Butter: Is there really a better combination than butter and chocolate? As a rule of thumb, if you want a fudgy brownie than it has to contain more fat and less flour. That is why this recipe has a whole stick of butter in it. I recommend using unsalted butter so you can control how much salt goes in to the batter.
How to Make Fudgy Oat Flour Brownies
- I decided to make these in a stand mixer to ensure that everything was thoroughly combined but you can also just use a hand mixer.
- You want to start by melting the dark chocolate and you can do that in the microwave or in the double boiler. Set it aside to cool to room temperature because if it is too hot it could curdle the eggs.
- Next add the melted butter and sugar to the mixer and beat until combined. Then start adding the eggs one at a time and mix on medium speed. The mixture should start turning a pale yellow. Then you want to start adding the vanilla and the melted dark chocolate.
- While that is mixing whisk together your dry ingredients and then pour that in to the batter. Mix until combined and then use a spatula to stir in the remaining chocolate chips.
- Pour the batter in to the prepared baking dish and bake for 30-35 minutes. You definitely don’t want to overcook these if you want the fudgy brownie texture.
Tips for Making Fudgy Oat Flour Brownies
You can find oat flour in almost any grocery store now but it is also available online. I like THIS one from Amazon. You can also make your own oat flour. My friend Nora has a great recipe you can check out HERE.
If you have celiac or extreme gluten sensitivity be sure to buy a certified gluten-free flour.
Yes, you can use coconut sugar as a substitute for the cane sugar.
Yes, I highly recommend you use a kitchen scale for this recipe. Not getting the melted chocolate amount right could completely throw off this recipe. In my opinion, a kitchen scale is one of the best purchases you could make. I have THIS one and absolutely love it.
I prefer to use chocolate that is around 70% because I love a super rich chocolate but this really is more of a personal preference. It is mostly important you use a good quality chocolate that you really love.
Looking for more recipes with oat flour? Check these out!
Gluten-free Double Chocolate Chip Muffins
Gluten-free Butternut Squash Muffins
Gluten-free Chocolate Chip Oatmeal Cookies
PrintFudgy Oat Flour Brownies
- Prep Time: 10
- Cook Time: 30-35
- Total Time: 45
- Yield: 16 small brownies 1x
- Diet: Gluten Free
Description
The BEST Fudgy Oat Flour Brownies that can be whipped up in not time at all. With just a few simple and affordable ingredients.
Ingredients
- 9 ounces dark chocolate chips, divided
- ½ cup (1 stick) unsalted butter, melted (113g)
- ¾ cup granulated cane sugar (175g)
- 3 eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup oat flour (80g)
- ¼ cup cocoa powder (25g)
- ½ tsp sea salt
Instructions
- Preheat oven to 350 and line an 8×8 baking dish with parchment paper.
- In a small bowl melt six ounces of the dark chocolate in the microwave or over a double boiler. Set aside and let cool to room temperature.
- In a large bowl with a hand or stand mixer add the melted butter and sugar and beat until combined.
- Add the eggs one at a time continue to beat the mixture until everything is combined and mixture is a pale yellow. Add vanilla and melted chocolate and mix.
- Whisk together the oat flour, cocoa powder and salt and add the dry ingredients to the batter and mix until just combined.
- Stir in the remaining chocolate chips and pour the brownie batter in to the pan.
- Bake for 30-35 minutes. Try. not to over-bake if you want that fudgy consistency.
Keywords: fudgy oat flour brownies, oat flour brownies, gluten-free oat flour brownies, chocolate oat flour, oat flour,
Nora (A Clean Bake) says
These brownies look and sound incredible! I wish I could tolerate oats!!! 🙁
Jessi's Kitchen says
Ah! I wish you could too! I bet another grain-free flour could be used. I will have to play around with the recipe some more!
Sommer Joy says
These looks awesome! I’m out of coconut sugar, how much turbinado sugar would you use instead?
Jessi's Kitchen says
I am not 100% sure since I haven’t tried it. I would just try using the same amount though. Hope it turns out for you! 🙂
Susie Klein says
I just made these and they are amaaaazing! I doubled the recipe and baked in a 9×13 glass pan lined with parchment for 33 mins. Thank you. These will be a definite remake.
Angela says
Made these tonight and they are awesome! This will be my staple brownie recipe now. I have tried many gf options with almond butter or sweet potatoes, but none of them had the real taste or texture of a brownie I am looking for. Delicious – your recipes are da bomb!
Jessi's Kitchen says
Yay! Thank you! I am so glad you enjoyed them!
Hoda Abzakh says
Is there any replacement for the butter ? Coconut oil maybe ?
Jessi's Kitchen says
Palm shortening or a vegan butter would work as a replacement.
Lisa says
Making for a second time in a week. They went fast. Thank you for the recipe!
Jessi's Kitchen says
Yay! So glad you love the recipe.
Kathy says
These brownies were delicious! I used 1/2 cup white sugar and 1/4 cup brown sugar, I added about 1tsp instant coffee, and butterscotch chips with the chocolate chips.
The next time I will try with dollops of peanutbutter swirled in.
Jessi's Kitchen says
Ohhhh I love the idea of mixing the sugars and the butterscotch chips is GENIUS!! I will have to try that soon. So glad you enjoyed them.
Suzanne says
This looks so good! Chocolate and oat go so well together in texture and taste!
Ev says
These are the best gluten-free brownies ever! Thank you so much Jessi!! This will be my go-to recipe. The crumb is perfect! Followed the idea of puting part brown sugar and added choped pecans on top, heavenly! Tried cooking at 340 convection oven for 20 minutes because my oven tends to need less cooking time and it was just right.
★★★★★
Jessi's Kitchen says
This made my day. So glad you love the brownies! I need to try the brown sugar soon. Sounds so delicious!
Rachael says
If you hap-chance across this recipe and wonder if you should make it. The answer is an absolute YES! The whole family enjoyed.
★★★★★
Jessi's Kitchen says
Love hearing this! Thank you for sharing.
Stephanie says
Yum! What a great recipe.
Elaine says
These turned out really good. Everyone enjoyed them 👌
★★★★★
Jessi's Kitchen says
Yay! So glad you enjoyed them
Margaret says
If I use coconut sugar, is it a one-to-one replacement for the cane sugar?
Olivia says
These are the best healthy brownies out there! The top is crinkly and the middle is fishy and delicious! Definitely recommend!
★★★★★
Sahithya says
Can we use dates instead of sugar?
Jessi's Kitchen says
Yes, a 1-1 replacement.
Jessi's Kitchen says
Yay! so glad you loved it
Jessi's Kitchen says
Dates will not work as a substitute in this recipe.
Suni says
No baking soda or baking powder needed ?
Jessi's Kitchen says
Correct. No baking soda or powder keeps the brownies fudgy
Vickie says
THE BROWNIES TURNS OUT SOOO DELISH! I use canola oil instead of butter and turn out just fine. Will rebake this many many times. Thank you! ♥️
★★★★★
Jessi's Kitchen says
Yay!So glad you enjoyed them
Kristin Lohin says
These were really good fresh, but they got really dry when put in the fridge. I realize now maybe I should’ve left them on the counter?
★★★★
Anonymous says
Could I use oat pulp instead of flour? I have some left over from making oat milk.
Jessi's Kitchen says
I don’t believe that would work but I haven’t tried it.
Melanie Z says
I made these brownies today and followed the recipe exactly as written. They are soft and fudgey and nobody would know they are made with oat flour. Highly recommend making them, and I’ll definitely be making this recipe again!
★★★★★
Anonymous says
Can I use bittersweet chocolate mixed with semi-sweet chocolate chips for the chocolate since that’s what I have?
Maria says
Can I use monk fruit instead of sugar?
Simone says
Love these! The first time I used a combination of semi sweet and milk chocolate because it’s what I had. This time I only have milk chocolate so I’m going with it! I used a little less sugar and used coconut sugar. Batter tastes amazing. We found these a little crumbly warm, but they set as they cool and I loved them from the fridge. Dense and fudgy! Thanks for this!
★★★★★
Jessi's Kitchen says
So glad you enjoyed them!
Jessi's Kitchen says
So glad you enjoyed it.
Jessi's Kitchen says
I doubt that would yield the same texture but you are welcome to give it a try.
Jessi's Kitchen says
Yes, that would work.