There’s something about homemade brownies that feels like a hug in dessert form, right? Back when I started cutting out gluten, I was convinced I’d have to say goodbye to all those classic treats—especially brownies.
But, nope!
I found a way to make them rich, fudgy, and loaded with real ingredients, using oat flour.
These brownies taste so good you won’t believe they’re gluten-free—and they come together in no time. Let’s make some magic in the kitchen!
Tips for Best Results
- Homemade oat flour: If you don’t have oat flour, just blitz rolled oats in a blender until fine.
- Extra fudgy? Add an extra tablespoon of almond milk.
- Substitutions: No coconut oil? Use melted butter or a neutral oil like avocado oil. For a vegan version, swap the eggs with flax eggs (2 tbsp ground flax + 5 tbsp water).
Variations
- Peppermint twist: Add ½ tsp peppermint extract for a holiday feel.
- Espresso brownies: Mix in 1 tsp of instant coffee powder to boost the chocolate flavor.
- Peanut butter swirl: Drop spoonfuls of peanut butter on top of the batter and swirl with a knife before baking.
Serving Suggestions
Cut those beauties into 9 big squares or 16 smaller bites. Serve warm with a scoop of vanilla ice cream or dusted with powdered sugar. These also pack well for lunchboxes or road trips—if they last that long!
Fudgy Oat Flour Brownies
- Total Time: 35 minutes
- Yield: 9-16 brownies 1x
- Diet: Gluten Free
Description
These oat flour brownies are gluten-free, rich, and packed with chocolate flavor. Perfect for dessert or a sneaky snack, they’re easy to make with simple ingredients.
Ingredients
- 1 cup oat flour (make your own by blending rolled oats if needed)
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar (or regular sugar)
- ½ tsp sea salt
- ½ tsp baking powder
- ⅓ cup melted coconut oil (or butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ⅓ cup unsweetened almond milk (or any milk)
- ½ cup dark chocolate chips (optional but highly recommended)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Mix the dry stuff: In a bowl, whisk together the oat flour, cocoa powder, coconut sugar, salt, and baking powder. Make sure there are no lumps—this keeps things smooth!
- Add the wet ingredients: In another bowl, mix the melted coconut oil, eggs, vanilla, and almond milk until combined.
- Combine everything: Slowly add the dry ingredients to the wet mixture. Stir just until there’s no dry flour visible. If you’re adding chocolate chips or nuts, fold them in now.
- Bake: Pour the batter into your prepared pan, spreading it out evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs (don’t overbake—you want fudgy, not dry!).
- Cool & Slice: Let the brownies cool in the pan for about 15 minutes before lifting them out and slicing into squares.
Notes
For a nut-free version, skip the walnuts. You can also reduce the sugar slightly if you prefer less sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: ~180
- Sugar: ~10g
- Sodium: ~75mg
- Fat: ~10g
- Saturated Fat: ~6g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~3g
- Protein: ~3g
- Cholesterol: ~30mg
