These gluten free oat flour brownies are fudgy, made in one bowl and perfect for a simple sweet dessert. Load them up with chocolate chips and raspberries or leave them plain!
I’ve had oat flour brownies on my list for a while now, but wanted to find a way to spruce them up a bit. Berries and chocolate are one of my favorite combinations, so I thought some fresh raspberries would be perfect here.
These gluten free brownies are naturally fudgy and perfectly sweet, but the raspberries and extra chocolate chips really take them up a notch.
Of course, you can totally opt to keep these simple without any mix-ins if you prefer. Either way, serve these brownies with a scoop of vanilla ice cream and enjoy!
Why you’ll love this recipe
- Naturally gluten free
- Rich & fudgy
- Simple, healthy ingredients
- Made in one bowl
- Simple, pantry staple ingredients
- Dairy free friendly
OAT FLOUR. I love love love baking with oat flour. Not only is oat flour one of the more affordable gluten free flours (you can also make it yourself), but it provides such a delicious texture to baked goods.
COCOA POWDER. Cocoa powder will of course make these brownies nice and chocolatey. You can use dutch processed or regular cocoa powder here.
SUGAR. I opted for regular white granulated sugar, but you can use coconut sugar for a refined sugar free option. I do not recommend a liquid sweetener such as maple syrup here.
NUT BUTTER. I first tested these with peanut butter, but to be honest, I’m not the biggest peanut butter and chocolate fan. I know, controversial.
You can use tahini, almond butter, peanut butter, sunflower seed butter, cashew butter etc. Just make sure to use one that is nice and runny or the batter may be too thick.
BUTTER & MILK. I used regular butter but almond milk because that’s what I usually have on hand, but you can use non-dairy butter or regular milk if you prefer.
EGGS. Two eggs will help bind all of the ingredients together. They also help provide some rise to the brownies because we aren’t using any leavening agents to give these a fudgy texture.
MIX INS. I opted for raspberries and chocolate chips, but you can leave them plain, add chopped walnuts, almonds, white chocolate chips etc!
How to make oat flour brownies
In a mixing bowl, whisk together all wet ingredients until smooth. Whisk in the oat flour, cocoa powder and salt until smooth.
Fold in the chocolate chips. If you’re using the raspberries, you can either only add them to the top of the batter or mix some into the batter.
If mixing into the batter, I like to add about 1/4 cup of raspberries but halve them so they don’t make the brownies too mushy.
Spread into your prepared baking pan. Top the batter off with the remaining raspberries and more chocolate chips if desired.
Bake for 30-38 minutes or until a toothpick comes out clean. They will take slightly longer to bake if you’re using the raspberries because of the added moisture.
If you like them more fudgy, just bake for less time, more well done, bake for longer.
Let cool in the pan for about 20 minutes, then lift out onto a wire rack to finish cooling. Slice into 16 squares and enjoy!
How to store and freeze brownies
Once prepared, these oat flour brownies will keep at room temperature for about 3-5 days. Just be sure to let them cool completely, then slice and store in a container.
You can also store them in the fridge for a bit longer, about 5-7 days. The texture will firm up a bit as they sit in the fridge, so you can warm the in the microwave to get a fudgy texture again.
To freeze brownies, simply let them cool completely, slice into squares, the either wrap tightly in plastic wrap or place in a freezer safe ziplock bag. Freeze for up to 2 months.
To reheat frozen brownies, preheat the oven to 300 and cook until warm through the center.
Can I make them dairy free or vegan?
You can definitely make these oat flour brownies dairy free by using dairy free butter (I like Earth Balance) and non-dairy milk.
I have not tested these without eggs, but since there are only two, you should be ok. My suggestion would be to use either two flax eggs, apple sauce (6 tablespoons) or a store bought egg replacer.
If you do choose to use any kind of egg replacer, you want to add 1 teaspoon of baking powder so the brownies can rise a bit and aren’t too dense.
Use an aluminum pan. Heat conducts most evenly in an aluminum pan, so I suggest that over glass for best results. I like one with pointy corners so you get perfect squares.
Use high quality chocolate. Be sure to use a high quality cocoa powder for the best flavor. I do not recommend the cocoa powder from Trader Joe’s. I find it is very mild in flavor and does not create the best flavor or texture.
Careful of the bake time. If you want your brownies fudgy, be careful not to over bake. If you prefer your brownies a bit more cakey or well done in the middle, simply bake for longer!
Is oat flour gluten free?
Yes! However, oats are often contaminated with gluten during processing, so be sure to get certified gluten free oats or oat flour if you are Celiac.
You can also make your own oat flour at home by blending quick or rolled oats in your blender or food processor until you get a very fine powder.
More gluten free brownies you’ll love!
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Fudgy Oat Flour Brownies
by: claire cary
- ½ cup butter melted
- ⅓ cup almond butter see notes
- ¾ cup granulated sugar see notes
- ¼ cup milk dairy or non-dairy
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup oat flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips optional
- ½ cup raspberries optional
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8×8 baking pan with parchment paper and set aside.
- In a mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the oat flour, cocoa powder and salt until smooth.
- Fold in the chocolate chips.
- If you're using the raspberries, you can either only add them to the top of the batter or mix some into the batter.
- If mixing into the batter, I like to add about 1/4 cup of raspberries but halve them so they don't make the brownies too mushy.
- Spread into your prepared baking pan
- Top the batter off with the remaining raspberries and more chocolate chips if desired.
- Bake for 30-38 minutes or until a toothpick comes out clean. They will take slightly longer to bake if you're using the raspberries because of the added moisture.
- If you like them more fudgy, just bake for less time, more well done, bake for longer.
- Let cool in the pan for about 20 minutes, then lift out onto a wire rack to finish cooling.
- Slice into 16 squares and enjoy!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Claire Cary says
Amazing! The best gluten free brownies I’ve had. I did them with and without raspberries and they were great both ways.
Claire Cary says
Perfect, so glad you enjoyed these!