Fudgy Oat Flour Brownies
by: claire cary
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!
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16
Ingredients
Wet
- 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
Dry
- ¾ cup oat flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips optional
- ½ cup raspberries optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8x8 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!
Notes
You can swap the almond butter for any other nut or see butter such as peanut butter, tahini, sunflower seed butter etc.
I used regular white granulated sugar, but you can use coconut sugar for a refined sugar free option
Serving: 1brownie / Calories: 189kcal / Carbohydrates: 20g / Protein: 4g / Fat: 11g / Fiber: 2g / Sugar: 14g
