Fudgy Oat Flour Brownies

Oat flour brownies have a rich flavor, fudgy texture, and are made with simple ingredients. They're easy to mix in one bowl and always a favorite!

5 from 1 vote

Print Pin

Course: Dessert

Diet: Gluten Free

Prep Time: 7

Cook Time: 28

Resting Time: 30

Servings: slices

Calories: 218kcal

In a large mixing bowl, whisk together the oat flour, cocoa powder, tapioca starch, and salt.
100 grams oat flour, 1/2 cup cocoa powder, 1 tablespoon tapioca starch, 1/2 teaspoon salt
Gently stir in the coconut sugar, melted butter, eggs, avocado oil, and vanilla until just combined. Then fold in 1/2 cup of the chocolate chips.
1 cup coconut sugar, 3/4 cup unsalted butter, 3 large eggs, 2 tablespoons avocado oil, 2 teaspoons vanilla, ½ cup chocolate chips
Cover and place in the fridge to rest for 30 minutes.
Preheat oven to 350 degrees and line an 8"x8" glass baking dish with parchment paper.
Evenly spread the brownie batter into the pan and sprinkle the remaining chocolate chips on top. Bake for 25-30 minutes or until it's mostly set but not yet completely firm to the center.
¼ cup chocolate chips
Let cool completely before removing from the pan and slicing. Enjoy!

The amount of oat flour in a standard cup measurement can vary significantly, so I recommend weighing it for best results. If you don't have a kitchen scales, you can gently scoop the flour into a cup with a spoon and use a knife to level off the top.
To avoid the brownies rising and then collapsing, stir the batter very gently so it has as little air mixed in as possible.
For the best fudgy texture, don't over-bake! when you pull the brownies out of the oven, they should still look slightly gooey in the center. They'll firm up as they cool.