Oat Flour Brownies
These oat flour brownies offer a gluten-free alternative to traditional brownies, delivering a rich, fudgy texture with a delightful nutty flavor from the oat flour.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 cup oat flour Ensure it's finely ground for best results
- 1/2 cup unsweetened cocoa powder Dutch-processed for deeper flavor
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil Canola or melted coconut oil works well
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips Semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the oat flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the sugar, oil, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this will result in drier brownies.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper and cutting into squares.
Notes
Chef's Tips:
• For a richer flavor, try using brown sugar instead of granulated sugar
• Avoid overmixing the batter to prevent a tough texture
• Serve warm with a scoop of vanilla ice cream for an indulgent treat
Food Safety:
• Ensure eggs are fresh and properly stored
• Store brownies in an airtight container to prevent spoilage