Oat Flour Brownies (Gluten Free)

These gluten-free oat flour brownies, are super fudgy, with a shiny, crackly top! They quickly come together with pantry staples, and don’t require any special gluten-free flour blends or binders. Absolutely delicious!   

Everyone should have a tried-and-true brownie recipe in their repertoire. One you can whip up whenever a chocolate craving hits, or you have to make something last minute for a school bake sale or office potluck.  

Since brownies naturally have a relatively low percentage of flour in them, as compared to many other baked goods, they’re relatively easy to make gluten free. These brownies are made with oat flour and corn starch; no special gluten-free flours or binders required.  So, they're easy to make, even if you don't regularly bake gluten free. I usually buy my oat flour, but you can also make it by finely grinding rolled oats in a food processor or high-speed blender. 

These gluten-free brownies are super fudgy, with a shiny, crackly top. For a really special treat, turn them into a brownie sundae, with vanilla ice cream and a batch of my hot fudge sauce! 

Jump to:

• Ingredients
• Instructions
• Top Tips for Perfect Oat Flour Brownies
• Storage
• Recipe Card

Ingredients

• butter
• chocolate, semi-sweet
• granulated sugar
• eggs
• vanilla extract
• espresso powder
• oat flour, certified gluten free
• corn starch
• cocoa powder
• baking powder
• salt

See recipe card for quantities.

Ingredient Notes

Oat flour:  If you want your brownies to be gluten free, make sure your oat flour is certified gluten free.  During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.

You can buy oat flour or you can also make it yourself. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour. 

Chocolate:  You can use chopped chocolate or chocolate chips.

Cocoa powder:  I use dutch-processed cocoa powder for this recipe. 

Espresso powder:  You don’t taste any coffee flavour in the finished brownies, the espresso powder just intensifies the chocolate taste. You can leave it out if you prefer. 

Instructions

1. Preheat oven to 350°F (180°C).  Grease an 8” metal square cake pan and line the bottom and sides with parchment.  In a microwave-safe bowl, add the chocolate and butter.  

2. Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each.  Generally, 40 seconds total is sufficient.  Set aside to cool. 

3. Into another large bowl (or bowl of a stand mixer), add the sugar and eggs. 

4. Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.  

5. Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated. 

6. Sift the oat flour, corn starch, cocoa powder, baking powder and salt into the chocolate mixture.

7. Using a spatula, gently stir the mixture until no clumps remain. 

8. Pour the mixture into the prepared pan and bake for about 25 minutes, or until a cake tester inserted in the centre comes out with a few moist crumbs attached. Let cool in pan on cooling rack. Cut into squares. 

Storage

Brownies will keep 3 – 4 days in an air-tight container at room temperature. 

Recipe Card