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!
Ingredients
- ½ cup butter
- ⅔ cup chopped chocolate or chocolate chips, semi-sweet
- 1 cup granulated sugar
- 2 eggs, extra-large
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder, optional
- ⅔ cup oat flour, certified gluten free
- 2 tablespoon corn starch , see note
- ⅓ cup cocoa powder, dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- 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.
- 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.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs.
- Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, corn starch, cocoa powder, baking powder and salt into the chocolate mixture.
- Using a spatula, gently stir the mixture until no clumps remain.
- 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.
Notes
Note: for really dense and fudgy brownies, leave out the corn starch.
Top Tips
- A shiny, crackly top: don’t skip beating the eggs and sugar together, that’s what gives the brownies a shiny, crackly top.
- Nice and fudgy: to ensure a fudgy brownie, make sure you don’t overbake them. When testing for doneness, you should have a few moist crumbs clinging to the cake tester / toothpick.
- A clean slice: let the brownies cool to room temperature and use a sharp knife to ensure clean slices.
- Brownie sundaes: Serve warm (reheat in the microwave for about 15 seconds) with a scoop of ice cream and my hot fudge sauce for an extra delicious treat!
- Brownies will keep 3 – 4 days in an air-tight container at room temperature.
Nutrition
Serving: 1 brownieCalories: 179kcalCarbohydrates: 22gProtein: 2gFat: 10gCholesterol: 36mgSodium: 105mgFiber: 2gSugar: 15g
Nutritional information shown is an estimate only.
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