These wealthy, fudgy oat flour brownies are really easy to make with out particular elements. And naturally gluten free!
These oat flour brownies are wealthy in chocolate taste from a full cup of cocoa powder. They’re chewy, fudgy, and have a lightweight nutty taste from complete grain oat flour. Plus, they’re naturally gluten free!
Why I like this out flour brownies recipe
- Fudgy texture: Melting the butter and sugar first provides these brownies that tremendous wealthy fudgy texture of the very best brownies. You’d by no means know they weren’t simply “common” brownies!
- Tons of chocolate taste: With 1 full cup of cocoa powder, these brownies are so wealthy in chocolate taste, to match that excellent brownie texture.
- Naturally gluten free: Made with only one naturally gluten free complete grain flour, relatively than a mix of flours. Which means they’re straightforward to make for those who’re baking for a GF good friend otherwise you’re new to a gluten free weight-reduction plan and do not have a completely stocked pantry.
Ingredient notes & substitution strategies
Listed here are the elements you could make these particular oat flour brownies. Learn fastidiously for notes on the right way to make some substitutions for those who’re avoiding different allergens, too:
- Butter: Provides taste, richness, moisture and texture. For those who’re dairy-free, strive Soften or Miyoko’s Kitchen model vegan butter. Keep away from softened butters within the tub.
- Sugar: Provides tenderness and sweetness. Be sure you soften it totally so your brownies are clean and fudgy.
- Eggs: Add rise, richness and tenderness. For those who’re egg-free, strive 3 “chia eggs” (combine 3 tablespoons floor white chia seeds with 3 tablespoons lukewarm water).
- Vanilla: Provides depth of taste. You’ll be able to depart it out or change it with half as a lot almond extract or your favourite taste.
- Oat flour: Oats which were floor right into a wonderful powder. It types the essential construction of those brownies. If you would like to make these oat-free, I would actually advocate you employ our traditional gluten free brownie recipe. If you would like to attempt to change the oats, take a look at our publish on the right way to substitute for oats in baking.
- Cocoa powder: Gives chocolate taste and richness. I choose Dutch-processed, however if you wish to use pure cocoa powder, simply add 1/8 teaspoon baking soda to the recipe to neutralize the acidity.
- Salt: Balances sweetness, enhances different flavors.
- Chocolate chips: Add extra chocolate taste and a few texture; you may change some or all of them with delicate, chopped nuts like walnuts or pecans. Or strive a unique taste chocolate chip.
How one can make oat flour brownies
Soften the butter and sugar; mix with eggs
In a small saucepan, convey the butter and sugar to a mild simmer, then let the combination cool. Beat 3 eggs and vanilla till frothy, then beat within the melted butter and sugar as soon as it is cooled.
Add the cocoa powder, oat flour, and chocolate chips
Add cocoa powder to the combination, then the oat flour. First combine within the cocoa powder gently, then beat it in to mix totally. Then combine within the salt and oat flour by hand till just-combined and add chocolate chips.
Switch to pan, and bake till executed
Switch the batter to a lined sq. metallic baking pan, and unfold into a fair layer. Scatter just a few extra chocolate chips on high, and bake at 350°F for 20 minutes. Decrease the oven temperature to 325°F to complete baking.
Recipe ideas & methods
Use finely floor oat flour
For those who can, use a commercially-prepared oat flour in these brownies. Though I like to make selfmade oat flour, you may’t actually get as wonderful a grind as packaged oat flour. I often purchase Gold Medal model oat flour, which is gluten free. Bob’s Purple Mill model oat flour can be good. Simply make sure that you purchase the bundle that’s labeled “gluten free” if you could be GF.
For those who do grind your personal oat flour for these brownies, run it by means of a sifter earlier than measuring it out so that you keep away from any bigger items of oats.
Do not overmix the oat flour
Oats tend to get robust for those who overmix them, and make wreck the tenderness of baked items. To keep away from this, beat the entire different elements into the brownie batter first, then combine within the oat flour final, and by hand. Cease mixing when it is simply mixed.
Do not strive the “toothpick take a look at” for doneness
The brownies are executed baking once they seem set all the way in which to the middle and do not glisten like they’re moist. Additionally, for those who shake the pan back and forth gently, the brownies will not jiggle. For those who insert a toothpick into the middle of the pan, it should appear moist lengthy after they’re executed baking.
Chill earlier than slicing
For clear slices, let the brownies cool, uncut, for 1 hour, after which refrigerate for 1 hour earlier than slicing. Use a really sharp, massive knife to chop the brownies into 9 squares in a single swift movement of the knife per slice.
Storage and refreshing directions
These brownies are actually moist, tender and fudgy, and maintain very well at room temperature, within the fridge, and within the freezer. Retailer them, coated, at room temperature for as much as 5 days. Refrigerate them for an additional 5 days, coated properly, after which freeze in a freezer-safe container or wrap for as much as 3 months.
To refresh refrigerated brownies, allow them to come to room temperature (though I actually love them chilly). For those who’ve frozen them, allow them to defrost at room temperature or within the fridge first.
Steadily requested questions
For those who use gluten free oat flour, these oat flour brownies are naturally gluten free.
For those who used coarsely floor oat flour or overbaked your brownies, they could appear a bit crumbly. Subsequent time, cease baking them a bit sooner.
No, you may’t use all goal flour and even all goal gluten free flour instead of oat flour on this recipe. Oat flour shouldn’t be a 1 to 1 substitute for all goal flour or vice versa.
You would possibly have the ability to change the granulated sugar with granulated coconut sugar, particularly because you’re melting the sugar with the butter. I have never tried that swap, although, so that you’d need to experiment.
Baking with oat flour
Are you curious about extra oat flour recipes? You would be amazed at what you are able to do with this single, complete grain flour. Listed here are some my different favourite oat flour recipes:
Oat Flour Brownies Recipe
These wealthy, fudgy oat flour brownies are really easy to make with out particular elements. And naturally gluten free!
Yield: 9 brownies
Forestall your display from going darkish
Tools
-
Small saucepan
-
Handheld mixer
Elements
- 10 tablespoons (140 g) unsalted butter chopped
- 1 ¼ cups (250 g) granulated sugar
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (80 g) unsweetened cocoa powder (I choose Dutch-processed; for those who use pure, simply add 1/8 teaspoon baking soda)
- ⅞ cup (105 g) finely floor oat flour gluten free if obligatory
- ¼ teaspoon kosher salt
- 5 ounces semi-sweet or darkish chocolate chips
Directions
-
Preheat your oven to 350°F. Line an 8-inch x 8-inch sq. pan with aluminum foil (both nonstick, or grease common foil with cooking oil spray), and set it apart.
-
In a small saucepan, place the chopped butter and granulated sugar. Place over medium warmth, whisking sometimes, till the butter melts and the combination is gently simmering across the edges. Take away the combination from the warmth and set it apart to chill till it’s not sizzling to the contact.
-
In a big mixing bowl, place the eggs and vanilla, and beat with a handheld mixer till the combination is a bit foamy.
-
As soon as the butter and sugar combination is not sizzling to the contact, add it to the egg combination and beat with the hand-held mixer on medium velocity till very clean and properly mixed.
-
Add the cocoa powder to the blending bowl and, with the mixer off, manually whisk the cocoa powder in simply till the moist elements have absorbed the powder. Cocoa powder resists combining, so for those who activate the mixer instantly, the powder will scatter.
-
Activate the mixer to medium-high velocity and beat till the batter very well-combined. It must be thick and shiny.
-
Add the oat flour and salt, and blend utilizing a mixing spoon or spatula till simply mixed. Don't overmix.
-
Add about 4 of the 5 ounces of the chocolate chips, and blend till the chips are evenly distributed all through the brownie batter.
-
The batter will likely be very sticky and thick. Scrape it into the ready pan and clean gently into a fair layer with a barely moist offset or silicone spatula.
-
Sprinkle the remaining chocolate chips evenly throughout the highest of the batter, and press gently along with your fingers to assist the chips adhere to the batter.
-
Place the pan within the middle of the preheated oven and bake for 20 minutes.
-
Cut back the oven temperature to 325°F and proceed to bake for an additional 5 to 10 minutes, or till the brownies seem set all the way in which to the middle. The brownies shouldn't jiggle if you shake the pan gently back and forth.
-
The toothpick take a look at shouldn't be helpful right here, so that you’ll have to guage doneness primarily based on look.
-
Take away the pan from the oven and permit the brownies to chill within the pan for about 1 hour or till the pan is not sizzling to the contact. The brownies will sink a bit as they cool, however they need to sink evenly throughout the entire high.
-
Place the pan within the fridge to sit back for about 1 hour or till very agency. Take away from the pan, slice with a pointy knife into 9 equal items and serve.
Diet
Serving: 1brownie | Energy: 401kcal | Carbohydrates: 49g | Protein: 7g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 89mg | Sodium: 93mg | Potassium: 303mg | Fiber: 6g | Sugar: 34g | Vitamin A: 476IU | Calcium: 41mg | Iron: 3mg
Oat Flour Brownies Recipe
These wealthy, fudgy oat flour brownies are really easy to make with out particular elements. And naturally gluten free!
Yield: 9 brownies
Forestall your display from going darkish
Tools
-
Small saucepan
-
Handheld mixer
Elements
- 10 tablespoons (140 g) unsalted butter chopped
- 1 ¼ cups (250 g) granulated sugar
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (80 g) unsweetened cocoa powder (I choose Dutch-processed; for those who use pure, simply add 1/8 teaspoon baking soda)
- ⅞ cup (105 g) finely floor oat flour gluten free if obligatory
- ¼ teaspoon kosher salt
- 5 ounces semi-sweet or darkish chocolate chips
Directions
-
Preheat your oven to 350°F. Line an 8-inch x 8-inch sq. pan with aluminum foil (both nonstick, or grease common foil with cooking oil spray), and set it apart.
-
In a small saucepan, place the chopped butter and granulated sugar. Place over medium warmth, whisking sometimes, till the butter melts and the combination is gently simmering across the edges. Take away the combination from the warmth and set it apart to chill till it’s not sizzling to the contact.
-
In a big mixing bowl, place the eggs and vanilla, and beat with a handheld mixer till the combination is a bit foamy.
-
As soon as the butter and sugar combination is not sizzling to the contact, add it to the egg combination and beat with the hand-held mixer on medium velocity till very clean and properly mixed.
-
Add the cocoa powder to the blending bowl and, with the mixer off, manually whisk the cocoa powder in simply till the moist elements have absorbed the powder. Cocoa powder resists combining, so for those who activate the mixer instantly, the powder will scatter.
-
Activate the mixer to medium-high velocity and beat till the batter very well-combined. It must be thick and shiny.
-
Add the oat flour and salt, and blend utilizing a mixing spoon or spatula till simply mixed. Don't overmix.
-
Add about 4 of the 5 ounces of the chocolate chips, and blend till the chips are evenly distributed all through the brownie batter.
-
The batter will likely be very sticky and thick. Scrape it into the ready pan and clean gently into a fair layer with a barely moist offset or silicone spatula.
-
Sprinkle the remaining chocolate chips evenly throughout the highest of the batter, and press gently along with your fingers to assist the chips adhere to the batter.
-
Place the pan within the middle of the preheated oven and bake for 20 minutes.
-
Cut back the oven temperature to 325°F and proceed to bake for an additional 5 to 10 minutes, or till the brownies seem set all the way in which to the middle. The brownies shouldn't jiggle if you shake the pan gently back and forth.
-
The toothpick take a look at shouldn't be helpful right here, so that you’ll have to guage doneness primarily based on look.
-
Take away the pan from the oven and permit the brownies to chill within the pan for about 1 hour or till the pan is not sizzling to the contact. The brownies will sink a bit as they cool, however they need to sink evenly throughout the entire high.
-
Place the pan within the fridge to sit back for about 1 hour or till very agency. Take away from the pan, slice with a pointy knife into 9 equal items and serve.
Diet
Serving: 1brownie | Energy: 401kcal | Carbohydrates: 49g | Protein: 7g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 89mg | Sodium: 93mg | Potassium: 303mg | Fiber: 6g | Sugar: 34g | Vitamin A: 476IU | Calcium: 41mg | Iron: 3mg
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Hello, I’m Nicole. I create gluten free recipes that actually work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
