Featured Comment
From Andrea: “So incredibly easy and much better than boxed mix. Rich and fudgy! Love the glossy finish on them. ★★★★★”
From Cynthia: “These are our favorite brownies! We have made them at least a dozen times. I love the use of oat flour for added nutrition and taste. ★★★★★”
From Mandy: “My daughter wanted brownies but I didn’t have any boxed mixes so I thought I would try to make homemade & found this recipe. Much better than boxed brownies! We loved these! ★★★★★”
Why You’ll Love These Oat Flour Brownies
These oat flour brownies are everything I want in a homemade brownie: rich chocolate flavor, a fudgy center, and plenty of chocolate chips. I’m totally satisfied with these brownies all on their own, but for an extra decadent treat you can’t beat a scoop of ice cream and a fun topping, like fresh raspberry coulis or this dairy-free caramel sauce!
- One-bowl recipe. The batter comes together in a single bowl with simple pantry ingredients and minimal cleanup.
- Made with oat flour. Oat flour works beautifully in these brownies, creating a tender, fudgy texture without the need for a gluten-free flour blend.
- Easy make-ahead dessert. These brownies keep well, so you can bake them in advance and have dessert ready when you need it. They’re one of my go-to desserts to make ahead for game nights, movie nights, and family dinners!
What You Need
Here are a few notes on some of the key ingredients to make these oat flour brownies. Jump to the recipe card below for the exact measurements.
- Chocolate chips. I recommend using high-quality semisweet chocolate chips or chocolate chunks for the most decadent chocolate flavor. Guittard is my favorite brand! I like to add a few extra chocolate chips for an even fudgier texture too.
- Cocoa powder. You can use either Dutch-process or natural unsweetened cocoa powder in these brownies. Dutch-process cocoa gives them a darker, richer flavor, while natural cocoa has a more pronounced, traditional cocoa taste. I find both work well!
- Oat flour: Be sure to use certified gluten-free oat flour since regular oat flour may be cross-contaminated with gluten during processing. I’ve also made my own homemade oat flour using certified gluten-free oats. Both options will work with these brownies!
How to Make Oat Flour Brownies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
In a microwave-safe bowl. Melt the butter and 1/2 cup of chocolate chips. I start by microwaving for 30 seconds to get the melting started, then I stir the mixture and continue in 15-second intervals, stirring between each.
Whisk in ingredients. First whisk in the granulated sugar for 30 seconds, then add the eggs one at a time, whisking for 20 seconds after each one. Next, whisk in the vanilla and salt.
Erin’s Tip
During recipe testing, I found that the combination of melted chocolate chips and cocoa powder created the fudgiest brownies with that classic shiny top. Using just one or the other didn’t produce the same quality results.
Add the dry ingredients. I find a rubber spatula works best when it’s time to add in the cocoa powder and oat flour. Once the batter is fully combined, I add in the remaining chocolate chips.
Bake and cool. Pour the batter into the prepared pan and smooth out the top. The brownies typically need 30-35 minutes in the oven. I recommend letting the brownies cool for 30 minutes before slicing.
Erin’s Tip
I highly recommend using a metal pan. Metal heats up quickly and conducts heat efficiently, helping the brownies bake evenly for the best texture. I use this light metal 9×9 pan.
More Oat Flour Recipes
The Best Chewy Oat Flour Brownies
Ingredients
- 10 tablespoons (141g) butter melted
- ½ cup (85g) chocolate chips
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup (68g) oat flour
- 1/4 cup (21g) cocoa powder
- 1 cup (170g) chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×9 metal pan with cooking spray and set aside. (I like this light metal pan.)
- Cut the butter into tablespoon-sized pieces. Add the butter and 1/2 cup of chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until the chocolate and butter are completely melted and well-combined.
- Add the granulated sugar and whisk for 30 seconds. Stir in the eggs one at a time, whisking 20 seconds after each addition. Whisk in the vanilla extract and salt.
- Using a rubber spatula, mix in the cocoa powder and oat flour until fully combined. Stir in the remaining chocolate chips.
- Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
- Cool the brownies for 30 minutes before cutting. Slice and enjoy!
Hey there! I attempted making this once before as is and they turned out great! I attempted them again and wanted to sub the eggs with flax eggs (I did 1.5 “eggs”, which was 1.5 T flaxseed + 4.5 T water) and the brownies didn’t set up right. It turned out crispy on the edges and soupy in the middle. Is this recipe not conducive to egg substitutes?
Hi Aaron, gf brownie recipes don’t typically do well with egg substitutes, at least not without greater modifications. We’re sorry you had this experience with the flax eggs!
These are perfect! Since becoming gluten free I can’t find a boxed brownie mix that tastes like the non gluten free ones I remember! I’m so glad I found this recipe! The brownies turned out delicious and taste just like the non gluten free versions! My entire family loved them! Will Deff be making them over and over!
Yay! We’re so pleased to hear this has become a new favorite! thank you for taking the time to share your positive baking experience with us, Meredith!
Thank you for this recipe, the brownies got wiped out by my friends, I barely had a piece left for myself
Definitely making this again in the future!
Aww, we’re so glad the recipe was such a hit! Thank you for sharing your kind feedback with us!
Will you be offering a brown sugar blondie recipe with oat flour? Is there a way to convert this recipe that you’d recommend?
Hi Lylie, thank you for your question! We haven’t tried adapting this one to a blondie recipe. Right now we have two blondie recipes available: Almond Flour Blondies and Easy Gluten-Free Blondies. We will keep your suggestion in mind for future recipe ideas!
Very good and so easy. I halved the sugar and theyre still delush. Thank you!
We’re so glad you enjoyed the brownies, Kathleen! Thank you for sharing your experience with us. It’s good to know that modification worked for you!
So rich yet substantial. A hefty brownie.
I use 85g Trader Joe’s 70% dark chocolate to melt with the butter. I make a double recipe in a 9×13 pan.
Thanks for sharing your tips and feedback, Elyse! We’re so glad you enjoyed the brownies!
Don’t substitute coconut oil instead of butter! I thought it would be fun to use nuts with a nut flour recipe, but it was soggy and bad. I’m sure the recipe is great if you don’t make this bad substitution though!
We’re sorry the substitutions didn’t work out for you! Thanks for sharing these tips!
Very good, easy and chocolaty!
Beyond delicious!! I halved the sugar and used both brown and white. I also measured by grams.
Thank you for this fabulous recipe. Will definitely make again and again.
Is it possible to use an egg substitute? My grandson if allergic to eggs while my daughter is celiac
Hi Betty, gf brownies are hard to do with egg replacers. Unfortunately, we don’t think this recipe will turn out the same using egg substitutes, but if you decide to give it a try, we’d love to hear how it goes!
Can u use powder sugar instead of reg sugar
Unfortunately that won’t work! Granulated sugar is important for the structure of the brownies.
Pretty good. Very easy to make, and very easy to eat. Fudgy, slightly oaty, and a bit salty. I spread canned vanilla frosting on top to serve, which was a tasty addition. Impossible not to make on a regular basis going forward. Thank you for sharing oat flour recipes.
I’m happy the brownies turned out for you. Glad the oat flour recipes are helpful!
So delicious and fudge, plus a healthy dose of fiber. It’s rare to find a recipe that yields a dish that is both delectable and good for your heart, but this one fits the bill!
I’m so glad you enjoyed the brownies!
Hi,
I do most of your recipes for kids, and they turn out great always. Esp the banana bread and the big sandwich loaf 🙂
This oats brownie tasted great too. I will definitely be making it again. However, it was a bit too soft, not holding itself firmly. Lots of slices were lost while lifting. And the sides were hardened and slightly brunt while the centre still couldn’t hold great. I wanted to give 5 more min for the centre but I could see and smell the sides hence pulled out. Any suggestions what happened here?
Hi Ammarah! What kind of pan are you using? The problem of the edges burning before the middle is set can happen if you’re using a dark aluminum pan. It could also be an oven temperature problem. You can try turning you oven down 25 degrees and increasing the bake time. I hope this helps!
Your step by step instructions were so helpful. These turned out so choco-licious!
I made these because my gluten-free friend was coming over. I just blended oats so I had all the ingredients in my pantry.
Such a delicious brownie! Aside from the texture, you’d never know it was gf. Will be making these again!
So nice of you to make them for a gluten-free friend! That’s the best compliment when you can’t tell they’re gluten-free!