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!
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.
We love to hear when our recipes become go-to favorites! Thank you for the kind feedback, Cynthia!
So incredibly easy and much better than boxed mix. Rich and fudgy! Love the glossy finish on them.
Aww, thank you, Andrea! We love to hear such positive feedback. We’re so glad you loved the brownies!
Made these last night…delicious! Will definitely make again. Thank you for sharing this recipe with us!
Yay! We love to hear feedback like this! Thank you for the kind review, Riley. We’re so glad you loved the brownies!
Hi, would these also work with almond flour?
Thanks 🙂
Hi Wendy, oat and almond flour have much different properties so we wouldn’t recommend the swap as it will impact texture/structure. Almond flour would most likely require changes to the other ingredients to achieve the ideal results. Thank you for your question!
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!
Yay! We love to hear this, Mandy! Thank you for your positive review!
These are amazing, chocolaty and moist. I did find them a little salty for my mostly low salt taste buds. Next time I will use unsalted butter. Will definitely be making these again
Hi Annette, you can definitely use unsalted butter if you prefer it! Thanks so much for sharing and leaving a great review!