Preheat the oven to 350F. Grease a 9×9 baking dish 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!
Notes
RECIPE NOTES
Use a metal baking pan (if possible). A metal pan helps conduct heat better when making gluten-free brownies and baked goods. I love using this light metal 9×9 pan. If all you have is a glass 9×9 pan, that will still work!
Add chocolate chips + cocoa powder: Adding both chocolate chips and cocoa powder gives these brownies a more rich, fugdy flavor. The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high-quality chocolate like Guittard!