These oat flour brownies are rich and fudgy, made with finely ground oats instead of regular flour, giving them a softer, more tender texture. Made in one bowl with simple ingredients and a lighter twist (thanks to applesauce), they still taste like a classic brownie-just lighter.
A Quick Look At The Recipe
- ✅ Recipe Name: Oat Flour Brownies
- 🕒 Ready In: 30 minutes
- 👪 Serves: 12 brownies
- 🍽 Calories: ~140 per brownie
- 🥣 Main Ingredients: Oat flour, cocoa powder, chocolate chips, eggs, applesauce, sugar
- 📖 Dietary Info: Gluten-free, can be made dairy-free
- 🍫 Texture: Fudgy, soft center, slightly crisp edges
- ⭐ Why You'll Love It: They bake up perfectly fudgy every time, use pantry staples, and come together in one bowl in under 30 minutes. The oat flour gives them a soft, tender texture.
SUMMARIZE & SAVE THIS CONTENT ON
I bake with oat flour all the time-it's one of my go-to swaps because it makes baked goods softer and more tender without feeling heavy. I've tested it in recipes like my oat flour chocolate chip cookies and oat flour banana bread, and it behaves differently than regular flour, especially when it comes to moisture.
These brownies came from a lot of testing (and a few failed batches). The applesauce keeps them moist without making them dense, and pulling them out at the right time is what gives you that fudgy center with set edges.
If you love brownies, you also have to try my flourless brownies and fudgy almond flour s'mores brownies. They're both rich and chocolatey, just with slightly different textures depending on what you're craving.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- What Makes These Oat Flour Brownies Different
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Oat Flour at Home
- How to Make Oat Flour Brownies (Step-by-Step)
- Quick Video Tutorial (Step-by-Step)
- Expert Baking Tips
- How to Get Fudgy vs Cakey Brownies
- Frequently Asked Questions
- Storage & Freezing
- More Recipes with Oat Flour You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
VERY VERY GOOD! Use homemade oat flour blended from quick oats, and these brownies were fudgey and thick. Love them and will make again!
- Kevin
Why You'll Love This Recipe
- Actually fudgy (not dry or cakey): Oat flour can be tricky, but this recipe is tested to give you a soft, gooey center with set edges.
- One bowl, no fuss: Everything comes together quickly with simple ingredients you probably already have.
- Naturally gluten-free: Made with oat flour, so it's a great option if you're avoiding regular flour, just like my moist gluten-free chocolate cupcakes.
- Lighter, but still indulgent: Applesauce keeps them moist and tender without making them heavy.
- Easy to customize: Add extra chocolate chips, nuts, or make them dairy-free depending on what you have.
What Makes These Oat Flour Brownies Different
Most oat flour brownies end up either too cakey or too dense-these are right in the middle with a soft, fudgy center and set edges. The applesauce keeps them moist without weighing them down, so you still get that classic brownie texture.
They're also made in one bowl with simple ingredients and tested specifically to avoid the dryness you sometimes get with oatmeal-flour brownies.
Ingredients You'll Need
These oat flour brownies are made with simple pantry ingredients, but each one plays an important role in getting that soft, fudgy texture.
- Oat flour: The base of this recipe. It gives these brownies a softer, more tender crumb than regular flour. You can use store-bought or make your own by blending oats-I use the same method in my oat flour pancakes.
- Unsweetened cocoa powder: This is where that deep chocolate flavor comes from. Use a good-quality cocoa so the brownies taste rich, not flat.
- Chocolate chips: Melted into the batter and sprinkled on top for extra fudginess and those gooey chocolate pockets.
- Eggs: Help bind everything together and give the brownies structure so they don't fall apart.
- Applesauce: Adds moisture and helps create a soft, tender texture without relying on extra butter. You won't taste it, but it plays a key role-just like in my healthy coffee cake and flourless brownies.
- Butter: Adds richness and helps create that classic brownie flavor and texture. You can also use vegan butter or coconut oil.
- Sugar: Sweetens the brownies and helps create those slightly crisp edges.
- Baking powder: Gives just a slight lift so the brownies aren't too dense, while still keeping them fudgy-not cakey.
- Vanilla extract + salt: Small but important-these balance and deepen the chocolate flavor.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Applesauce swaps: Use mashed banana or Greek yogurt. Banana adds a subtle flavor, while yogurt keeps them more neutral yet soft and moist.
- Butter alternatives: Swap with melted coconut oil or vegan butter for a dairy-free option.
- Homemade oat flour: Just blend rolled oats into a fine flour-it works perfectly. Make sure it's very fine so the brownies stay tender, not gritty.
- Make the refined sugar-free: You can use coconut sugar, but the brownies will be fudgier and denser (which I LOVE).
- Nutty brownies: Fold in chopped walnuts or pecans, or swirl in peanut or almond butter.
- Fun mix-ins: Try crushed pretzels, M&Ms, or a swirl of caramel for a twist.
How to Make Oat Flour at Home
If you don't have oat flour, you can easily make your own by blending rolled oats in a high-speed blender or food processor until very fine. It should look like a soft, powdery flour-not gritty.
How to Make Oat Flour Brownies (Step-by-Step)
- Step 1: Melt butter and chocolate chips in the microwave, stirring often. Let cool.
- Step 2: Mix until just combined-the batter will be thick and glossy. Don't overmix or the brownies can turn dense.
- Step 3: Pour batter into a greased pan and sprinkle with extra chocolate chips (the batter should look thick, glossy, and smooth before you spread it into the pan).
- Step 4: Bake at 350°F for 24-28 minutes-less time for a fudgy result, more time for a cakey result.
Quick Video Tutorial (Step-by-Step)
Expert Baking Tips
- Don't overbake - this is everything: Oat flour brownies go from fudgy to dry fast. Pull them out when a toothpick inserted into the center has moist crumbs (not clean)-the center will continue to set as they cool.
- Measure oat flour correctly: Oat flour packs easily, which can make brownies dense and dry. Spoon and level it (or use grams) so you don't accidentally add too much.
- Let the batter rest for 5-10 minutes: This gives the oat flour time to hydrate, helping the brownies bake more evenly and improving the final texture.
- Use both cocoa + chocolate chips: Cocoa builds deep chocolate flavor, while melted chocolate chips add richness and create that gooey, fudgy texture-this is what makes them taste like a classic brownie.
How to Get Fudgy vs Cakey Brownies
- For fudgy brownies: Bake for less time and remove when a toothpick shows moist crumbs (not wet batter). The center will continue to set as they cool.
- For cakier brownies: Bake a few extra minutes until the center is fully set, and a toothpick comes out mostly clean.
- Pan size matters: An 8×8 pan gives you thicker, fudgier brownies. Using a larger pan spreads the batter thinner, which makes them bake faster and more cakey.
- Let them cool completely: Brownies firm up as they cool. Cutting too early can make them seem underbaked even when they're perfectly done.
Frequently Asked Questions
Yes-oat flour is naturally gluten-free, but make sure you use certified gluten-free oats or oat flour if you're sensitive to gluten.
The most common reason is overbaking or using too much oat flour. Oat flour absorbs more moisture than regular flour, so even a little extra can make brownies dense or dry.
Yes-you can blend rolled oats into a fine flour to make homemade oat flour. This works perfectly for oatmeal-flour brownies; just make sure it's very finely ground.
They can be slightly lighter because oat flour and applesauce add fiber and moisture, but they still taste like classic brownies. Think of them as a more balanced option, not a diet dessert.
Yes-just swap the butter for coconut oil or vegan butter and use dairy-free chocolate chips.
Storage & Freezing
- Storing: Keep leftover brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5-6 days. If refrigerated, let them sit at room temperature for a few minutes before eating, so they soften back up.
- Freezing: Store brownies in a freezer-safe container or bag for up to 3 months for the best texture. Let them thaw at room temperature, or warm in the microwave for 10-15 seconds to bring back that fudgy center.
More Recipes with Oat Flour You'll Love
If you loved these fudgy oat flour brownies, here are a few more recipes to try:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Oat Flour Brownies Recipe
Ingredients
- 2 large eggs, room temperature
- ½ cup unsweetened applesauce, room temperature
- ⅔ cup semi-sweet chocolate chips
- ½ cup unsalted butter, (make DF with coconut oil or vegan butter)
- ½ cup granulated sugar, (can substitute with coconut sugar, too)
- 1 teaspoon vanilla extract
- ½ cup oat flour, spooned and leveled
- ½ cup unsweetened cocoa powder, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven: Preheat oven to 350°F and lightly grease an 8×8-inch baking pan (or line with parchment paper for easy removal).
- Melt chocolate + butter: In a microwave-safe bowl, melt the butter and ⅓ cup chocolate chips in 15-20 second intervals, stirring between each, until smooth. Let cool for 5 minutes.
- Mix wet ingredients: In a separate bowl, whisk the eggs, then mix in the applesauce, sugar, and vanilla until smooth.
- Combine mixtures: Add the cooled chocolate mixture to the wet ingredients and whisk until fully combined.
- Add dry ingredients: Gently fold in the oat flour, cocoa powder, baking powder, and salt until just combined-don't overmix.
- Fold in chocolate chips: Stir in the remaining ⅓ cup chocolate chips.
- Transfer batter to pan: Pour the batter into your prepared pan and spread it evenly. Sprinkle extra chocolate chips on top if you want.
- Bake: Bake for 24-28 minutes. For fudgier brownies, bake closer to 24-25 minutes. For more cakey brownies, bake closer to 28 minutes. The center should have moist crumbs, not wet batter.
- Cool and slice: Let the brownies cool completely in the pan before cutting-this helps them set and slice cleanly.
Hadley says
Legit the best brownies! I had to come back and comment because they were such a hit. I love the oat flour with makes them higher in fiber!
Tati Chermayeff says
Ahh this makes me so happy—thank you, Hadley!! I’m so glad they were a hit. And yes, the oat flour gives them that little boost without changing the fudgy texture. Appreciate you coming back to share this!
Kevin says
VERY VERY GOOD! Use homemade oat flour blended from quick oats and these brownies were fudgey and thick. Love them and will make again
Jane says
Great recipe; I cut the butter down to 1/4 c. And added 1/2 c grated zucchini (squeezed to remove all moisture). This is the 2nd time making these; they freeze well and are gluten-free! Used dark cocoa /dark Cho. Chips and added 1/2 t. Instant coffee powder for enhanced flavor.
Tati Chermayeff says
Hi Jane, I am so pumped to hear that! I love these oat flour brownies 🙂 super fudgy and secretly healthy! Thank you for leaving a review, it means A LOT!
Erika says
I was wondering if I can use cacao powder instead of cocoa powder?
Lupe says
I didn’t have semi-sweet chocolate chips, so I used part of a milk chocolate bar, and this came out so chewy and delicious. Almost like cake! I would definitely like to make this again!
Tati Chermayeff says
So happy to hear that worked! These are my favorite.
Molly Richards says
My favorite oat flour brownie recipe yet. I didn’t have applesauce so I used a mashed banana instead, and they turned out perfect. Thank you!!!!
Tati Chermayeff says
So glad you loved them, Molly! Mashed banana is such a great swap for applesauce — I'll have to add that as a tip in the post. Thanks for sharing!
Jazlin says
I made these brownies the other day for something sweet after dinner that I didn’t have to feel guilty over. They were delicious! I had some frozen bananas in the freezer and blended them with nut butter and topped these brownies with some banana Nice cream. Totally recommend trying these out!
Kayleigh says
I've looked for healthy brownies for ages and then found your recipe and it's incredible! Thank you for creating this x
Danish says
10/10
The recipe is amazing! Had to make it a couple times to get it right! Stoked to try out other recipes as well!
Tara says
Could chocolate protein powder be used in this recipe?
Tati Chermayeff says
Hi! I would not since I have not tested this. Protein powder will have a different effect than cocoa powder. But, if you try, let me know how it turns out!
Liz says
The flavor is amazing and the texture is so nice for a gf baked good. I was thrown off because when I tasted it before pouring in the pan it was super bitter, then I realized the sugar was missing from the instructions list so I had forgotten to put it in lol.
I baked for 25 mins for a cakey brownie and it was perfect
Tati Chermayeff says
Hi! Thank you so much for pointing that out; I try my best but not perfect 🙂 so happy you enjoyed!!
Mary Kate says
Very good recipe! Found it on Pinterest and it was a home run with my kiddos. Thank you and I will make more of your recipes.
Saskia Chermayeff says
super rich and delicious !!
Janet says
I was looking for a brownie recipe that used oat flour, avocado oil, and monk fruit sweetener. I don't think that exists so I used this as a base to make my own. Just made the substitutions and it came out great!
Tati Chermayeff says
Hi Janet - I am SO happy you loved these. Oat flour is the best brownie base in my opinion 🙂 so soft!
Hadley says
These are certainly one of the best brownies I have had in a while. I am very (pleasantly) shocked that there is applesauce in them. You can't tell. They have a great chocolate flavor. I cooked mine for 24 minutes and they were denser which I liked. If you want a more cake brownie then cook them for longer. Thank you for this delicious recipe. I will make it again.