Oat Flour Brownies

This is the best fudgy oat flour brownies recipe with crinkle tops. They’re naturally gluten-free, super chocolatey, and made with simple ingredients! Best healthier dessert.

Best fudgy oat flour brownies

Brownies are my favorite sweet treat. Nothing beats a warm, fudgy brownie straight out of the oven with a warm glass of milk (or almond milk, haha). I love this flourless brownie skillet and these strawberry brownies, but I make these when I am in the mood for a classic brownie!

This is seriously the best oat four brownies recipe. The tops are crinkly, the middle is gooey, and the edges are crisp. I am seriously in love.

These oat flour brownies are sure to be your new favorite recipe! They are rich, chocolaty, and dense. You’ll never be able to tell they are made with healthier and gluten-free ingredients like applesauce and oat flour. If you love oat flour as much as me, try these oat flour chocolate chip cookies.

Needless to say, I am obsessed with this recipe and baking with oat flour. These are a staple in our household. We love to bake them on a cold winter day as a cozy treat or during the Summer for a cookout.

Why you’ll love this gluten-free recipe:

• Super Chocolatey: These rich oat flour brownies are extra chocolaty since we add melted chocolate to the batter.
• Healthy: These brownies are healthier than other recipes since we use applesauce and oat flour.
• One-Bowl Recipe: You only need one mixing bowl for these brownies.
• Gluten-Free: They’re naturally gluten-free since we use oat flour, not all-purpose flour.
• Fudgy & Soft: The texture is insane.
• Crinkle Tops: Everyone loves classic crinkle top brownies!
• Oat Flour: Instead of refined flour, we use homemade or store-bought oat flour made from rolled oats.
• Easy to Bake: Any level baker can make these fudge brownies.
• School-Friendly: These brownies are nut-free and gluten-free, which makes them perfect for school and bake sales.
• Similar Recipe: Try these flourless brownies or these strawberry brownies next!

Ingredients and substitutions

You only need a handful of simple ingredients to make these rich, fudgy oat flour brownies. They’re made with real melted chocolate, oat flour, applesauce, and cocoa powder. Plus, these brownies are healthy, tasty, and gluten-free. Here is a list of all the ingredients needed for this recipe:

• Eggs: This helps bind the brownies together and prevents them from crumbling.
• Applesauce: I promise, you can’t taste the applesauce! We use it in this recipe to help the brownies rise and get the perfect texture. If needed, you can use mashed bananas.
• Semi-Sweet Chocolate Chips: I love using both cocoa powder and real chocolate. We melt chocolate chips and add them to the batter for extra fudginess and richness.
• Butter: Honestly, butter makes everything taste better! It makes these brownies soft and chocolatey.
• Sugar: For some sweetness. You can also use brown sugar if needed.
• Vanilla Extract: A dash of vanilla goes a long way flavor-wise.
• Oat Flour: We use oat flour instead of refined flour for these brownies! It makes them healthier and gluten-free.
• Unsweetened Cocoa Powder: This adds the best chocolate flavor you look for in a good brownie.
• Baking Powder: Just 1/2 a teaspoon to help them rise. Baking powder is not the same as baking soda.
• Salt: Just a tiny amount for that sweet and salty flavor.

How to make oat flour brownies from scratch

These oat flour brownies are incredibly delicious and so easy to make! You can make your own oat flour from rolled oats, or you can buy a store-bought version. Here are step-by-step instructions:

Step 1:

First, preheat your oven to 350°F and lightly grease an 8×8″ baking pan.

Step 2:

Meanwhile, in a medium microwave-safe bowl, melt the butter and 1/3 cup of semi-sweet chocolate chips in 15 – 20 second intervals, so it doesn’t burn. Stir in between each interval until the chocolate is fully melted. Allow it to cool for 5 minutes.

Step 3:

Then, in a medium bowl, whisk the eggs. Then fold in the apple sauce, sugar, and vanilla extract. Add the other wet ingredients to the bowl once the chocolate and butter are cooled. Gently whisk to combine.

Step 4:

Next, fold in the oat flour, cocoa powder, baking powder, and salt. Then, fold in the remaining 1/3 cup of chocolate chips.

Step 5:

Then, transfer the batter to greased baking pan and top with a handful of additional chocolate chips.

Step 6:

Finally, bake for 24 – 28 minutes, depending on how fudgy you want them. I usually do 25 minutes. If you want more cakey brownies, bake them on the longer side.

Let them cool and enjoy!

Baking tips for oat flour brownies:

1. Use good quality cocoa powder. This is my #1 baking tip for baking brownies, especially these fudgy oat flour brownies. Use a high-quality cocoa powder like Ghirardelli for the best-tasting, rich, chocolatey brownies. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your brownies will lack the chocolate flavor and can be chalky.
2. Spoon and level your flour (or use a scale). DO NOT scoop the oat flour straight out of the bag because you’ll pack it down and add too much. Spooning and leveling ensures that you don’t add too much flour to the brownie batter. If you do, the brownies will be dry.
3. Let your brownies cool before slicing. Make sure to let your oat flour brownies cool for at least 1 hour before cutting them into squares. If not, they will crumble and fall apart.
4. Make them dairy-free. You can easily make this oat flour brownie recipe dairy-free by substituting the butter with vegan butter (like the Earth Balance vegan butter sticks) and using dairy-free chocolate like Lily’s Dark Chocolate Chips.
5. Don’t overbake them. Overbaked brownies are dry and crumbly. Keep an eye on your brownies in the oven since each oven heats differently.

Oat flour brownie variations

If you want to step up your brownie game and add some fun mix-ins, here are some ideas:

• Walnuts, Pecans, or Peanuts: Add 1/3 cup of your favorite nut into the brownie batter and sprinkle some extra on top.
• M&M’s: Add 1/3 cup of M&M’s to the brownie batter and sprinkle some extra on top.
• Chocolate Candy Bar: Add a 1/3 cup of chunks of your favorite candy bar – from Twix to Snickers, the sky is the limit!
• Pretzels: Sprinkle 1/3 cup of crushed pretzels or press ~10 mini pretzels on top of the batter before baking
• Peanut Butter Chocolate Chips: Add 1/3 cup of peanut butter chips to the brownie batter and sprinkle some extra on top.

Frequently Asked Questions

Can I use a different flour?

No, I don’t recommend using a different flour other than oat flour for this recipe. Try these strawberry brownies if you are looking for brownies that use all-purpose flour.

Can I make oat flour from scratch?

Absolutely! To make homemade oat flour, add 2 cups of rolled oats to a high-speed blender and blend until they are a flour-like consistency. Make sure there are no grains left! Then, measure out 1/2 cup of flour and save the rest for later.

Are oat flour brownies gluten-free?

Yes, oat flour brownies are gluten-free. Just make sure to buy gluten-free certified oat flour or use gluten-free certified rolled oats if you are making homemade oat flour.

Can I make them dairy free?

Yes, you can make these brownies dairy free by using vegan chocolate instead of semi-sweet chocolate and coconut oil or vegan butter instead of the butter.

What is the best substitute for cocoa powder substitute?

Unsweetened cocoa powder is best for baking; however, if needed, you can substitute it with cacao powder, hot chocolate mix, dutch processed cocoa powder, or sweetened cocoa powder.

Are these brownies healthy?

Yes, these oat flour brownies are healthy. First, we use applesauce rather than extra butter and milk, which makes them lighter. Second, they are made with oat flour which is healthier and better for you than refined flour. Third, they are gluten-free.

How to store & freeze them:

Storing: For best results, store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.

Freezing: Place leftovers in a freezer-safe bag or container and store them in the freezer for up to 6 months.

If you loved this recipe, try these next!

• Strawberry Brownies
• Flourless Brownies
• Gooey Vegan Brownies
• S’mores Brownies
• Oat Flour Chocolate Chip Cookies

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!

Oat Flour Brownies

This is the best fudgy oat flour brownies recipe with crinkle tops. They're naturally gluten-free, super chocolatey, and made with simple ingredients! Best healthier dessert.

5 from 22 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Serving 12 servings

Ingredients

 

1x2x3x

• 2 eggs, room temperature
• ½ cup unsweetened applesauce, room temperature
• ⅔ cup semi-sweet chocolate chips
• ½ cup unsalted butter
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup oat flour, spooned and leveled
• ½ cup unsweetened cocoa powder, spooned and leveled
• ½ tsp baking powder
• ¼ tsp salt

Instructions

• Preheat oven to 350°F and lightly grease an 8×8” baking pan.
• In a medium microwave-safe bowl, melt the butter and 1/3 cup of semi-sweet chocolate chips in 15 – 20 second intervals so it doesn’t burn. Stir in between each interval until chocolate is fully melted. Allow it to cool for 5 minutes.
• Meanwhile, in a medium bowl, whisk the eggs. Then fold in the apple sauce, sugar, and vanilla extract.
• Once the chocolate and butter are cooled, add to the bowl with the other wet ingredients. Gently whisk to combine.
• Fold in the oat flour, cocoa powder, baking powder, and salt.
  
• Fold in the remaining 1/3 cup of chocolate chips.
• Transfer batter to greased baking pan and top with a handful of additional chocolate chips.
  
• Bake for 24 – 28 minutes, depending on how fudgy you want them. I usually do 24-25 minutes for a denser/gooier. If you want more cakey brownies, bake them on the longer side.
• Let cool completly before cutting. Enjoy!
  

Notes

Cocoa Powder: I recommend Ghirardelli unsweetened 100% cocoa powder. I do not recommend Trader Joe’s cocoa powder. I have found it lacks flavor.

Oat Flour: I recommend Arrowhead Mills or Bob’s Red Mill. You can use homemade oat flour as well – make sure it is super finely blended.

Unsweetened Applesauce: You substitute with sweetened applesauce if needed.

Semi-Sweet Chocolate Chips: You can substitute milk, dark, or vegan chocolate. If you only have a bar, chop it up into pieces with a knife and measure 1/3 cup.

Butter: If you are dairy-free, you can substitute with melted coconut oil.

Dairy-Free Verison: Substitute the butter with coconut oil and the chocolate with a dairy-free version.

Storing: For best results, store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.

Freezing: Place leftovers in a freezer-safe bag or container and store them in the freezer for up to 6 months.

Nutrition

Calories: 142kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 81mg | Potassium: 150mg | Fiber: 3g | Sugar: 9g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Course Dessert

Cuisine American, Healthy

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