Oat Flour Brownies Recipe

Oat flour brownies with soft fudgy center and slightly crisp edges.

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.

5 from 33 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

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.

Notes

Don’t overbake: The center should have moist crumbs, not a clean toothpick. They’ll continue to set as they cool—this is key for a fudgy texture.

Measure oat flour carefully: Spoon and level it (or weigh it). Too much oat flour will make the brownies dense and cakey.

Let the batter rest: Letting the batter sit for 5–10 minutes before baking helps the oat flour hydrate and improves the final texture

Use both cocoa + chocolate chips: Cocoa gives deep chocolate flavor, while melted chocolate adds richness and that classic fudgy consistency.

Cool completely before slicing: They’ll seem soft out of the oven, but firm up as they cool. Cutting too early can make them fall apart.

Pan size matters: Use an 8×8 pan for thick, fudgy brownies. A larger pan will make them thinner and more cakey.

Nutrition

Course Dessert

Cuisine American, Healthy

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