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oat flour brownies

Best Oat Flour Brownies

These easy, fudgy oat flour brownies have crinkle tops and are naturally gluten-free, super chocolatey, and made with simple ingredients. The best healthier brownie recipe!
5 from 28 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 12 servings

Ingredients
 

Instructions

  • Preheat oven to 350°F and lightly grease an 8x8” 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.
    folding oat flour and cocoa powder into brownie batter
  • 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.
    brownie batter in a baking tin
  • 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!
    cropped-oat-flour-brownies-3.jpg

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.
Homemade Oat Flour: Simply add around 3 – 4 cups of old fashion rolled oats or quick oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. There shouldn’t be any oat grains left; make sure to blend it completely so it’s soft and smooth. Then measure out what the recipe calls for by spooning into a measuring cup and leveling it with the back of a knife.
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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