Fudgiest Oat Flour Brownies (Extra Easy)

Oat flour brownies are so rich and fudgy, no one will believe they are flourless and gluten-free. These easy peasy oat brownies are whipped up in only five minutes using a blender to combine oatmeal, peanut butter, and lots of gooey chocolate. No special ingredients or baking experience required!

Prep Time 5

Cook Time 18

Total Time 23

Servings

Author Melissa Erdelac

Ingredients

¾ cup (78 g) oat flour same as ¾ cup rolled oats blended into oat flour
½ cup (50 g) unsweetened cocoa powder
½ cup (100 g) granulated sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113 g) unsalted butter, melted or coconut oil for dairy-free
½ cup (129 g) creamy peanut butter
¼ cup (85 g) honey
2 large eggs
2 tablespoons water
1 teaspoon vanilla extract
1 cup (170 g) semisweet chocolate chips divided

Instructions

Preheat the oven to 350ºF. Grease a 8X8" baking pan using non-stick cooking spray or line with parchment paper. Set aside.
Make the oat flour by placing ¾ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
¾ cup oat flour
If using a blender to mix together, add the cocoa powder, sugar, baking soda, and salt to the oat flour. Process to combine. If mixing by hand, transfer the oat flour to a bowl and add remaining dry ingredients.
½ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ teaspoon baking soda, ¼ teaspoon salt
Add the melted and cooled butter or oil, peanut butter, honey, eggs, water, and vanilla to the blender or bowl. Process or stir to combine well, scraping down the blender halfway through. The batter will be thick. Stir in ¾ cup chocolate chips.
½ cup unsalted butter, melted, ½ cup creamy peanut butter, ¼ cup honey, 2 large eggs, 2 tablespoons water, 1 teaspoon vanilla extract, 1 cup semisweet chocolate chips
Spread into the prepared pan. Sprinkle the remaining ¼ cup chocolate chips on top. Bake for 20-25minutes, or until the edges are puffed and set, and a toothpick is slightly moist when inserted in the middle. It's better to slighlty underbake. Cool for 30 minutes before slicing.

Notes

Updated recipe (02/2024)

I slightly changed the recipe to include a larger ratio of wet to dry ingredients to help with binding and moistness. Since the brownies are made with oat flour, they will naturally be a little more "cakey" than traditional brownies. Also, oat flour recipes do have a tendency to break apart a little more because there's no gluten or anything to replicate that, like xanthan gum. If desired, you could add 1/2 tsp xanthan gum to the dry ingredients.

Using Oat Flour / Making Without A Blender

Rather than grinding the oats to make flour, you may use ready made oat flour.

Replace the oatmeal with the same amount, 3/4 cup oat flour. Mix the dry ingredients together then add in the remaining ingredients. Combine with a spoon or use an electric mixer. Bake as recipe directs.

Nutrition