RECIPE CARD: Oat Flour Brownies (PRINTABLE)
Quick and easy to make with simple ingredients, this recipe delivers rich and dense oat flour brownies with delicious dairy-free chocolate chunks.
Servings: 12 brownies
Calories: 290kcal
Ingredients
- 12 Tablespoons vegan butter
- 300 grams granulated sugar, about 1½ cups
- 90 grams cocoa powder, about 1 cup
- 1 Tablespoon pure vanilla extract
- 3 eggs
- 165 grams oat flour, about 1⅓ cups
- 1 Tablespoon ground flax seeds
- ¾ teaspoon baking soda
- ½ teaspoon espresso powder, heaping
- ¾ teaspoon salt
- 150 grams chocolate chunks, dairy-free
Instructions
- In a medium saucepan, melt the butter over medium-low heat.
- Add the granulated sugar and stir over low heat to dissolve, about 30 seconds.
- Remove from the heat and add the cocoa powder. Whisk or stir to combine.
- Add the vanilla extract and 1 egg. Whisk until the egg is completely combined.
- Add the second egg and whisk. Add the third egg and whisk until completely incorporated.
- Scrape the chocolate mixture into a large bowl.
- Add oat flour, ground flax seeds, baking soda, espresso powder, and salt to the large bowl. Use a sturdy spoon to stir the mixture together for 1 minute.
- Stir in chocolate chunks. Set batter aside while the oven heats.
- Preheat oven to 350F. Spray an 8" x 8" baking pan with cooking spray.
- After a 10-minute rest, scrape the batter into the baking pan and bake for 35-42 minutes, or until a toothpick comes out clean.
- Let brownies cool for 30 minutes before cutting.
Notes
- Use a digital kitchen scale to measure the ingredients.
- Use both cocoa and chocolate chips.
- Use the right baking pan size to ensure even baking.
- Cool the brownies completely before slicing to avoid crumbling.
- The edges are firm and slightly puffed.
- A toothpick inserted near the center should come out with a few moist crumbs.
- The surface loses its wet glisten.
- Room temperature storage: After cooling, keep leftover brownies in an airtight container at room temperature for up to 2 days.
- Refrigerating: Wrap the brownies individually in film and refrigerate for up to 5-6 days.
- Freezing: Store them in a freezer-safe container or bag for up to 3 months for the best texture.
- Thawing: Thaw at room temperature, or microwave frozen ones for 10-15 seconds to bring back that fudgy center.
Nutrition
Serving: 12brownies | Calories: 290kcal | Carbohydrates: 47g | Protein: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Sodium: 315mg | Potassium: 261mg | Fiber: 5g | Sugar: 30g | Iron: 3mg
