Chocolate lovers, these oat flour brownies are for you! They're the thickest brownies ever and bake up fudgy and full of delicious, dairy free-chocolate chunks.
In a medium saucepan, melt the butter over medium low heat until melted.
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 egg is completely combined.
Add second egg and whisk. Add third egg and whisk until completely incorporated.
Scrape the chocolate mixture into a large bowl.
Add oat flour, flax seeds, baking soda, espresso powder and salt in large bowl. Use a sturdy spoon to stir mixture together for 1 minute.
Stir in chocolate chunks. Set batter aside while oven heats.
Preheat oven to 350F. Spray an 8" x 8" baking pan with cooking spray.
After a 10 minute rest time, scrape batter into the baking pan and bake for 35-42 minutes or until a toothpick tests done.
Let brownies cool for 30 minutes before cutting.
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Notes
Make sure to measure the ingredients by weight.
The flour and other dry ingredients should be at room temperature. Eggs and butter are heated on the stove, so they do not need to be at room temperature.
Unlike most gluten free recipes, the batter only needs to rest for 10 minutes.
Be sure to let the brownies cool for 30 minutes, otherwise they may crumble when trying to take them out of the pan.
The Enjoy Life brand of dairy free chocolate chunks was used in the recipe.