Oat Flour Brownies Recipe

5 from 2 votes

Gluten-free Oat Flour Brownies are rich and fudgy with chunks of raspberries and chocolate chips in every bite! So easy to make too!

Prep Time8

Cook Time16

Total Time24

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: brownies

Calories: 280kcal

Preheat oven to 350 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.
In a large bowl, add melted coconut oil, maple syrup, eggs and whisk well. Then add cacao powder, vanilla extract, salt, baking soda and whisk very well.
Add oat flour and mix with spatula, then fold in chocolate chips. Transfer batter into the prepared baking dish and level with a spatula. Top with raspberries and more chocolate chips, if you wish.
Bake for 16-20 minutes or until toothpick inserted in the edges comes out dry and in the middle still wet with a bit of a crumb.
Remove from the oven and let cool for 2 hours. You can enjoy oat flour brownies now or refrigerate for another 2 hours for more fudgy brownies. Cut into 9 squares.

Store: Covered in a cool dry place for a few days.
Freeze: I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months.
Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred.
Do not overbake: To avoid cakey brownies and to end up with rather fudgy brownies, remove them from the oven while toothpick inserted in the center comes out a bit wet and with crumbs stuck to it.
Let them cool: To ensure your brownies stay together and not crumble when slicing, be sure to let them cool completely.