Oat Flour Brownies

Oat Flour Brownies

If there’s one thing I could make with my eyes closed, it’s brownies. I think my 6th sense is knowing when brownies are done in the oven without a timer. I can tell this is another brownie recipe I’ll come back to time and time again.

One commenter mentioned that she uses oat flour in recipes that call for almond flour regularly and I wanted to try that for myself with my almond flour brownies recipe. Almond flour is a great gluten and grain-free baking flour but I don’t always keep it handy.

This recipe is basically the same as for almond flour brownies except with a little bit of water added to account for the grains. The brownies came out perfectly moist and chewy. I think the grains made them taste a little bit more like regular brownies than their almond counterpart. They were also slightly cakier than the almond flour brownies but still completely enjoyable for fudgy brownie lovers. Overall these were definitely a winner.

Oat Flour Brownies Overhead

You don’t need to go out and buy a bag of oat flour for this recipe; you can make 3/4 cup oat flour by grinding 1 cup of rolled oats in a food processor or high-speed blender until it’s finely ground. If it’s big enough, you can even use the processor as a mixing bowl and blend the ingredients right in there instead of dirtying more dishes.

Oat Flour Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 3/4 cup oat flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules(optional)
  • 1/2 cup butter
  • 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
  • 1/4 cup water

Oat Flour Brownies Yield


  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, water, and coffee granules if using.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

Oat Flour Brownies Pan

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16 Responses to Oat Flour Brownies
  1. Luv What You Do
    May 22, 2013 | 12:20 pm

    These look great! Would they work with almond or coconut flour?

  2. FoodLover
    May 22, 2013 | 4:11 pm

    The ingredients says 3/4 C oat flour but then the directions say to mix “almond flour….” I’m assuming you can use either?

  3. Amber K
    May 22, 2013 | 8:14 pm

    Yum! They look amazing.

  4. Ryan
    June 4, 2013 | 11:26 pm

    These do look awesome. I was wondering about two possible substitutions though. Can any artificial sweetener be used in place of the sugar? Splenda, stevia, xylitol? Also, can coconut oil be subbed for the butter?

    • Wannabe Chef
      June 4, 2013 | 11:34 pm

      I personally haven’t tried those substitutions. Some commenters on the almond flour brownie post have used splenda instead of sugar. As long as it can be used in a 1:1 ratio it should be okay.

  5. Lars
    June 24, 2013 | 8:42 am

    Too tasty, I need to make these. I made some healthy gluten free brownies with chestnut pure last weekend, they turned out really well. Here is the link to the recipe if you are interested http://bit.ly/12Zks7Y 🙂

  6. Rachel
    June 24, 2013 | 7:43 pm

    These are/were great! The only problem was that they were crumbly. Oddly the over all texture was perfect but you needed to eat with a spoon because a fork would split it. Any ideas why or how to fix it?

    Changes: Egg whites(not whole eggs); vegan butter;

    Thank you for your tips!

  7. Rhonda
    July 29, 2013 | 7:14 pm

    Tip: Line the bottom and up the sides of the pan with some foil and lightly spray the bottom. When brownies are cool, lift whole thing out of the pan and peel the foil off. Put on a cutting board and cut into squares. They will come out in perfect squares. No digging to get them out of the pan!

  8. Rita
    August 3, 2013 | 4:25 pm

    What is the carb amounts? My husband is diabetic.

  9. Keely
    December 3, 2013 | 10:19 pm

    You know when you just hope and pray that a recipe tastes as good as it looks? This one…it is. I mean it seems like it’s too good to be true. I used Stevia in place of the sugar and it was like a pillowy chocolate cloud. THANK YOU for this fab recipe!

  10. Megan
    December 5, 2013 | 11:27 pm

    Could you give the nutrion information on these?

  11. […] guests are gluten-free so I made Flourless Peanut Butter Cookies, Oat Flour Brownies (tasty, but a bit crumbly), and White Chocolate Cheesecake Stuffed Strawberries. Plus, a friend […]

  12. Marjorie Cross
    January 8, 2014 | 5:36 pm

    Just love these brownies! I don’t usually bake with other types of flour but my husband and I stopped eating wheat flour in June. He has lost 35 pounds, and looks and feels so much better, if only I could say the same. This is the third time I have made these and they have been terrific every time. Super moist and chocolaty, Thanks for the recipe.