Oat Flour Brownies

5 from 1 vote

Oat Flour Brownies are chocolatey, fudgy and everything you want a brownie to be but with a healthy twist. These gluten-free peanut butter brownies are sweetened with maple syrup and topped with a delicious nut butter swirl.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings: Brownies

Calories: 204kcal

Author: Christy Faber

Ingredients

Dry Ingredients

½ cup oat flour certified gluten free if necessary
½ cup unsweetened cocoa powder
½ tsp baking powder
1 tsp espresso powder optional
½ tsp unrefined sea salt

Wet Ingredients

½ cup unsalted butter softened
½ cup pure maple syrup room temperature
3 large eggs room temperature
1 cup semi-sweet chocolate chips

To Top The Brownies

⅓ cup peanut butter
2 tbsp pure maple syrup

Instructions

Begin by greasing an 8x8 brownie pan or lining it with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
Blitz oats in a blender into oat flour. Carefully measure out half a cup of oat flour and add it to a medium-sized mixing bowl. (Or use half a cup of purchased oat flour.) Add cocoa powder, baking powder, espresso powder and salt. Stir together well.
In a separate medium-sized bowl, mix together softened butter, room temperature maple syrup and room temperature eggs. Add the wet ingredients to the dry ingredients and mix until combined. Stir in chocolate chips.
Pour brownie batter into the prepared pan and smooth out the top.
In a separate small bowl, stir together peanut butter and maple syrup. Make 9-12 small dollops of the peanut butter mixture on the top of your brownie batter. With the end of a chopstick or a similar kitchen tool, swirl the peanut butter through the brownie batter to create a beautiful swirl pattern.
Bake for 25 minutes and allow to cool completely. Store in the fridge and enjoy!

Notes

To ensure you're measuring the dry ingredients accurately, use the spoon-and-level method. Spoon the dry ingredients into the measuring cups. Then, use the flat edge of a knife to level off the excess.

You can also make this recipe in a blender if that’s faster for you. Begin by blitzing oats into oat flour and then follow with the rest of the ingredients (except the chocolate chips). Scrape down the sides of the blender to be sure everything is incorporated. Transfer the batter into the pan and then stir in the chocolate chips.

It’s important that you let these brownies cool completely. Oat flour brownies have no gluten in them so they won’t have as much structure and may be crumbly when they’re warm. My favorite way to eat these brownies is chilled right out of the fridge. They’re delicious that way!

Serve brownies with a scoop of vanilla ice cream or a dollop of whipped cream or with fresh berries and a dusting of powdered sugar for a delightful dessert.

Nutrition