If you are looking for other gluten free desert recipes take a look at my 15 Easy Gluten-Free Dessert Recipes post!
The universe must have really been listening to me on Wednesday, because it delivered some serious fall weather AND I LOVE IT. Big thunder storms, cooler temperatures — enough so that I actually got out my favorite sweater and spent the evening in it. Hallelujah! Keep it coming!
Also: I totally cracked open the pumpkin a day earlier than planned. I just couldn't wait!! I'll share what I did with it soon!
These oat brownies are something that have been on my list for a long time. It just sounded like a great idea to me: ground up oatmeal (the secret to these delicious cookies), mixed with chocolate and baked to perfection. I was psyched to try!
I'm happy to report, it worked wonderfully! Now I can make gluten-free brownies without worrying they'll be weird, or having to use a strange ingredient. Maybe someone out there would consider oatmeal to be a strange ingredient, but I certainly don't.
I based this recipe off of my favorite fudge brownie recipe, beefed up a little bit and translated to oatmeal-land. The oatmeal does give a distinct texture — a bit more substantial feeling (dare I say, healthy?). I'm a fan — even if I'm not gluten-free, although I suppose my posts this week have been leaning that way.
Print
Oat Flour Brownies (Gluten Free)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
Description
This recipe for gluten-free oat flour brownies is rich, fudgy, dense and oh-so chocolatey! Make sure to use certified gluten-free oats if needed!
Ingredients
- 1 ½ - 2 cups gluten-free oatmeal
- ¾ tsp baking soda
- ½ tsp espresso powder
- ¾ cup unsalted butter
- 1 ½ cups sugar
- 1 cup cocoa powder
- 1 tsp kosher salt
- 1 Tbsp vanilla extract
- 3 large eggs
- 1 ¼ cup chocolate chips
Instructions
- Preheat the oven to 350 F, and lightly grease an 8×8″ pan.
- In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1 ⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.
- In a saucepan over medium-low heat, melt the butter.
- Once melted, add the sugar and cook for another minute.
- Remove from heat and add the cocoa and salt. Stir to combine.
- Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
- Add dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step).
- Spread the mixture into the prepared pan and bake for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
- Let cool 20 minutes before cutting and serving.
Pamela @ Brooklyn Farm Girl says
I love the idea of oat brownies, I have got to try this!
shaima says
Hi..can I reduce the amount of sugar in it..to make it more healthy?
GB says
The time to bake is WAYYYY off. I smelled something burning halfway through and thought it was something on the bottom of the oven. I took the brownies (blackies) out after 25 min. The whole thing was charred. The oven temp was right because I checked.
★
StaceyL says
I've made this recipe a few times - my modifications include adding half oat flour (don't need to grind oatmeal if you buy straight flour), and substituting almond flour for the other half. I also add espresso-flavored chocolate chips and omit the espresso powder, and a cup of chopped pecans or walnuts. I have not had any difficulty with the cooking time. They usually take 30 minutes. I also use parchment which makes it easier to remove them from the pan to cool, and then cut. Very good recipe - even my non-GF friends love them!
★★★★★
Leeann says
Sounds delish! What if I don't have espresso powder. Can it be omitted?
Mary says
Absolutely!
Shirley @ gfe & All Gluten-Free Desserts says
Saw these on Pinterest so I had to check them out. They look fantastic! 🙂 I can't wait to try them myself. One word of caution to folks who are truly gluten free (eating gluten free for health reasons), the oatmeal/oat flour has to be certified gluten free. Mainstream oat products (e.g., Quaker, McCann's, Country Choice) contain gluten. You might want to add "(gluten free)" after that ingredient since you've labeled the recipe gluten free.
Thanks so much for the recipe!
Shirley
JB says
I'd love to make these GF brownies but I am confused about the amount of oat flour. Is it supposed to be 1-1/2 cups according to the list of ingredients, or 1-1/3 cups according to the directions? Please, let me know as soon as possible. Thank you!
Mary says
Hi JB - sorry for the confusion! Use 1 1/3 cups oat flour. The 1 1/2 is in reference to the oats, which condense a bit after grinding into oat flour. Have fun!
Liz says
Mary this was awesome. I recently was found to fructose intolerant and have been experimenting with non wheat alternatives. Oat flour... Fantastic recipe, simple yet delightfully moorish. I added half a cup of smooth peanut butter and a handful of peanuts. This is going to be a regular. Many blessings.
Mary says
Thanks, Liz! I'm so glad you liked it — and I love your addition of peanut butter!! YUM! xo
Lin says
So to be fructose free what did you substitute the sugar with? Sugar is glucose/fructose 50/50 and I am wondering if Maple Syrup might work instead of sugar...
let me know! Thanks
MK says
My elder daughter is celiac. Tried it. Came out fantastic. While house is enjoying them. Don't feel as if eating any GF stuff.
Thanks a lot for sharing
Looking for GF sponge cake recipe as well for tiramisu and chocolate mousse cake for my daughter which doesn't have after taste like most of GF cakes and texture is also more granular like regular cakes so whole family including my daughter can enjoy them. Pls share it if possible
Once again thx:)
Mary says
MK - glad you liked them! I know cooking for celiacs can be a challenge. I don't have a GF sponge cake recipe yet, but I'll certainly let you know if/when I do!
Jennifer says
If you replace 1/2 cup of the sugar with 1/2 of brown sugar the brownies are even better!
Daniela says
Just made these brownies and they are delicious! Although maybe I'll use a bigger pan the next time, as I prefer them a bit flatter
Aishah says
it was soooo good! i felt good eating it cos there was no flour at all!
mine wasnt really gluten free cos i just blended up my oatmeal.
it wasnt as fudgy looking as yours, maybe my oatmeal flour wasnt as finely blended. but it was really good. it tastes so much better the next day, so moist and rich! thanks for the brilliant recipe!
Meghan Larmore says
How do I make these with just egg whites?
Mary says
Hmm. I think leaving out the yolks (and therefore the fat) would drastically alter the texture of the brownies. If you DO go that direction, I would make sure to really whip the whites with the sugar to be quite fluffy/firm, then fold it into the chocolate. Let me know how it goes if you experiment!
sunitha says
these brownies are simply awesome thanks for sharing your recipe my kid's absolutely love these
Mary says
Glad to hear it!
Abby says
Excellent! A brownie recipe, finally, that uses only oat flour (because some add some other flour, like whole wheat, AP, spelt, etc...which I don't have on hand, except for AP when I'm into some serious refined ingredients baking). Thank you for this! All of these ingredients I have in my cupboard.
Angela says
DO you have the nutritional info for these?
Mary says
I don't, sorry!
Elsie Gasper says
Hi; for what it's worth...I once calculated the nutritional value per piece of a "doctored" 9x13 carrot cake by using the nutritional values from the respective packaging of each ingredient in my cake. Maybe not a bull's eye but close. Hope this helps.
Chris says
Could u do anything to cut down the amount of butter in recipe ? Maybe cut something else with butter ?
Mary says
I haven't done it any other way - but let me know if you try it with anything else!
tasha says
I made mine with coconut oil instead and instead of cocoa powder I substitued organic chocolate hemp protein. Came out lovely, thanks!
Marie says
Maybe you could use coconut oil to replace some of the butter?
Melissa says
applesauce is a good alternative to use to cut down on butter
Kelly Galloway says
I have substituted a significant portion (over half) of the butter in choc muffin or cupcake recipes with ripe avocado. Works wonderfully!
Mary says
Awesome — thanks for the tip, Kelly! xo
Normajean Slagel says
You sure could try coconut oil or better yet coconut butter!
Katelyn says
I made the recipe with 1:1 ratio of coconut oil and they turned out really great.
Heather says
Can you use a sugar sub like stevia? If so how much?
Mary says
I've never used stevia, so I can't answer you with certainty! I'm sure a google search would tell you the ratio for subbing! Good luck!
Claudette Floyd says
I would try this recipe and I would used stevia too . And also coconut oil . Thanks for the recipe, and the post.
aishah says
yay to no flour! i made this twice and it turned out alright. just that it wasnt an fudgy as yours. mine was more like a rich cake. i wonder why.
Lisa says
You can replace the butter completely with coconut oil. Coconut oil acts like butter but is way better for you.
Sydney says
Coconut oil is not healthier than butter. Look at the new research.
Gill Kim says
Amazing! How do I make espresso powder? Is it as simple as it sounds. i.e. From grinding coffee beans?
Mary says
I don't think it's quite the same - I get the instant powder from the coffee aisle at the grocery!
Manaswi says
I dont have baking soda, i have baking powder. Can i substitute?
Mary says
That's fine for this recipe, Manaswi!
Sean says
This was a little too fragile/crumbly for me. Perhaps I'll try a chia seed binding agent next time.
Mary says
Perhaps some flax + boiling water would work, too! Good luck!
Liz h says
I've made these several times and they never disappoint. This last time I swirled in a little peanut butter- yum! Thanks for a recipe my whole family can enjoy together!
Mary says
Woohoo! So glad to hear you like them! Pb sounds like a great addition 🙂
Manuel says
I only eat egg whites: so how much egg whites would I have to use instead of the whole egg?
Mary says
Hi Manuel! Generally, 2 egg whites = 1 whole egg. Subbing like that WILL reduce the fat content drastically, which will really change the texture of these brownies. To compensate, I'd recommend adding about 1 tsp of some sort of oil for each egg!
Pooja says
Is there any substitute for egg ?
★★★★★
Mary says
Hi Pooja — I haven't made these with an egg substitute, so I can't speak to that. Other commenters here, have! You might scan the comments for egg replacement suggestions.
Evie says
i am intolerant to cow' s milk' would goat butter work instead or would it leave a strong goat taste? Or is oil an ok substitute? Thanks. E
Mary says
Hi Evie! I have absolutely zero experience with any of that, so I can't really advise! Let me know what you end up trying, and how it works. Good luck!!
Sara says
Maybe it does make a difference, but I always use oil and mine came out perfect.. I did add 1/4 of almond milk because it was too dry for my taste.. 🙂
Mary says
Thanks for the tip, Sara!
Kerrie says
Mine too have come out dry and crumbly so do you suggest just a bit more liquid? Also I can find baking soda so I'm using 4 x the quantity of baking powder. Otherwise there so good just trying to get them a good consistency any other suggestions ?
Mary says
Hi Kerrie! I think the quadrupling of baking powder is probably the culprit here! Since these aren't super leavened anyways, I wouldn't worry about it too much — just use the normal amount (soda would be ideal, but the same amount of baking powder will be fine for this purpose!). Good luck!
Jaci says
I know this comment is older but to help others out, I have a dairy allergy (casein). I use earth balance for all my baking sub for equal amounts and I’ve never had any issues! It’s my favorite substitute of all the options available.
Mary says
Thanks for sharing, Jaci!
Michelle says
These are so good! Best gluten free brownie I've ever had. Will definitely be my go to recipe
Mary says
Thanks, Michelle! I'm glad you like them!
Mathilde says
Hey Mary - thanks for sharing! Unfortunately mine did not turn out like yours, but I did make a few changes. Instead of all of that sugar, I replaced it with coconut palm sugar and only 3/4 cup. I used cacao powder instead of cocoa. When mixing it, it seemed very dry, so I added some mixed frozen berries. I only baked it for 32 mins and it still came out really dry. Next time I would keep the full amount of sugar too and maybe use coconut oil instead of butter in the hope that it gives it that extra moisture?
Mary says
I think the change in sugar is a huge factor here — palm sugar acts pretty differently than white sugar, and reducing by 25% is significant! I'm not a scientist, so am not sure exactly how to instruct you... But keep trying! Good luck!
Marcia says
I have been looking to parrot a 'breakfast brownie' I had earlier this summer. I'm hoping for good results with this recipe (the batter tasted great :- ). Subbed dried cherries (found them at Aldi's) for half of the chocolate chips (ghiradelli 60% cacao), and ground some instant coffee to a powder for the espresso. Thanks, Mary!
Mary says
What a great idea! Sounds delicious! Thanks, Marcia! xo
Marita says
I just put them on the oven, replaced the butter with canola oil, no coffee, and chop some pecans...amazing!!
Mary says
Yay! I hope you loved them, Marita! Thanks for sharing! xo
Nikki Kratzer says
I replaced the eggs with 3 tablespoons of corn starch disolved in 9 tablespoons of water. These are awesome, I missed brownies.
Mary says
Yay! Thanks for the tip, Nikki! Welcome back to brownieland! Xo
Joey says
I tried them today and they are sooo yummy. I used dark chocolate instead of chocolate chips and the result was incredible. Thanks for the recipe!
Mary says
Thanks for the feedback, Joey! I'm glad you liked them! xo
Irina says
These were the first brownies I ever made! They ended up lovely, I did not put so much sugar as I simply run out, and mixed white sugar with brown, but i liked them being not too sweet! Also used a bit of olive oil with butter and white chocolate chips together with dark chocolate ones. People didn't realise they were gluten free!yumyy! Thank you for the recipe!
Mary says
Thanks for your comment, Irina! I'm so glad you liked them! xoxo
Rachel says
HI, I love these brownies! They are definelty my favorite recipe! I think you need to edit the recipe though because you called for vanilla and then the instructions never told my to put it in. I didn't it with the rest of the wet anyway. 🙂
Mary says
Hi Rachel! I'm glad you enjoyed these! The instruction to add the vanilla was at the beginning of #6! xo
Christine Peterson says
I used applesauce instead of eggs. I also used a cup of maple syrup instead of sugar and used 1/12 cups of oat flour and 1/2 cup of hemp. I used a grass fed butter and cocao nabs. its so delicious. My girls cant tell the difference. Delicious brownies that are somewhat healthy. Thanks
Mary says
Thanks for the notes, Christine! I'm glad it's a hit! xo
Jemima says
I substituted butter with some water for extra moisture, cut the sugar by 1/2 cup, and cut the baking time by 10 minutes. Much better than the first round that turned out extra dry and crumbly!
Mary says
Hi Jemima! I'm glad this round was better for you — thanks for the feedback! xo
Caren says
Delicious! Just don't try to bake into specific shapes, other than pan-shaped. Don't ask.
Mary says
Ha! I can only imagine what was attempted... but that's good to know! Thanks, Caren! xo
Liz says
First time making the recipe and first time on this website, everyone loved the brownies, next time I make them I will add less cocoa because I thought it was too much. Another thing if that they're perfect to eat with ice cream. Thanks for your recipe 🙂
Mary says
Thanks, Liz! I'm glad you liked them! xo
Ana Carvalho says
I reduced sugar to one cup and salt to a pinch, these brownies are really good!
Mary says
Thanks for sharing, Ana! Glad you enjoyed the brownies!
Savannah says
These are quite delicious! I made them with coconut oil and a mix of maple syrup and honey to sweeten. The coconut oil gave them a chocolate coconut taste that I really enjoy! I needed a simple 1 flour gluten free recipe and this worked quite well! The only change I would make is to bake it for less time next time. I baked it for an extra 5 minutes because the middle was still jiggly, but I think taking them out at that point would have resulted in a more dense, moist brownie. Thank you!
Mary says
Thanks for the notes, Savannah! xoxo
Sherrie says
These were amazing!! I used instant coffee since I didn't have espresso (1 tbsp)
★★★★★
Mary says
Yay! So glad to hear it, Sherrie!! xo
Sarah says
I couldn’t get the butter/sugar mixture to melt smooth. It just stayed really gritty and left me with a gritty batter all the way through. Any tips to fix this problem? I really want to be able to use this recipe because the batter tasted *amazing* (aside from the grittiness). Thanks!
Mary says
Hmmm. The butter/sugar will never be 100% smooth — nor should it be — but I'm curious: what type of sugar did you use? My only thought is that if you were using a more coarse sugar, that could have been an issue. Were you using "normal" white sugar?
Dale says
Really love the flavor and cakey texture of these brownies, and that they are made with Oat flour. However, have made them twice now, exactly according to the recipe (no substitutions) and have ended up with an air pocket between the top layer and the rest, so when you cut them the top layer crumbles. They still taste great, but not sure why I'm getting an air pocket. I lightly "drop" the pan on the counter a few times to even out the batter and get out any air, but still the air pocket happens. They only thing different I do is use a double boiler for the melted butter, sugar and cocoa. Could the double boiler be the reason? Would really love to make these and have them come out correctly.
★★★
Mary says
Hrm. That's a really weird problem, Dale! Sorry to say, I have no idea what could be causing it. I definitely don't think the double boiler would be an issue, so keep on doing that... How thick is the top layer? Is it just the paper-thin "brownie skin" layer? I'm trying to imagine what this actually looks like.
Bob says
Great recipe. Thank you for sharing.
I use this recipe to make cookie brownies also known as brookies.
To do this I use the Tollhouse Cookie recipe substituting oat flour for regular flour. I also use 3 cups of oat flour instead of the 2 1/4 the recipe calls for, but that is to taste.
You only need a half recipe of cookie dough. I normally make a full recipe and freeze half.
Make the brownie recipe as instructed. Pour brownie mix into a sprayed 13x9 pan. Use tablespoon to put balls of cookie dough in the pan slightly spread out. Bake as instructed in brownie recipe.
★★★★★
Mary says
WOW! Sounds delicious, Bob! Thanks for sharing!! xo
Angelique says
Just wondering... should I let the mixture cool before adding the eggs? I'm worried they'll scramble. Thanks!
Mary says
Hi Angelique! I find that it's cool enough after mixing in the cocoa and salt, but it won't hurt to wait if you're nervous about it! xo
Kris says
Can I use gerber baby cereal oatmeal? The ingredients say it is oat flour. I only ask because I have so much at the moment and the baby won't eat it!
★★★★★
Mary says
I'm not super familiar with gerber baby oatmeal, but their ingredients make it look like it's mostly just oat flour... so ... I'd certainly give it a try!! Good luck, Kris!
Vijaya says
Made these! Super yumm. I added only a cup of sugar and jaggery mix. Still turned out to be sweet enough for my son. Thanks!
lydia says
Hi i want to make these, i just need to ask, if i am going to blend rolled oats into a finer powder in my ninja, so how many cups of rolled oats is it?
Mary says
Hi Lydia — I note in the recipe you'll need 1.5-2 cups of oats, and that should yield enough oat flour to end up with 1 1/3 cups! I'd start small if you don't want extra, and then blend more as needed. Enjoy! xo
lydia says
Thank you thank you.... these are a total HIT in my house.
Lunch box request! ....now I have a wish because the texture of these brownies is just perfect. how can i make these browines but with a ......gingerbread flavour???
Mary says
Hi Lydia! You could easily add the gingerbread spices to this ... the only thing missing would be the molasses. I bet you could replace some of the sugar with molasses, though! Let me know if you give it a try!
Liss says
How much oil do i USE If substitute butter with oil? Have you tried?
Mary says
Hi Liss! I have not tried, but I would start with a 1x1 swap and see if it works! Good luck! xo
Keerthana Nair says
Hi, Mary! Thank you so much for this recipe, It looks amazing!
I just had a question - what would be a good substitute for white sugar for this recipe? Can I use brown sugar or jaggery, if so how much?
Appreciate your help! 🙂
Mary says
Hi Keerthana!! I had to google jaggery (which sounds delicious), so have no idea how that transition would go... but I'd feel totally comfortable substituting brown sugar for white! It may change the end result slightly, but it shouldn't negatively change the end result! Enjoy! xo
lynne hulsey says
can I use honey in stead of sugar.
Mary says
You can, Lynne! It will be slightly different, but just as tasty!! xo
Neetha says
I tried this out today. Turned off yum.
★★★★★
Melissa says
I have many different brownie recipes stored in my favorites folder but needed a gluten-free one for a party. I made these brownies and one of my favorite other recipes (that is not gluten-free). All guests at the party agreed these were better than my usual favorite brownies. I will keep this recipe I used a 9x9 pan and they were still very thick. I used Bob’s Red Mill gluten-fee whole grain oat flour. Highly recommend - thanks for the recipe!!!
★★★★★
Mary says
Thanks, Melissa! Glad you liked it! xo
Heather says
I was craving brownies and decided to try this recipe since I didn't have enough wheat flour to make a regular batch. These turned out really well. The brownies come out VERY thick in an 8x8 pan. If you want thinner brownies, consider cooking in a 9x13 pan for a shorter period of time (20-25 minutes?)
I used the full 2 cups of oats to get the 1 1/3 cup of oat flour, though I do usually make a point of packing oat flour. The brownies did turn out delicious and moist, but if you want them a little moister even, maybe go with 1 3/4 cup of oats pre-blending. The espresso powder is a nice touch (and yes, you can substitute instant coffee). Gives it a nice richness.
If I make these again, I might throw in a teaspoon of cinnamon since I find that goes very well in brownies. All in all, excellent recipe. Thanks!
★★★★★
Mary says
Thanks for the notes, Heather! Glad you enjoyed these! xo
trudy says
Snow day version- not enough margarine- used 1/2 cup marg and 1/4 cup safflower oil, not enough cocoa but almost enough added powdered peanut butter to finish. Also used 1/2 white sugar and 1/2 coconut sugar. Results are great! Oh and plain instant coffee.
★★★★★
Mary says
Glad these worked out, even with all the substitutions, Trudy! xo
Kelly says
Way too salty...
★
Mary says
Hi Kelly! I'm curious what kind of salt you used — was it normal table salt? That would absolutely make it way too salty!!
Jill says
This was great. I’m on a really strict diet trying to correct some GI issues. So had to modify to be dairy/egg free too. So instead of eggs I used 1/4 C. applesauce per egg then used Earth Balance instead of butter. Baked 35 minutes but still pretty gooey in the middle. But the edges were perfect!
The texture was just like regular brownies.
Next time I think I’ll get one of those “all corners” brownie pans so they are all crispy edges.
Thanks!
★★★★★
Dren says
Thia sounds super! I'll try making this tomorrow after work. Do you happen to know the calorie count of these brownies? Thanks!
Mary says
I do not!
Dren says
This was a big hit at the office! I tweaked a few things here and there, but still superb. How long do these keep? Could they last for a month more or less in the fridge/freezer?
Mary says
Hi Dren! They'd definitely keep for a month in the freezer — I don't think they'd last that long in the fridge, though. Enjoy!
Kris says
Hi. Just wondering, you cook these brownies or bake them? Not sure how you would cook them in the square pan?? Thanks!
Mary says
Hi Kris. Sorry for being unclear: you bake these! I've fixed the recipe instructions to be more clear! Thanks for pointing that out.
Teresa A Hernandez says
I made these and followed the recipe. The flavor was on point but they are extremely dry and crumbly. I was not able to even get to stay together to eat. Any idea of what went wrong or a modification that will help?
thank you!
Mary says
Hrm, I'm sorry to hear that Teresa! I wonder if perhaps there was *too* much oat? I know measuring with cups can be wildly different. I'll try to re-do this recipe some day using weights instead of cups!
Tanya says
Hi! This recipe looks absolutely brilliant, but I haven't had the opportunity to make them yet. Would using coconut sugar and brown sugar affect the brownie texture of flavour at all? Additionally, is there any way to replace the eggs with flaxseed?
Mary says
Hi Tanya! I feel fine about the sugar substitutions, but can't speak to the eggs ... though I know another commenter here made an aquafaba egg and had great success! Let me know how it goes if you try!
Imangipan says
I made these but vegan, using Aquafaba instead of eggs (3tbsp = 1 egg) and a vegan butter alternative, also used some walnuts and no chocolate chips, they turned out BEAUTIFULLY (just a little hard to get out of the pan into my mouth), probably some of the best brownies i’ve had in a long time!
★★★★★
Mary says
Wow, that sounds like a great substitution! Thanks for the tip, and kind words!
richa says
These turned out yum, thanks for the recipe. (I just added lemon juice and 3-4 spoons of sour curd as I do in my other cakes and what a deliciousness to savour 🙂
★★★★★
Isabel says
Hi I don't have enough butter for this recipe could I substitute it with something else besides coconut oil?
Putri says
hello i'm happy with this recipe absolutely brilliant! but I'm confused with units of cups. Are the cups the same as each ingredient? because us cups standard are different for each ingredient. thankyouuuu
★★★★★
Layla A. Goushey says
Love this recipe. It worked great. It was moist when warm but did get crumbly later. Heating a few seconds in the microwave helped melt the chocolate chips and bring some moisture back. I'd make them the same way again, though, because I like them less moist and with a light scone texture. Overall this is a good recipe
Char says
I adore your butter chicken recipe! I make it often. Now I can't wait to see how these turn out! My neighbour gave me a full bag of gluten free oat flour and my kids love fudgy brownies so this is happening soon! Maybe even tonight! Will update!
Lia says
My husband's very picky with his dessert, but he said this is his favorite brownie recipe. We cut the sugar in half and used just 1 cup of chocolate chips. This recipe is a winner!
★★★★★
Zoe says
The flavor is great, but it ended up a little bit crumbly and way too sweet for my taste. Great buttery texture though.
★★★
Bruce Axtens says
I wonder how you'd go with oat bran instead of whole oat. You'd still get the glutenous effect of the oat but with a significant lift in the fibre.
★★★★★
Teresa Pullinger says
Can't wait to try these, please can you give me the metric measures as I don't have your cup system here. Thank you for a fabulous recipe.
Brittney says
I LOVE this recipe and have made these over and over and over again. A true favourite in our home! In the past, I've made instant coffee (boiled water w instant coffee powder) and added it to the recipe instead of espresso powder as it's what I usually have on hand. Today, I had espresso powder on hand and added it instead (dry). The recipe came out so dry... first time ever. Is there something I did wrong? 🙁 I was so looking forward to a fudgy brownie!
★★★★★
David says
I’ve made brownies from various recipes, with varying degrees of success. My attempt with this recipe came out very dry and like a crumbly cake. Worst brownies I’ve ever made. Not enjoyable at all. I think the baking soda should be cut (not a typical ingredient for brownies), and the butter needs to be at least a full cup.
Lois A Boehl says
I haven't made these yet but would.love to try them. A whole cup of cocoa powder seems like a lot and may be responsible for the dryness some spoke of. My other brownie recipes call for one third to one half a cup. Comments?
Fifi M says
Thanks for sharing the recipe, these brownies are fantastic! Made them just now but I omitted espresso powder and baking soda because I didn't have them.. Swap sunflower oil with butter and omitted chocolate chips too because I'm trying really hard to eat healthy-ish. Scaled the recipe down to two third and baked it for 25 minutes. It taste amazing although it is not as fudgy as the brownies I used to make, definitely because I swap the butter out. And also because I didn't use any chocolate chips.. BUT! I am definitely making these again in the future!
p/s: would some yogurt help with the fudginess? Or maybe just more fat (in my case sunflower oil)?
★★★★★
Ciru says
This makes REALLY GOOD brownies!!! The flavor is almost identical to the super rich Trader Joe's brownie mix. Yum! We replaced sugar with same amount Sukrin Gold for a slightly lower carb count and it was perfect. Next time we will try baking at 325 though; after 25 minutes at 350 the sides were almost burned while the center was still molten. We reduced the temp to 325 and baked an additional 10 minutes and it was much better.
Maybe low and slow, 325 for 30-35 minutes, is the way to go. Only one way to find out... By the way we are at sea level for those wondering about the temp and cook times.
★★★★★
Ciara Dees says
These are amazing!! The best homemade gluten free brownies without all the expensive gf flours! I used a coffee grinder to make the oat flour and had to sub 2 tbs of concentrated decaf coffee in place of espresso powder and it turned out so so so good! Thanks so much for creating this recipe and sharing. I have already started sharing the recipe with friends.
★★★★★
Suzanne says
This looks so good! What a great way to still enjoy a treat while sticking to gf!
Vanessa says
Thanks for sharing! Do they keep long?