Fudgy Oat Flour Brownies
These gluten free oat flour brownies are fudgy, made in one bowl and perfect for a simple sweet dessert. Load them up with chocolate chips and raspberries or leave them plain!
Ingredients
- 1/2 cup butter (melted)
- 1/3 cup almond butter (see notes)
- 3/4 cup granulated sugar (see notes)
- 1/4 cup milk (dairy or non-dairy)
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup oat flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup raspberries (optional)
Directions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Line an 8x8 baking pan with parchment paper and set aside.
- 3
In a mixing bowl, whisk together all wet ingredients until smooth.
- 4
Whisk in the oat flour, cocoa powder and salt until smooth.
- 5
Fold in the chocolate chips.
- 6
If you're using the raspberries, you can either only add them to the top of the batter or mix some into the batter.
- 7
If mixing into the batter, I like to add about 1/4 cup of raspberries but halve them so they don't make the brownies too mushy.
- 8
Spread into your prepared baking pan
- 9
Top the batter off with the remaining raspberries and more chocolate chips if desired.
- 10
Bake for 30-38 minutes or until a toothpick comes out clean. They will take slightly longer to bake if you're using the raspberries because of the added moisture.
- 11
If you like them more fudgy, just bake for less time, more well done, bake for longer.
- 12
Let cool in the pan for about 20 minutes, then lift out onto a wire rack to finish cooling.
- 13
Slice into 16 squares and enjoy!