Nut and Oat Flour Brownies
Indulge in the rich, fudgy decadence of Nut and Oat Flour Brownies—a gluten-free treat that sacrifices nothing in flavor or texture. Made with wholesome oat flour, these brownies boast a satisfyingly dense crumb, while a blend of dark chocolate chips and cocoa powder lends an intense chocolatey depth. Chopped nuts like walnuts, pecans, or almonds add a delightful crunch to every bite, balancing the sweetness of the granulated and brown sugar. Perfectly baked to retain a moist center, they’re an irresistible option for dessert lovers looking for a gluten-conscious indulgence. Quick to prep in just 15 minutes, this recipe yields 9 squares of pure bliss that are perfect for sharing—or not! Whether you're hosting a gathering or simply treating yourself, these brownies are a surefire hit for any occasion.
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Recipe Information
Ingredients
- 120 grams Oat flour
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Sea salt
- 100 grams Dark chocolate chips
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 75 grams Chopped nuts (e.g., walnuts, pecans, or almonds)
Instructions
Preheat the oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, and sea salt. Set aside.
In a heatproof bowl, melt the dark chocolate chips and unsalted butter together using a double boiler or in the microwave in 20-second increments, stirring between each session until smooth.
Stir in granulated sugar, brown sugar, and vanilla extract into the melted chocolate mixture. Let it cool slightly.
Once the chocolate mixture has cooled enough to touch (but is still warm), whisk in the eggs one at a time until fully incorporated.
Fold the dry ingredients into the wet ingredients using a spatula until a thick batter forms. Be careful not to overmix.
Gently fold in the chopped nuts until evenly distributed.
Transfer the batter to the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not raw batter). Do not overbake.
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 9 squares and serve.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 243.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
