These gluten-free oat flour brownies are incredibly fudgy, featuring a shiny, crackly top! Made with simple pantry ingredients, they come together quickly without the need for special gluten-free flour blends or binders. They’re absolutely delicious!
INGREDIENTS
- ½ cup butter
- ⅔ cup chopped semi-sweet chocolate or chocolate chips
- 1 cup granulated sugar
- 2 extra-large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder (optional)
- ⅔ cup oat flour (certified gluten-free)
- 2 tablespoons corn starch (see note)
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease an 8” square metal cake pan and line the bottom and sides with parchment paper.
- In a microwave-safe bowl, combine the butter and chopped chocolate. Melt in the microwave in 20-second intervals, stirring in between, until smooth (about 40 seconds total). Set aside to cool.
- In a separate large bowl (or the bowl of a stand mixer), beat the sugar and eggs together until light and fluffy, about 3-5 minutes.
- Stir in the melted chocolate mixture, vanilla extract, and optional espresso powder until fully combined.
- Sift the oat flour, corn starch, cocoa powder, baking powder, and salt into the chocolate mixture. Gently stir with a spatula until smooth, ensuring there are no lumps.
- Pour the batter into the prepared pan and bake for about 25 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan on a cooling rack before cutting into squares.
NOTES
- For extra dense, fudgy brownies, you can omit the corn starch.
Top Tips
- Shiny, crackly top: Beating the eggs and sugar until pale and fluffy is key to achieving that shiny, crackly top.
- Fudgy texture: To keep the brownies fudgy, avoid overbaking. When testing for doneness, a few moist crumbs should cling to the tester or toothpick.
- Clean slices: Let the brownies cool completely before slicing with a sharp knife for neat edges.
- Brownie sundaes: For an indulgent treat, serve the brownies warm (reheat in the microwave for 15 seconds) topped with ice cream and hot fudge sauce.
Storage: Store brownies in an airtight container at room temperature for 3-4 days.
