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Fudgy Oat Flour Brownies with Raspberries and Chocolate Chips Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 45-53 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

These fudgy oat flour brownies are a deliciously rich and chocolaty treat made with wholesome oat flour and cocoa powder. They offer a moist, dense texture with optional bursts of chocolate chips and fresh raspberries for added flavor and variety. Perfect for those seeking a gluten-free dessert packed with fudgy goodness, these brownies bake up easily in a standard oven and make 16 satisfying servings.

Ingredients

Wet Ingredients

  • 1/2 cup butter (melted)
  • 1/3 cup almond butter
  • 3/4 cup granulated sugar
  • 1/4 cup milk (dairy or non-dairy)
  • 2 eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup oat flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt

Optional Add-Ins

  • 1/2 cup chocolate chips
  • 1/2 cup raspberries (fresh)

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the brownies.
  2. Prepare the baking pan: Line an 8×8-inch baking pan with parchment paper. This prevents sticking and makes it easy to lift the brownies out once baked.
  3. Combine wet ingredients: In a mixing bowl, whisk together the melted butter, almond butter, granulated sugar, milk, eggs, and vanilla extract until the mixture is smooth and uniform.
  4. Add dry ingredients: Gradually whisk in the oat flour, cocoa powder, and salt into the wet mixture, stirring until the batter is smooth without lumps.
  5. Fold in chocolate chips: Gently fold the chocolate chips into the batter ensuring they are evenly distributed.
  6. Add raspberries (optional): If using raspberries, decide whether to mix some into the batter or add them only on top. For mixing in, gently fold about 1/4 cup of halved raspberries to avoid making the batter too mushy.
  7. Transfer batter to pan: Spread the brownie batter evenly into the prepared baking pan.
  8. Top with remaining add-ins: Scatter the remaining raspberries and extra chocolate chips on top of the batter to enhance flavor and texture.
  9. Bake: Bake in the preheated oven for 30 to 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time may vary slightly if raspberries are included due to added moisture.
  10. Check texture: For fudgier brownies, reduce baking time slightly; for more set brownies, bake longer.
  11. Cool: Allow the brownies to cool in the pan for about 20 minutes, then lift them out using the parchment paper and place on a wire rack to cool completely.
  12. Serve: Slice the brownies into 16 squares and enjoy your rich, fudgy, and wholesome treat!

Notes

  • Almond butter adds richness and moisture; you can substitute with peanut butter or sunflower seed butter if preferred.
  • Use regular granulated sugar, or experiment with coconut sugar for a deeper flavor.
  • Milk can be dairy or any plant-based alternative like almond or oat milk.
  • Oat flour can be made at home by grinding rolled oats in a food processor.
  • If you want extra fudgy brownies, slightly underbake and let them cool completely before cutting.
  • Fresh raspberries add moisture and tartness; avoid using frozen as they may make the batter too wet.
  • Chocolate chips are optional but highly recommended for bursts of chocolate flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30-38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/fudgy-oat-flour-brownies-with-raspberries-and-chocolate-chips-recipe/