Chewy Gluten-Free Oat Flour Brownies with Sea Salt
Chewy Gluten-Free Oat Flour Brownies with Sea Salt
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium microwave-safe bowl, melt the unsalted butter. Alternatively, melt it in a small saucepan over low heat.
⏱️ 2 min
- 3
Once melted, whisk in the granulated sugar and light brown sugar until well combined and smooth. The mixture should be glossy.
⏱️ 3 min
- 4
Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min
- 5
In a separate bowl, whisk together the unsweetened cocoa powder, gluten-free oat flour, baking powder, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 7
Fold in the chocolate chips.
⏱️ 1 min
- 8
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the flaky sea salt over the top.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for chewy brownies.
⏱️ 25 min•🌡️ 350
- 10
Remove from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before cutting and serving. This allows them to set and become perfectly chewy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Gluten-Free Oat Flour Brownies with Sea Salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium microwave-safe bowl, melt the unsalted butter. Alternatively, melt it in a small saucepan over low heat.
⏱️ 2 min - 3
Once melted, whisk in the granulated sugar and light brown sugar until well combined and smooth. The mixture should be glossy.
⏱️ 3 min - 4
Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min - 5
In a separate bowl, whisk together the unsweetened cocoa powder, gluten-free oat flour, baking powder, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 7
Fold in the chocolate chips.
⏱️ 1 min - 8
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the flaky sea salt over the top.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for chewy brownies.
⏱️ 25 min•🌡️ 350 - 10
Remove from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before cutting and serving. This allows them to set and become perfectly chewy.
⏱️ 30 min