Gluten Free oat flour brownies


  • 1 1/2 – 2 cups gluten-loose oatmeal
  • 1 half cups sugar
  • 1 cup cocoa powder
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 3/4 tsp baking soda
  • ½ tsp coffee powder
  • 3/four cup unsalted butter
  • 3 big eggs
  • 1 1/four cup chocolate chips


  1. Preheat the oven to 350 F, and gently grease an 8×eight″ pan.
  2. In a meals processor or blender, grind the oatmeal to a first-rate powder. Measure out 1 1/3 cups oat flour, and integrate with the baking soda and espresso powder. Set aside.
  3. In a saucepan over medium-low heat, soften the butter.
  4. Once melted, upload the sugar and prepare dinner for every other minute.
  5. Remove from warmness and add the cocoa and salt. Stir to mix.
  6. Add the vanilla, and then the eggs one after the other. Whisk absolutely so that the combination is smooth and glossy.
  7. Add dry substances to the moist substances, mixing until simply mixed.
  8. Stir in the chocolate chips (in case you need them fully intact, allow the mixture cool 10 minutes earlier than doing this step).
  9. Spread the aggregate into the organized pan and prepare dinner for 30-35 minutes – the top need to have a skinny crust, but the middle will nevertheless be pretty moist.
  10. Let cool 20 minutes earlier than reducing and serving.