These uber-rich and fudgy oat flour brownies hold on to just enough cakiness while still maintaining that deep chocolate flavor to properly earn their title as "the most irresistible gluten free brownies you've ever had."
Prep and pre-heat: preheat your oven to 350°F. Line a 9" x 13" pan with parchment paper, leaving a 1" overhang on each side, and lightly grease with baking spray.
Melt butter and chocolate: melt butter and 1 ½ cups (225g) chopped chocolate together, mixing until shiny and smooth, over a double boiler or in the microwave (if using the microwave, use 50% power or less in 30 second intervals, stirring well between each to prevent burning the chocolate).
Blend other ingredients except flour: in a large bowl, whisk together sugar, salt, vanilla extract, and eggs until combined (be sure not to let your eggs sit with your sugar or salt for any significant amount of time without mixing as the they can "burn" the yolks by sucking the liquid out of them which can't be undone).
Add in the chocolate: add melted chocolate/butter mixture to the sugar/egg mixture and stir until thoroughly combined, with no streaks remaining.
Sift and mix flour: sift the oat flour over the top of your batter then gently mix it into the batter, just until everything is fully blended (don’t over mix or you’ll lose your shiny top!).
Pour and bake: pour batter into prepared pan, spread to level it in the pan as needed, then sprinkle evenly with the remaining ⅓ cup of chopped chocolate on top. Bake for 40-42 minutes. The surface should look dry and fully set with some crackling and the batter shouldn't move at all when you gently shake the pan.
Cool: cool brownies fully to room temperature (or even better, overnight) before trying to cut them (you can even chill in the fridge for an hour or two before cutting if you'd like an easier time at dividing up these fudgy bars).
Cut, share, and enjoy: loosen the ends of the brownies from the pan, and then gently lift the brownies out using the parchment sling to place them on a cutting board. If fully cooled or chilled, they should release as a solid layer when gently lifted with the sling, but you can also cut them right in the pan if they seem too soft to transfer to as a whole. Share and enjoy the rich, uber-fudgy deliciousness!(fair warning, these brownies have been known to cause chocolate-induced food comas)
Notes
Since this recipe is quite sweet and naturally rich due to its uber-fudgy texture, I like to keep the chocolate nice and dark so the bitterness offsets the sweet, indulgent notes in these brownies. Of course though, if you're a milk chocolate lover, you can definitely add in up to 50% of the chocolate as milk chocolate in the batter, and swap out the chocolate chunks for milk or even white chocolate as well for a double or even triple chocolate brownie!This recipe was inspired by, and adapted from Bread, Cake, Doughnut, Pudding by Justin Gellatly.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow