Homemade Espresso Oat Flour Brownies (Vegan)
Like a chocolate truffle in brownie form, vegan Homemade Espresso Oat Flour Brownies are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!) But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together!
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Ingredients
Instructions
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Continue Reading at Vanillaandbean →Chef's Notes
This recipe calls for gluten free oat flour. I DIY my own using Bob’s Red Mill Gluten Free Oats. It’s super easy and economical – see my DIY how to make oat flour for more details.
About Oven Temperature Variations: I enthusiastically recommend an oven thermometer for best baking outcome.
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Reviews from the Original Source
I've made these brownies a couple times, and they always come out great! I love how they're not too sweet -- they taste super chocolatey! Yum... I have made them using both the oat flour as written in the recipe, and using sorghum flour plus a bit of xanthan gum in place of the oat flour, and it comes out pretty much the same both ways. So yummy!
Hi, I'm not the original poster but, I wanted to comment. I didn't have tapioca flour so I subbed 1 Tbs arrowroot powder and they turned out wonderfully. Thanks for a wonderful recipe!
The brownies were delicious but were what my 9-year-old called "A fail". Are 3/4 cup of oat flour and 2 tbs of tapioca flour the correct amount of dry ingredients? I'm not sure where we went wrong, but our brownies didn't rise and there didn't seem to be enough batter when I poured everything into the pan. Our turned out pretty flat (won't say what it looked like coming out of the oven) and not thick like yours, but they were tasty the next day after we let it chill in the refrigerator overnight.
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