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And let’s talk about the oat flour for a quick sec.
Oat flour is a healthier alternative to refined flours (like white, and whole wheat flour). And it’s cheap, especially if you make your own. I have a full tutorial showing you how to make homemade flour here. Trust me, it’s so easy you’ll never buy store-bought flour again!
I made the entire brownie mixture in my food processor. First, I added the oat flour, then all other ingredients and mixed on low until everything came together. I love my food processor because it makes recipes like this sooo easy.
The batter will be a little thicker and more dense than you’re used to. Just use a spatula to scoop it out and smooth it evenly onto your pan.
- 1 1/2 cups oat flour (homemade tutorial here)
- 1/4 cup cocoa powder
- 1/2 tsp sea salt
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup maple syrup
- 1/2 cup sunbutter (you can also use any good quality nut or seed butter)
- 1/4 cup mini chocolate chips
- Preheat oven to 350 F. Line a loaf pan or square baking dish with parchment paper, or spray with non-stick cooking spray (I love avocado oil spray).
- In a medium bowl, add oat flour (learn how to make your own here), cocoa powder, and sea salt. Mix together and set aside.
- In another bowl, beat egg, then mix in the milk, maple syrup, and sunbutter (or nut/seed butter). Add to the dry ingredients. Once everything is mixed together, stir in the chocolate chips.
- Add batter to the loaf plan and spread evenly using a spatula. Sprinkle a few chocolate chips on top. Place in oven and bake for 25-30 minutes or until toothpick poked in the center comes out clean.
- Let cool for 10 minutes, then use a spatula to gently loosen the sides and help to scoop out the brownies. Cut into small squares and serve while still warm. Store the rest in the fridge in a glass container for up to 1 week. If you like your brownies warm like I do, heat them in the microwave for 10 seconds on a paper towel.
See more family-friendly recipes on our website: www.andianne.com