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Oat Flour Brownies

Double Chocolate Oat Flour Brownies

A recipe that came with some Martha Stewart treat boxes.
Course Dessert
Cuisine American
Keyword brownies
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Servings 16
Cost 5


  • 4 ounces semisweet or dark chocolate, chopped (114 grams)
  • 2 tablespoons oil, canola or grapeseed
  • 1 cup sugar, regular granulated (or Turbinado) (200 grams)
  • 1 large egg
  • 1 large egg white
  • ¼ cup prune puree (prune baby food)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 3/4 cup oat flour (90 grams)
  • 1/3 cup unsweetened cocoa powder (30 grams)
  • 1/3 cup dark chocolate chips optional
  • 1/3 cup chopped pecans optional


  • Preheat the oven to 350 degrees F. Line an 8 inch pan with foil and grease bottom only.
  • Combine chocolate and oil in a 3 quart saucepan and place over low heat. Stir gently just to melt the chocolate. Pay close attention so the chocolate doesn't burn or boil.
  • Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
  • Stir in the cocoa powde until fully blended, then stir in the flour. Make sure the batter is not so warm as to melt the chocolate chips, then add about 1/3 cup of chocolate chips (optional, but good!)
  • Spread batter in prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs. For me this was between 30 and 35 minutes. Cool completely in pan. Using foil, lift brownies from pan. Cut into rectangles or squares.