Nut And Oat Flour Brownies Recipes

OAT FLOUR BROWNIES

Steps:

• Preheat the oven to 350ºF. Grease a 8X8" baking pan using non-stick cooking spray. Set aside.
• Make the oat flour by placing ¾ cups rolled or quick oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• To the oat flour add the cocoa powder, sugar, baking soda, and salt. Process to combine.
• Add the melted and cooled butter or oil, peanut butter, eggs, water, and vanilla. Mix to combine well. Stir in ¾ cup chocolate chips. The batter will be very thick.
• Spread into the prepared pan. Sprinkle the remaining ¼ cup chocolate chips on top. Bake for 18-20 minutes, or until a toothpick inserted in the middle does not come out with wet batter. Cool for 30 minutes before slicing.
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OAT FLOUR BROWNIES

Steps:

• Preheat the oven to 350ºF and lighty grease an 8-inch square pan with oil. Press a piece of parchment paper into the bottom of the pan, so the brownies will be easy to remove later.
• In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking soda, and salt. Whisk well to combine.
• Add in the melted butter and stir briefly, to make sure it cools down slightly. Then add in the egg and vanilla extract, and stir again. Fold in the chocolate chips.
• Transfer the batter to the prepared pan and use a spatula to press the batter into the bottom of the pan. This batter is thicker than you might expect, so it won't spread easily. Bake at 350ºF for 20 to 25 minutes. The middle still might look slightly jiggly in the center, but these brownies will firm up as they cool. If you bake them for 30 minutes, the edges will become quite crispy, which is not my preference, but I mention it in case you like that!
• Let these brownies cool completely before slicing into them. Oat flour produces a very fragile brownie that will crumble if you cut into them while they are warm. However, once they cool, they will hold together much better, with a fudgy texture in the middle. You can place them in the fridge to speed-up the cooling process, if you like. Leftovers can be stored in an airtight container in the fridge for up to 1 week, or they can be frozen for up to 3 months.

NUT AND OAT FLOUR BROWNIES

Steps:

• Preheat oven to 350°F and grease an 8 inch square pan.
• In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
• Add sugar and mix well.
• Add vanilla and eggs until combined.
• Stir in flours and salt until you no longer see any flour.
• Fold in nuts.
• Spread in pan and bake for approximately 20-25 minutes. Cool, Cut, and Serve.

CHEWY OATMEAL BROWNIES

Steps:

• Combine sugar, eggs and vanilla with a fork.
• Combine dry ingredients (up to oats) in separate bowl.
• Mix wet and dry ingredients together well with fork.
• Stir in nuts.
• Spread batter evenly in a greased 8 x 8 pan.
• Bake at 350 degrees for 30 minututes.

FUDGE NUT BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, combine the first 6 ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. , Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

PEANUT BUTTER AND OAT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.
• Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.

NUT BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

FUDGY OAT BROWNIES

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned. , Meanwhile, prepare brownie mix according to package directions for cakelike brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean., For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners' sugar, 2 tablespoons water and vanilla until smooth. Add remaining water as desired; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into 36 bars.