Fudgy brownies made with oat flour instead of wheat!
Author: The Gracious Pantry
1 square cake pan
1½cupsgranular sweetener(try Sucanat, coconut sugar or monk fruit)
1tsp.pure vanilla extract
1cupunsweetened cocoa powder
1cupchocolate chips(optional, but they help with the fudginess)
Preheat the oven to 350 F. and butter your cake pan, then set it aside.
Melt the butter and put it in a medium bowl. Add the sweetener, salt, vanilla extract, and eggs.
Then add the dry ingredients. The unsweetened cocoa powder, oat flour, and baking powder. You will also add in the chocolate chips here if you are using them. I highly recommend it simply because they help with the fudge factor. You may also add walnuts now if you want them inside the brownies, or you can wait and use them as a topping.
Stir well with a whisk.
Pour the batter into a buttered cakepan.
If you are using walnuts for topping, you can sprinkle them on now.
Bake the brownies for 50-60 minutes, or until the center is not giggly when the pan gets moved. Cool these completely before cutting. They can finish cooling in the fridge once the pan is cool enough to touch.
Cut into 9 equal pieces (or smaller if you want fewer calories in each serving), and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. And yes, you read that data correctly. Want fewer calories? Cut the brownies into smaller pieces.