These gluten-free walnut brownies can be made more fudgy or cake-like to fit your taste! They're made with gluten-free oat flour and are easy to make.
This blog post is sponsored by The Quaker Oats Company. All opinions are my own.
Why Make This Recipe.
It's easy to make simple variations on this recipe to make brownies your own! Adding chocolate chips, espresso powder, and nuts are some of my favorites. Use whatever ingredients suit you and your pantry best.
This recipe can be made into cake-like brownies or fudgy, gooey brownies depending on your tastes. It's easy to do — keep reading to grab the secret for how!
Ripe Banana. The ripe banana in this recipe helps to sweeten the brownies and is a great substitute for some of the oil. You can also use applesauce instead of the banana.
Eggs. The amount of eggs will vary on what texture you prefer for your brownies. If you prefer fudgy, chewy texture, use two eggs. If you prefer a cake-like consistency, use three.
Oil. You can use canola, olive oil or coconut oil. I had canola on hand, so that's what I used. Depending on the oil you use, the saturated fat in your brownies will vary. Make sure to adjust if you're tracking nutritional information.
Maple Syrup or Coconut Sugar. Either one works for this recipe. I used maple syrup for mine. Depending on which sweetener you use, the nutritional information may vary.
Espresso Powder. While is an optional ingredient, I love the hint of flavor the espresso powder adds to these brownies.
Chocolate Chips. I used dark chocolate chips, however use any chocolate chips you have on hand.
Salt. Even a little dash brings out the flavor in these brownies!
How To Make This Recipe.
Step 1: First, make the oat flour by blitzing the oats in a food processor until finely ground.
Step 2: Mix the banana, canola oil, maple syrup, and vanilla together.
Step 3: In another bowl, mix the oat flour, espresso powder, cocoa powder, baking soda, salt, walnuts, and chocolate chips together.
Step 4: Add the wet ingredients to the dry, and mix well.
Step 5: Add to an 8x8 baking tin and bake until just cooked.
FAQs And Expert Tips.
How can I make my brownies a different texture?
Everyone likes their brownies a certain way. I prefer mine on the fudgy, chewy side with less sugar and more cocoa powder. I also love adding texture by folding dark chocolate chips and raw walnuts into the batter. But if you'd prefer brownies that are thicker and more cake-like, just add three eggs instead of two.
If you're like me, and you like fudgy brownies, stick to two eggs like the recipe says. Cook them for the minimal time suggested, and don't overbake! You'll want the brownies to just be cooked for a nice, gooey texture.
How can I make my own oat flour at home?
This is quite possibly the easiest homemade gluten-free oat flour you can make yourself. All you need are some Quaker® Gluten Free Quick Oats and a food processor. First, measure out one cup of oats. Add the oats to your food processor and run it on high until you have a smooth flour consistency. You may need to scrape the sides a few times with a dry spatula to be sure you get all the oats the same consistency.
Why use oat flour?
These gluten free brownies use Quaker® Gluten Free Quick Oats. Oats are highly versatile, and they play so many different roles in baking. Quaker Oats are always stocked up in my pantry. I find myself reaching for the canister multiple times a week to create recipes or add into my meals, both sweet and savory.
For over 140 years, Quaker has helped people add nutrition and whole grains to their recipes with the versatile oats. Today, they helped me make a delicious recipe for gluten-free brownies to share with you!
Gluten free flour can be expensive and hard to decipher on the grocery shelves. Making your own oat flour will save you money, and it’s really simple to do!
All you need is Quaker Gluten Free Quick Oats: they offer a good source of vitamins and minerals as well as two grams of soluble fiber per half cup of oats. Look for specially marked gluten-free products.
Gluten-Free Walnut Brownies
- 8x8 baking pan
- 1 cup ground oat flour made from Quaker gluten free oats
- ¼ cup applesauce or ripe banana
- ½ cup canola oil
- ¾ cup maple syrup
- ½ tsp espresso powder
- 1 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs (use 3 if you prefer a cake consistency)
- ½ cup dark chocolate chips
- ¼ cup walnuts
- Set oven to 350. Place Quaker Gluten Free Oats in a food processor and blend into a fine flour. Set aside.
- Combine all the wet ingredients in a large bowl. Start with oil, add maple syrup or sugar. Add vanilla, mashed banana or applesauce, eggs.
- Combine all dry ingredients in a medium bowl: flour, espresso powder, cocoa powder, baking soda, salt, walnuts, chocolate chips. Mix well with a whisk. Add the dry ingredients slowly into the wet ingredients with a hand mixer or spatula.
- Line an 8x8 pan with parchment paper or grease it. Pour mixture into the pan. Place in oven and bake for 15 to 17 minutes (the longer they cook the less fudge like they will be). Let the brownies completely cool before cutting otherwise they will crumble a bit!