Gluten-Free Walnut Brownies

5 from 4 votes

Gluten-Free Walnut Brownies

These brownies can be made more fudgy or cake-like depending on your preference. They are made with gluten-free oat flour and are just as easy as they are delicious!

Prep Time8

Cook Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Bailey Rhatigan

Equipment

8x8 baking pan

Ingredients

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

Instructions

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!

Notes

You can adjust the texture of the brownies based on your personal preference. Use three eggs for a thicker, cake-like brownie, and two for a fudgy, gooey brownie.

Nutrition