Description

These Gluten-Free Walnut Brownies are a deliciously fudgy treat made with ground oat flour and naturally sweetened with maple syrup. This recipe combines rich cocoa, espresso powder for depth, and crunchy walnuts, delivering a decadent dessert that’s perfect for those following a gluten-free diet. Easy to make and moist, these brownies bake quickly and are ideal for any occasion.

Ingredients

Dry Ingredients

1 cup ground oat flour made from Quaker gluten free oats
1 tsp baking soda
1 tsp salt
1 cup cocoa powder
½ tsp espresso powder
½ cup dark chocolate chips
¼ cup walnuts

Wet Ingredients

¼ cup applesauce or ripe banana
½ cup canola oil
¾ cup maple syrup
1 Tbsp vanilla extract
2 large eggs (use 3 for a cake-like consistency)

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Instructions

Prepare oat flour: Preheat the oven to 350°F (175°C). Place Quaker Gluten Free Oats in a food processor and blend until a fine flour forms. Set aside for use in the batter.
Mix wet ingredients: In a large bowl, combine the canola oil, maple syrup, and vanilla extract. Add the applesauce or mashed ripe banana and then crack in the eggs. Mix well until all wet ingredients are thoroughly blended.
Combine dry ingredients: In a medium bowl, whisk together the ground oat flour, cocoa powder, espresso powder, baking soda, salt, walnuts, and dark chocolate chips. Ensure even distribution of all dry components.
Incorporate dry into wet: Slowly add the dry ingredients into the wet mixture using a hand mixer or spatula. Mix until just combined to avoid overmixing.
Prepare baking pan and bake: Line an 8×8 inch baking pan with parchment paper or grease it lightly. Pour the brownie batter evenly into the pan. Bake in the preheated oven for 15 to 17 minutes. Note that baking longer will create a less fudgy texture.
Cool and serve: Allow the brownies to cool completely in the pan before cutting to prevent crumbling and achieve clean slices. Serve and enjoy!

Notes

For a cakier brownie, use 3 eggs instead of 2.
Ensure brownies are fully cooled before slicing as they are delicate and may crumble if cut warm.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Canola oil can be substituted with another neutral oil such as vegetable or light olive oil.
Walnuts add a nice crunch but can be replaced with other nuts or omitted for nut-free versions.

Prep Time: 8 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American