Why You’ll Love This Oat Flour Brownie Bites
- They’re incredibly fudgy. We’re using a generous amount of melted chocolate and a touch of oil to achieve that classic, dense brownie texture that’s just so satisfying to bite into.
- The oat flour makes them wonderfully soft. Unlike some gluten-free baked goods that can be gritty, oat flour creates a tender, almost velvety crumb that just melts on your tongue.
- They’re perfectly portioned. Baking them as bites means you get that ideal ratio of crispy edge to fudgy center in every single piece. Plus, it’s so much easier to practice a little portion control… or not!
- They come together in one bowl. Seriously, minimal cleanup is a huge win in my book. You’ll just need a bowl, a whisk, and a muffin tin for these little gems.
Ingredients & Tools
- 150 g high-quality dark chocolate (around 70%), chopped
- 60 ml neutral oil (like avocado or light olive oil)
- 150 g coconut sugar or light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 65 g oat flour (make sure it’s certified gluten-free if needed)
- 20 g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 50 g dark chocolate chips or chopped walnuts (optional)
Tools: 1 medium mixing bowl, whisk, standard 12-cup muffin tin, muffin liners or non-stick spray, cooling rack.
The quality of your chocolate really is the star here, so don’t skimp! A good 70% dark chocolate will give you the best deep, rich flavor. And that oat flour—it’s not just a substitute; it’s the secret to their unique, tender texture.
Serves: 12 bites | Prep Time: 15 minutes | Cook Time: 12-14 minutes | Total Time: 30 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why room temperature eggs? They incorporate into the batter much more smoothly, creating a better emulsion with the oil and sugar. This helps give you that shiny, crackly top we all love.
- Can I make my own oat flour? Absolutely! Just blitz rolled oats in a high-speed blender or food processor until they form a fine powder. Give it a good sift to remove any larger pieces for the best texture.
- Don’t overmix the batter. Once you add the dry ingredients, you just want to mix until no streaks of flour remain. Overmixing can lead to tougher brownie bites.
- The toothpick test is tricky with brownies. A clean toothpick means they’re overbaked! You want a few moist crumbs attached to it for that perfect fudgy center.
How to Make Oat Flour Brownie Bites
Step 1: First, preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it well. This is crucial because these bites are sticky! Now, place your chopped dark chocolate and neutral oil in a medium microwave-safe bowl. Heat in 30-second bursts, stirring well after each, until the chocolate is completely melted and smooth. Let this mixture cool for a few minutes—you don’t want it so hot that it cooks the eggs when you add them.
Step 2: To the slightly cooled chocolate mixture, whisk in the coconut sugar. You’ll notice the mixture will thicken up a bit. Next, add the room-temperature eggs one at a time, whisking vigorously after each addition until the batter is smooth and glossy. This is where you’re building the structure. Stir in the vanilla extract.
Step 3: It’s time for the dry ingredients. Place a sieve over the bowl and add the oat flour, cocoa powder, baking powder, and salt. Sift everything directly into the wet ingredients. This step is important to avoid any lumps and to ensure the baking powder is evenly distributed. Now, switch to a spatula and gently fold the dry ingredients into the wet until just combined. A few streaks are okay—you really don’t want to overwork it. If you’re using chocolate chips or nuts, fold them in now.
Step 4: Using a spoon or a small cookie scoop, divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. You can smooth the tops a little with the back of a spoon if you like. Pop the tin into the preheated oven and bake for 12 to 14 minutes. The trick is to pull them out when the tops look set and are slightly cracked, but the center still has a little jiggle.
Step 5: This is the hardest part: patience. Let the brownie bites cool in the muffin tin for at least 10-15 minutes. They are very delicate when hot. After that initial rest, carefully transfer them to a wire rack to cool completely. They will continue to set as they cool, achieving that perfect fudgy-but-not-raw texture. Honestly, waiting is worth it, I promise.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The classic hot-and-cold combination is unbeatable. The simplicity of the vanilla lets the deep chocolate flavor of the brownie bite truly shine.
- Fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the richness of the chocolate beautifully, creating a wonderfully balanced bite.
- A dollop of lightly sweetened whipped coconut cream — For a dairy-free option, this adds a lovely cloud-like texture and a subtle richness that complements the fudginess.
Drinks
- A cold glass of oat milk — It’s a natural pairing that enhances the oat flavor in the brownies and cools the palate perfectly.
- A rich, dark roast coffee — The bitterness of a good espresso or French press coffee highlights the complexity of the dark chocolate, making for a very sophisticated treat.
- A glass of chilled almond milk — Another great non-dairy option that’s light and refreshing against the dense chocolate.
Something Sweet
- A simple dusting of flaky sea salt — This isn’t another dessert, but it’s a transformative finishing touch. A few crystals on top right before serving heightens the chocolate flavor incredibly.
- A drizzle of salted caramel sauce — If you’re going all out, this adds a buttery, salty-sweet dimension that takes these bites to another level of indulgence.
- A few fresh mint leaves — The cool, clean flavor of mint is a classic partner for chocolate and makes the whole experience feel a little more refreshing.
Top Mistakes to Avoid
- Mistake: Using cold eggs straight from the fridge. This can cause the melted chocolate to seize up and make your batter grainy. Taking five minutes to let your eggs come to room temperature makes a world of difference.
- Mistake: Overbaking. I’ve messed this up before too, thinking they needed more time. Remember, they continue to cook as they cool in the tin. If the top is set and a toothpick has moist crumbs, they’re done!
- Mistake: Skipping the sifting. Oat flour and cocoa powder love to clump. Sifting ensures a perfectly smooth, lump-free batter for the best texture.
- Mistake: Trying to remove them from the tin too soon. They need that initial cooling time to set. If you try to pop them out immediately, they’ll likely fall apart. A little patience pays off.
Expert Tips
- Tip: For an extra crackly top, make sure to whisk the sugar and eggs really well. You’re essentially dissolving the sugar into the eggs, which helps create that beautiful, shiny crust on top.
- Tip: Let the melted chocolate cool slightly before adding the eggs. This seems like a small detail, but it prevents the eggs from accidentally cooking and ensures a silky batter.
- Tip: Use a cookie scoop for perfectly even portions. This not only makes them look more professional but also ensures they all bake at the same rate.
- Tip: For a flavor boost, add a pinch of espresso powder to the dry ingredients. It won’t make them taste like coffee; it just deepens and enhances the chocolate flavor in a magical way.
FAQs
Can I use a different type of sugar?
Yes, definitely. Light brown sugar will work almost identically to coconut sugar. You could even use regular granulated sugar, though the flavor will be a bit less deep and caramel-like. I wouldn’t recommend a liquid sweetener like maple syrup, as it will change the texture and baking time significantly, making them much more cakey.
How should I store these brownie bites?
Once completely cool, store them in an airtight container at room temperature for up to 3 days. They also freeze beautifully! Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can thaw them at room temperature or pop a frozen one in the microwave for 15 seconds for a warm, gooey treat.
My brownie bites sunk in the middle. What happened?
This usually points to two things: either the batter was overmixed after the flour was added, or they were slightly underbaked. Overmixing develops too much gluten (even in gluten-free flours) which can collapse, and underbaking means the structure hasn’t set enough to hold its shape. Don’t worry, they’ll still taste delicious!
Can I make these vegan?
It’s a bit trickier because eggs provide a lot of the structure here. You could try a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), but the texture will be much denser and more fudgy—which isn’t necessarily a bad thing! They might not rise as much or get that crackly top, but they’ll still be very tasty.
Why did my brownie bites turn out cakey instead of fudgy?
A cakey texture usually means there was too much air incorporated into the batter (from over-whisking the eggs and sugar) or they were baked for a little too long. Remember, for fudgy brownies, you want to mix just until combined and err on the side of underbaking. The type of sugar can also play a role; coconut and brown sugar tend to yield a fudgier result than white sugar.
Oat Flour Brownie Bites
Craving a rich, fudgy brownie but not a whole pan? These gluten-free Oat Flour Brownie Bites are your answer! One-bowl, perfectly portioned, & melt-in-your-mouth delicious.
Ingredients
Ingredients
-
150 g high-quality dark chocolate (around 70%), chopped
-
60 ml neutral oil (like avocado or light olive oil)
-
150 g coconut sugar or light brown sugar
-
2 large eggs (at room temperature)
-
1 tsp vanilla extract
-
65 g oat flour (make sure it's certified gluten-free if needed)
-
20 g unsweetened cocoa powder
-
1/2 tsp baking powder
-
1/4 tsp fine sea salt
-
50 g dark chocolate chips or chopped walnuts (optional)
Instructions
-
First, preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it well. This is crucial because these bites are sticky! Now, place your chopped dark chocolate and neutral oil in a medium microwave-safe bowl. Heat in 30-second bursts, stirring well after each, until the chocolate is completely melted and smooth. Let this mixture cool for a few minutes—you don't want it so hot that it cooks the eggs when you add them.01
-
To the slightly cooled chocolate mixture, whisk in the coconut sugar. You'll notice the mixture will thicken up a bit. Next, add the room-temperature eggs one at a time, whisking vigorously after each addition until the batter is smooth and glossy. This is where you're building the structure. Stir in the vanilla extract.02
-
It's time for the dry ingredients. Place a sieve over the bowl and add the oat flour, cocoa powder, baking powder, and salt. Sift everything directly into the wet ingredients. This step is important to avoid any lumps and to ensure the baking powder is evenly distributed. Now, switch to a spatula and gently fold the dry ingredients into the wet until just combined. A few streaks are okay—you really don't want to overwork it. If you're using chocolate chips or nuts, fold them in now.03
-
Using a spoon or a small cookie scoop, divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. You can smooth the tops a little with the back of a spoon if you like. Pop the tin into the preheated oven and bake for 12 to 14 minutes. The trick is to pull them out when the tops look set and are slightly cracked, but the center still has a little jiggle.04
-
This is the hardest part: patience. Let the brownie bites cool in the muffin tin for at least 10-15 minutes. They are very delicate when hot. After that initial rest, carefully transfer them to a wire rack to cool completely. They will continue to set as they cool, achieving that perfect fudgy-but-not-raw texture. Honestly, waiting is worth it, I promise.05
