- 3/4 cup (68g) oat flour
- 1/4 cup (40g) white rice flour
- 2/3 cup (80g) coconut sugar
- 1/4 cup (30g) cocoa powder
- 1/4 tsp salt
- 1 cup (235ml) almond milk
- 6 tbsp (90ml) oil
- 1 tsp (5ml) vanilla extract
- 1/2 cup (80g) dark chocolate chips (or chunks)
- 1/3 cup (50g) dark chocolate chunks or chips (optional)
- Preheat oven to 350°F (175°C) and line a 6×8-inch baking dish or baking pan with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: oat flour, white rice flour, coconut sugar, cocoa powder, and salt.
- Melt the dark chocolate over a double boiler. Once melted, remove from heat and set aside.
- Add the almond milk, oil, and vanilla extract to the dry ingredients and whisk until fully combined. Pour in the melted chocolate and stir until combined. The batter will thicken, this is normal. At this point, you can add the dark chocolate chunks for more texture. Make sure the batter is not too warm before stirring in the chocolate chunks, otherwise they might melt.
- Transfer the brownie batter to the prepared pan and bake for about 25 minutes. Remove from heat and let cool completely. Once cold, transfer to the refrigerator for at least 3 hours before cutting into squares.
- I recommend removing the brownies from the refrigerator about 30 minutes before serving. They will still be fudgy and just tender!
- Brownies will keep for up to 3 days in the refrigerator.
- Serving Size: 1 (without chocolate chunks)
- Calories: 251
- Sugar: 12.9g
- Fat: 15.5g
- Carbohydrates: 27.2g
- Fiber: 3.4g
- Protein: 3g