Oat Flour Brownie Bites
These brownie bites pack serious chocolate punch without wheat flour. Oat flour keeps them tender while adding a subtle nutty depth.
You’ll get 24 bite-sized pieces that disappear fast. No mixer required.
Why Oat Flour Changes Everything
Oat flour creates a different texture than regular flour. It’s naturally sweeter and more tender. The brownies stay moist longer too. You can buy oat flour or make your own by grinding rolled oats in a food processor until fine. Sift it after grinding to remove any large pieces.
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Melt Chocolate and Butter Together
Use the microwave in 30-second bursts, stirring between each round. This prevents the chocolate from seizing up. Let the mixture cool for 5 minutes before adding eggs. Hot chocolate will cook the eggs and create lumpy batter instead of smooth brownies.
Don’t Overbake These Bites
Check them at 12 minutes. The tops should look set but still feel slightly soft when touched. They’ll continue cooking in the hot pan for another 2-3 minutes. Overbaked oat flour brownies turn crumbly instead of fudgy.
Getting Perfect Mini Brownie Texture
- Use a cookie scoop for evenly sized bites that bake at the same rate.
- Store in airtight container up to 5 days – they actually taste better the next day.
Frequently Asked Questions
Should I use old-fashioned or quick oats for homemade flour?
Old-fashioned oats work better. Quick oats are already processed and create grittier flour that affects the brownie texture.
Will these work in regular muffin tins?
Yes, but bake for 18-22 minutes instead. You’ll get 12 larger brownies rather than 24 bites.
Do they freeze well for later?
Absolutely. Wrap individually and freeze up to 3 months. Thaw at room temperature for 30 minutes before serving.
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Oat Flour Brownie Bites
Ingredients
Equipment Needed
- 24-cup mini muffin tin
- Medium microwave-safe bowl
- Whisk
- Small cookie scoop
Instructions
- Prepare pan and oven: Preheat oven to 350°F. Spray a 24-cup mini muffin tin with cooking spray.
- Melt chocolate mixture: Combine butter and chopped chocolate in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Let cool 5 minutes.
- Mix wet ingredients: Whisk sugar into cooled chocolate mixture until combined. Add eggs one at a time, then vanilla extract.
- Combine dry ingredients: In separate bowl, whisk together oat flour, cocoa powder, and salt. Add dry ingredients to chocolate mixture, stirring just until combined.
- Fill muffin cups: Fold in chocolate chips. Using small cookie scoop, divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake brownie bites: Bake 12-15 minutes until tops are set but still slightly soft to touch. Cool in pan 5 minutes before removing to wire rack.
Nutrition Facts
Per Serving (1 brownie bite)
