So chewy. So flavorful. Rarely do you hear a blondie described as such but these are it: made with oat flour, in ten minutes and in one bowl.
Gluten Free Blondies, Because Yum
I am a little obsessed with oat flour. I use it to make pancakes, waffles and have been using it my chocolate chip cookies for years (I pretend it’s to add nutrition but really I just love the flavor). In these blondie bars oat flour is especially wonderful because where most blondies are a bit dry and flavorless, making them brownies’ inferior cousin, these will rival your favorite brownie no joke. They are moist, full of flavor and super chewy. I put mine in the fridge for about an hour and, cold they were incredible. I would eat these bars without the chocolate and that is saying something.
Ingredients for Oat Flour Blondies
Butter: Cannot be substituted with an oil. The combination of butter and brown sugar is the base of a good blondie (what gives them that butterscotch flavor). If you want to brown it see the FAQ below.
Brown sugar: Light or dark is fine. Don’t substitute with granulated or the bars will be quite dry and lacking in flavor.
Eggs: Whole and large. No substitutions.
Oat flour: Use store-bought oat flour rather than ‘homemade’. You can also toast the flour for more flavor: 350 F, spread out onto a cake pan for about 10 minutes. No substitutions here as this is the star of our bars!
Chocolate chips: Dark good quality chips although really whatever you like best will work here.
Salt & vanilla: Both of these give flavor to the bars, don’t skip them.
How to make Oat Flour Blondies
- Partially melt the butter.
- Add the sugar and melt the butter fully and whisk to combine.
- Whisk in the flavorings and eggs.
- Fold in the flour and chocolate.
FAQ on Oat Flour Blondies
Can I brown butter for oat flour blondies?
The flavor of brown butter here is actually really good. The reason I don’t do it for this recipe is that it does compromise the moisture level and chewiness factor. If you would like to brown the butter, brown more than you need for the recipe and then measure it out according to what’s listed below.
Can I make my own oat flour?
Homemade oat flour is almost impossible to get as fine as store-bought, it is also made from whole oat groats (so before it’s husked) and in Stella’s words “provides more thickening power“. I definitely recommend and prefer store-bought. Arrowhead Mills makes a wonderful oat flour.
Can I make blondies eggless?
I would look into flax eggs if I were to do it, but I can’t guarantee it’ll yield a good result. Your best bet is to find a recipe designed to be eggless.
How best to store blondies?
In an airtight container.
Can I make blondies ahead of time?
Yep! These taste great for days and keep a nice chew. See above for storage suggestion.
Recipe for Oat Flour Blondies
Oat Flour Blondies
- square metal pan 8" or 9"
- ¾ cup butter 170g
- 1 ½ cups light brown sugar 300g
- ¾ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 large egg plus 1 large yolk
- 1 ¾ cups oat flour 190g
- 1 cup dark chocolate chips
- Preheat the oven to 350 F. Grease an 8 or 9” square pan and line with two parchment slings (one on each side).
- Set the butter in a large heatproof bowl and melt the butter in the microwave for about 1 minute, it shouldn’t be fully melted.
- Add the sugar and stir to combine, return to the microwave for another 30 seconds. Whisk the mixture quickly until it gets shiny and cohesive. Add the salt and vanilla and whisk to combine.
- Add the egg and yolk and whisk for a full minute, the mixture will turn glossy. Sprinkle in the oat flour and chocolate chips and fold with a rubber spatula.
- Pour batter into the prepared pan and bake for about 30-35 minutes, until the center puffs up a bit and a cake tester comes out with bits but is not gooey. Let cool in the pan and slice once firm.
- Store in an airtight container. They’ll be nice and chewy for days. If you like you can store these in the fridge, they are chewy and fudge like when cold.