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This recipe for Flourless Fudge Brownies is a great choice when you need a gluten-free dessert. Rich and chewy and full of chocolate fudge yumminess. It’s delicious for any diet.

Several years ago, I made this recipe for church potlucks as a choice for those on a gluten-free diet. But honestly, our daughters loved the chewy fudge flavor so much, they asked for it on a regular basis. It’s really quite delicious. Plus, it doesn’t require any special ingredients, like some gluten-free recipes require.

What makes these brownies gluten-free? The recipe uses ground old-fashioned oats as it’s base. I actually have a couple of recipe that call for ground oats, so I try to keep some in a container for times when I might need them. Doing so saves a bit of time at the food processor. For this recipe, you’ll need 1 1/2 cups of finely ground oats.

More Gluten-Free Recipes to Try

Ingredients for Flourless Fudge Brownies

(See the full recipe at the bottom of this post.)

old-fashioned oats (finely ground)
baking soda
salt
butter, melted
vegetable oil
granulated sugar
baking cocoa
large eggs (3 of them)
vanilla extract
miniature semi-sweet chocolate chips
pecans, chopped (Optional)

Instructions for Making this Recipe

Preheat oven to 350°F. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a square baking pan with baking spray or lightly grease with shortening and dust with flour.

When baking brownies, try to use a metal pan rather than a glass dish for more uniform baking. Metal pans are more consistent than glass at absorbing and transferring heat.

Prepare the Ingredients

Using a food processor, pulse to grind the old-fashioned oat to a fine powder, measuring 1 1/2 cups.

Melt butter in a glass measuring cup on high heat in microwave, approximately 25-30 seconds.

If you decide to include nuts, chop the pecans with a nut chopper or a sharp knife on a cutting board.

Prepare the Batter

In a medium-sized mixing bowl, combine the finely ground oat flour, baking soda, and salt. Set aside.

Place melted butter and vegetable oil in a large mixing bowl. Stir in the granulated sugar and baking cocoa. Add vanilla extract and large eggs, mixing until smooth and glossy.

Mix in the dry ingredients, just to combine.

Next, add in the miniature chocolate chips and chopped pecans.

Spread mixture into the prepared baking pan. Bake in preheated oven for 30-35 minutes until a thin crust forms on top.

If you prefer your brownies to be more cooked, allow them to bake for an extra 5-7 minutes. You may need to loosely cover the top with aluminum foil to keep the edges from becoming too browned.

Remove from oven and allow to cool before cutting.

Serve with vanilla ice cream or a glass of icy milk. This recipe will serve 9-12 people.

See more Bars and Cookie Recipes Here. Browse Chocolate Recipes Here. View Gluten-Free Recipes Here.

Flourless Fudge Brownies

This recipe for Flourless Fudge Brownies is a great choice when you need a gluten-free dessert. Rich and chewy and full of chocolate fudge yumminess. It’s delicious for any diet.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size 12

Equipment

Cuisinart Food Processor

Nut Chopper

Measuring Tools

Square Baking Pan

Ingredients

1 1/2 cups old-fashioned oats finely ground
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter melted
1/4 cup vegetable oil
1 1/2 cups granulated sugar
1 cup baking cocoa
3 large eggs beaten
2 teaspoons vanilla extract
1 1/2 cups miniature semi-sweet chocolate chips
1/2 cup pecans chopped (Optional)

US Customary - Metric

Instructions

Preheat oven to 350°F. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a square baking pan with baking spray or lightly grease with shortening and dust with flour.

Prepare the Ingredients

Using a food processor, pulse to grind the old-fashioned oats to a fine powder, measuring 1 1/2 cups.
Melt butter in a glass measuring cup on high heat in microwave, approximately 25-30 seconds.
If you decide to include nuts, chop the pecans with a nut chopper or a sharp knife on a cutting board.

Make the Batter

In a medium-sized mixing bowl, combine the finely ground oat flour, baking soda, and salt. Set aside.
Place melted butter and vegetable oil in a large mixing bowl. Stir in the granulated sugar and baking cocoa. Add vanilla extract and large eggs, mixing until smooth and glossy.
Mix in the dry ingredients, just to combine.
Add to this the miniature chocolate chips and chopped pecans.
Spread mixture into the prepared baking pan. Bake in preheated oven for 30-35 minutes until a thin crust forms on top.
If you prefer your brownies to be more cooked, allow them to bake for an extra 5-7 minutes. You may need to loosely cover the top with aluminum foil to keep the edges from becoming too browned.
Remove from oven and allow to cool before cutting. Serve with vanilla ice cream or a glass of icy milk.
This recipe will serve 9-12 people.