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piece of fudgy spiced oat brownie

Fudgy Spiced Brownies

Rich, fudgy brownies made with oat flour (instead of wheat flour) and a hint of spice.

Servings 16
Author Rachael Hutchings

Ingredients

  • 3/4 cup oat flour
  • 2/3 cup cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon fine grain sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup plain (or vanilla), unsweetened yogurt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 -- 3 drops doTERRA On Guard essential oil blend
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper and grease with avocado oil or spray generously with nonstick spray. Set aside.

  2. Sift together the oat flour, cocoa powder, baking powder, and salt into a bowl.

  3. In a different bowl, whisk together the sugar, pumpkin puree, yogurt, vanilla extract, and doTERRA On Guard essential oil blend until well combined and smooth.

  4. Add the oat flour-cocoa mix to the bowl. Combine using a spatula, making sure to get rid of any oat flour lumps, but stop mixing once smooth and combined.

  5. Fold in the chocolate chips.

  6. Transfer the batter to the prepared baking pan. Use an offset spatula to spread the batter evenly (the batter will be thick).

  7. Bake the brownies in the preheated 350 degree Fahrenheit oven for 30 -- 35 minutes, until a toothpick inserted in the center comes out relatively clean. (A bit of chocolatey goo is ok.)

  8. Remove the brownies from the oven and let them cool completely, then transfer them to the refrigerator for 1 to 2 hours to let them finish setting up.

  9. Cut into 16 squares and serve!

Recipe Notes

*I've tried both an unsweetened vanilla coconut yogurt and an unsweetened cashew yogurt in these and both are delicious!

*If you want to make these soy-free, just be sure to use a yogurt and chocolate chips that are free of soy.

*doTERRA's On Guard essential oil blend