Elevate your holiday desserts with these Hot Chocolate Brownies! Crafted from oat flour and almond flour as healthier alternatives, they offer a delightful twist on classic treats.

The consistency of these brownies is fudgy!

Brownies have always held a special spot in my heart as my second favorite dessert, closely trailing behind cookies. There’s just something about the dense, fudgy texture and the rich, chocolatey goodness that makes brownies an irresistible delight. And when it comes to ease and speed in the kitchen, these Hot Chocolate Oatmeal Brownies take the cake, or should I say, the brownie!

What makes these brownies stand out is not just their incredible taste but also the simplicity of their preparation. With a straightforward recipe, they’re the perfect solution for those moments when you’re craving a homemade treat but don’t want to spend hours in the kitchen. The marriage of oat flour and almond flour not only adds a unique twist to the traditional brownie but also brings in a slightly healthier dimension, without compromising on the indulgence we all crave.

So, when the sweet tooth strikes and time is of the essence, these Fudgy Chocolate Brownies emerge as the hero of the dessert game, promising a quick, easy, and absolutely delicious solution to satisfy your craving for something sweet.

What ingredients do you need?

The list:

• Oat flour – It’s made from high quality pure oats which are then ground into a fine powder. Perfect for baking and cooking, whatever your diet requires.
• Almond flour – Important ingredient here because it helps on the texture of the brownies.
• Unsweetened cacao powder – You can also use dark cocoa powder.
• Baking soda
• Coconut Sugar – Coconut sugar is a natural sugar from coconuts and 100% tree-to-table, avoiding the use of harmful chemicals and preservatives usually found in conventional sugars.
• Eggs – If vegan, replace with a flax egg.
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Salt – Adding salt to chocolate recipes is key! It enhances the flavor.
• Coconut oil – I used unrefined coconut oil. But feel free to use any kind of oil!
• Milk – I personally used unsweetened almond milk, as we are going to be adding sugar later on! Feel free to use any type of milk! It doesn’t change flavor on this recipe.
• Chocolate Chips – I used 60% dark chocolate chips.
• Mini marshmallows

The Instructions

• First, preheat oven to 350ºF (175°C). Next, generously coat a baking pan with coconut oil cooking spray.
• Prepare: In a bowl, add almond flour, oat flour, unsweetened cocoa powder, baking powder, and salt into a large bowl. Mix until well combined.
• Mix: Add-in an egg, almond butter, maple syrup, unsweetened almond milk, coconut oil and mix until combined. Fold with chocolate chips by using a wooden spoon or spatula. Don’t over mix. Your batter should be fudgy thicker than normal brownie batter.
• Transfer: Transfer batter into the baking pan, top with chocolate chips and marshmallows.
• Bake: Bake for 16-18 minutes, making sure not to over bake!
• Remove brownies from oven. Let cool for at least 5 minutes before slicing and serving.

Want to save for later?

You can store it in the fridge up to a week!

Ingredients substitutes and notes

• No oat flour? Use rolled oats and add all the ingredients into a blender.
• No coconut sugar? Use brown sugar instead!
• No coconut oil? Use any kind of oil.

Find more winter recipes here:

• Christmas Chocolate Muffins
• 1-min Hot Chocolate Cookie
• Healthy Chocolate Peppermint Cookies
• 5-ingredient Chocolate Bites