Ingredients
Method
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth.
- Mix Wet Ingredients: Add the melted butter, sugar, eggs, and vanilla extract to the bananas. Whisk until smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the cocoa powder, oat flour, salt, and baking powder.
- Combine Wet and Dry: Gradually fold the dry ingredients into the banana mixture until just combined. Avoid overmixing. Fold in dark chocolate chips
- Pour Batter: Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Slice: Let the brownies cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve.
Notes
Make Oat Flour (if needed):
If you don’t have store-bought oat flour, blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
If you don’t have store-bought oat flour, blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
- Oat flour can make the batter slightly thicker. If it feels too thick, you can add 1–2 tablespoons of milk or almond milk to loosen it.
- Oat flour absorbs moisture more than regular flour, so don’t overbake to ensure fudgy brownies.