Midnight Fudge Oat Flour Brownies - Gluten Free

1 1/3 c. oat flour or 1 1/2 – 2 cups rolled oats
1 tsp baking soda
1 tsp espresso powder
3/4 cup unsalted butter
1 1/4 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1 1/4 cup chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

If using rolled oats: 
Put them in a food processor and grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.

Remove from heat, let cool for 15 minutes.  
Add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time.
Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.