Preheat oven to 350°F. Line a square baking dish with parchment paper, or spray with non-stick cooking spray (I love avocado oil spray).
In a medium bowl, add oat flour (learn how to make your own here), cacao powder, and salt. Mix together and set aside.
In another bowl, beat the egg with a fork, then add in the milk, maple syrup, and nut butter (or seed butter). Mix, then pour into the oat flour. Once everything is mixed together, stir in the chocolate chips.
Add the brownie batter to the pan and spread evenly using a spatula. Sprinkle a few chocolate chips on top. Place in oven and bake for 25-30 minutes or until toothpick poked in the center comes out clean.
Let cool for 10 minutes, then use a spatula to gently loosen the sides. Cut into squares and serve.
Recipe Notes:
Store oat brownies in the fridge in an air-tight container for up to 1 week. If you like your brownies warm like I do, heat them in the microwave for 10 seconds on a paper towel.