Brownies & Bars

Oatmeal Brownies

Does anyone use recipe boxes anymore? I don’t know about yours, but mine (I have three) are filled with a hodgepodge of magazine clippings and 3×5 cards. The best ones have grease spots and drips of chocolate on them. The recipes in my recipe boxes are the ones I’ve had forEVER, and for good reason. They’re the foods I’ve known for the longest–many of them recipes from my childhood. Amongst these tried-and-true recipes are these Oatmeal Brownies. These delicious gems are a family favorite, and grace the table *every* holiday season.

These brownies aren’t fancy. I’m not aware of an Oatmeal Brownie trend occurring in the past. What these brownies are: simple and DELICIOUS.

These soft, fudgy brownies have a buttery, crisp oatmeal crust. Some of the crust mixture is also reserved for the topping. What you see is what you get. The simple flavors of the chocolate and oatmeal complement the contrasting textures of the brownie and the crust. In short, they’re pretty perfect. Have yours with a cup of coffee or, in my case, a tall glass of milk.

No special equipment or ingredients for this one! The only item that you might not have in your pantry is the chocolate extract. Don’t skip it! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!

I have to admit something…this recipe was pulled from the recipe box because I’ve officially started my holiday cookies. I’m saying holiday because I’m a Thanksgiving purist and I can’t even bring myself to mention that BIG ol’ holiday on the blog until after Thanksgiving. I LOVE the holiday season, but I really only want to celebrate one holiday at a time. That said, I also want to have somewhere around 20 different kinds of treats made for holiday gifts, so even the strictest holiday purist would have to start early!

I also mention this so that you know that these brownies freeze wonderfully. 🙂

Regardless of how I store my recipes, my feelings about holidays, or my future gifting plans (man, I was all over the place today), you need these brownies in your life. ASAP. They’re easy to put together, and are perfect for any number of occasions—or no occasion at all!

Other posts you may like:

Espresso Shortbread Brownies

Death by Chocolate Cupcakes

Kahlua Brownie Pie

Cookie Dough Brownie Cheesecake

Recipes for Beginner Bakers

Oatmeal Brownies

These fudgy Oatmeal Brownies have a buttery, crisp oatmeal crust! A recipe tried-and-true from my childhood, and a regular occurrence at my house during the holidays!
Course Dessert
Cuisine Brownies
Servings 32 brownies


Oatmeal Crust/Topping:

  • 2 1/2 cups old fashioned oats (NOT quick cooking!)
  • 3/4 cup flour
  • 3/4 cup brown sugar, packed
  • 1/2 tsp bakind soda
  • 3/4 cup unsalted butter, melted


  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate
  • 3/4 cup vegetable shortening
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract (see note)


For Crust/Topping:

  • Preheat oven to 350F. Line a 9"x13" pan with foil, allowing it to hang over the top (to be used as handles to remove the brownies from the pan later). Coat pan and foil with nonstick spray. Set aside.
  • In a large bowl, combine oats, flour, brown sugar, and baking soda. Stir to combine.
  • Add melted butter and stir to combine, ensuring the butter coats all the ingredients. Reserve 3/4 cup of the oat mixture to use later as topping. Press the remaining oat mixture into the bottom of the prepared pan.
  • Bake crust for 10 minutes. Crust will not brown, but will be puffed.

For Brownies:

  • Combine dry ingredients (flour, baking powder, and salt) in a small bowl. Set aside.
  • In a large saucepan, melt chocolate and vegetable shortening over low heat. Remove from heat once smooth. 
  • Add sugar, eggs, vanilla extract, and chocolate extract. Stir to combine. Add dry ingredients and stir just until incorporated.
  • Pour batter on top of baked crust and spread to cover/smooth the top. Sprinkle with the reserved oat mixture. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean. When in doubt, err on the side of caution and pull them a little early rather than a little late. Fudgy brownies are SO much better than dry brownies! 
  • Allow brownies to cool completely on a wire rack. Using the foil "handles," remove the brownies from the pan and cut as desired.


Note on chocolate extract: I highly recommend using chocolate extract in the recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!
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