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. These recipes are the ones I’ve known for the longest–many of them recipes from my childhood. One of the best: these Oatmeal Brownies!
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 a tall glass of milk.
Making the Oatmeal Brownie Crust
This recipe is ridiculously simple, but I’ll break it down into pieces for you. First, the oatmeal crust. It’s buttery and gets juuust crisp enough when it bakes to have a nice contrast in texture to the fudgy brownie.
The crust mixes up in one bowl and presses into the bottom of the pan. Easy peasy. Don’t forget to reserve 3/4 cup of the mixture for topping the brownies before you press it into the pan!
Making Oatmeal Brownies
The brownie batter is a typical one–it comes together without a mixer and in a matter of minutes! The ingredient 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!
When baking the brownies, always err on the side of caution with the bake time. When in doubt, pull them from the oven sooner rather than later. Overbaked = dry, but underbaked = even fudgier.
Making Oatmeal Brownies Ahead
This recipe is a “must make” at my house every Christmas. Not only that, but I always make them first, and well ahead of the holidays! Not only because they’re super easy, but also because they freeze wonderfully! You can bake, cool, cut, wrap, and store the brownies in the freezer for months!
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. It’s no wonder that they’re a family favorite–maybe they will be for you, too!
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- 2 ½ cups old fashioned oats (NOT quick cooking!)
- ¾ cup flour
- ¾ cup brown sugar, packed
- ½ tsp baking soda
- ¾ cup unsalted butter, melted
- 1 ¼ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 4 oz unsweetened chocolate
- ¾ cup vegetable shortening
- 2 cups sugar
- 4 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp chocolate extract (see note)
- Preheat oven to 350° F. Line a 9"x13" pan with foil, allowing it to hang over the sides (to be used as handles to remove the brownies from the pan later). Grease the pan and foil and 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.
- 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.Enjoy!