Fudgy Oat Brownies
Fudgy Oat Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup quick-cooking oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, quick-cooking oats, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. Fold in the 1/2 cup of chocolate chips.
⏱️ 3 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly. Sprinkle additional chocolate chips over the top, if desired.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a crinkly appearance.
⏱️ 25 min•🌡️ 350
- 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before lifting them out and cutting into squares. This helps them set and become extra fudgy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Oat Brownies
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup quick-cooking oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, quick-cooking oats, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. Fold in the 1/2 cup of chocolate chips.
⏱️ 3 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly. Sprinkle additional chocolate chips over the top, if desired.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a crinkly appearance.
⏱️ 25 min•🌡️ 350 - 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before lifting them out and cutting into squares. This helps them set and become extra fudgy.
⏱️ 30 min