Oatmeal Chip Brownies

16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Oatmeal Chip Brownies are made with a layer of rich, chocolatey, gooey brownies, topped off with chewy oatmeal chocolate chip cookie dough.

If you combined Oatmeal Chocolate Chip Cookies and Classic Brownies, this delicious Dessert Recipe is exactly what you’d get. The simple brownie base is perfectly complemented by the delicious oatmeal cookie dough layer for the ultimate duo.

Oatmeal Chip Brownies sliced and stacked

Oatmeal Chocolate Chip Brownies are the best combination of two traditional treats. You get the rich, melty chocolate from perfect brownies and the chewy oatmeal and brown sugar from the cookie layer. It’s the perfect dessert for brownie and cookie lovers alike!

There are so many variations on Chocolate Chip Cookies and brownies already. However the great thing about this recipe is you can take the same idea and use it for so many brownie recipes. Take the recipe for the oat topping and put it over our Walnut Brownies, Peanut Butter Chip Brownies, or Monster Brownies. It’s the best way to add a unique flavor, texture, and some fiber to any of your favorite brownies.

Oatmeal Chip Brownies Collage

Oatmeal Chip Brownies are made with easy ingredients you probably have in your pantry. Sugar, vanilla, butter, eggs, cocoa powder, and a few other staples are all you need to toss it together. So, it’s perfect if you need to whip up a dessert at the last minute for a potluck or bake sale!

More Brownie Recipes 

Tips for Making Chewy Oatmeal Chip Brownies 

  • Prep Time: Preheat the oven and prep your baking dish with non-stick cooking spray, or grease it lightly with butter.
  • Oatmeal Chip Cookie Dough: Add the oats, light brown sugar, melted butter, all-purpose flour, and baking soda to a mixing bowl. Make sure to use old fashioned oatmeal and not quick-cooking oats. Mix until well combined and then stir in the chocolate chips.

Oatmeal Chip Brownies topping in a bowl

  • Brownie Batter: Bring water to a boil in a saucepan. Once it’s boiling, turn off the heat, and add the butter and cocoa powder. Beat butter and cocoa powder until well blended. Pour the chocolate mixture into a large mixing bowl. Whisk in the white sugar, eggs, and vanilla until the mixture is creamy. Sift in the flour, baking soda, and salt. Blend in flour and other dry ingredients until just combined. Stop mixing once you no longer see streaks of white flour.
  • Bake: Pour the brownie batter into your prepared baking pan. Add scoops of oatmeal cookie dough over the top and spread it out evenly. Bake for 35-40 minutes. The top will be golden brown with slightly more crisp edges. You can test if it’s done using a toothpick. Stick the toothpick in the center and take the brownies out when the toothpick comes out with moist crumbs on it. Give the brownies 5-10 minutes to cool before slicing.

Oatmeal Chip Brownies collage

Variations on Oatmeal Chip Brownies

  • Mix-ins: You can try a variety of different mix-ins in the oatmeal dough instead of chocolate chips. Raisins, M&Ms, chopped nuts, toffee bits, and butterscotch chips would all taste great.
  • Peanut Butter Oatmeal Brownies: To make Peanut Butter Oatmeal Brownies add the peanut butter before the oat mixture. Prepare the brownie batter as usual then add melted peanut butter to the top. Use an offset butter knife to swirl the peanut butter in. Add the oats over the top and bake the Peanut Butter Oatmeal Brownies.

Oatmeal Chip Brownies sliced into squares

  • Flour: For a healthy spin on your Oatmeal Chip Brownies you can use whole wheat flour instead of white flour. Or, if you want gluten-free brownies use oat flour, almond flour, or coconut flour.
  • Sweetener: You can also substitute the granulated sugar in the brownies for other sweeteners like honey, maple syrup, or coconut sugar.

Oatmeal Chip Brownies sliced into squares

Chocolate Chip Desserts

How to Store Oatmeal Chip Brownies 

  • Serve: Once the Oatmeal Chip Brownies have cooled, you can cover them in plastic wrap to keep at room temperature for up to 4 days.
  • Store: To keep leftovers in the fridge, cover them, or slice them into squares and put them in an airtight container. They’ll stay good for up to a week.
  • Freeze: To keep brownies for up to 6 months put them in a freezer bag separated by parchment paper and freeze.

Oatmeal Chip Brownies sliced and stacked

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Oatmeal Chip Brownies

Oatmeal Chip Brownies are made with a layer of rich, chocolatey, gooey brownies, topped off with chewy oatmeal chocolate chip cookie dough.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Oatmeal Chip Cookie Layer:

  • 1 1/2 cups rolled oats
  • 1/2 cup brown sugar , packed
  • 1/2 cup butter , melted
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips

Brownie Layer:

  • 1/2 cup water
  • 2/3 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Oatmeal Chip Cookie Layer:

  • In a large bowl whisk together oats, brown sugar, butter, flour, and baking soda until well combined.
  • Stir in chocolate chips.

Brownie Layer:

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
  • In a saucepan bring water to a boil.
  • Turn off the heat, add in the butter and cocoa powder.
  • Whisk until completely blended.
  • Pour mixture into a large mixing bowl.
  • Whisk in the sugar, eggs, and vanilla extract until creamy.
  • Add flour, baking soda, and salt until just combined.
  • Pour into the baking dish and spread evenly.
  • Spread Oatmeal chip dough over the brownie batter evenly.
  • Bake for 35-40 minutes.
  • Cool completely before slicing.


Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 170mg | Potassium: 176mg | Fiber: 3g | Sugar: 35g | Vitamin A: 452IU | Calcium: 30mg | Iron: 2mg
Keyword: Oatmeal Chip Brownies

Oatmeal Chip Brownies Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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