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.
Sabrina’s Oatmeal Chip Brownies
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!
Recipe Card
Ingredients
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
Instructions
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 9×13-inch 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.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
About this Recipe
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.
Chef’s Note
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!
How to Store
- 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.
Variations
- 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.
- Flour: For a healthy spin on your Oatmeal Chip Brownies, you can use whole wheat flour instead of white flour. 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.
Related Recipes
More Amazing Brownie Recipes
I love the idea of adding a peanut butter swirl like you mentioned in the variations. If I do that, should I bake them for a few extra minutes since the peanut butter adds extra moisture, or does the standard 35-40 minutes still work?