oatmeal chocolate brownies

• Prep Time: 15 minutes

• Cook Time: 30-35 minutes

• Cooling Time: 1 hour (minimum)

• Total Time: ~2 hours (including cooling)

• Skill Level: Beginner

• Yield: 16 generous brownies

Intensity Levels

• Preparation Effort: Low

• Baker Skill Required: Low

• Active Attention: Medium (mostly during melting and baking check)

• Cleanup: Low

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Ingredients

Dry Ingredients:

• 1 cup (90g) old-fashioned rolled oats (not quick oats)

• ¾ cup (95g) all-purpose flour

• ½ cup (50g) unsweetened cocoa powder (high-quality for best flavor)

• ½ teaspoon baking powder

• ½ teaspoon fine sea salt

Wet Ingredients:

• ½ cup (115g) unsalted butter

• 1 cup (200g) dark chocolate chips or chopped dark chocolate (divided)

• ¾ cup (150g) granulated sugar

• ½ cup (110g) packed light brown sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• ¼ cup (60ml) strong brewed coffee or water (coffee enhances chocolate flavor)

Optional Add-ins:

• ½ cup (65g) chopped walnuts or pecans

• Flaky sea salt for sprinkling on top

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Instructions

1. Prep and Preheat (5 mins)

• Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.

• In a medium bowl, whisk together the rolled oats, flour, cocoa powder, baking powder, and salt. Set aside.

2. Melt Chocolate and Butter (5 mins)

• In a medium, heatproof bowl, combine the butter and ½ cup (100g) of the dark chocolate chips. Melt in 30-second increments in the microwave, stirring well after each, until smooth. Alternatively, melt in a heatproof bowl set over a pot of simmering water (double-boiler method). Let cool slightly for 2-3 minutes.

3. Combine Wet Ingredients (3 mins)

• To the slightly cooled chocolate-butter mixture, whisk in the granulated sugar and brown sugar until well combined.

• Add the eggs one at a time, whisking vigorously after each until the mixture is smooth and slightly shiny.

• Whisk in the vanilla extract and coffee (or water).

4. Bring It All Together (2 mins)

• Add the dry ingredient mixture to the wet ingredients. Using a spatula or wooden spoon, fold gently until just combined and no dry streaks remain. Be careful not to overmix.

• Fold in the remaining ½ cup of chocolate chips and nuts (if using).

5. Bake to Perfection (30-35 mins)

• Pour the thick batter into your prepared pan, spreading it evenly into the corners.

• Bake for 30-35 minutes. The key to fudgy brownies is not overbaking. Start checking at 30 minutes. The brownies are done when the top is set and shiny with a few cracks, and a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter, but not clean).

• If using, sprinkle with a pinch of flaky sea salt immediately after removing from the oven.

6. The Crucial Cool (1 hour+)

• This is the most important step for clean cuts and perfect texture! Let the brownies cool completely in the pan set on a wire rack. This will take at least 1 hour. For the ultimate fudgy texture and easiest slicing, you can refrigerate the cooled pan for another hour before cutting.

7. Slice and Serve

• Use the parchment paper overhang to lift the entire brownie slab out of the pan. Place it on a cutting board.

• Using a sharp knife wiped clean between cuts, slice into 16 squares. For super-clean cuts, you can briefly run the knife under hot water and dry it.

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Nutrition Information

• Serving Size: 1 brownie (1/16 of recipe, without optional nuts)

• Calories: ~240 kcal

• Total Fat: 12g

• Saturated Fat: 7g

• Cholesterol: 45mg

• Sodium: 100mg

• Total Carbohydrates: 32g

• Dietary Fiber: 2g

• Total Sugars: 22g

• Protein: 3g

Note: Nutritional information is an estimate calculated using a database and will vary based on specific ingredients and brands used. Optional add-ins will change the values.

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Baker’s Notes & Success Secrets

• Ingredient Tips: Using high-quality cocoa powder and real dark chocolate makes a dramatic difference in flavor. Room temperature eggs incorporate more easily, creating a better emulsion.

• Oat Texture: For a more uniform texture, you can pulse the rolled oats in a food processor 3-4 times to break them down slightly. Do not turn them into flour.

• Storage: Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

• The Coffee Trick: Don’t worry—the coffee won’t make your brownies taste like coffee! It simply deepens and enriches the chocolate flavor. Water works perfectly fine if you prefer.

• Don’t Overbake: Err on the side of underbaking for the signature fudgy, moist center.

Enjoy the rich, chocolatey bliss of these hearty, oatmeal-studded brownies with a glass of cold milk or a cup of coffee!