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Oatmeal & Fudge Brownies

by on April 22, 2011 · 16 comments

The people on our street are rather sociable, and tonight they have organized an Easter Egg Hunt. My contribution is 16 filled plastic eggs and a batch of these oatmeal crusted brownies.

This recipe, which is a lot like Revel Bars or the old Fudge Jumble Bars that Pillsbury used to sell.  It has a base of oatmeal cookie, a layer of fudgy brownie and a final topping of more crumbled oatmeal mixture. It can be made entirely from scratch, or you can do what I did and try making the middle with brownie mix. As much as I appreciate scratch brownies, I did enjoy the ease of the boxed mix version and knowing the middle would turn out just as planned. In this case, the brownie layer is very fudgy and dense like the brand of brownies I used. Make sure you don’t over-bake.

oatmeal fudge brownies

Recipe: Oatmeal Fudge Brownies

Summary: Like Revel Bars or the old Fudge Jumbles, but with a brownie center

Oatmeal Fudge Brownies

Ingredients

  • 2 1/2 cups oats
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoons baking soda
  • 1 1/2 sticks (6 oz butter)

, melted

  • 19 oz box brownie mix (Pillsbury Fudgey Style Family Style)
  • 1/2 cup oil
  • 1/4 cup water
  • 2 large eggs
  • 3/4 cup dark or semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13 inch metal pan with non-stick foil.
  2. In a large mixing bowl, mix together oats, flour, brown sugar, salt (if using) and baking soda; stir in butter. Reserve 1 cup of the oatmeal mixture and put it in the refrigerator to chill. Press remaining oatmeal mixture in pan. Bake 10 minutes; cool for at least 5 minutes.
  3. Prepare brownie batter. In a mixing bowl (I used the same one from the oatmeal), mix the brownie mix, oil, water and eggs and beat 50 strokes with a wooden spoon. Spread dough over baked layer. Crumble up chilled, reserved oatmeal mixture and sprinkle it over the top. Sprinkle on the chocolate chips.
  4. Bake for 30 minutes or until top appears set. Cool completely. Chill if desired (It will give you a cleaner cut). Lift from pan, set on a cutting board and cut into 32 squares

Quick Notes

Very easy and a great make-ahead.

Variations

Look for scratch versions if you don’t like brownie mix.

Cooking time (duration): 15

Diet type: Vegetarian

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

 

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Published on April 22, 2011

{ 16 comments… read them below or add one }

Sue April 22, 2011 at 1:55 pm

I made the King Arthur Fudge brownies last night. Love those! Could’a, Would’a, Should’a made these. :-) If only I had known.

Tara April 22, 2011 at 2:05 pm

These look so delicious! And I could even tell myself they’re healthy because they have oats in them… :)

Carlyn April 22, 2011 at 3:24 pm

MMM! These look SO good!
So would the equivalent of a 19 ounce brownie mix be the same as a homemade recipe that makes a 9×13 pan of brownies?
I may have to make these :P
I always wondered why the brownie mixes say so specifically “beat 50 strokes”…is there a big reason for this?

Cookie Sleuth April 22, 2011 at 7:42 pm

I want one of those eggs!

Meredith April 22, 2011 at 7:50 pm

Quick question -is the butter in the oatmeal mixture melted, or just softened/room temp.? Thanks. These look delish!,

Anna April 22, 2011 at 8:50 pm

Carlyn, yes! I think King Arthur’s Best Ever Brownies (mentioned by Sue) might work.

Meredith, thanks. It’s melted. I forgot to type the word “melted”.

Gloria April 22, 2011 at 9:11 pm

What a delicious looking bar! I like the color and texture of the oats with the dark, shiny brownie crust. Sometimes I use the Ghirardelli mix with choco chips and add a pinch of salt to it—tastes almost like scratch. I’ll bet that would work great in this recipe. I bet you could add nuts too! Thanks for the post!

Cindy April 24, 2011 at 9:51 am

I made these last night and they are scrumptous. I halved the recipe and used my scratch brownie mix (8X8) . Thanks for sharing.

Sheila April 25, 2011 at 8:30 am

I note you specify a metal pan…wondering why? Thanks! These look great BTW!

Lisa @ Sweet as Sugar Cookies April 25, 2011 at 1:33 pm

These look so good. I’m going to have to keep these in mind next time I have a chocolate craving.

Mackenzie@The Caramel Cookie April 29, 2011 at 9:41 am

I’d love to find the eggs with these :)

Kristy May 6, 2011 at 11:33 am

I really want to make these this weekend, but what kind of oats did you use??

Anna May 6, 2011 at 11:39 am

Kristy, the recipe recommends quick cooking (not instant), but you can get away with old fashioned if that’s all you have.

Tara May 20, 2012 at 8:27 pm

Made these tonight. Minds are BLOWN at how good they are!! YUMMY!!!

Anna May 20, 2012 at 8:40 pm

Hi Tara,

Thanks for the review! Have a great evening.

G'mama July 21, 2013 at 12:23 pm

We only buy instant oatmeal packets, so I use several and cut the brown sugar in half. Very yummy!

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