Oatmeal Fudge Brownies are a lot like Revel Bars or the old Fudge Jumble Bars that Pillsbury used to sell. However, instead of a fudge filling the filling is fudgy brownies. So really these are a brownie and oatmeal cookie combo.
Oatmeal Fudge Brownies with Brownie Mix
The base is oatmeal cookie, the middle is a layer of fudgy brownie, and the topping is more oatmeal mixture. You can make the bars entirely from scratch, or you can do what I did for this batch and make the middle with brownie mix. As much as I appreciate scratch brownies, I like the easiness (and flavor) of boxed brownies too. 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
- 2 1/2 cups oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt only if using unsalted butter
- 1 1/2 sticks unsalted butter, melted 6 oz
- 19 oz box brownie mix Pillsbury Fudgy Style Family Style
- 1/2 cup canola oil or any vegetable oil
- 1/4 cup water
- 2 large eggs
- 3/4 cup dark or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a 9×13 inch metal pan with non-stick foil or parchment. If you'd rather, you can just grease it or spray it.
- In a large mixing bowl, mix together oats, flour, brown sugar, salt (if using) and baking soda; stir in butter and mix until crumbly. 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.
- 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.
- 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
We only buy instant oatmeal packets, so I use several and cut the brown sugar in half. Very yummy!
Thanks for the review! Have a great evening.
Made these tonight. Minds are BLOWN at how good they are!! YUMMY!!!
Kristy, the recipe recommends quick cooking (not instant), but you can get away with old fashioned if that’s all you have.
I really want to make these this weekend, but what kind of oats did you use??
[email protected] Caramel Cookie
I’d love to find the eggs with these 🙂
Lisa @ Sweet as Sugar Cookies
These look so good. I’m going to have to keep these in mind next time I have a chocolate craving.
I note you specify a metal pan…wondering why? Thanks! These look great BTW!
I made these last night and they are scrumptous. I halved the recipe and used my scratch brownie mix (8X8) . Thanks for sharing.
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!
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”.
Quick question -is the butter in the oatmeal mixture melted, or just softened/room temp.? Thanks. These look delish!,
I want one of those eggs!
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 😛
I always wondered why the brownie mixes say so specifically “beat 50 strokes”…is there a big reason for this?
These look so delicious! And I could even tell myself they’re healthy because they have oats in them… 🙂
I made the King Arthur Fudge brownies last night. Love those! Could’a, Would’a, Should’a made these. 🙂 If only I had known.