These Chocolate Oat Brownies offer the best of both worlds: the rich, fudgy satisfaction of a classic chocolate brownie paired with a wholesome, chewy texture from rolled oats.
By incorporating oats and reducing excess refined flour, these brownies provide a heart-healthy fiber boost while keeping that decadent chocolate flavor front and center. They are wonderfully satisfying, easy to whip out of pantry staples, and pair perfectly with a cup of coffee or a cold glass of milk.
Chocolate Oat Brownies Recipe
-
Prep time: 15 minutes
-
Bake time: 25–30 minutes
-
Yields: 16 squares (8×8-inch pan)
Ingredients
-
The Base & Oats:
-
1 ½ cups old-fashioned rolled oats (pulsed briefly in a food processor or blender into a coarse flour, or left whole for more texture)
-
½ cup all-purpose flour (or whole wheat pastry flour)
-
½ cup unsweetened cocoa powder
-
½ tsp baking soda
-
¼ tsp salt
-
-
The Wet Ingredients & Sweeteners:
-
½ cup unsalted butter, melted (or coconut oil)
-
¾ cup granulated sugar or coconut sugar (reduce to ⅔ cup if you prefer them less sweet)
-
2 large eggs (at room temperature)
-
2 tsp pure vanilla extract
-
¼ cup milk (dairy or unsweetened plant-based)
-
-
The Chocolate Add-Ins:
-
½ cup semi-sweet or dark chocolate chips (plus a small handful to sprinkle on top)
-
Step-by-Step Instructions
-
Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later, and lightly grease it.
-
Combine Dry Ingredients: In a medium bowl, whisk together the rolled oats, flour, cocoa powder, baking soda, and salt until well blended.
-
Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter (or coconut oil) and sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and milk.
-
Combine Wet and Dry: Gently fold the dry oat mixture into the wet ingredients using a spatula or wooden spoon, stirring just until combined. Fold in the chocolate chips. (The batter will be thick and rich).
-
Bake: Spread the batter evenly into your prepared 8×8-inch pan. Sprinkle a few extra chocolate chips across the top. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep them fudgy).
-
Cool and Slice: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into 16 squares and serve.
Expert Tips for Success
-
Texture Preference: If you prefer a smoother, more traditional brownie texture, pulse your rolled oats into a fine flour in a blender before mixing. If you love a rustic, chewy, oatmeal-cookie-like bite, leave the rolled oats whole!
-
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They taste incredible slightly chilled or warmed up for 15 seconds in the microwave.
