Chocolate Oat Blondies
Indulge in the irresistible charm of Chocolate Oat Blondies—a dessert that blends the chewy, hearty texture of rolled oats with the rich, melty sweetness of chocolate chips. These blondies boast a golden, buttery base enhanced by brown sugar for a caramel-like depth of flavor, with hints of vanilla rounding out each bite. Easily prepped in just 15 minutes, this simple recipe requires no electric mixer, making it a fuss-free treat perfect for any occasion. Baked to golden perfection in an 8x8-inch pan, these blondies are soft in the center with slightly crisp edges, ensuring every bite is pure bliss. Serve them warm for an ooey-gooey experience, or cool and pack them for picnics, lunchboxes, or cozy snacks at home. Perfect for chocolate lovers and oat enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Light brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 125 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 100 grams Rolled oats
- 150 grams Chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Remove from heat and let it cool slightly.
Whisk in the light brown sugar and granulated sugar until the mixture is smooth and combined.
Add the egg and vanilla extract to the butter-sugar mixture, whisking until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
Stir in the rolled oats and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 22-25 minutes or until the edges are golden and the center is set. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Slice into 12 squares and serve.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 511.2 g | 186% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 333.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
