Fudgy Oatmeal Squares
Indulge in the ultimate chocolate-oatmeal treat with these Fudgy Oatmeal Squares, a decadent fusion of rich cocoa, hearty rolled oats, and melty semi-sweet chocolate chips. Perfect for satisfying your sweet tooth, these easy-to-make squares boast a chewy yet fudgy texture, thanks to the perfect balance of butter, brown sugar, and eggs. With only 15 minutes of prep and a straightforward one-bowl mixing process, this crowd-pleasing dessert is ideal for any occasion, from casual coffee breaks to potluck parties. Plus, their delightful combination of chocolate and oats makes them the perfect blend of indulgence and comfort. Store these chocolatey bars for up to four days—if they last that long! Keywords: fudgy oatmeal squares, chocolate oatmeal bars, easy dessert recipe, chewy chocolate bars.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 130 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 90 grams rolled oats
- 100 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the brown sugar and granulated sugar until well combined.
Add the vanilla extract to the butter mixture, followed by the eggs, one at a time. Stir quickly to prevent the eggs from cooking.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently fold in the rolled oats and semi-sweet chocolate chips until evenly distributed throughout the batter.
Scrape the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for a fudgy texture).
Remove from the oven and let the pan cool on a wire rack for at least 30 minutes. Then use the parchment overhang to lift the baked square out of the pan.
Slice into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 21.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 124 mg | 3% | |
*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.
