Oatmeal Brownie Fingers Need I Say More
Indulge in the rich, fudgy goodness of *Oatmeal Brownie Fingers Need I Say More*—the ultimate fusion of classic brownies and hearty oatmeal bars. These irresistible treats combine the decadence of semi-sweet chocolate and cocoa powder with the comforting texture of rolled oats, creating a chewy, chocolate-packed dessert that's perfect for snacking or sharing. With just 15 minutes of prep and a quick bake time, these oatmeal brownie fingers are as easy to make as they are to devour. Perfectly balanced with a touch of vanilla and a sprinkle of optional mini chocolate chips, they’re ideal for lunchboxes, parties, or a cozy night in. Whether enjoyed warm with a scoop of ice cream or cooled to perfection, these brownie fingers will quickly become a household favorite.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 100 grams brown sugar (packed)
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 100 grams rolled oats
- 50 grams mini chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease or line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until smooth and glossy. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking until fully combined and slightly fluffy.
Gradually pour the melted chocolate mixture into the egg and sugar mixture, stirring constantly to prevent the eggs from scrambling.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Stir in the rolled oats to create a thick batter. Optionally, fold in half of the mini chocolate chips for an extra chocolatey touch.
Spread the batter evenly into the prepared pan and sprinkle the remaining mini chocolate chips over the top if using.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before using the parchment overhang to lift them out.
Slice the brownies into rectangular 'fingers' and serve. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 30.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 110 mg | 2% | |
*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.
