I confess, I am quite a forgetful person. If you owe me money, I probably won’t remember it. But unfortunately, the reverse is true too! For years, my husband has been asking me to make these oatmeal brownies that he said were the best brownies I’d ever made but I would always brush him off, insisting that he was delusional and that I have never in my life made brownies with oatmeal. Never ever, period. Or so I thought.
Last week, while leafing through a folder of old recipes and cut-outs, I stumbled upon a recipe for (yup, you guessed it!)… OATMEAL BROWNIES. Those two words printed on an old A4-sized paper jumped out and looked me straight in the eyes like they were mocking me. I swear there was even dramatic music playing in my head at that moment. Well even if there wasn’t, my husband certainly spared no mercy in dishing out the ‘See, I told you’-s. My defense for my selective memory? If I don’t remember something, it probably wasn’t worth remembering! So I set out to prove my point by making this recipe.
You see, I love brownies that are dense, and fudgey, and chocolatey, and gooey. So any brownie recipe that uses cocoa powder instead of melted chocolate just doesn’t cut it for me. I must concede that having a crunchy oatmeal layer at the bottom and sprinkled on top added a nice textural contrast and nuttiness to the overall thing, but the brownie layer left much to be desired. But hey, the proof is in the pudding and one man’s meat is another man’s poison. So I whipped up a batch of these and got a whole bunch of people to taste-test it. Despite my disclaimer that I didn’t like it, people still seemed to really dig it. My husband of course, still stands by his claim that these are the best brownies he’s ever had. And when I explained to a friend that I didn’t like it cos it wasn’t chocolatey enough, she exclaimed ‘it isn’t chocolatey enough?!?’ with such bewilderment in her voice and eyes that for a split second I entertained the thought of enrolling myself in Chocoholics Anonymous.
So since my opinion seems to be in the minority camp, I’m posting this so you can make it and decide for yourself what you think. Just from my casual experiment, there’s a 90% chance you’ll like it. And if you don’t, let me know and we’ll have our own chocoholics’ pity party.
Yields: 9″ square pan
Oatmeal base and topping:
1 2/3 cup quick-cooking rolled oats
1/2 cup plain flour
1/2 cup light brown sugar
1/2 tsp baking soda
1/2 cup butter, melted
10 tbsp (150g) butter
1 cup sugar
1 egg white
1 tsp vanilla
3/4 cup plain flour
1/2 cup cocoa
1 tsp baking powder
1/4 tsp salt
1. Preheat oven to 175 C/350 F. Grease a 9″ square pan.
2. In a bowl, stir together all the ingredients for the oatmeal base until well combined. Reserve 3/4 cup of oat mixture for the topping and press remaining mixture evenly onto bottom of the pan.
6. Bake for 20-25 minutes until top is golden and sides are firm but the center is soft.
8. Cool completely in the pan and then cut into bars, squares or triangles. Eat and then let me know your verdict! 🙂