Oat base brownies

Oat based brownies

These brownies are absolutely nothing like what they should have been.

The recipe I was following, from Brown Eyed Baker, should have resulted in a triple layer bar, with an oat base, fudgy chocolate middle and oaty crumble topping.

Sadly as soon as I poured the melted butter into the oat mix, I knew it wasn’t to be, as there was no way it ever would have made a crumble, there was just too much liquid and it came together into more of a cookie dough, which is why I ended up pressing all of it into the base and just baking the fudgy brownie layer on top.

I don’t doubt that the original recipe works, I think perhaps something got lost in translation from cup sizes to grams, but if I were to make them again I think using the traditional method of rubbing butter into flour, rather than melting it, would get a result much closer to a crumble.

In the end it didn’t really matter, they still tasted great and went down well both with the pony and with people at work – the crunchy base adds a nice texture contrast to the super fudgy brownie, and chocolate and brown sugar can never really be a bad combination!

Oat base brownies (adapted from Brown Eyed Baker)

For the base

  • 100g oats
  • 200g light brown sugar
  • 90g plain flour
  • 1/2 tsp baking powder
  • 110g butter, melted

For the brownie

  • 50g brown sugar
  • 30g plain flour
  • 2 tsp instant coffee
  • 1/4 tsp salt
  • 30g butter
  • 250g dark chocolate
  • 1 egg

To make the base, mix the oats, flour, baking powder and sugar in a bowl then pour in the melted butter and stir to combine. Press the mixture into the base of an 8×8″ square tin lined with baking paper and bake at 180 degrees for 20-25 minutes, or until golden and starting to crisp up. Leave to cool completely.

To make the brownie layer, melt the chocolate and butter together over a pan of simmering water, then remove from the heat and whisk in the egg. Fold in the  sugar, flour, coffee and salt, then spread on top of the oat base and bake for a further 25 minutes, until just set with a crisp papery top. Leave to cool before removing from the tin and slicing into squares.


6 thoughts on “Oat base brownies

    • I always use the same conversion chart and have never had any serious problems before, but I can’t work out where else I went wrong… Cups is such an inaccurate method of measuring though, everyone should invest in a set of scales!

  1. They do look different but delicious in a different way! I don’t use US recipes for exactly this reason – it really irritates me having to convert measurements and cups are such a daft way of measuring some ingredients (though I can see it sometimes makes sense). The whole tablespoons of butter thing seems odd too – why not just put the weight! I would never try and measure a block of butter in tbsp! Anyhow, my rant aside your oaty-based brownies look lovely!

    • Haha I understand the ranting, it is frustrating! For example, trying to measure a cup of chopped dates – the weight can vary so much, depending how small you chop them, how much you press them down into the cup etc – I need measurements to be much more precise!

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