Crunchy Maple Oat Brownies

Maple Oat Brownies recipe

Authordanieldiver
Rating

This brownies recipe makes the best brownies ever. Gorgeous fudgy brownies topped with a crunch oat topping. Think flapjack meets brownie, and yes, they are as good as you might imagine. The oats caramelize and add a crunchy smokiness to the brownies that everyone loves. I am a huge fan of salt and sweet and like to add an extra pinch of sea salt flakes to the crunchy topping and highly recommend you do to if you like sweet and salt.

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Crunchy Maple Oat Brownies
Yields9 Servings
Brownie
 80 g Butter
 125 g Dark Chocolate, 70% cocoa solids
 60 ml Vegetable oil
 100 g Caster sugar
 100 g Dark brown sugar
 2 Eggs
 1 tsp Vanilla extract
 100 g Plain flour
 20 g Cocoa powder
 1 tsp fine sea salt
 100 g Chocolate chips, dark/milk or white
Crunchy Maple Oat Topping
 50 g Jumbo porridge oats
 30 ml Vegetable oil
 60 ml Maple syrup
1

Heat oven to 170°C / 150°C fan. Line a 8 x 8" tin with parchment paper. Melt the butter and chocolate together in the microwave. Give it 30 second blasts stirring between each until melted. Then set aside to cool slightly.

2

Using a whisk, whisk in the oil, sugars, eggs and vanilla. Whisk thoroughly until all the ingredients are well combined and you have a thick chocolaty batter.

3

In another small bowl combine the flour, cocoa and salt. Tip into the chocolaty batter and fold in with a spatula until just combined.

4

Pour the batter into the prepared tin. Add the chocolate chips and using the spatula swirl them into and around the batter flattening the top as you do.

5

Mix together the oats, oil and maple syrup and sprinkle evenly over the top of the brownie. Bake for 26 - 29 minutes in the preheated oven until oats are golden brown and the brownie is cooked but still a little fudgy and soft within. Remember it will cook a little further as it cools.

Makes 9 Brownies.

Category

Ingredients

Brownie
 80 g Butter
 125 g Dark Chocolate, 70% cocoa solids
 60 ml Vegetable oil
 100 g Caster sugar
 100 g Dark brown sugar
 2 Eggs
 1 tsp Vanilla extract
 100 g Plain flour
 20 g Cocoa powder
 1 tsp fine sea salt
 100 g Chocolate chips, dark/milk or white
Crunchy Maple Oat Topping
 50 g Jumbo porridge oats
 30 ml Vegetable oil
 60 ml Maple syrup

Directions

1

Heat oven to 170°C / 150°C fan. Line a 8 x 8" tin with parchment paper. Melt the butter and chocolate together in the microwave. Give it 30 second blasts stirring between each until melted. Then set aside to cool slightly.

2

Using a whisk, whisk in the oil, sugars, eggs and vanilla. Whisk thoroughly until all the ingredients are well combined and you have a thick chocolaty batter.

3

In another small bowl combine the flour, cocoa and salt. Tip into the chocolaty batter and fold in with a spatula until just combined.

4

Pour the batter into the prepared tin. Add the chocolate chips and using the spatula swirl them into and around the batter flattening the top as you do.

5

Mix together the oats, oil and maple syrup and sprinkle evenly over the top of the brownie. Bake for 26 - 29 minutes in the preheated oven until oats are golden brown and the brownie is cooked but still a little fudgy and soft within. Remember it will cook a little further as it cools.

Makes 9 Brownies.

Maple Oat Brownies recipe

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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