Print Recipe
Oatmeal Brownies Recipe
This dessert is good not only because it is terribly tasty, but also because it is also useful! After all, in its composition there are oat flakes... Yes, maybe in everyday life you do not use them much, but in this form you should like them! Oat flakes in the process of heat treatment acquire a delicate Golden color and a delicate chocolate taste! All those who tried, were satisfied and did not suspect that in this cake there is oatmeal, taking it for chopped nuts. I hope you will appreciate this recipe!
Cook Time 70 minutes
Servings
Ingredients
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. In the container, mix all the dry ingredients for the oat layer: oat flakes, sugar, soda, salt and flour. Melt the butter in a water bath, pour it into a dry mixture and mix thoroughly.
    In the container, mix all the dry ingredients for the oat layer: oat flakes, sugar, soda, salt and flour.
Melt the butter in a water bath, pour it into a dry mixture and mix thoroughly.
  2. Fill 1 Cup with oatmeal and set aside. The rest of the oatmeal dough spread on a baking sheet, lined with baking paper. Bake in a preheated 170 degree oven for 10-12 minutes, then remove and allow to cool.
    Fill 1 Cup with oatmeal and set aside.
The rest of the oatmeal dough spread on a baking sheet, lined with baking paper. Bake in a preheated 170 degree oven for 10-12 minutes, then remove and allow to cool.
  3. Mix in a Cup of flour, salt and soda.
    Mix in a Cup of flour, salt and soda.
  4. Beat the eggs until fluffy foam, gradually adding sugar.
    Beat the eggs until fluffy foam, gradually adding sugar.
  5. Break the chocolate into pieces, add butter to it and put in a water bath until completely dissolved.
    Break the chocolate into pieces, add butter to it and put in a water bath until completely dissolved.
  6. Continuing to beat the eggs, pour the chocolate mass in a thin stream (if the chocolate is too hot - cool it so that the eggs do not curl). Pour the resulting chocolate-egg mixture into the flour mixture and mix well. The dough is the consistency of thick cream. Distribute the chocolate dough evenly over the cooled oat layer, cover the top with the dough with oat flakes (in my case it is 1 glass, but I advise you to postpone more - I did not have enough, and it is better to use more oatmeal in the manufacture of dough). Put a baking sheet and preheated to 160 degrees oven. Bake for 35-40 minutes-oat flakes on top of brown will cover a Golden crust. Check the readiness of the cakes with a skewer - it should not be dry and clean, as soon as small homogeneous grains remain on it, then the dessert is ready. (Brownie in the finished form should have a slightly damp structure. It is important not to overdry brownie - agree, over-dried dessert is unlikely to bring anyone pleasure, however, as raw undercooked dough. So, the main thing here is to catch the right moment.) Ready to leave the cake to cool in the oven, slightly opening the door. Remove the cooled cake from the pan and put it in the refrigerator for 6-8 hours (I had a night).
    Continuing to beat the eggs, pour the chocolate mass in a thin stream (if the chocolate is too hot - cool it so that the eggs do not curl). Pour the resulting chocolate-egg mixture into the flour mixture and mix well. The dough is the consistency of thick cream. Distribute the chocolate dough evenly over the cooled oat layer, cover the top with the dough with oat flakes (in my case it is 1 glass, but I advise you to postpone more - I did not have enough, and it is better to use more oatmeal in the manufacture of dough). Put a baking sheet and preheated to 160 degrees oven. Bake for 35-40 minutes-oat flakes on top of brown will cover a Golden crust. Check the readiness of the cakes with a skewer - it should not be dry and clean, as soon as small homogeneous grains remain on it, then the dessert is ready.
(Brownie in the finished form should have a slightly damp structure. It is important not to overdry brownie - agree, over-dried dessert is unlikely to bring anyone pleasure, however, as raw undercooked dough. So, the main thing here is to catch the right moment.)
Ready to leave the cake to cool in the oven, slightly opening the door. Remove the cooled cake from the pan and put it in the refrigerator for 6-8 hours (I had a night).
  7. After that, cut into portions and have fun!
    After that, cut into portions and have fun!

Related Post

Brownies with Cherries and Cottage Cheese Cream Re...
views 1
Brownies with Cherries and Cottage Cheese Cream Recipe - Very tasty chocolate dessert, with a light sour cherry, and delicate cottage cheese cream. Tr...
Chocolate Brownies Recipe
views 2
Chocolate Brownies Recipe - When you want something chocolate I cook brownies, it's very simple and fast. When baking spreads such an amazing cho...
Brownies Recipe
views 3
Brownies Recipe - I cannot share with you, my cooks, favorite pastries for a quick hand - chocolate muffins steamed. Try to cook quick cakes for tea o...
American Classic Brownies Recipe
views 2
American Classic Brownies Recipe - This brownies was first prepared last year, before only - heard or read about it. It turns out tender, probably bec...
Chocolate Brownies with Caramel Recipe
views 1
Chocolate Brownies with Caramel Recipe - Stunningly delicious dessert! Very chocolate, very delicate. On top - a fragile crust, inside-soft, moist, wi...
Nuts Brownies Recipe
views 4
Nuts Brownies Recipe - Brownies is one of the most popular desserts in the USA and Canada. They can be found in any cafe and confectionery, and fans o...

Leave a Reply

Your email address will not be published. Required fields are marked *