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These Oat Cookie Crumble Brownies are made by creating an oaty, buttery biscuit, then sandwiching it around a fudgy brownie. Essentially just like hobnobs/anzac biscuits! The brownie itself is my classic fudgy, dense brownie recipe. These do come out thick, so you may want to cut them into smaller pieces!
The cookie is super easy to make, and is then spread across the bottom of the pan. It needs to be baked, whilst you make the brownie layer! The topping is the remainder of that oat cookie, simply sprinkled on top before baking everything! Easier than it may sound, and so delicious.
I love the texture contrast of crunchy vs fudgy brownie. It works so well. If you want to add even more texture, feel free to stir in an extra 100g chocolate chunks. The key to perfect brownies is the melted butter and brown sugar. So, as long as you include that, these will be a dream.
For these Oat Cookie Crumble Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Oat Cookie Crumble Brownies
Ingredients
For the Oat Cookie
- 140 g Plain Flour
- 80 g Oats
- 110 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
For the Brownie
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
- Make the oat cookie layer by combining all the ingredients in a large bowl and mixing to form a cookie dough. Press 3/4 of this into the lined baking tin (keep back about 1/4). Ensure the layer fully covers the base of the pan in an even layer. Bake for 10 minutes.
- Meanwhile, make the brownie layer. Start by melting the chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
- Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
- Add the flour and cocoa powder and fold in gently. Pour this mixture over the baked cookie layer (assuming it has cooled just a little – you will find it to be a bit puffy when it first comes out the oven but it will settle).
- Sprinkle over the remaining oat cookie mixture and bake for 30 minutes. Let cool on a wire rack before slicing and serving!
