Oatmeal Raisin Brownies
Fudgy cocoa brownies loaded with rolled oats and raisins for a chewy oatmeal raisin twist
PRINT PINServings 16
INGREDIENTS
Pan
- nonstick cooking spray
- parchment paper.
Wet
- 1 cup unsalted butter melted
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract.
Dry
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon optional.
Mix ins
- 1 1/2 cups old fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 9x13 inch pan with parchment and lightly coat with nonstick spray.
Batter
- whisk melted butter and sugar until glossy
- whisk in eggs one at a time until smooth
- whisk in vanilla
- sift in flour cocoa baking powder salt and cinnamon then fold just until combined
- fold in oats raisins and walnuts.
Bake and Cool
- spread batter evenly in prepared pan
- bake until the center is set and a toothpick shows moist crumbs 28 to 35 minutes
- cool completely in pan before lifting out and slicing.
Notes
1. For thicker brownies use a 9x9 inch pan and bake 35 to 45 minutes. For softer raisins soak in hot water 10 minutes then drain well. Swap raisins for dried cranberries or chocolate chips or use half and half. Use quick oats for a softer texture and rolled oats for more chew
Nutrition
Calories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g