Oatmeal Chocolate Chip Blondies Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
401 kcal
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Cuisine
International
Oatmeal Chocolate Chip Blondies Recipe
Description
This recipe starts by creaming room-temperature butter with sugars until smooth, then incorporating eggs and vanilla extract. Dry ingredients including oat flour, baking powder, and rolled oats are added and mixed to form a thick batter. Mini chocolate chips are folded in last to provide bursts of chocolate flavor in each bite.
The batter is pressed evenly into a greased 9x13 baking dish and baked until a toothpick comes out clean, ensuring fudgy but cooked-through blondies with a chewy oatmeal texture. The included frosting is made by beating butter, powdered sugar, and almond milk to a smooth and spreadable consistency, ideal for topping cooled blondies.
A tip recommends keeping a slice of sandwich bread in the storage container to maintain moistness and softness of the blondies. Reducing oat flour by a third cup yields a gooier, more cookie dough-like center for those who prefer a softer interior.
Ingredients
For the blondies
- 1 tick butter room temperature
- 1 cup brown sugar
- ½ cup white cane sugar
- 2 egg
- 1 tsp vanilla extract
- 2 ⅓ cups oat flour
- 1 ½ tsp baking powder
- 1 cup rolled oats
- ½ cup mini chocolate chips
For the frosting
- ⅓ cup butter room temperature
- 1 ½ cup powdered sugar
- 1-3 tablespoons almond milk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat together room temperature butter, brown sugar, and white sugar with a hand mixer. It took me about 3-5 minutes.
- Next, add in eggs and vanilla extract. Then, beat again.
- Pour in the oat flour, salt, baking powder, and rolled oats. Before mixing the batter again, lightly stir the dry ingredients on top.
- Combine wet and dry ingredients. You'll need to crank up the speed that arm strength. This will be a thick batter.
- Fold the chocolate chips into the batter with a rubber spatula.
- Grease a 9x13 Pyrex baking dish and pour in the batter. You may need to spray the rubber spatula with cooking grease so you can spread it easier. I used two butter knives to pull the batter to all sides of the pan.
- Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the blondies bake, let's make the frosting. Beat together all ingredients in a mixing bowl. Start with 1 tablespoon of almond milk and continually add 1 tablespoon until the frosting is blended. You may need more or less of the almond milk, so keep an eye on it. I used a piping bag & frosting tip to get the detail on these blondies. You can easily use a rubber spatula to spread in on the blondies, too. Whatever works for you!
Notes
- Store blondies with a slice of sandwich bread in an airtight container to keep them soft and moist.
- To achieve a gooier, more cookie dough–like center, reduce the oat flour by one-third cup.
- Use a greased 9x13 baking dish and spread batter evenly for consistent baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 blondie | |
| Calories | 401kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 55mg | 2% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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