We love to bake brownies at our house! Oatmeal Crumb Brownies make a regular appearance here, and have been part of the Davidson baking repertoire for few decades.
The beautiful recipe
I’ve tweaked the original recipe (which first appeared in Taste of Home in the nineties) primarily by changing the pan size to create a thicker brownie with a gooier center. If you’d like to use a bar pan instead, you can find the original recipe here.
This recipe definitely deserves a resurrection! The beauty of these brownies lie in the combination of crumbly oatmeal and M&M topping surrounding soft, sweet, chocolate brownies. So if you like the combo of crunchy and soft in your desserts, the Oatmeal Crumb Brownies are a perfect wedding.
Assembling Oatmeal Crumb Brownies
Mix up your oatmeal/butter/mini M&M crumb first. Then most of the oatmeal crumb gets pressed into the bottom of a greased 9×13″ cake pan and one cup gets reserved to sprinkle back on top.
I like to use Duncan Hines Chewy Fudge Family Size brownie mix in any brownie recipe that starts with a brownie box mix. This mix gives you more bang for your buck than other mixes that bake up paper thin and fall apart when you try to remove them from the pan. I think any brownie mix would work for this recipe, but my personal favorite is this Duncan Hines mix.
You just prepare the brownies according to the box directions. I always opt for the fudgy version over the cake-like version which has more eggs.
Pour over your crumb bottom and gently spread to fill in the edges. Sprinkle the remaining oatmeal crumb on top.
Keep a close eye on the brownies as they bake. Check after 25 minutes and you will probably be ready to pull them out. Or you can bake them for up to another 10 minutes if you want them baked through solid. In that case you will pull them out when a knife inserted between the center and edge comes out clean.
- 1 ½ cup quick oats
- 1 cup miniature M&Ms
- ½ cup flour
- ½ cup packed brown sugar
- ½ cup chopped walnuts or pecans
- ½ tsp. baking soda
- ½ cup melted butter
- 1 pkg fudge brownies (9x13inch size)
- Remaining ingredients according to brownie package
- Preheat oven to 350ºF.
- Ina medium bowl, combine oats, candies, flour, sugar, chopped nuts, and baking soda. Stir in melted butter and toss to combine. Reserve 1 cup and set aside. Pat remaining oatmeal mixture into greased 9x13 inch baking pan. Set aside.
- In a separate bowl, prepare fudge brownies according to package directions. Pour over oatmeal mixture in pan and spread to edges. Sprinkle with reserved oatmeal crumb.
- Bake for 25-30 minutes. Cool completely and cut into bars.
We like our brownies fudgy around here. For fudgy brownies, remove from oven after 25 minutes even though they'll look gooey. Some brownie recipes say to bake until brownies start to pull away from the edge. This will produce a good, but not gooey, brownie.
Nutrition Information:Yield: 24 Serving Size: 2 brownies
Amount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 88mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
So if you’re looking for a new twist, a new crunch or a new way to add candy to your brownie recipes, look no further than our family favorite Oatmeal Crumb Brownies. Be sure to let me know if you like this recipe! Please rate, comment and share!