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Fudgy Oat Blondies
recipe
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Washington D.C.
Fudgy Oat Blondies
Becca Jacobs
Becca Jacobs
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$1.00
Blondies that are the perfect amount of fudgy and chewy thanks to the oat flour in the recipe. This is an almost one-bowl recipe that requires a little extra work to brown the butter but is totally worth it.
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You Need

8x8 pan

  • Bars

    • 2 eggs, room temperature
    • 1 & 3/4 cups light brown sugar
    • 1 tablespoon vanilla extract
    • 2 sticks unsalted butter, browned & melted but not hot
    • 1 cup oat flour
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 teaspoon cinnamon

  • Topping

    • 1/2 cup oats
    • 1/4 teaspoon cinnamon
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon kosher salt
    • 1 & 1/2 tablespoons unsalted butter - melted

    • How To

    1. Preheat oven to 350F and line an 8x8 cake pan with parchment paper leaving a generous overhang on either side.
    2. To a large mixing bowl add the eggs, brown sugar, vanilla, and browned butter, whisking to combine.
    3. Add all the remaining base ingredients to the mixing bowl; oat flour, all-purpose flour, baking powder, kosher salt, and cinnamon. Stir to combine and pour the mixture into the lined baking pan.
    4. Make the topping by adding oats, cinnamon, white sugar, and kosher salt to a bowl and toss to combine. Pour in the melted butter into the bowl and toss again to coat the oats with the butter and cinnamon sugar mix.
    5. Sprinkle the topping evenly across the blondie base and press down on the oat topping with the bottom of a glass to better adhere the oats to the blondie.
    6. Bake for 45 to 50 minutes until firm on the edges but not completely set.
    7. Let the blondies cool for 10 minutes and then slice into squares.