Fudgy Oatmeal Bars are incredibly rich tasting. The oatmeal crust and topping of the bar cookies are a perfect complement to the gooey chocolately goodness
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 cup canola oil
2 tablespoons unsalted butter, melted
Baking spray with flour
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup evaporated fat-free milk
1 tablespoon instant espresso granules
3 tablespoons canola oil
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup bittersweet chocolate chips
How to Make It
Preheat oven to 350°.
To prepare crust, weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.
To prepare filling, weigh or lightly spoon 4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.
Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut into 28 bars.
Nothing special. Crust was too dry to hang together and at 25minutes, mine were dry and cakes. Definitely not fudgy.
Unlike some who made subs, I followed precisely. We will likely throw these away. The taste does not justify the calories and sugar.
I got 24 bars. Decent serving size. Really mocha-y and rich. I need a big glass of milk! My bars held together and I followed the recipe exactly. Letting them cool completely before cutting. Will definitely make these again.
Made these yesterday. We don't drink coffee so I just had regular coffee granules so they had a mild coffee taste. We did enjoy them. Didn't have any problems with the crust. Easy and a definite repeat.
These are amazing! I didn't have evaporated milk and so had to sub with 1% milk. It was fine. The only reason I don't give a 5 stars is because the base was not sturdy enough for the bars to be cut clean. Maybe I need to press the crust down more firmly next time. Other than that, these are delish.
I am giving these bars 4 stars because these bars have a nice chocolate-rich flavor & tasted great, but there are a few changes that I would need to make.
I only cooked mine for 25 minutes because that's about how long I cook all my other brownie recipes. They came out fudgy and perfectly cooked at 25 minutes for me. If I had cooked them for the 32 minutes per the recipe, they would have been overcooked, dry and cakey.
The oatmeal crust is too dry, so when I added my brownie batter it didn't stay in place. Next time, after I reserve the 3/4 cup of oatmeal mixture, I will add either 1-2 Tbsp of non-fat plain yogurt, which will help keep the fat content low but will add moisture to the crust, or I could try adding Adams Old-fashioned peanut butter because it only has peanuts as an ingredient which is a healthier fat. Either addition should help the oatmeal crust
If the crust stood up better, this recipe would be 5 stars
I bake frequently and am always looking for new chocolate dessert recipes that are lower calorie yet taste decadent I tried this recipe last night and i have to say these are one of the best dessert bars i have ever made! The texture when cooked is a cross between brownie batter, fudge and fallen chocolate cake! These taste incredibly rich and the oatmeal crust and topping are a perfect compliment to the gooey chocolately goodness! I would rate these 10 stars if I could...they are extraordinary! The only changes I made were to use Hersey's special dark cocoa and I used a 9" by 9" pan so that the crust would be thicker along with the bars. I will be baking these fudgy oatmeal bars on a regular basis! Bake these today!,,,
Made these yesterday with several substitutions and they were very good. I don't drink coffee and wasn't going to buy espresso powder for one recipe but I did have International Foods double-chocolate instant coffee so I used that instead. In an effort to make them more nutritionally dense, I made the following replacements:
all-purpose flour – 4 oz. white whole-wheat flour & 0.5 oz. ground flaxseed; unsweetened cocoa – Hershey’s Special Dark cocoa; canola oil – extra-light olive oil; bittersweet chocolate chips – dried cranberries; old-fashioned rolled oats – steel-cut oats.
For the love of heaven, NEVER replace old-fashioned rolled oats with steel-cut oats! They harden rather than soften and I broke a tooth! I enjoyed the first bite very much; the second bite, not so much. Be warned!
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