Caramel Oatmeal Brownies

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According to the originator (Baking Bites) the cookie layer is heavy on both sugar and oats. It is partially baked before the brownie topping is added to the pan, giving the sugars a chance to begin to caramelize and harden (hence the “caramel” part of the brownie name).

 

I’m using brownies recipe from Hesti’s Kitchen for the topping as I prefer richer chocolate flavour.  

Adapted and modified from Baking Bites, Hesti’s Kitchen

Ingredients:

~Base
1/3 cup (40g) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar (I used 40g)
1 cup oatmeal(I used rolled oat)
1/3 cup (80g) butter, melted


~Brownies
(A)

85g unsalted butter, cut into pieces
115g semisweet chocolate, chopped

(B)

2/3 cup (130g) sugar (I used 60g)
2 large eggs, at room temperature

(C)

½ cup (70g) all-purpose flour
1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt
1 teaspoon vanilla extract
¼ cup (for batter)+ ¼ cup (for topping) chocolate chips

Method:
1. In a medium mixing bowl, whisk together flour, baking soda, salt, brown sugar and oatmeal. Pour in melted butter and stir to combine. Pour into lined 8-inch square baking pan. Bake for 12 minutes in preheated oven 180C.

2. Meanwhile, start on the brownie batter. In a bowl, melt chocolate and butter together via double boiler method. Stir until smooth. Remove from heat.

3. Add in the sugar then the eggs. Whisk in flour, cocoa powder, baking powder, vanilla extract and salt. Give it a stir then ¼ cup of the chocolate chips.

4. When cookie base comes out of the oven, pour brownie batter on top and spread it out evenly. Sprinkle the balance of ¼ cup chocolate chips on top. Bake for 25 minutes. Cool on a wire rack before slicing.

* Storage: These will keep in an airtight container for a couple of days. They also freeze well too.

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White Christmas Recipe Challenge organised by Very Good Recipes via Quay Po Cooks.