Raspberry Oatmeal Brownies have a fudgy brownie base with a layer of raspberry jam and then topped with oatmeal cookie dough. Chocolate and raspberries combine for a perfect dessert. Great for those times when you can’t decide between a brownie or a cookie.
Time for a road trip to Furman, so I need to take something sweet for my Freshman. While I can’t wait to see Natalie, I am actually going to Greenville to run in the GHS half marathon. Afterwards we will meet up at Bacon Brothers for the perfect post race meal.
These are pretty awesome if I say so myself. Chocolate and raspberries were meant for each other and this recipe is perfect when it’s too cold for fresh raspberries. The bottom is a fudgy brownie with a layer of raspberry jam on top. A nice twist is the oatmeal cookie topping. You can’t really see the jam, so it’s a nice surprise when you get the sweet raspberry flavor in that first bite.
I don’t know about you, but as soon as I start to get my food set up to photograph, my cat, Scooby, jumps right up into the window seat to check out what I have. He never jumps on the counter or tries to eat people food unless I am in “his room” taking photos. So I thought I’d add him to the blog as he is always lurking in the background.
Back to the brownies, even though they have the cookie dough topping, that step doesn’t take very long. You can make the oatmeal cookie dough while the brownie is baking. These are a gooey, kind of sticky brownie. The raspberry jam seeps into the brownie base giving them a great fudgy texture. I had forgotten how much I loved these.
Raspberry Oatmeal Brownies
- 1 cup butter melted
- 1 cup cocoa powder
- 2 cups sugar
- 4 eggs
- 4 teaspoons vanilla
- ½ teaspoon salt
- 1 cup flour
- ½ cup butter softened
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ½ cups old fashioned oatmeal
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raspberry jam
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper and spray with cooking spray.
- In a medium bowl, melt butter in microwave. Add cocoa and whisk until it dissolves. Next add sugar and combine. Mix in vanilla and eggs and mix well. Add salt and flour, mixing just until combined. Spread into the prepared pan and bake for 25 minutes until the top is set.
- Meanwhile prepare the cookie layer.
- In a bowl, whisk together the oats, flour, baking soda and salt. Set aside.
- With an electric mixer, cream the butter and sugar until light and fluffy. Add egg and vanilla and mix. Gradually add the oat mixture until fully incorporated.
- When brownies are done, remove and add a layer of jam to the top. Next add the oatmeal cookie dough on top. It will not be smooth. It is ok to have gaps. Bake for 25 more minutes until browned and set.
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Do you think adding fresh raspberry chunks to the mix will be to much? Thanks for a great idea by the way, excited to try it.
Barbara Curry says
I haven’t made these in awhile, might have to make a batch this weekend. I would try adding fresh raspberries to the brownie part. Let me know how they turn out.