A great combination -- oats and brownies. An easy treat that even a youngster can make on a rainy day.
Chunky Chocolate Blonde Brownies is a delightful snack that brings together the wholesome goodness of oats with the irresistible charm of brownies. This easy recipe from NESTLÉ® TOLL HOUSE® ensures that you can whip up these delectable bars in no time. Made with QUAKER OATS® and the rich taste of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, these brownies are the perfect treat for any occasion.
Imagine biting into a chewy, oat-filled brownie with generous chunks of semi-sweet chocolate spread throughout. The texture combines the rustic heartiness of oats with the smooth, melt-in-your-mouth appeal of semi-sweet chocolate, making each bite a delightful experience. These brownies are not just a dessert; they are a versatile snack that fits any time of the day.
Whether you're in the mood for a quick dessert or a comforting snack on a cold, rainy day, Chunky Chocolate Blonde Brownies delivers. With minimal prep and baking time, this one-hour or less recipe is perfect for dessert recipes that don't compromise on flavor. Indulge in the comforting and nostalgic taste of these nut-free brownies that are sure to become a household favorite.
Directions
Step 1
Preheat oven to 375° F.
Step 2
Beat butter, brown sugar and granulated sugar in large bowl on medium speed until creamy. Add egg and vanilla extract; beat well. Add combined flour, baking soda and salt; beat on low speed just until blended. Stir in oats and 1 cup chunks. Spread dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
Step 3
Bake for 25 to 30 minutes or until light golden brown. Remove from oven. Carefully sprinkle remaining chunks evenly over hot cookie in pan. Let stand 2 to 3 minutes. Spread softened chocolate evenly with spatula. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
Make It
Step 1
Preheat oven to 375° F.
Step 2
Beat butter, brown sugar and granulated sugar in large bowl on medium speed until creamy. Add egg and vanilla extract; beat well. Add combined flour, baking soda and salt; beat on low speed just until blended. Stir in oats and 1 cup chunks. Spread dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
Step 3
Bake for 25 to 30 minutes or until light golden brown. Remove from oven. Carefully sprinkle remaining chunks evenly over hot cookie in pan. Let stand 2 to 3 minutes. Spread softened chocolate evenly with spatula. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
Ingredients
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