These Oatmeal Breakfast Brownies are the most indulgent, gooey and chocolate breakfast recipe ! Perfect for breakfast, brunch or even dessert !
A Nutritious Morning Indulgence !
Starting the day with a satisfying breakfast is a always a great start to the day, and there is nothing quite like indulging in the richness of a chocolatey treat into the first meal of the day.
My preference leans towards wholesome options, so I find that oatmeal breakfast brownies strike the perfect balance. They are not only great for breakfast or brunch but also provide a gooey chocolate experience which makes them a delightful start to any day.
The inclusion of oatmeal offers a nutritious boost, while the chocolate ensures each bite is indulgent.
When a classic brownie meets the hearty texture of oats, you get a comforting baked goodie that fuels morning activities. These oatmeal breakfast brownies are versatile enough to pair with your morning coffee or to grab on-the-go during busy weekdays.
The texture is dense and moist, echoing the appeal of gooey drop brownies, and they can be enjoyed slightly warm or at room temperature. To add a twist, I occasionally love spicing things up by drawing inspiration from decadent chili chocolate brownies, adding a subtle kick that starts the day with a surprising note.
While some might relish the bold combination found in cinnamon cheesecake brownies, for me, the simplicity of chocolate and oats is my go-to choice. It satisfies that early morning sweet tooth without being overly complicated.
Creating these brownies can be a quick process, leaving plenty of time to enjoy the morning. Each square is a treat, perfectly fusing the wholesome goodness of oatmeal with the rich, comforting taste of chocolate.
Ingredients
For those who are keen to bake Oatmeal Breakfast Brownies, having the correct ingredients is key. Here, I have listed the precise items you will need.
Wet Ingredients:
- Unsalted butter
- Good-quality dark chocolate
- Large eggs
- Freshly brewed coffee
- Vanilla essence
Dry Ingredients:
- Castor sugar (superfine sugar)
- All-purpose flour (or cake flour)
- Cocoa powder
- Salt
Add-Ins:
- Pecan nuts
- Oatmeal
To enhance the flavor, I often add a hint of coffee flavor by including the brewed coffee which pairs excellently with chocolate, giving a subtle and rich taste.
Pro Tip: Ensure your eggs are at room temperature to achieve a smooth batter. Using castor sugar (superfine sugar) assists in creating a finer crumb for your brownies. When measuring flour, spoon it into the measuring cup and level it off with a knife for the most accurate amount. Happy baking!
Preparation Methods
I am going to outline a dependable process to make Oatmeal Breakfast Brownies that boast a gooey chocolate texture with a hint of coffee flavor, sure to energize your mornings.
Melting Butter And Chocolate
Firstly, I melt unsalted butter and high-quality dark chocolate together over a double boiler. I make sure that the water in the boiler simmers gently and does not touch the bottom of the bowl, preventing the mixture from overheating.
Creating The Batter
In mixing the batter, I start by whisking eggs. I then add the eggs, coffee, vanilla essence and castor sugar (superfine sugar) into the melted chocolate and butter mixture, ensuring it is not too hot to avoid scrambling the eggs.
Sift together the flour, cocoa powder and salt into the chocolate mixture. Lastly I add the pecan nuts and oatmeal and fold it in lightly
Baking The Brownies
I preheat my oven to 180°C (350°F) and line a brownie pan with parchment paper, hanging over the sides of the pan, for easy removal. I pour the batter into the pan and smooth out the top with a spatula.
The brownies should be baked for around 20-25 minutes. Keep an eye out for a crust forming on top while still ensuring the center is slightly undercooked to achieve that desirable gooey center.
Once done, I let them cool in the pan for a few minutes before transferring them to a wire rack. This resting time is crucial for setting the brownies’ structure.
Serving Suggestions
When I prepare Oatmeal Breakfast Brownies, I like to pair them with a range of toppings and sides to enhance the flavors and provide a balanced meal. Here are some of my go-to options:
Toppings:
- Fresh berries: Strawberries, blueberries, and raspberries add freshness.
- Fresh fruit mix: Whatever fruits you prefer.
- Nut butters: A drizzle of almond or peanut butter for a protein boost.
- Greek yogurt: A dollop can add creaminess and tang.
- Maple syrup or honey: For a touch of natural sweetness.
Sides:
- Fruit salad: Complement the brownies with a side of mixed fruit.
- Cottage cheese: For added protein and calcium.
- Coffee or tea: A hot beverage helps to balance the meal.
Accompaniments for Kids:
- Sliced bananas
- A glass of milk
I find that balancing the richness of the brownies with lighter sides creates a satisfying breakfast experience. Remember, it is all about personal preference, so feel free to mix and match according to your taste buds and dietary needs.
Storage And Serving
To maintain the quality of Oatmeal Breakfast Brownies, proper storage is essential, and serving them at the right condition enhances their taste.
Room Temperature
Short-Term Storage: I prefer to keep my Oatmeal Breakfast Brownies in an airtight container at room temperature for up to two days. This method preserves the moist texture without compromising the flavor.
Refrigeration
For Longer Freshness: If I need to extend the freshness of my brownies beyond a couple of days, I opt for refrigeration. They can be stored in the refrigerator, within a sealed container, for up to one week. Before serving, I let them sit at room temperature for about an hour for optimal taste and texture.
Oatmeal Breakfast Brownies
Oatmeal Breakfast Brownies
Ingredients
- 200 grams Unsalted Butter
- 200 grams Dark Chocolate good eating quality
- 3 extra-large Eggs lightly beaten
- 2 tablespoons Coffee strongly brewed
- 1 teaspoon Vanilla Essence
- 1 ⅓ cup Castor Sugar (superfine sugar)
- ½ cup Flour (all purpose or cake flour)
- ½ cup Cocoa Powder
- ⅛ teaspoon Salt
- 100 grams Pecan Nuts chopped
- ¾ cup Oatmeal (I use the quick cooking type)
Instructions
- Pre-heat the oven to 180°C. Grease and line a 23 cm square brownie pan.
- Melt the Butter and Chocolate together, stirring until smooth - remove from heat.
- Stir in the beaten Eggs, Coffee, Vanilla Essence and Castor Sugar (superfine sugar) into the melted Chocolate mixture.
- Sift in the Flour, Cocoa Powder and Salt - fold gently to combine. (do not overmix)
- Finally stir in the Pecan Nuts and Oatmeal - pour the mixture into the prepared pan.
- Bake the Brownies in the pre-heated oven for 30 minutes. The brownie should feel set, but still squishy in the center.
- Remove from the oven and allow to cool for 30 minutes, remove from pan, slice into 16 squares and serve.
Notes
- Place the brownies in the refrigerator to firm up a little if you prefer. I like mine as is from the oven.
Natasha Mairs
Wednesday 3rd of April 2024
These look so tasty. I have pinned them, so I can try making them