These Raspberry Oatmeal Brownies are made with a chocolate brownie base, a thick raspberry jam layer, and topped with an oatmeal crumb topping. The buttery oat crumble topping provides the perfect balance to the fudgy brownie and jam filling. It’s like a cookie and brownie all in one.

Fudgy Raspberry Brownie Bars

Raspberry oatmeal brownies are a delicious twist on the classic brownie recipe. They feature a fudgy chocolate brownie base topped with a sweet raspberry jam layer and a crispy oatmeal cookie-like topping.

First, you’ll make a brownie layer with a simple batter of unsweetened cocoa powder, sugar, eggs, and vanilla. While the brownies bake, make the oatmeal layer using rolled oats, flour, brown sugar, and butter.

Remove the brownies from the oven and add a layer of raspberry jam and top with the cookie dough and continue to bake until the oatmeal cookie topping gets crisp.

The raspberry filling adds a punch of tart sweetness to the brownies, while the oatmeal topping provides a little crunch. The combination of the fudgy brownie, sweet jam, and crispy oatmeal makes for a truly delicious dessert and you don’t even need fresh raspberries.

This was a recipe I created when the girls were in college. I would take a batch of raspberry brownies to them when we visited. These will stay fresh without needing to be refrigerated, so they’re great for college kids. I mailed a batch to both of them recently, you’re never too old for mom’s desserts.

They’re also a hit at bake sales or to take to a potluck. If you have fresh raspberries try making some fudgy raspberry cream cheese brownies.

Why We’re Obsessed With This Recipe

Simple ingredients: You most likely have all the ingredients you need for this recipe in your pantry, so you can whip up these tasty treats on a whim to curb that sweet tooth.
Perfect for sharing: Once you cut these Raspberry Oat Bars into squares, you can dish them out to friends, family, and even coworkers to brighten up their day.
Flexible: Don’t like raspberries? Feel free to use other fruit jams like peach, strawberry, blackberry, blueberry, apricot – you name it! For me there’s nothing quite like the combination of chocolate and raspberry.
One Bowl Brownies – This is a one bowl brownie recipe. You will still need a large mixing bowl for the oatmeal layer, but two bowls isn’t bad for clean up.

What You’ll Need For Brownie Raspberry Crumble Bars

Pantry Staples: You’ll need the basics – unsalted butter, cocoa powder, white and brown sugar, eggs, vanilla extract, baking soda, salt, and all-purpose flour.
Rolled oats: This is used to make the crunchy oat topping. Make sure you use rolled oats and not quick oats, as rolled oats are larger and have a better texture for the oatmeal mixture.
Raspberry Jam: I use Bonne Maman raspberry preserves, but you can use your favorite raspberry jam. You’ll need one 13-oz jar.

Step-By-Step Recipe Instructions

Step One: Make The Brownie Layer

Whisk up the brownie layer all in one bowl and bake.

Step Two: Make The Oatmeal Layer

Make the oatmeal layer.

Whisk oatmeal, flour, baking soda, and salt.

Step Three: Assemble And Bake

Add a layer of jam to the baked brownies, then top with the oatmeal mixture and bake until set, let cool, and cut into bars.

Tips For Making Raspberry Chocolate Brownies

Make sure the bars are completely cooled before cutting, or you’ll end up with a gooey mess.
Line the baking dish with parchment paper for easy removal.
These will freeze and even ship well unless it’s very hot outside.
Go over the top and warm them and top with ice cream.

Storage

Store leftover bars in an airtight container at room temperature for up to 1 week and in the fridge for up to 2 weeks. Want to store them for even longer? Pop them in the freezer in an airtight container for up to 3 months! Let them thaw on the counter before eating.

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Chocolate brownie bars on parchment paper.

Raspberry Oatmeal Brownies

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 321kcal

Author: Barbara Curry

Ingredients

Brownie Layer

1 cup butter melted
1 cup cocoa powder
2 cups sugar
4 eggs
1 tablespoon vanilla
½ teaspoon salt
1 cup flour

Oatmeal Layer

½ cup butter softened
1 cup brown sugar
1 egg
2 teaspoons vanilla
1 ½ cups rolled oats
1 cup flour
1/2 teaspoon baking soda
¼ teaspoon salt
1 cup raspberry jam 13 oz jar

Instructions

Preheat the oven to 350º. Line a 9 x 13 baking pan with parchment paper.

Brownie Layer

In a medium sized bowl, melt the butter in the microwave. Add cocoa and whisk until it’s dissolved. Add sugar and whisk to combine, it will be thick. Add the vanilla and 4 eggs and whisk until it is smooth and glossy. Add salt and flour and mix just until combined. Spread it into the prepared pan, smoothing it out with an offset spatula. Bake for 25 minutes, until the center is set.

Oatmeal Layer

Prepare the oatmeal layer while the brownie layer is baking.
In a medium bowl, whisk together the oatmeal, flour, baking soda and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 2-3 minutes. Add 1 egg and vanilla and mix. Gradually add the oatmeal mixture until combined.
When the brownies are done, remove and immediately cover with a layer of the jam. Next add the oatmeal mixture, dropping it by spoonfuls until the top is covered. It will not be smooth and there can be gaps. Bake for an additional 25 minutes until the top is browned and set.
Let cool in the pan. Remove by using the parchment paper and cut.