Raspberry Oatmeal Brownies
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.
Servings 24
Calories 321kcal
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.
Notes
- Let the brownies cool completely before cutting.
- Lining the pan with parchment paper makes it easy to remove and cut.
