Thick chocolate fudge sandwiched between two layers of chewy oatmeal. These fudgy oatmeal bars are a chocolate lover’s dream!
Sometimes you’re in the mood for chocolate. Decadent fudge chocolate. This recipe will satisfy the most outrageous craving for just that.
I’m going to go ahead and apologize to you because these bars are going to make your pants fit a little tighter. Yep, I’m going in the complete opposite direction of Monday’s recipe.
These fudgy oatmeal bars are rich and decadent. They’re thick, dense, chewy and so fudgy. They make great homemade gifts for anyone who loves chocolate. Know someone who has a birthday coming up? Make them these!
The best part about these bars is they are so simple. Or maybe that’s the worst thing. It’s all too easy to make them over and over again considering how easy they are. Once again, I’m sorry.
Most of you already have all the ingredients to make these fudgy oatmeal bars. They require mostly staple ingredients: flour, oats, sugar, butter, baking powder and soda, salt, instant coffee, eggs, and chocolate chips. See, you don’t need to make a trip to the store. Just hop on over to your kitchen and whip these up in no time.
The base and topping for these fudgy oatmeal bars is adapted from my oatmeal hazelnut bars. Flour, oats, sugar, butter, baking powder, and baking soda get mixed together to make a crunchy, chewy crust. Press a little more than half the mixture into the bottom a 9×9-inch pan lined with foil. The remaining mixture will go over the top of the chocolate filling.
The bars take about 30 to 45 minutes to bake. Make sure not to overbake them. The bars will puff up and the edges will brown slightly. The center will deflate some as they cool.
It’s important to let them cool to room temperature for close to an hour before removing them from the pan to slice them.
I’m certain this simple decadent recipe will be a welcome treat for anyone who loves chocolate.
Fudgy Oatmeal Bars
Preheat the oven to 325°F. Line a 9x9-inch pan with aluminum foil and spray lightly with cooking spray.
In a medium mixing bowl, combine the flour, oats, sugars, baking powder, baking soda, and salt. Stir with a whisk to combine. Stir in the melted butter until combined. Set aside 1/2 cup of the mixture to use for the topping. Press the remaining mixture into the bottom of the prepared pan. Bake for 8 minutes until light golden brown. Cool completely.
Make the filling: In a small mixing bowl, combine the flour, sugar, coffee granules, and salt. Stir with a whisk to combine. Place chocolate and butter in a large heat-proof bowl set over a pot of barely simmering water. Stir with a silicone spatula until chocolate has melted completely. Remove from heat. Whisk in the eggs, one at a time. Stir in the flour mixture until combined. Pour over the cooled crust. Sprinkle the top with the remaining oatmeal mixture.
Bake for 30 to 35 minutes, until the edges are set and have browned lightly. Cool in the pan on a wire rack for 1 hour. Remove from pan and cut into squares.