I made the most bomb chocolate oatmeal brownies that had all of my friend’s mouth watering. They are so good and I even packed some in a bag and stashed them in the freezer. Now, I have a go-to dessert on hand that is so yummy! I am not going to lie but there is a lot of butter in this recipe in order to form the brownies together since you do not bake them. If I had to make it again, I would try to use less butter or use a vegan butter.
I found this recipe online at AllRecipes.com. Click here to view the recipe and full instructions. You’ll most likely have most of these ingredients in your pantry at home. What you will need is butter, brown sugar, vanilla extract, oats, semi-sweet chocolate chips and peanut butter.
1 cup butter, alternatively try vegan butter
1/2 cup brown sugar
1 teaspoon vanilla extract
3 cups oats
1 cup semi-sweet chocolate chips, alternatively try vegan chocolate chips
1/2 cup all natural creamy peanut butter
Grease a square pan (I used a glass 9×9 inch pan)
Melt the butter in a saucepan and add the brown sugar and vanilla. Let the mixture bubble. Mix in the oats. Cook over low heat for about 5 minutes. Once cooked, lay half of the mixture into the greased pan and save the other half.
Melt the chocolate chips and peanut butter in a small saucepan over medium-low heat. Do not let the mixture boil and make sure to mix well as it can burn. Once melted, pour the mixture over the oat mixture in the pan and spread evenly.
Spread the remaining oat mixture over the chocolate in the pan. Cover the pan and refrigerate for a minimum of 3 hours or overnight. I let it cool overnight and felt that worked the best.
Take the pan out of the refrigerator once ready and let sit at room temperature before cutting into squares and serving.