These fudgy oat blondies are everything I want in a bar cookie: chewy, slightly gooey in the center, and rich with browned butter and brown sugar. The edges caramelize as they bake, while the middle stays soft and almost fudge-like the kind of texture that makes you cut “just one more piece.”
Oat flour does a lot of the heavy lifting here, adding both flavor and structure that keeps these blondies tender without being cakey. The cinnamon-scented oat topping adds crunch and contrast. And despite all that payoff, this is still very much a one-ish bowl recipe, which feels important when you’re already browning butter.
If you like blondies that lean chewy rather than cakey and appreciate a dessert that feels cozy but indulgent, this one’s for you.
Fudgy Oat Blondies
Ingredients
Blondie Base
- 2 eggs room temperature
- 1¾ cups light brown sugar
- 1 tablespoon vanilla extract
- 2 sticks unsalted butter browned and melted (cooled slightly)
- 1 cup oat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Oat Topping
- ½ cup rolled oats
- ¼ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1½ tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large mixing bowl, whisk together the eggs, brown sugar, vanilla extract, and browned butter until smooth and fully combined.
- Add the oat flour, all-purpose flour, baking powder, kosher salt, and cinnamon. Stir just until combined. Pour the batter into the prepared pan and smooth the top.
- Make the topping by combining the oats, cinnamon, granulated sugar, and kosher salt in a small bowl. Pour in the melted butter and toss until evenly coated.
- Sprinkle the oat topping evenly over the blondie batter. Gently press the topping into the surface using the bottom of a glass.
- Bake for 45–50 minutes, until the edges are set and lightly caramelized but the center is still slightly soft.
- Let cool for 10 minutes before slicing into squares and serving.
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