Fudgy Oat Blondies
Fudgy oat blondies made with browned butter, brown sugar, and oat flour, topped with a cinnamon oat crumble. Chewy edges, gooey centers, and a rich, cozy flavor in every bite.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: blondies, browned butter, dessert bars, oat, one bowl
Servings: 1 8x8 pan of blondies
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
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.