Print Options

Back to Walnut Oat Brownies >

Include these items:

Taste of Home Logo

Walnut Oat Brownies

 Walnut Oat Brownies
Oatmeal and wheat germ add a nutritious touch to these fudgy brownies sent in by Marilyn Yates of Roanoke, Virginia. "This recipe seems too good to be true, but these brownies really taste great," she assures. TIP: Use 1 cup plus 2 tablespoons of semisweet chocolate chips if you don't have six semisweet chocolate squares.
12 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 6 ounces semisweet chocolate
  • 1/4 cup butter
  • 1/2 cup egg substitute
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup quick-cooking oats
  • 1/3 cup nonfat dry milk powder
  • 1/4 cup toasted wheat germ
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts
  • Confectioners' sugar, optional


  • In a microwave, melt chocolate and butter; stir until smooth. Cool
  • slightly. In a large bowl, beat egg substitute and sugars. Stir in
  • vanilla and chocolate mixture. Combine the dry ingredients;
  • gradually add to chocolate mixture. Stir in walnuts.
  • Pour into an 8-in. square baking dish coated with cooking spray. Bake
  • at 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack. Dust with
  • confectioners' sugar if desired. Cut into bars. Yield: 1 dozen.

2 of 2

Walnut Oat Brownies (continued)

Nutritional Facts: 1 brownie equals 180 calories, 10 g fat (5 g saturated fat), 11 mg cholesterol, 145 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 starch.