📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan; you can also line it with parchment paper for easier cleanup later. Trust me on this one, cleanup is a nightmare if you skip this step!
2. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Make sure there are no clumps! Nobody likes lumpy brownies... or oatmeal. Set this mixture aside.
3. In another large bowl, cream together the brown butter (yes, brown butter, it adds a nutty depth!) and granulated sugar until it's light and fluffy. This step takes a few minutes, but it’s worth it for the texture.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is incorporated before adding the next. Don't rush this or you'll end up with a sad, flat baked goo.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing develops gluten, which can lead to a tough final product. Nobody wants tough oatmeal.
6. Stir in the oats and chocolate chips. I use semi-sweet, but dark chocolate is lovely too. A little chocolate never hurt anyone. Or did it?....
7. Pour the batter into the prepared pan and spread evenly. This is where you'll see if you didn't grease your pan well enough...
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Don't overbake! We want gooey, not dry!
9. Let the brownie oatmeal cool in the pan for at least 10 minutes before cutting and serving. Seriously, let it cool a bit. Burning your mouth on hot oatmeal isn't fun. Speaking from experience...
10. While it's still warm, drizzle the salted caramel sauce over the top. You can buy pre-made caramel sauce from the store; or, you can make your own by cooking down sugar and butter (google it, there are plenty of recipes!). This is my favourite part; and the best part is, you get to lick the spoon!