Oatmeal Marbled Brownies




For Chocolate Brownies:

  • 1/4 cup butter softened
  • 1 piece egg
  • 1/2 tablespoon water
  • 250 grams MAYA Chocolate Fudge Brownie Mix

For Butterscotch Brownies:

  • 1/4 cup butter softened
  • 1 piece egg
  • 250 grams MAYA Butterscotch Brownie Mix

For Oatmeal Toppings:

  • 1 pack Australian Harvest Rolled Oats 100g
  • 1/2 cup milk
  • ¼ cup butter softened
  • 2 tablespoons flour


Chocolate Brownies:

  1. Preheat oven to 350⁰F/177⁰C. Grease and line 9-inch square pan. Set aside.
  2. In a bowl, cream butter, then add egg and water. Mix well.
  3. Add chocolate brownie mix, mix until well blended. Set aside.

Butterscotch Brownies:

  1. In a bowl, cream butter, then add egg. Mix well.
  2. Add butterscotch brownie mix and mix until well blended.

Oatmeal Toppings:

  1. In a bowl, soak rolled oats in milk for 1 to 2 minutes.
  2. Add softened butter to the soaked rolled oats, and mix using a wire whisk. Mix well.
  3. Add flour and mix again until well blended. Set aside


  1. Using two ice cream scoops of the same size, drop the two batters alternately into the prepared pan forming a chess board pattern.
  2. Dip a pointed knife into the batter on one corner of the pan, drag to the opposite end, make a U-turn to return to the opposite direction... do this until you have covered the entire pan. Turn the pan 45 degrees and repeat.
  3. Evenly spread the soaked rolled oats mixture on top of the marbled brownie batter.

  4. Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out clean.
  5. Let it cool for 5 to 10 minutes, then cut it into bars and serve warm.

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