There’s a lot going on in this pan, and it’s a good mess of a combination! Some fudgey, chocolately brownies, blobs of oatmeal cookie, and peanut butter mixing through it all. All delicious things!

Ingredients:

Brownie:

Preheat oven to 350 degrees. Grease a 9×13″ dish and set aside.

To make the brownie batter, combine the butter and milk chocolate chips in a microwaveable bowl.  Microwave for 30 second intervals, stirring after each, until smooth.

Add the sugar and whisk to combine.

Add the vanilla and egg and again whisk until combined.

Stir in the cocoa, flour, and salt until just combined.

Add 1/4 cup of the peanut butter and stir briefly, leaving it not totally mixed.

Stir in the semisweet chocolate chips.

For the oatmeal cookie dough, in a large bowl beat together the oats, flour, brown sugar, baking soda, salt, oil, egg, and vanilla.

Stir in about 1/3 of the chocolate chunks.

Drop blobs of the brownie batter around the greased pan. Don’t worry at this point if it feels like you won’t have enough.

Fill in some of the gaps with chunks of the cookie dough.

Top with blobs of the remaining brownie batter.

Drizzle the remaining 1/4 cup of peanut butter around the pan, and mix by dragging a knife through the dough/batter. Sprinkle the remaining chocolate chunks over the top.

Bake for 25-35 minutes, then let cool in the pan 1 hour before serving.

Peanut Butter and Oatmeal Cookie Swirled Brownies

From Half Baked Harvest.

Brownie:

• 10 tablespoons unsalted butter
• 2 ounces milk chocolate chips
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1/2 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup semisweet chocolate chips or chocolate chunks
• 1/2 cup creamy peanut butter, microwaved for 30 seconds, divided

Oatmeal Cookie

• 1 1/4 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup canola oil
  
• 1 egg
• 2 teaspoons vanilla
• 4 ounces dark chocolate chopped into chunks (about 1 1/2 cups)

Preheat oven to 350 degrees. Grease a 9×13″ dish and set aside.

To make the brownie batter, combine the butter and milk chocolate chips in a microwaveable bowl.  Microwave for 30 second intervals, stirring after each, until smooth. Add the sugar and whisk to combine. Add the vanilla and egg and again whisk until combined. Stir in the cocoa, flour, and salt until just combined. Add 1/4 cup of the peanut butter and stir briefly, leaving it not totally mixed. Stir in the semisweet chocolate chips.

For the oatmeal cookie dough, in a large bowl beat together the oats, flour, brown sugar, baking soda, salt, oil, egg, and vanilla. Stir in about 1/3 of the chocolate chunks.

Drop blobs of the brownie batter around the greased pan, then dollops of the cookie dough. Top with blobs of the remaining brownie batter. Drizzle the remaining 1/4 cup of peanut butter around the pan, and mix by dragging a knife through the dough/batter. Sprinkle the remaining chocolate chunks over the top.

Bake for 25-35 minutes, then let cool in the pan 1 hour before serving.