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:
- 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. 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.
Some food facts to remember: 1) eggs separate better while cold, 2) egg whites beat up better while room temperature, 3) cream beats up better while very cold – you can even put your bowl and beaters in the freezer for a while ahead of time to help, 4) beating egg whites or cream kinda goes better with a stand mixer with the whisk attachment, but you’ll survive with a hand mixer if it’s what you’ve got, 5) egg whites won’t beat up to stiff peaks if they have yolk, or any other fat, in them, so be careful with your separating and in cleaning the bowl ahead of time
While still beating, slowly sprinkle in 1 cup of the sugar, then increase speed to high and beat until stiff and glossy. Beat in the vanilla.
Bake 1 hour, or until lightly golden, then turn off the heat, crack the oven door open, and let cool completely.
Meanwhile, in a medium bowl beat the egg yolks until thick and pale yellow.
Gradually beat in the remaining 1/2 cup sugar, followed by the lemon juice and zest.
Transfer to a small, nonreactive saucepan and cook over medium heat, stirring constantly, until thickened, at least 5 minute. Remove from heat and cool completely.
Meanwhile-r, put the diced strawberries in a medium bowl and sprinkle with the powdered sugar. Toss to coat, then set aside.
Gently fold 1 cup of the whipped cream into the lemon custard, and the remaining whipped cream into the berries.
Place each meringue on a small plate, top with 1/8th of the lemon custard mixture, and top again with 1/8th of the strawberry whipped cream. Serve immediately. (If you don’t have 8 people available, don’t plate the extra meringues, keep them in an air tight container, separate from the toppings, until you can scarf them the next day.)
Ingredients:
Add the eggs, beating until smooth.
Beat in the buttermilk and vanilla.
Add the dry ingredients and beat again until well combined, then gently pour the batter into the prepared pan. Bake 35 minutes.
Take the baked cake from the oven and gently pour the prepared topping over the top. 
Bake an additional 10 minutes. Remove from the oven and eat warm, with the glaze still runny, or let cool and eat with the glaze set. Most likely, eat some hot right away and then leftovers cool later!
In a large saucepan, combine the cornstarch and sugar, then drizzle in the water, whisking constantly until no clumps remain.
Place over medium high heat and bring to a boil, then remove from the heat and whisk in the jello powder.
Let cool slightly, then stir in the strawberries.
Pour the mixture into the crust, cover, and refrigerate 3-4 hours.
Slice, and serve garnished with whipped cream.
Ingredients:
Gently transfer the dough into the crockpot using the parchment.
Spread your sauce over the dough, leaving a clear space around the edge, then top with cheese and any additional toppings.
Turn heat on to high, and cook approximately 3 hours – even my double-dough one was cooked through fine at 3, but I don’t think it’ll be ruined if you can’t get it out until 3 1/2.
Remove the parchment from the crockpot, slice, and serve.
Whisk the butter mixture into the egg mixture until just combined.
Add the flour mixture and gently fold in until smooth.
Pour into the pan, then chill in the refrigerator for 20 minutes.
Meanwhile, preheat the oven to 350 degrees.
Bake until golden on top, and a bit browned at the edges, about 45 minutes.
Remove from the heat and cool on a wire rack for 10 minutes. Run a knife around the inside edge of the pan, remove the wall of the pan, and let cool completely on the rack until ready to eat.
Ingredients:
Press the crumbs evenly into the bottom of the pan and bake 10 minutes. Pull the baked crust out of the oven and reduce the heat to 325 degrees. Set the crust aside to cool while you make the filling.
To make the filling, beat the cream cheese in a large bowl until smooth.
Add the sugar and vanilla and beat until smooth.
Add the eggs one at a time, beating after each, until well combined.
Place the springform in a larger dish, such as a 9×13″ casserole. Carefully stand the remaining Milanos on their cut ends, lining the inside of the pan.
Gently pour the cheesecake filling into the pan, avoiding jostling the Milanos.
Add water to the outside pan, making sure to stay at least an inch below the top of the springform, or however much lower is necessarily to safely transfer the pans to the oven.
For the most part you don’t even really need to run a knife around the inside of the walls before popping off the wall to serve, but it can’t hurt in case the cookies shifted and allowed filling to touch the wall as you moved the cake into the oven. Pop off the wall of the pan, slice between cookies, and enjoy!
Add the Grape-Nuts and stir until just evenly combined.
Scoop into the prepared muffin tin, filling about 3/4 full.
Bake 20-25 minutes, until they pass the toothpick test.
Remove from the pan and cool on a wire rack.
Ingredients:
Add the eggs and vanilla and stir until combined.
Add the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Cover and refrigerate at least 2 hours, up to 3 days. (This is pretty quick to throw together in the morning, making for fairly quick cookies after work!)
Bake 11-12 minutes, until golden at the edges.
Cool 3 or 4 minutes on the sheet, then transfer to a wire rack to complete cooling, and scoop and bake more cookies, until all the dough is used up.
I still have most of a box of Grape-Nuts left, so when I wanted to have our middle school volunteers cook something probably tasty to celebrate their last day volunteering with us, I went with Grape-Nuts Brown Betty, which was a hit both with the kids and the adults who got the leftovers.
Yankee Sauce:
Stir together the apple slices, sugar, and cinnamon. Layer the apple slices in the pie dish, eating any extra if they are higher than the sides of the dish, and pouring any excess cinnamon sugar back over the apples in the pie dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter across the tops of the apples.
When the Brown Betty is roughly half cooked, combine the brown sugar, cornstarch, and salt for the sauce in a saucepan. Add the water and whisk to combine. Add the butter and place over high heat and bring to a boil. Cook, stirring constantly, for 10 minutes. Add the vinegar, and cook until the vinegar smell has gone away. Remove from the heat and serve warm, over the warm Brown Betty.
The sauce is also recommended with spice puddings, and with an optional 1/2 cup raisins cooked in it. That didn’t appeal to the middle school students, or me, at least not on the Brown Betty!
