Description
A decadent dessert combining a rich from-scratch brownie base with a sweet no-bake chocolate oatmeal cookie layer, creating the ultimate treat for chocolate and cookie lovers alike.
Ingredients
- Brownie Layer:
- 1 cup salted butter (227g)
- 2 1/2 cups granulated sugar (500g)
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour (116g)
- 3/4 cup + 1 tablespoon unsweetened cocoa powder (80g)
- 3/4 teaspoon salt
- 1/2 cup semi-sweet mini chocolate chips
- Cookie Layer:
- 1/2 cup salted butter (113g)
- 1/3 cup unsweetened cocoa powder (32g)
- 2 cups granulated sugar (440g)
- 1/2 cup whole milk
- 2/3 cup peanut butter (175g)
- 1 tablespoon vanilla extract
- 3 cups quick 1-minute oats (300g)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch metal cake pan with parchment paper, spraying lightly with cooking spray. Ensure some parchment extends over the pan edges for easy removal.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Stir in 2 1/2 cups granulated sugar until smooth, allowing the butter and sugar to emulsify. Remove from heat and transfer the mixture to a large bowl. Let it cool for 5 minutes, stirring occasionally.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the mixture and stir until fully combined.
- Mix in 5 large eggs one at a time, beating well after each addition.
- Sift 3/4 cup + 2 tablespoons all-purpose flour, 3/4 cup + 1 tablespoon cocoa powder, and 3/4 teaspoon salt into the wet mixture. Stir gently until just combined.
- Fold in 1/2 cup semi-sweet mini chocolate chips.
- Pour the brownie batter into the prepared pan and bake for 30-35 minutes. Let the brownies cool completely before adding the topping.
- Once cooled, prepare the cookie topping by adding 2 cups granulated sugar, 1/2 cup salted butter, 1/2 cup whole milk, and 1/3 cup cocoa powder to a large nonstick pot. Heat over medium, stirring constantly.
- Once the mixture reaches a boil, set a timer for 1 minute, continuing to stir.
- Remove from heat and stir in 2/3 cup peanut butter and 1 tablespoon vanilla extract until smooth.
- Quickly stir in 3 cups quick oats, then immediately spread the mixture over the cooled brownies.
- Allow the cookie layer to set before removing the brownies from the pan. Slice into squares and serve.
Notes
- If you prefer, you can use smooth peanut butter instead of chunky peanut butter for a smoother texture.
- Ensure the brownie layer is completely cooled before adding the cookie topping for the best result.
- The no-bake cookie layer will firm up as it cools, so make sure to let it set completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
