Non Pressure Cooker
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What’s better than peanut butter cups, oatmeal chocolate chip cookies, and dark chocolatey fudgey brownies? Most of the time there’s no answer to that question, but this time there is! It’s a combination of those 3! Kev asked if I could make a dessert for him to take to work and I instantly knew where to turn for a recipe that would blow his coworkers socks off.
This recipe from Half Baked Harvest is out of control good. How can it not be when it has more than a stick of butter, oodles and oodles of different types of chocolate, and peanut butter goodness?? Tieghan over at Half Baked Harvest is a master at creating dishes that combine ingredients from so many different categories and ethnicities, all the while making everything so extremely beautiful. Check her out if you haven’t yet done so!
Guess what? Thanksgiving is next week! These might not be the most conventional Thanksgiving dessert, but I promise you no one would complain if you show up to dinner with these. Aaaaand an idea just came to me! How about adding some pecans to these, omitting the peanut butter, and adding in some pumpkin? It would work you guys! Pecan Oatmeal Pumpkin Brownies? Yes. That sounds like a win!
You know what else would work? Doing a date night with a pan of bars on the coffee table, a latte in your hand, blanket (and cat) on your lap, and Christmas movies on the tv! Yes, I said Christmas movies. Kev and I went for a drive last night and we saw a few businesses already decked out with their lights, so I’ve decided that the Season has begun! Happy 9 days until Thanksgiving and 38 days until Christmas!!
Peanut Butter Oatmeal Brownies
- Yield: 18-24 1x
Ingredients
Scale
Brownies
- 10 tablespoons unsalted butter (affiliate)
- ¼ cup milk or semi sweet chocolate chips (affiliate)
- 1 cup white sugar
- 1 tablespoon vanilla (affiliate) extract
- 2 large eggs
- ½ cup regular cocoa powder (affiliate)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup semi sweet chocolate chips (affiliate)
- ½ cup creamy peanut butter (affiliate), melted and divided
Oatmeal Cookie
- 1 ¼ cup old fashioned oatmeal
- 1 cup all-purpose flour
- ½ cup brown sugar (affiliate)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup canola oil (affiliate)
- 1 egg
- 2 teaspoons vanilla (affiliate)
- 1 cup dark chocolate (chips or chunks)
Instructions
- Preheat oven to 350 degrees and prepare a 9 x 13 inch baking dish by either greasing or lining it with foil or parchment paper.
- Start by making the brownies. Combine butter and ¼ cup milk or semi-sweet chips in a microwave safe medium size mixing bowl. Microwave in 30 second intervals until melted and smooth.
- Take out of microwave and add sugar, vanilla, and egg. Whisk until combined. Add cocoa powder, flour, and salt. Mix just until combined. Do not overmix! Add ¼ cup of melted peanut butter. Gently stir, leaving swirls of peanut butter in the batter.
- Set brownie batter aside and make oatmeal cookies.
- In a large mixing bowl, either with an electric mixer or by hand, combine oatmeal, flour, brown sugar, baking soda, salt, canola oil, eggs, and vanilla. Mix until combined and dough holds together. Stir in ½ cup of the chocolate chips/chunks.
- To assemble bars, spoon dollops of half the brownie batter into the pan followed by dollops of oatmeal cookie dough, covering the surface of the pan. Finish by adding dollops of the remaining brownie batter then drizzle with remaining melted peanut butter. Using a knife, swirl peanut butter into chocolate batter. Sprinkle with remaining ½ cup of dark chocolate chips/chunks.
- Bake for 25-30 minutes. Allow bars to cool, then slice and serve!
Other Brownie Recipes You’ll Love Baking Up!
5 Ingredient Mocha Nutella Brownies
Pressure Cooker Strawberry Brownie Cheesecake
Pressure Cooker Brownie Batter Breakfast Cake