No Bake Cookie Brownies
Servings 24 brownies
These gourmet brownies are made with a rich from-scratch brownie base and topped with a sweet no-bake chocolate oatmeal cookie layer.
Ingredients
Brownie Layer
- 1 cup salted butter 227g
- 2½ cups granulated sugar 500g
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- ¾ cup + 2 tablespoons all-purpose flour 116g
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g
- ¾ teaspoon salt
- ½ cup semi-sweet mini chocolate chips
Cookie Layer
- ½ cup salted butter 113g
- ⅓ cup unsweetened cocoa powder 32g
- 2 cups granulated sugar 440g
- ½ cup whole milk
- ⅔ cup peanut butter 175g
- 1 tablespoon vanilla extract
- 3 cups quick 1-minute oats 300g
Instructions
- Preheat oven to 350°F and line a metal 9x13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction of the pan - make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add in 2½ cups granulated sugar and stir until smooth and the butter and sugar have started to emulsify and no butter is separated on top of the sugar. Remove from heat, transfer to a large bowl, and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Mix in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the ¾ cup + 2 tablespoons all-purpose flour ¾ cup + 1 tablespoon unsweetened cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently and minimally, until almost all the dry streaks are gone.
- Fold in the ½ cup semi-sweet mini chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 30 to 35 minutes.
- Remove from the oven and allow the brownies to cool completely before adding the next layer.
- Once the brownies have cooled, prepare the no bake cookie topping by adding 2 cups granulated sugar, ½ cup salted butter, ½ cup whole milk, and ⅓ cup unsweetened cocoa powder in a large nonstick pot over medium heat, stirring constantly.
- As soon as the mixture begins to boil in the center, set a timer for 1 minute and continue to stir the mixture at a rolling boil
- Remove from heat and stir in the ⅔ cup peanut butter and 1 tablespoon vanilla extract until fully combined.
- Quickly stir in 3 cups quick 1-minute oats then immediately spread the mixture out over the top of the brownies.
- Let the top layer set completely before removing the brownies from the pan and slicing them with a large sharp knife into squares. We like using these plastic knives because they yield clean slices!
Nutrition
Calories: 263kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 229mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Find it online: www.sugarandsoul.co/no-bake-cookie-brownies/