These came from the Fat Witch Cookbook and they are absolutely to die for. I like to think that since they have oatmeal on the top they aren't really bad for me. Surely you agree with me on that one. . . .
Breakfast Brownie Bars
Brownie Base
7 tablespoons unsalted butter
1/3 c bittersweet chocolate chips
¾ c granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
1/3 c unbleached flour
Pinch of salt
Oatmeal Top
2 teaspoons instant coffee
2 teaspoons boiling water
8 tablespoons (1 stick) unsalted butter, softened to room temperature
1 c packed light brown sugar
2 large eggs
½ teaspoon pure vanilla extract
1¾ c unbleached flour
½ teaspoon baking powder
½ teaspoon salt
2½ c quick cooking oats
1/3 c walnuts, coarsely chopped (optional--mine prefer without walnuts)
Grease a 9 by 9 pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.
To make the brownie base, melt the butter and chocolate together in a small saucepan over low heat, stirring frequently until melted and smooth. Remove the pan from the heat and set aside to cool.
Beat the sugar, eggs, and vanilla together until smooth. Add the cooled chocolate mixture and continue mixing until well blended.
Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Spread the brownie base evenly in the prepared baking pan and place it in the refrigerator for 15 minutes.
While the brownie base chills, make the oatmeal top. Mix the instant coffee with the boiling water in a small bowl or cup to make a paste and set aside. Cream the butter and brown sugar together in a medium bowl until fluffy. Beat in the eggs, one at a time, until well blended. Add the vanilla and coffee paste and mix until well combined.
Measure the flour, baking powder, and salt and then sift together directly into the batter. Mix until well combined and no trace of the dry ingredients remains.
Stir in the oats and the walnuts by hand. The batter will be thick and a little hard to mix, but keep at it until thoroughly combined.
Using a spoon or spatula, spread the oatmeal top evenly over the chilled brownie bottom layer. It's OK if the chocolate batter gets mixed in with the oatmeal layer.
Bake for 27 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
Makes 12-16 bars.
~~~~~~~~~~~~~~~~~
Side note, I used a rectangular pan, I think it is 8 by 13ish inches. We had 18 generous brownies. . .still plenty thick too. I think I could cut back the sugar and they would still be amazing.
Brownie Base
7 tablespoons unsalted butter
1/3 c bittersweet chocolate chips
¾ c granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
1/3 c unbleached flour
Pinch of salt
Oatmeal Top
2 teaspoons instant coffee
2 teaspoons boiling water
8 tablespoons (1 stick) unsalted butter, softened to room temperature
1 c packed light brown sugar
2 large eggs
½ teaspoon pure vanilla extract
1¾ c unbleached flour
½ teaspoon baking powder
½ teaspoon salt
2½ c quick cooking oats
1/3 c walnuts, coarsely chopped (optional--mine prefer without walnuts)
Grease a 9 by 9 pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.
To make the brownie base, melt the butter and chocolate together in a small saucepan over low heat, stirring frequently until melted and smooth. Remove the pan from the heat and set aside to cool.
Beat the sugar, eggs, and vanilla together until smooth. Add the cooled chocolate mixture and continue mixing until well blended.
Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Spread the brownie base evenly in the prepared baking pan and place it in the refrigerator for 15 minutes.
While the brownie base chills, make the oatmeal top. Mix the instant coffee with the boiling water in a small bowl or cup to make a paste and set aside. Cream the butter and brown sugar together in a medium bowl until fluffy. Beat in the eggs, one at a time, until well blended. Add the vanilla and coffee paste and mix until well combined.
Measure the flour, baking powder, and salt and then sift together directly into the batter. Mix until well combined and no trace of the dry ingredients remains.
Stir in the oats and the walnuts by hand. The batter will be thick and a little hard to mix, but keep at it until thoroughly combined.
Using a spoon or spatula, spread the oatmeal top evenly over the chilled brownie bottom layer. It's OK if the chocolate batter gets mixed in with the oatmeal layer.
Bake for 27 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
Makes 12-16 bars.
~~~~~~~~~~~~~~~~~
Side note, I used a rectangular pan, I think it is 8 by 13ish inches. We had 18 generous brownies. . .still plenty thick too. I think I could cut back the sugar and they would still be amazing.
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