Peanut Butter Swirled Oatmeal Chocolate Chunk Brownies Recipe 

My Friday is stress-free. Friday nights are free because I rarely have Saturday posts or project deadlines. A night off from creating recipes, editing photos, and blogging endlessly to avoid boredom. I'm good at my job because I enjoy it, but breaks are needed. Especially after a week. 

Ingredient

BROWNIE – 10 tablespoons unsalted butter – 2 ounces milk or semi sweet chocolate chopped – 1 cup granulated sugar – 1 tablespoon instant coffee optional – 1 tablespoon vanilla extract – 2 large eggs – 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa but for these brownies I recommend sticking with regular cocoa) – 1/2 cup all-purpose flour – 1/4 teaspoon kosher salt – 1/3 cup semi sweet chocolate chips or chocolate chunk – 1/2 cup creamy peanut butter melted (I microwave mine for 30 seconds) 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 or melted coconut oil + more if needed – 1 egg – 2 teaspoons vanilla – 4 ounces dark chocolate

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1

Pre-heat the oven to 350. Line a 9x13-inch baking dish with foil or parchment. To create brownie batter In a microwave-safe medium bowl, combine butter and 2 ounces milk chocolate. 

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Instruction

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2

Stir butter and chocolate after 30 seconds in the microwave until melted and smooth. It takes me 1 minute 30 seconds. Whisk sugar and instant coffee into melted chocolate until mixed.  

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3

Whisk egg and vanilla until smooth. The batter should be smooth and just mixed after adding the cocoa powder, flour, and salt. Quite thick. 

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4

Gently whisk in 1/4 cup of melted peanut butter, leaving a few streaks. Use the rest later. Mix in remaining chocolate chips or chunks. 

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5

To make oatmeal cookies, mix oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, egg and vanilla in a large bowl or stand mixer until the dough holds together. 

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6

If the dough seems oily, add a tablespoon more oil. Mix in 1/2 cup chocolate chunks. Dollop half the brownie batter into the pan to assemble.  

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7

Scatter oatmeal cookie dough over brownie batter. Put the leftover brownie batter on the oatmeal cookie dough. If necessary, microwave the remaining 1/4 cup of peanut butter and sprinkle it over the pan. 

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8

Swirl peanut butter around brownie batter with a sharp knife, not oatmeal cookie dough. Spread the remaining chocolate on the pan. 

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9

Bake 25–35 minutes without overbaking. I always prefer underdone. Before slicing and serving, let bars cool in pan for 1 hour. 

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also see

also see

Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons Recipe