INGREDIENTS
- 2 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup all-purpose flour
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup brown sugar, firmly packed
- 1 large egg
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
- 1/2 cup all-purpose flour
INSTRUCTIONS
PREHEAT oven to 350° F.
FOR CRUST:
COMBINE oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
FOR BROWNIE FILLING:
BEAT butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.
BAKE for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.
FOR CRUST:
COMBINE oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
FOR BROWNIE FILLING:
BEAT butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.
BAKE for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.
Blogger Comment
Facebook Comment