White Chocolate Oatmeal Crunch Brownies

If you’d like to try for a free copy of The Baking Bites Cookbook, post a comment in the previous post (the one in the link) telling me your favorite kind of chocolate and you could be the lucky winner. For now, here’s a recipe out of Nicole’s book.

This is one of Nicole’s favorites and a sample from the book. The note under the title is from Nicole.

As for my opinion, the bars were very buttery and rich and the crust made a nice contrast to the topping. I’m kicking myself for not sending these to work with Todd because I know his co-workers (my favorite testers) would love these. I’m going to try freezing them. Nicole cut these into 20 brownies, but I think they’d be great cut even smaller (32?) and set in little Halloween, Thanksgiving or Christmas themed cupcake wrappers.

white chocolate oatmeal crunch brownies

White Chocolate Oatmeal Crunch Brownies

It might seem like a strange idea to add a cookie base to a pan of brownies, but it’s actually a great way to introduce some texture to brownies. These white chocolate brownies are not too sweet and have a wonderfully milky vanilla flavor to them. It pairs perfectly with the oatmeal cookie crust, which is chewy and just crispy enough to provide a great base for the brownies. The crust has both coconut and oatmeal in it, both of which go well with the chocolate, but still stand out on their own because the white chocolate doesn’t have as strong of a flavor as a darker chocolate would.

Crust:
1/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
3/4 cup oatmeal
1/3 cup shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted and cooled

Brownies:
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 1/2-oz white chocolate, chopped
1/4 cup butter
2/3 cup sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract

Make cookie base: Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, for easy removal later.

In a medium mixing bowl, whisk together flour, baking soda, salt, brown sugar, oatmeal and coconut. Pour in melted butter and stir to combine. Pour into prepared 8-inch square baking pan (pan can be ungreased if not using foil). Bake for 12 minutes.

Make brownie batter: Whisk together flour, baking soda and salt in a small bowl.

In another small bowl, melt white chocolate and butter together in the microwave. Set aside to cool.

Whisk together sugar and egg until light colored. When butter mixture is no longer hot, stir it into the egg mixture. Stir in the flour mixture, milk and vanilla extract, whisking until no streaks of flour remain.

When cookie base comes out of the oven, gently pour brownie batter on top and spread it out carefully with a spatula or the back of the spoon. The crust will not be set yet, so try to be gentle as you move the batter towards the corners of the pan. Return to oven and bake for 30 minutes.

Cool completely on a wire rack before slicing.

Makes 20 brownies.

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Comments

  1. Deborah says

    Do you think they would be as good without the coconut? I like coconut but my other half doesn’t…

  2. says

    Deborah, I’m not sure. You might want to just try a different white chocolate brownie recipe. The coconut seemed like a pretty important component, but I’ve only made the bars once.

    BTW. Todd took these to his office today and people loved them!

  3. says

    These are so good! I was really tempted by this recipe and happened to have all the ingredients, so I cooked them this afternoon. I DID think they were super sweet (as anticipated from looking at the recipe), but I like that in a dessert so I loved them! So yummy. I topped the brownies with chopped milk chocolate (somehow to me a brownie needs at least a little of the brown sort of chocolate!), which was a good addition – if you wanted them less sweet, I think dark chocolate chips would be good too.

    Deborah: I think you could replace the coconut with finely chopped pecans and it would still be really good. I also didn’t think the coconut flavor was super prominent if you use unsweetened coconut (which I did) – to me it was more about the texture. I do think someone who isn’t a huge fan of coconut would still like these.

  4. Kristina says

    When you say oatmeal in the crust, do you mean oats or actual cooked oatmeal? Thanks! These look amazing!

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