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White Chocolate Oatmeal Crunch Brownies

by on October 22, 2009 · 17 comments

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.

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

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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Published on October 22, 2009

{ 17 comments… read them below or add one }

Louise October 22, 2009 at 1:34 pm

Although Nicole says otherwise, these look like they would be very sweet. What do you think?

Celaina October 22, 2009 at 2:42 pm

Absolutely without question Scharfen Burger (sp?) for eatin’!

Anna October 22, 2009 at 4:01 pm

They were sweet and buttery. I didn’t think they were overly sweet, though.

Jen T. October 22, 2009 at 5:15 pm

These sound like they would be great with dark chocolate, too!

Rawley October 22, 2009 at 6:05 pm

Does Nutella count?? :)

Lourdes October 23, 2009 at 9:02 am

Valrhona for baking.
Jean Paul Hevin ( paris) for eating

Patty October 23, 2009 at 9:16 am

These sound very rich and delicious!

Jennie October 23, 2009 at 9:56 am

Yum! These sound delicious! I love different takes on brownies and now I have to try these out soon!

Dolce October 23, 2009 at 10:47 am

I had not realized this was a recipe from Nicole cookbook :)

Connie October 23, 2009 at 5:08 pm

I love the dark stuff

susan from food blogga October 23, 2009 at 5:50 pm

I’m not a big fan of white chocolate, but these brownies could definitely convert me.

Deborah October 23, 2009 at 8:50 pm

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

Anna October 23, 2009 at 9:20 pm

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!

Jackie October 23, 2009 at 10:52 pm

Hi Anna

My favorite chocolate is Ghirardelli Bittersweet Chocolate.

sara nell October 25, 2009 at 4:05 pm

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.

Chaya October 27, 2009 at 12:13 am

You have the best recipes on this blog. There are so many, I would like to make. This is a great source of ideas.

Kristina March 16, 2010 at 1:45 pm

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

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