Eric Wagner
Mary Pat’s Oatmeal Cookie–Crusted Brownies
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Mary Pat’s Oatmeal Cookie–Crusted Brownies

Anne Kearny / September 2011

For 12 servings (requires advance preparation)

Oatmeal cookie crust:
• nonstick cooking spray
• 1 1/2 cups rolled oats, pulsed in a processor 5 to 6 times
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup unsalted butter, melted

  1. Heat oven to 350°F.

  2. Line 9" by 12" baking dish with parchment paper; spray with cooking spray; reserve.

  3. Mix all ingredients except butter in a bowl; add butter; mix well; pat evenly into prepared pan; bake 10 minutes; remove from oven; cool 30 minutes; reserve.

• 1 cup all-purpose flour
• 2 tsps. baking powder
• 8 Tbsps. unsalted butter
• 1.4 lb. unsweetened chocolate
• 2 tsps. vanilla extract
• 2 cups granulated sugar
• 4 lg. eggs, lightly beaten

  1. Heat oven to 350°F.

  2. Mix flour and baking powder in small bowl; reserve.

  3. Heat butter and chocolate in small saucepan set over low heat; cook, stirring occasionally, until melted; remove from heat; cool slightly; add vanilla; stir in sugar, eggs, and reserved flour mixture; pour over oatmeal crust; spread with offset spatula to cover evenly; bake 45 minutes (do not open door during baking); remove from oven; cool; cover with plastic wrap; reserve overnight.

• 8 Tbsps. unsalted butter, melted
• 2/3 cup dark cocoa
• 3 cups confectioners’ sugar
• 1/3 cup whole milk
• 1 tsp. vanilla extract

  1. Place butter in the bowl of an electric mixer fitted with whisk attachment; sift cocoa over top; mix well; add sugar, milk, and vanilla; whisk on medium speed until spreading consistency; reserve.

  2. To serve, spread frosting evenly over top of brownies with offset spatula; cut brownies into 12 squares; place each brownie on a dessert plate.