Oat Cookie Crumble Brownies
A Hobnob/Anzac-like biscuit layer made with buttery oats is used as the base and topping for a fudgy brownie. The oaty and chocolate flavours combine into something magical, and the texture contrast makes such a nice change from the classic brownie.
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Servings: 9
Ingredients
For the Oat Cookie
- 140 g Plain Flour
- 80 g Oats
- 110 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
For the Brownie
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
- Make the oat cookie layer by combining all the ingredients in a large bowl and mixing to form a cookie dough. Press 3/4 of this into the lined baking tin (keep back about 1/4). Ensure the layer fully covers the base of the pan in an even layer. Bake for 10 minutes.
- Meanwhile, make the brownie layer. Start by melting the chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer - on a medium speed for 3-5 minutes.
- Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
- Add the flour and cocoa powder and fold in gently. Pour this mixture over the baked cookie layer (assuming it has cooled just a little - you will find it to be a bit puffy when it first comes out the oven but it will settle).
- Sprinkle over the remaining oat cookie mixture and bake for 30 minutes. Let cool on a wire rack before slicing and serving!