Peanut Butter & Oat Brownies

I’m one of those people who, when you tell me you like when I do something, I do it over and over and over again.

I guess you could say I would make a great dog. I respond well to positive feedback. Negative… not so much.

I have never been good at receiving negative feedback. It always sounds so… mean. Even if it isn’t. Even if the person is smiling, a sincere smile, and consoling and nice and everything else that should make it feel good but it isn’t. I’ll bet if they even softened the blow with some flowers or a gift card to Nordstrom I would probably still feel super agitated I did something wrong. Well, maybe not. I really do like Gerbera daisies and gift cards to Nordstrom, but that’s besides the point.

I’m trying to think of super specific examples of me getting positive feedback, but I can’t. So now it just sounds like I’m rambling about nothing. It happens, just nod and say ‘yes’.

Well, there is one instance when I received good feedback, and it was every time I made these brownies for people, specifically, my brother’s journalism teacher. She loves them, and she always tells my brother to say glowing things about them. Thus, I make them whenever he asks to bring something to journalism class because, well, I can’t stop getting that good feelin’ from her good feedback.

And rightfully so. These brownies are legit. Think if an oatmeal cookie and Reese’s peanut butter cups had a baby. It would be delicious, and once you made it, you would get the same positive feedback I do.

I changed some things, but mostly adapted from Sunset magazine’s “Best-Ever Cookies.”

Peanut Butter & Oat Brownies

1 cup butter, melted
1 1/2 c packed brown sugar
2 c all purpose flour
2 c regular rolled oats
1 1/3 c chunky peanut butter
2/3 c sweetened, shredded & dried coconut
1/2 c chocolate chips

1. In a large bowl, mix butter and brown sugar until smooth. Stir in the flour, oats, and coconut until fully incorporated.
2. Press dough evenly into a lightly greased 13×9 inch baking pan. Bake in a 350 degree F oven approximately 20-25 minutes for chewier bars, or until lightly browned. Spread with peanut butter. Let cool about 5 minutes, then sprinkle with chocolate chips. Let sit for a few minutes, until chocolate chips begin to soften and melt. Using a butter knife tip, lightly swirl the chocolate into the peanut butter, creating a marbled pattern. Careful not to over-swirl. Let cool for 15 minutes. Lastly, chill for about 20 minutes. You can also accelerate the process by popping the pan in the fridge. Once cooled, cut into bars.

These brownies are a delicious hybrid and, when given to journalism teachers, get great reviews. And everyone knows it’s probably a good idea to impress a journalism teacher–after all, you never know who she’ll tell (but hopefully they’ll tell me–I thrive on this stuff).

xo, Hayley

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