White Chocolate Oatmeal Crunch Brownies

crunchy white chocolat blondes close

They say opposites attract. I don’t know how much I agree with that on the relationship front, however in food, opposites are often epic. A perfectly baked cookie with a crunchy edge, but still soft in the middle. The sour cream often added to balance a bit of spice. Sea salt sprinkled on top of a homemade caramel. I am sure I could keep going with these food opposites (and make myself really hungry in the process!).

This recipe is from Anna at Cookie Madness. These bars have a bit of that opposites going for them in both texture and taste. The bottom layer is baked twice – first to set up and secondly after adding the top layer. The result is a sweet, soft bar with a salty, crunchy crust. Deliciousness. I love white chocolate, so other flavors aside, these are right up my alley.

crunchy white chocolat blondes bottom crust
crunchy white chocolat blondes

My only regret with these. That I didn’t try them sooner. Enjoy!

(Printable Recipe)

White Chocolate Oatmeal Crunch Brownies
From Cookie Madness

1/2 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 sweetened coconut 
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 egg
2 Tbsp. skim milk
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Either spray an 8×8-inch pan with non-stick spray or line it with aluminum foil or parchment paper for easy removal of the bars after baking.

For the crust, mix the dry ingredients in the first set together in a medium-sized mixing bowl. Pour in the melted butter, and mix to combine. Press into the prepared pan and bake for 12 minutes.

Meanwhile, for the brownies, melt the butter and white chocolate together on the stove or in the microwave. Allow to cool slightly. In a separate bowl, whisk the sugar and egg together until light in color. Stir the chocolate mixture into the egg mixture. Add the dry ingredients, milk, and vanilla. Stir just until no flour streaks remain.

When the crust finishes baking, add dollops of dough across the pan. Carefully spread out the batter to cover the crust without disturbing the crust. Bake for an additional 30 minutes. Cool completely.


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