Mary Pat's Oatmeal Cookie-crusted Brownies
Chef/Owner Anne Kearney, Rue Dumaine, Dayton, Ohio
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 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 degrees 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 fromoven; cool 30 minutes; reserve.
Brownies:
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 degrees 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.
Assembly:
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.
What to drink: milk
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