Brownies & Blondies
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa 8 oz
NET WT 8 OZ (226g)
Ingredients
- 2 cups Quaker® Oats (quick or old fashioned, uncooked)
- 2 1/2 cups all-purpose flour, divided
- 1 cup creamy peanut butter
- 1 cup (2 sticks) butter or margarine, softened, divided
- 3/4 cup brown sugar, firmly packed
- 3 large eggs, divided
- 1 cup granulated sugar
- 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
Make It
Step 1
Preheat oven to 350° F.
Step 2
Combine oats and 2 cups flour in medium bowl. Beat peanut butter, 1/2 cup butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add 1 egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan.
Step 3
Bake for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
Step 4
Beat remaining 1/2 cup butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add 2 remaining eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and remaining 1/2 cup flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.
Step 5
Bake for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.
