I baked over the weekend. I baked using refined sugar. I baked something I saw on Instagram, something that called out to me. I baked Oatmeal Chocolate Chunk Cookie Peanut Butter Swirled Brownies!!! It has almost all of my favorite components (missing pumpkin/squash). After so many weeks of trying to avoid sugar, I figured go big or go home. Or so I thought, but really, this recipe only has 1/2 cup of white sugar and 1 cup of brown sugar, which is way less than a lot of recipes I’ve made.
I was definitely in a chocolate mood, so lots of melted chocolate was a good way to start. Add in some cocoa powder and instant coffee and mmmmmmmm….
Once the brownie half is done, it’s on to the oatmeal cookie half. The recipe gives the option to use a more flavorless oil, or to use coconut oil. I opted to try coconut oil, especially as we’ve been enjoying it so much on popcorn. It was a good choice.
As with the brussels sprout latkes, I was concerned as I put the two batters together, that they wouldn’t meld/mix/combine or that they’d combine too much, etc.
Ready to bake, crossing fingers.
I think I may have left it in a minute or two long because I was unsure if the brownie part was really done, but overall, looked pretty decent.
This was a really great choice for the baking comeback. It was not in any way too sweet. Using all dark chocolate and unsweetened peanut butter helped. I really liked the little bit of coffee flavor that came through in the brownie bites. Definitely a winner!
Fargo watched me trying to get a good picture of the finished product. I didn’t really get a good picture, but it was funny watching him watching me.
I took all of the pictures with the fancy camera. I definitely have lighting issues, as there are lots of yellow tones. I don’t have picture editing skills yet. I am still also failing on indoor vs outdoor light settings.
It’s obviously going to be a long learning curve for me.