Thursday, May 27, 2010

brookies? cownies?

What would you call a cookie-brownie hybrid?

I have recently taken to bribing thanking people I work with by bringing them baked goods.  Thank you for mentoring a new hire.  Thank you for assisting me with training.  Thank you for helping me get promoted.  Thank you for making the website work....and please keep doing so.  There are a few people who get to share in the baked goodies simply because I like them and they like my "food."

Bribing, er, thanking people with baked goods is not completely selfless - it allows me to make tasty treats but not have to bear the horrible burden of eating them all.  Despite what may present itself as an overwhelming desire to do just that, I hate clothes shopping too much to allow for the inevitable weight gain behavior like that brings.  I make a batch of cookies or brownies or a small cake, I have a cookie (or five) or a brownie (or two) and take the rest to work - I guess it's kind of like a group of ladies sharing a dessert at a restaurant, but ever so slightly less expensive.

I stood in my kitchen tonight with two recipes in hand - one, my banana blondies recipe, and the other the Banana Everything Cookies recipe from VCIYCJ.  I couldn't decide which to make and the two bananas threatening to dive off of the banana "tree" atop the fridge were not helping.  I tried to get Mister to decide, but his sage advice was "make the fun one."  Thanks, darling.

I did what any half-insane, sleep-deprived person would do when they want to bake something at 11 PM on a work night - I created my own hybrid recipe.  Lucky you!

Coconut Oatmeal Brownies
makes 9 (or more, depending on your preferred brownie size)
dry ingredients
2 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup sweetened, shredded coconut

wet ingredients
2 large ripe bananas
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.  Lightly oil an 8x8" baking pan and set aside.

In a medium mixing bowl, whisk together all of the dry ingredients. 
Combine wet ingredients in a food processor or blender and puree until smooth and a little foamy - about one minute.
Pour wet mixture into dry mixture and stir until completely moistened and sticking together.  Scoop batter into the prepared pan.  With an offset spatula, press down so the batter is evenly distributed and pushed into the corners and to the sides.
Bake 25-30 minutes, until a tested inserted into the center comes out clean.  Allow to cool in the pan or turn out onto a cooling rack after 10 minutes.  When cool, cut into 9 (or more) squares to serve.

No comments:

Post a Comment