Categories: Dessert
Ingredients
- 4 tbsp. unsalted butter, softened
- 1/4 cup canola oil
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups whole-wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup rolled oats plus 2 tbsp., divided
- 1/4 cup creamy peanut butter
- 1/3 cup chopped bittersweet chocolate, divided
Directions
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Preheat oven to 325. Generously coat a 9-inch cast-iron skillet with cooking spray.
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Beat butter, oil, and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy, about 4 minutes. Add egg and vanilla; beat until combined.
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Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating just until combined. Beat in 1/2 cup oats.
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Spread half the dough in the bottom of the prepared pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoon-fuls over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tbsp. oats.
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Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.