The Brownie-Cookie Hybrid

1 cup old fashioned oats

1/4 cup wheat flour

pinch of salt

1/2 tsp. baking powder

1/4 tsp. cinnamon

1/4 cup Splenda (or sweetener of your choice)

1 Tbs. brown sugar

1/4 cup applesauce

1 Tbs. canola oil (optional: if you omit, your cookie will be chewier)

1 egg white 

1/2 tsp. vanilla extract

2 Tbs. semisweet mini chocolate chips

~Preheat oven to 375 degrees F and prepare an 8×8″ baking pan with non-stick spray and a layer of parchment paper on the bottom (and up the sides too for easy removal). 

~In a large bowl, first prepare the cookie portion. Mix together all of the ingredients really well with a silicone spatula. Press the cookie portion into the bottom of the pan, using the spatula to help you smooth it into a thin, even layer.

~Then, prepare the brownie portion in a large bowl. Make sure all of the dry ingredients are well mixed before adding all of the wet ingredients, and patiently work the egg whites until it comes together as a fudgy batter. Pour the brownie batter over the cookie dough layer, in an even layer. You may have to tap the bottom of the pan on the counter a few times to even it all out. Bake for 35-40 min until it is cooked through (you can touch the top of the brownie portion in the middle and it is shiny and stable, not wet at all). Let cool completely before removing from the pan (with the help of the overhanging parchment paper) and cutting into “brookie” squares! Enjoy!

Strike up a conversation: Have you seen this trend on food sites? Have you made a hybrid dessert before?