Chocolate Brownie + Apple Crisp = ?

Math does not come naturally to me.

How did I get through calculus?

I memorized my way out of it…the different question types…and predicted which ones would be on the exams.

Not natural at all.

Unlike the equation above, the answer of which is…brownie crisp!

If you make peach crisp in August, apple crisp in November, then naturally you would make brownie crisp in February.

It makes a lot of sense, doesn’t  it?

The honey in the oatmeal topping cuts through the chocolatey-ness like a ray of warmth and I think you would enjoy the textural contrast between the tender/gooey brownie and the crisp/crunchy topping also.

My only regret?

I didn’t have vanilla ice cream. 😦

Brownie Crisp
makes a 9×9 square pan

for the topping:
1 c. oats
1/3 c. flour
1/4 c. butter, melted
3 Tbsp. honey
pinch salt
1/4 tsp. cinnamon

for the brownie:
1/2 c. butter
2/3 c. chocolate chips or 4 oz. semisweet chocolate
1 c. sugar
1 large egg
1/8 tsp. salt
1/2 tsp. vanilla
1/4 tsp. dried instant coffee powder
1/4 c. unsweetened cocoa powder
2/3 c. flour

1. Preheat oven to 350 degrees F.
2. To prepare the topping, combine everything and mix until beginning to clump together. Set aside.(sidenote: I think this mixture would be great baked on its own and eaten as granola)
3. To prepare the brownie, melt butter and chocolate together in a double broiler or a bowl over a pot of simmering water.
4. Add the sugar, egg, and vanilla. Beat until smooth.
5. Add the cocoa powder, flour, and salt. Stir until blended.
6. Pour the brownie mixture into a greased 9 inch square pan. Sprinkle the oatmeal mixture on top.
7. Bake for about 25 minutes, or until the topping is golden brown.