Fudgy Peanut Butter Swirl Pecan Oat Brownies

Steps

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
2. Spread the pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; let cool.
3. Pulse the oats a few times in a blender to break them into coarse flakes.
4. In a large bowl, whisk the melted butter with the granulated sugar and the brown sugar until glossy.
5. Whisk in the eggs one at a time, then the vanilla, until thick and smooth.
6. In a separate bowl, whisk the unsweetened cocoa powder, flour, pulsed oats, salt and baking powder to make the dry mixture.
7. Fold the dry mixture into the butter mixture until no dry streaks remain, then fold in half of the toasted pecans.
8. Scrape the batter into the pan and smooth the top.
9. In a small bowl, stir the peanut butter with the powdered sugar until smooth; microwave 10 to 15 seconds if stiff.
10. Drop spoonfuls of the peanut butter mixture over the batter and drag a knife through to swirl.
11. Scatter the remaining half of the toasted pecans over the top and press lightly.
12. Bake 25 to 30 minutes, until the center is just set and a toothpick comes out clean or with a few moist crumbs, not wet batter.
13. Cool in the pan on a rack for at least 1 hour, then lift out and cut into 12 bars.