Cookie Base	Gooey Layer
1 1/2 cups all-purpose flour	1/4 cup light corn syrup or golden syrup
2 tsp. baking powder	1/4 cup whole milk or heavy cream
1/4 tsp. salt	1 Tbsp. vanilla extract
8 Tbs. unsalted butter, softened	12 Tbs. unsalted butter, softened
3/4 cup sugar	1 cup + 2 Tbs. granulated sugar
1 large egg, room temp	1/4 tsp. salt
1/4 whole milk	1 large egg, at room temp
	1 1/4 cup all-purpose flour

1. Line a 9- by 13-inch cake pan with foil, leaving an overhang on all four sides. (I overturn the pan, shape the foil over the bottom, remove it, then flip the pan over and ease the foil into the pan.) Spray the foil in the pan with nonstick spray or brush with melted butter.

Preheat oven to 350 degrees

2. To make the cookie base, whisk together the 1 1/2 cups (190g) flour, baking powder, and 1/4 teaspoon salt in a small bowl. Beat the 8 tablespoons (115g) of butter and the 3/4 cup (150g) of sugar in the bowl of stand mixer with the paddle attachment, or by hand, until light and fluffy, 3 to 5 minutes.

3. Add the egg and the milk and mix in, stopping the mixer to scrape down the sides of the bowl. Stir in the dry ingredients, until fully incorporated. Put the mixture in the cake pan in dollops (it's too thick to spread if you add it all in the same place), and spread it into an even layer with an offset spatula.

(you don't need to clean your bowl)

4. To make the soft gooey layer, in a small bowl, whisk together the corn syrup or golden syrup with the milk or cream, and vanilla.

5. Beat the 12 tablespoons (170g) of butter with the 1 cup plus 2 tablespoons (225g) of sugar, and salt until light and fluffy. Beat in the egg, scraping down the sides of the bowl.

6. Add one-third of the 1 1/4 cup (155g) flour, then half of the milk/corn syrup mixture. Add another one-third of the flour, then the rest of the milk/corn syrup mixture. Then stir in the remaining flour. Dollop the batter over the unbaked cookie layer and spread evenly.

7. Mix together the 2-3 tablespoons of sugar and cinnamon, then sprinkle it evenly over the cake.

8. Bake the cake for 25 minutes, or until the cake feels slightly damp, but gently set in the center. Remove from oven and let cool on a wire rack. When cool, lift out the cake using the overhang of the foil, and cut the cake into 1-inch (3cm) squares.

1. For crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
2. For filling:
Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
3. Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
 

1. Using a Jelly Roll pan 10x15 make brownies according to package directions. Cool brownies in pan.

 

1. Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

2. Cream butter and sugar for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine.

3. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. Then center should be puffed and set, but still soft.

4. Once the crust is done baking, prepare frosting. Whisk powdered sugar, cocoa powder and salt. Add butter (make sure it's soft!), boiling water, and vanilla. Beat until smooth and glossy.

5. When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top.

6. Then spread on frosting. Let cool (or leave slightly warm) and cut into squares to serve.