Imagine eating an oatmeal cookie with a brownie and there you have it - Oatmeal brownies! We love brownies around our house. I actually prefer this recipe to normal brownies. My husband is a diehard basic brownie lover, but he really liked these as well. I love the oatmeal base and oatmeal topping. Anything with a crumb or oatmeal topping is fabulous in my book.
Crust and topping:
2 1/2 cups quick-cooking or old-fashioned oats
3/4 cup all purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted
4 oz. unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking flour
1 teaspoon salt
1. Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray.
2. In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Sitr in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
3. Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in
1 1/4 cups flour, the baking powder and salt.
4. Spread filling over baked crust. Sprinkle with reserved 3/4 cup oat mixture. Bake about 30 minutes longer or until center is set and oat mixture turns golden brown (do not overbake). Cool completely. Cut and serve.
Recipe Source: Betty Crocker Fall Baking booklet
Cookbook Sundays hosted by Brenda's Canadian Kitchen