Betty's Classic Oatmeal Brownies Recipe
Ingredients
| 2 1/2 cups quick-cooking or old-fashioned oats | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| 1 package Betty Crocker Original Supreme brownie mix {with chocolate syrup pouch) | ||
| Water | 1/3 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 2 or 3 eggs | ||
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
1. Heat oven to 350° Grease bottom only of rectangular pan, 13x9x2 inches, with shortening, or spray with cooking spray.
2. Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store tightly covered.
2. Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store tightly covered.
Chef
