Oh, don't turn away in horror because Shannon attempted brownies again. I could tell that last recipe was a disaster before I even made it. And I'm not even that good at baking.
This recipe is from Betty Crocker, and you know ol' Betty knows her way around a kitchen. I was a little nervous about the amount of butter these brownies call for--I set 911 on speed dial in case one of us went into cardiac arrest while consuming that much fat in one sitting.
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 tsp 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 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1. Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray.
2. In a large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir 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.
The Verdict: Hello, fudge with a crunchy topping? Everyone was smiling like Lotus Eaters.
The brownie part was, by far, my favorite. If you like moist brownies, you'll like this recipe. And I am now dreaming of filling something fruity between the oat layers. I do still have a sugar pumpkin waiting to be used. Check back to see if these Oatmeal Brownies inspire me to create an oatmeal pumpkin bar. With the rate Noyan is eating these brownies, that could be tomorrow...