Betty's Classic Oatmeal Brownies
|Quick cooking oats/Old-fashioned oats||2 1⁄2 Cup (40 tbs)|
|Gold medal all purpose flour||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted|
|Chocolate brownie mix||1 1⁄4 Ounce (1 Package, Betty Crocker Original Supreme, With Chocolate Syrup Pouch)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
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.