| 2 1/2 | cups quick-cooking or old-fashioned oats |
| 3/4 | cup Gold Medal® all-purpose flour |
| 3/4 | cup packed brown sugar |
| 1/2 | teaspoon baking soda |
| 3/4 | cup butter or margarine, softened |
| 1 | package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) |
| 1/3 | cup water |
| 1/3 | cup vegetable oil |
| 2 | eggs |
| 1/2 | cup chopped nuts |
| 1. | Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. |
| 2. | Mix oats, flour, brown sugar and baking soda; 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 eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) 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 for easier cutting, about 2 hours. For 48 brownies, cut into 8 rows by 6 rows. Store covered. |
| Bake oat mixture 15 minutes. Follow High Altitude directions on package for cakelike brownies. Bake 40 to 45 minutes. |
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| Quick-cooking and old-fashioned oats differ in cooking times by as much as 10 minutes. The difference is due to processing, which results in the quick-cooking oats having smaller, thinner pieces that cook faster. |
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| Check your recipe when cooking with oats, and use the specific oat recommended. In some recipes, either type of oat can be used. |
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| Keep brownies wrapped tightly with plastic wrap. For longer storage, wrap tightly with aluminum foil and freeze for up to 3 months. |
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| Give brownies a new slant. Cut into diamond shapes by first cutting straight parallel lines 1 inch apart down the length of the pan, then cutting diagonal lines 1 inch apart across the straight cuts. |
Nutrition Information:
165 ( 80 ); 9 g ( 3 g); 20 mg; 80 mg; 19 g ( 1 g); 2 g 2 %; 0%; 0%; 4 % 1 ; 2