Oatmeal Brownies

 

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

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/4

cup water

1/4

cup vegetable oil

1

to 2 eggs

1/2

cup chopped nuts

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, with shortening or 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, pouch of chocolate syrup, water, oil and 1 egg for fudgelike brownies (or 2 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Carefully spread over baked layer; sprinkle with reserved oat mixture.
• 4 Bake 40 to 45 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 5 rows. Store tightly covered.