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25

Old-Fashioned Oatmeal Brownies

16 Ratings

9 Comments

Prep 25 min
Total 3 hr 10 min
Servings 48

Need a bar that travels well? Try rich brownies that bake between layers of old-fashioned crunchy oats. ...MORE+ LESS-

Ingredients

Base and Topping

2 1/2

cups quick-cooking or regular 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, melted

Filling

oz unsweetened baking chocolate

2/3

cup butter or margarine

cups granulated sugar

teaspoon vanilla

eggs

1 1/4

cups Gold Medal™ all-purpose flour

teaspoon baking powder

teaspoon salt

Steps

Hide Images

1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

In 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 batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Expert Tips

Unsweetened baking chocolate contains 50 to 58 percent cocoa butter. It's bitter in flavor and is used primarily in baking. Look for it in boxes in the baking aisle next to the chips.
To keep brownies longer, wrap tightly, label and freeze up to 6 months.

Nutrition Information

Nutrition Facts

Serving Size: 1 Brownie

Calories: 150
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 120mg; 5%
Potassium: 60mg; 2%
Total Carbohydrate: 19g; 6%
Dietary Fiber 1g 4% Sugars 12g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;