Two for one! Two classic dessert tastes, luscious brownies and brown sugared oats, layered into one rich, delicious treat.

Prep: 15 min - Bake: 50 min - Cool: 5 min

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. For 48 brownies, cut into 8 rows by 6 rows. Store covered.

Makes 48 brownies

High Altitude (3500-6500 ft): Bake oat mixture 15 minutes. Follow High Altitude directions on package for cakelike brownies. Bake 40 to 45 minutes.

Nutritional Info Per 1 Brownie:
Calories 115 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 8mg; Potassium 35mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 1g

Diet Exchanges: 1 Starch; 1 Fat

This recipe displayed with permission from General Mills, Inc.