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
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.
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.