A goodie Betty shared with the group at our annual rughooking retreat. Recipe originally came from the back of a Duncan Hines brownie box, but she decided she liked a Betty Crocker boxed brownie mix better. Cook time does not include time to cool. I thought the oatmeal layer might detract from the brownie, but it was a wonderful compliment.
- 3⁄4 cup flour, sifted
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups quick-cooking rolled oats
- 3⁄4 cup brown sugar
- 3⁄4 cup butter, melted
- 1 (21 1/4 ounce) package brownie mix (Betty Crocker Hershey's Triple Chunk Supreme)
- 3 tablespoons water
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 1⁄2 unsweetened chocolate squares (1 1/2 ounces)
- 3 tablespoons butter or 3 tablespoons margarine
- 2 1⁄4 cups confectioners' sugar, sift if lumpy
- 1 1⁄2 teaspoons vanilla
- 3 tablespoons hot water
- For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
- Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
- Bake at 350°F for 5 minutes; at this time it will not be completely baked.
- While bottom layer is in the oven, prepare brownies as directed on package.
- Spread batter in pan over crunchy layer.
- Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
- Prepare frosting when brownies are cool.
- In a small saucepan melt together chocolate and the 3 tablespoons butter.
- Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
- Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
- Spread over brownies while frosting is still hot; let set until firm.
- Cut into bars.