Recipe by sheriboren
This is an adopted recipe by Mean Chef. Mean Chef says: Surprise your brownie aficionado friends with a chewy honey and oatmeal version from baking maven Maida Heatter. Remember, the better the chocolate, the better and more dramatic the flavor.
Top Review by sprue
these were very dense and tasted a lot like nobake cookies. i used whole rolled oats and next time i think i will use quick. it took a while for the oats to soak up moisture. but after refrigerating it they were so yummy with all the nuts. very heavy dense brownie that is semi good for you. i also cut the butter down a bit and it turned out great. thanks.
- 3 ounces unsweetened chocolate
- 1⁄2 cup unsalted butter
- 3⁄4 cup packed light brown sugar
- 1⁄3 cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3⁄4 cups quick-cooking rolled oats
- 1⁄2 teaspoon salt
- 1 cup coarsely chopped walnuts
Directions See How It's Made
- Adjust oven rack to center position and preheat oven to 425 degrees (400 degrees if using a Pyrex pan). Line a 9-inch square pan with foil, leaving excess foil hanging over, and butter foil well.
- Place chocolate and butter in deep heavy saucepan and melt over low heat. Remove from heat and stir in remaining ingredients in order listed; mixture will be thick.
- Pack firmly into prepared pan. (One way to do this is to cover the mixture with a sheet of wax paper or plastic wrap and press with your fingers or with the bottom of another pan.) Bake 15 minutes.
- Cool in pan on rack for 20 minutes. Cover with one rack and invert onto another rack; remove pan.
- Carefully pull off foil and invert again to cool right side up. Wrap in plastic wrap and refrigerate until completely chilled.
- With long sharp knife, cut brownies in half, then cut each half into thirds.
- Cut each third into 4 strips. Store in airtight container with layers separated by wax paper or parchment paper.