| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Rolled oats, regular or |
|
|
quick |
| 3/4 |
c |
Flour |
| 3/4 |
c |
Firmly packed brown sugar |
| 1/2 |
t |
Baking soda |
| 3/4 |
c |
Butter or margarine |
|
|
softened |
| 3/4 |
c |
Butter or margarine |
|
|
softened |
| 1 1/2 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1 |
t |
Vanilla extract |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Unsweetened cocoa |
INSTRUCTIONS
To make the crust: Stir together the oats, flour, brown sugar and
baking soda. Work in the butter or margarine until the mixture is
crumbly. Reserve 3/4 cup of the oat mixture and press the remaining
mixture in the bottom of a greased 9-by-13-inch baking pan. Bake in a
350 F oven for 15 minutes. (The crust still will be a little soft in
the center.) Cool slightly on a rack. To make the brownies: Beat
together the butter and sugar until fluffy. Add the eggs and vanilla,
mixing well. Combine the flour and cocoa. Add to the butter mixture,
beating until smooth. Spread over the cooled crust and dot the top
with the reserved crust mixture. Bake at 350 F for 30 to 35 minutes.
(The brownies still will be a little soft in the center. If you like
your brownies more cakelike, continue baking an additional 5 to 10
minutes.) Cool the brownies on a rack and cut when completely cooled.
Makes 24 brownies. Posted to EAT-L Digest 08 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 9, 1997.
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