OATMEAL COOKIE-BOTTOMED BROWNIES

OATMEAL COOKIE-BOTTOMED BROWNIES image

Yield 24-36 brownies

Number Of Ingredients 11

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2-1/2 cups quick-cooking or old-fashioned oats
3/4 cup all-purpose flour
3/4 cup packed dark brown sugar
1/2 tsp. baking soda
3/4 cup (1-1/2 sticks) butter, softened
1 - 19.5 to 19.8 oz. pkg. brownie mix
(I used Betty Crocker Original Supreme Brownie Mix, 22.5 oz size last time and it worked fine)
1/2 cup oil (I used 1/3 cup)
1/4 cup water
2 large eggs
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees (325 for dark-coated metal pan) Line a 13 X 9-inch pan with foil and spray the bottom only with nonstick cooking spray. In a large mixing bowl, mix oats, flour, brown sugar, and baking soda; mix in softened butter with wooden spoon or electric mixer set on low until well blended. Reserve 1 cup of the oat mixture; Press remaining oat mixture into prepared pan. Bake for 10 minutes; transfer to wire rack and cool 5 minutes (leave oven on) In a medium mixing bowl mix the brownie mix, oil, water and eggs with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips. Spread batter over partially baked oat crust; sprinkle with reserved oat mixture. Bake for 30 -35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer brownies to a wire rack and cool completely. Flip pan over to remove brownies from pan; peel off foil. Turn over again so cookie crust is on the bottom, using wire rack to support it. Cut into squares. Makes 24 large or 36 small brownies.