Recipe - Layered Oat Brownies

CRUST
2 One half cup Rolled oats (regular or
quick)
Three fourths cup Flour
Three fourths cup Firmly packed brown sugar
One half teaspoon Baking soda
Three fourths cup Butter or margarine,
softened

BROWNIES
Three fourths cup Butter or margarine,
softened
1 One half cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
Three fourths cup Flour
One half cup Unsweetened cocoa

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
Three fourths cup of the oat mixture and press the remaining mixture in the bottom of
a greased 9by13inch 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 EATL Digest 08 Feb 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Feb 9, 1997.