Oatmeal Fudge Brownies
Fudge brownies with an oatmeal base and topping.
Servings 24
Cost 5
Ingredients
Crust:
- 1 ½ sticks unsalted butter, melted and cooled or softened (170 grams)
- 2 ½ cups oats
- ¾ cup all-purpose flour (100 grams)
- ¾ cup packed brown sugar (150 grams)
- ½ teaspoons baking soda
- ½ teaspoons salt only if using unsalted butter
Brownies:
- 19 oz box brownie mix Pillsbury Fudgy Style Family Style
- ½ cup canola oil or any vegetable oil
- ¼ cup water
- 2 large eggs
- ¾ cup dark or semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch metal pan with non-stick foil or parchment. If you'd rather, you can just grease it or spray it.
- Melt the butter first and let it cool or leave it out to get very soft.
- In a large mixing bowl, mix together oats, flour, brown sugar, salt (if using) and baking soda; stir in butter and mix until crumbly. Reserve 1 cup of the oatmeal mixture and put it in the refrigerator to chill.
- Press remaining oatmeal mixture in pan.
- Bake 10 minutes; cool for at least 5 minutes.
- Prepare brownie batter. In a mixing bowl (I used the same one from the oatmeal), mix the brownie mix, oil, water and eggs and beat 50 strokes with a wooden spoon. Spread dough over baked layer. Crumble up chilled, reserved oatmeal mixture and sprinkle it over the top. Sprinkle on the chocolate chips.
- Bake for 30 minutes or until top appears set. Cool completely. Chill if desired (It will give you a cleaner cut). Lift from pan, set on a cutting board and cut into 32 squares
