Oatmeal Brownies

Prep Time: 25 Minutes • Start to Finish: 3 Hours 10 Minutes • Makes 48 brownies

• Crust and Topping
• 2½ cups quick-cooking or old-fashioned oats
• ¾ cup Gold Medal all-purpose flour
• ¾ cup packed brown sugar
• ½ teaspoon baking soda
• ¾ cup butter or margarine, melted
• Filling
• 4 oz unsweetened baking chocolate
• ⅔ cup butter or margarine
• 2 cups granulated sugar
• 1 teaspoon vanilla
• 4 eggs
• 1¼ cups Gold Medal all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

1 Heat oven to 350°F. Spray 13 x 9-inch pan with cooking spray.

2 In large bowl, mix oats, ¾ cup flour, the brown sugar and baking soda. Stir in melted butter. Reserve ¾ cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.

3 Meanwhile, in 3-quart saucepan, heat chocolate and ⅔ cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1¼ cups flour, the baking powder and salt.

4 Spread filling over crust. Sprinkle with reserved oat mixture. Bake about 30 minutes longer or until center is set and oat mixture turns golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

1 Brownie: Calories 150; Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 120mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1

Tip Unsweetened baking chocolate is bitter in flavor and used primarily in baking.