Deluxe Oatmeal Brownies
I bought a new cookbook.

I always have to try something out of a new cookbook.
Deluxe Oatmeal Brownies
This is an updated recipe from 1925. They were first called Bangor Brownies from the city in Maine where they were first served.
Oatmeal Crust
2 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
3/4 cup butter, melted
Preheat the oven to 350 degrees. Grease the bottom and sides of a 13 X 9-inch pan with shortening or spray with cooking oil. In a bowl, mix together the oats, flour, brown sugar, and baking soda. Add the melted butter. Reserve 3/4 cup oat mixture. Press remaining oat mixture in pan. Bake 10 minutes, cool five minutes.
Brownies
2/3 cup butter
5 ounces unsweetened baking chocolate
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
In a small saucepan, melt butter and baking chocolate. Allow to cool slightly. In a mixing bowl, beat sugar, vanilla, and eggs on high speed for 5 minutes. Beat in chocolate mixture on low speed. Gently fold in flour until just blended. Spread batter in pan on oatmeal crust. Sprinkle reserved oatmeal mixture on top. Bake 30 - 35 minutes.
Quick and easy. Here we go. While the crust is baking, mix together the eggs, vanilla and sugar. It looks really creamy when you are done.

When you add the chocolate and butter to the egg mixture it looks like those old Rorschach inkblot tests. Hmmm, what do you see?

Next, add the flour. My daughter says this one looks like a "bubbling cauldron of poo." I inform her that this "bubbling cauldron of poo" is mighty tasty and will soon be the brownie she will be consuming with gusto. She is not yet convinced.

Pop it in the oven.

Serve it up.

So, were the brownies a success? This is what the pan looked like 2 hours and 7 people later. They had a chewy oatmeal bottom with the moist brownie on top. They were very, very good. Hope you try it!

I always have to try something out of a new cookbook.
Deluxe Oatmeal Brownies
This is an updated recipe from 1925. They were first called Bangor Brownies from the city in Maine where they were first served.
Oatmeal Crust
2 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
3/4 cup butter, melted
Preheat the oven to 350 degrees. Grease the bottom and sides of a 13 X 9-inch pan with shortening or spray with cooking oil. In a bowl, mix together the oats, flour, brown sugar, and baking soda. Add the melted butter. Reserve 3/4 cup oat mixture. Press remaining oat mixture in pan. Bake 10 minutes, cool five minutes.
Brownies
2/3 cup butter
5 ounces unsweetened baking chocolate
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
In a small saucepan, melt butter and baking chocolate. Allow to cool slightly. In a mixing bowl, beat sugar, vanilla, and eggs on high speed for 5 minutes. Beat in chocolate mixture on low speed. Gently fold in flour until just blended. Spread batter in pan on oatmeal crust. Sprinkle reserved oatmeal mixture on top. Bake 30 - 35 minutes.
Quick and easy. Here we go. While the crust is baking, mix together the eggs, vanilla and sugar. It looks really creamy when you are done.

When you add the chocolate and butter to the egg mixture it looks like those old Rorschach inkblot tests. Hmmm, what do you see?

Next, add the flour. My daughter says this one looks like a "bubbling cauldron of poo." I inform her that this "bubbling cauldron of poo" is mighty tasty and will soon be the brownie she will be consuming with gusto. She is not yet convinced.

Pop it in the oven.

Serve it up.

So, were the brownies a success? This is what the pan looked like 2 hours and 7 people later. They had a chewy oatmeal bottom with the moist brownie on top. They were very, very good. Hope you try it!





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