You don’t have to bake from scratch to make amazingly tasty treats. One of my favorite cookbooks uses brownie mix in all of its recipes and that is where this following recipe comes from. If you love this recipe please check out the cookbook, Brownie Mix Bliss by Camilla V. Saulsbury. It doesn’t have pictures which is usually a must for me, but I don’t think you will have difficulties imagining the brownies just by reading the titles. So without further ado…
Oatmeal Cookie-Bottomed Brownies
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 teaspoon baking soda
3/4 cup butter, softened
1 19.5 to 19.8 ounce package brownie mix
1/2 cup vegetable oil
2 large eggs
1 cup semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Position a rack in the lower third of the oven. Spray the bottom only of a 13×9 inch baking pan (you can use any pan size really it just changes the thickness of your brownie) with nonstick cooking spray or line with foil.
- 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 (I recommend the electric mixer or a pastry cutter if you have one). Reserve 1 cup of the oat mixture; press remaining oat mixture into prepared pan. Bake 10 minutes; transfer to wire rack to 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 crust; sprinkle with reserved oat mixture.Bake 30-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Transfer brownies to wire rack to cool completely. Cut into squares. Makes 24 large or 36 small brownies.