1 1/4 cups all-purpose flour
1 cup uncooked quick-cooking oats
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 (1-ounce) squares unsweetened baking chocolate, chopped
1 1/4 cups sugar
2 tablespoons water
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine all oatmeal layer ingredients in bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into prepared pan. Bake 10 minutes.
Combine 1/3 cup butter and chocolate in bowl. Microwave, stirring twice, 30-60 seconds or until chocolate is melted. Cool slightly.
Combine sugar, eggs, water and vanilla in bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add 1 cup flour and baking powder; beat at low speed until well mixed.
Drop chocolate mixture by tablespoonfuls over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.
Bake 15-18 minutes or until edges are set. (Do not overbake.) Cool completely; cut into bars.
- The crust will puff up while baking and then settle when removed from oven.
- For fresh-from-the-oven fudginess, microwave individual cooled bars 5-10 seconds. Serve immediately.
- Read more about this recipe on Recipe Buzz® Blog.