Time 2h10m Yield 18 Number Of Ingredients 4 Steps:
Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray Make brownie batter as directed on box. Stir in oats until blended. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 6 rows by 3 rows. Squeeze cookie icing over brownies in zigzag pattern.
Time 25m Yield 20 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat the sugar, applesauce, oil and syrup until well blended. , In a small bowl, combine the oats, flour, baking soda, salt and allspice; gradually beat into applesauce mixture until blended. Stir in raisins., Spread batter into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.
Time 45m Yield 2 dozen. Number Of Ingredients 18 Steps:
In a large bowl, beat the butter, sugar and sugar blend until well blended. Beat in the eggs, buttermilk, applesauce and vanilla. Combine the flour, oats, cocoa, baking powder and salt; gradually add to butter mixture and mix well. Beat in walnuts., Spread batter into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Whisk in cocoa and milk until blended. Bring to a boil. Remove from the heat; whisk in confectioners’ sugar until smooth. Immediately spread over bars. Let stand until frosting is set. Cut into squares.
Time 1h Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl using an electric mixer until light and fluffy. Stir flour, baking powder, cinnamon, salt, and nutmeg into creamed butter mixture until batter is just combined; fold in oats and 1 cup chocolate chips. Pour batter into a 9x12-inch baking pan; sprinkle with remaining 1/4 cup chocolate chips. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes.
Time 35m Yield 9-12 serving(s) Number Of Ingredients 10 Steps:
Combine sugar, eggs and vanilla with a fork. Combine dry ingredients (up to oats) in separate bowl. Mix wet and dry ingredients together well with fork. Stir in nuts. Spread batter evenly in a greased 8 x 8 pan. Bake at 350 degrees for 30 minututes.
Time 45m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.
Time 40m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 and butter an 8 x 8 pan. Melt butter in a glass bowl in the microwave. Meanwhile, process oatmeal in a food processor or clean coffee grinder for a few moments till it is more flour-like. Add the cocoa to the melted butter and mix well. Stir in the sugar. Stir in the egg. Stir in the oat flour and vanilla. The batter will be rather stiff. Spread it evenly in the buttered pan. Bake for 25 minutes.
Time 45m Yield Makes 16 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan. Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes. Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.
More about “makeover oatmeal brownie bars recipes”
Time 1h35m Yield 48 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan. Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
