Time 3h15m Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom 9-inch square pan with shortening or cooking spray. In medium bowl, mix oats, flour, brown sugar and baking soda. Add butter, mix with fork or with fingers until mixture is crumbly. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes. Make brownie batter as directed on box. Stir in nuts. Carefully spread over baked layer. Sprinkle with reserved oat mixture; press lightly to adhere. Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 6 rows by 6 rows. Store tightly covered.
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 3h10m Yield 48 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes. Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt. Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.
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 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 50m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F Melt butter in microwave. Add the cocoa and stir. In medium bowl beat eggs until frothy. Add sugar, flour, and salt (also nuts if you are using them). Pour cocoa mixture over egg mixture and stir all together. Put into a greased 8 x 8 pan. Bake for 30 minutes. For a doubled recipe use a 9 x 13 pan. Icing, recipe below. Icing for Best Ever Brownies: 1 1/3 cup icing sugar. 1/3 cup cocoa. 3 tbsp butter or margarine. 1 tbsp & 2 tsp hot water Beat all ingredients together, add more liquid if necessary. Spread over brownies.
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 1h20m Yield 9 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan. Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl. Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine. Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy.
Time 1h Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oats, 3/4 cup flour, brown sugar, baking soda, and 1/4 teaspoon salt together in a bowl. Stir 3/4 cup melted butter into oat mixture until evenly coated. Measure 3/4 cup oat mixture and reserve for later. Press remaining oat mixture into the prepared baking dish. Bake in the preheated oven until lightly browned, about 5 minutes. Combine white sugar, 1 cup melted butter, and vanilla extract in a bowl. Beat eggs, 1 at a time, into sugar mixture, mixing well after each addition, until thoroughly blended. Sift 1 1/2 cups flour, cocoa powder, and 1 teaspoon salt together in a bowl; stir into sugar-egg mixture just until batter is blended. Fold chocolate chips into batter; pour over oat crust. Sprinkle reserved oat mixture over batter. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 35 to 40 minutes.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates and reserved liquid in a food processor; process until smooth., In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.
Time 1h50m Yield 12 muffins, 12 serving(s) Number Of Ingredients 12 Steps:
Gather up 3 bowls. In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV. In the second bowl, mix 1/3 cup softened butter (or shortening–but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg. In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together. After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts. Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full. Bake in a 400 degree oven (preheated) for 20 to 25 minutes. Cool off and enjoy. Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to “sour” the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.
Time 35m Yield 24 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips. Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top. Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.
Time 1h5m Yield 24 brownies Number Of Ingredients 10 Steps:
Preheat oven to 350°. Position oven rack in the lower third of the oven. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray. In a 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. Reserve 1 cup of the oat mixture; press remaining oat mixture into prepared pan. Bake 10 minutes; transfer to wire rack and cool 5 minutes (leave oven on). In a 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 (do not overbake). Transfer brownies to a wire rack and cool completely. Cut into squares.
Time 1h5m Yield 48 brownies, 30-48 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350°F. Grease bottom only of 13x9x2 pan. For oat mixture:. Mix oats, flour, brown sugar and baking soda. Stir in butter. Reserve 1 cup of the oat mixture and press remaining oat mixture into prepared pan. Bake 10 minutes and then let cool for 5 minutes. For brownie mixture:. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. Stir in nuts. Spread over oat layer and then sprinkle with remaining oat mixture. Bake 35 to 40 minutes or until toothpick inserted in pan comes out clean (checking 2 inches from side of pan). Cool completely before cutting.
