I have a sweet tooth…and I don’t have much in the way of willpower as you fine folks already know. Luke doesn’t usually care for sweets so in order to keep myself out of trouble we just don’t have sweets in our house. I was remind this week of why that is.
Luke came home from work the other night talking about how he was craving a slice of really dense chocolate cake or a gooey brownie. Then asked if we had stuff to make anything. I saw my chance and jumped on it…literally I jumped up out of my seat and headed to the kitchen to make some brownies (hey, just because we don’t keep sweets in the house doesn’t mean I can’t have the ingredients, right?).
I found a good recipe and made a full pan of brownies… I was just following the recipe. Luke even went to the convenience store near our house and got some ice cream to go with the brownies…his idea, not mine!
I should have thought this brownie plan through before actually making anything…
You see that little yellow square there in the top left corner of the pan…that is all that Luke ate of the brownies I made for him.
So what happened to the rest of the pan you ask?Well, I happened to the rest of the pan, like I said I have no self control. And now I have had a little reminder of why I don’t bake things for Luke…Because I end up eating all of it!
Now that you have proof that these brownies are delicious and easy here is the recipe from Betty Crocker.
2 1/2 cups quick-cooking or old-fashioned oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
2/3 cup butter or margarine
5oz unsweetend baking chocolate, cut into pieces
1 3/4 cup sugar
2 teaspoons vanilla
1 cup all purpose flour
1/2 cup chopped nuts (optional)
1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches.
2. Mix oats, flour, brown sugar and baking soda; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. In a 1-quart sauce pan, melt butter and chocolate over low heat, stirring frequently;cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Spread batter over baked oat layer. Sprinkle with reserved oat mixture.
4. Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (or until brownies begin to pull away from the sides of pan). Cool completely for easier cutting, about 2 hours. For 48 brownies, cut into 8 rows by 6 rows. Store covered.
I sprinkled walnuts over the top of the muffins before I sprinkled the remaining oat mixture over the top and it was yummy.