Oatmeal Fudge Brownies

Oatmeal Fudge Brownies is an American side dish. One portion of this dish contains roughly 7g of protein, 33g of fat, and a total of 605 calories. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up baking soda, oats, water, and a few other things to make it today. 148 people found this recipe to be yummy and satisfying. It is brought to you by Cookie Madness. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Try Sweet & Salty Brownies: Dark Chocolate Fudge Brownies with Dulce De Leche, Oatmeal Fudge Revel Bars aka Fudge Jumbles, and One Pan Brownies (Triple-Chocolate Fudge Brownies) for similar recipes.

Servings: 12

 

Ingredients:

1/2 teaspoons baking soda

3/4 cup packed brown sugar

19 oz box brownie mix (Pillsbury Fudgey Style Family Style)

1 1/2 sticks (6 oz) butter

2 large eggs

3/4 cup all-purpose flour

2 1/2 cups oats

1/2 cup oil

3/4 cup dark or semi-sweet chocolate chips

1/4 cup water

Equipment:

mixing bowl

aluminum foil

oven

frying pan

wooden spoon

cutting board

Cooking instruction summary:

Instructions

Preheat oven to 350 degrees. Line a 9×13 inch metal pan with non-stick foil. In a large mixing bowl, mix together oats, flour, brown sugar, salt (if using) and baking soda; stir in butter. Reserve 1 cup of the oatmeal mixture and put it in the refrigerator to chill. Press remaining oatmeal mixture in pan. Bake 10 minutes; cool for at least 5 minutes. Prepare brownie batter. In a mixing bowl (I used the same one from the oatmeal), mix the brownie mix, oil, water and eggs and beat 50 strokes with a wooden spoon. Spread dough over baked layer. Crumble up chilled, reserved oatmeal mixture and sprinkle it over the top. Sprinkle on the chocolate chips. Bake for 30 minutes or until top appears set. Cool completely. Chill if desired (It will give you a cleaner cut). Lift from pan, set on a cutting board and cut into 32 squares

 

Step by step:


1. Preheat oven to 350 degrees. Line a 9×13 inch metal pan with non-stick foil. In a large mixing bowl, mix together oats, flour, brown sugar, salt (if using) and baking soda; stir in butter. Reserve 1 cup of the oatmeal mixture and put it in the refrigerator to chill. Press remaining oatmeal mixture in pan.

2. Bake 10 minutes; cool for at least 5 minutes. Prepare brownie batter. In a mixing bowl (I used the same one from the oatmeal), mix the brownie mix, oil, water and eggs and beat 50 strokes with a wooden spoon.

3. Spread dough over baked layer. Crumble up chilled, reserved oatmeal mixture and sprinkle it over the top. Sprinkle on the chocolate chips.

4. Bake for 30 minutes or until top appears set. Cool completely. Chill if desired (It will give you a cleaner cut). Lift from pan, set on a cutting board and cut into 32 squares


Nutrition Information:

Quickview
603k Calories
7g Protein
32g Total Fat
71g Carbs
2% Health Score
Limit These
Calories
603k
30%

Fat
32g
50%

  Saturated Fat
12g
75%

Carbohydrates
71g
24%

  Sugar
39g
44%

Cholesterol
62mg
21%

Sodium
296mg
13%

Caffeine
9mg
3%

Get Enough Of These
Protein
7g
14%

Manganese
0.83mg
41%

Iron
3mg
18%

Selenium
11µg
16%

Vitamin E
2mg
15%

Phosphorus
127mg
13%

Magnesium
47mg
12%

Copper
0.23mg
12%

Fiber
2g
11%

Vitamin B1
0.15mg
10%

Vitamin K
8µg
8%

Vitamin A
404IU
8%

Zinc
1mg
7%

Vitamin B2
0.11mg
7%

Folate
24µg
6%

Potassium
166mg
5%

Vitamin B5
0.42mg
4%

Vitamin B3
0.77mg
4%

Calcium
36mg
4%

Vitamin D
0.38µg
3%

Vitamin B6
0.04mg
2%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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