Oatmeal-Crusted Brownies

It's teacher appreciation week at the elementary school, and I was asked to make a dessert for the teacher luncheon. I think brownies are an excellent treat for events like this, since they keep well, are easy to eat with your hands, and don't make a lot of mess. But since it's a special occasion, it's nice to gussy them up a bit.

I don't remember when I first had this type of brownie. I'm pretty sure it dates back to my own childhood, when my mom would bake them for school events.

You can use any brownie recipe here - mine is based on the one from KittenCal on Food.com. You could also substitute a boxed mix, but be sure to read the label first. Most of them have so many preservatives and additives that I don't think it's worth it.

For the oatmeal crust:

• 1 C. (2 sticks) unsalted butter, melted
• 2 C. rolled oats
• 2 C. AP flour
• 1 C. light brown sugar
• 1 tsp. baking soda

For the brownies:

• 10 Tbsp. unsalted butter
• 1 C. sugar
• 1/4 C. water
• 3 C. semi-sweet chocolate chips (divided)
• 2 tsp. vanilla
• 4 eggs, beaten
• 1 1/2 C. AP flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Heat the oven to 350. Line a 9x13 pan with parchment paper (or grease the pan).

In a medium bowl, combine the melted butter, oats, flour, brown sugar, and baking soda, and stir until mixed. Press about 3/4 of the mixture into the prepared pan. Use your fingers to be sure the crust is even. Set aside the rest of the oat mixture.

In a saucepan, heat the butter, sugar, and water until just boiling, stirring to melt the butter and dissolve the sugar. Remove from the heat and add 2 C. of chocolate chips and vanilla; stir until smooth. In a large bowl, beat the eggs, then slowly add the chocolate mixture and stir gently to combine. Add the flour, baking soda, and salt and stir to combine. Add the 1 C. of remaining chocolate chips and stir.

Pour the brownie mixture over the oatmeal crust and smooth evenly. Sprinkle the remaining oat mixture over the top.

Bake for 30 minutes until just set. Brownies are easy to over bake, so be sure to check them. Once the smell of brownies begins to permeate the house is when I check. There is nothing worse than a dry brownie.

Allow the brownies to cool for about 15 minutes in the pan, then remove and cut (this is why i love the parchment paper). Cool completely before storing in a sealed container.

Tip: Don't use a serrated knife to cut the brownies. It will make them crumble. Use a chef's knife for a clean cut.