Glazed Oatmeal Brownies Food

MILLY'S OATMEAL BROWNIES

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.

CHEWY OATMEAL BROWNIES

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.

OATMEAL BROWNIES

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.

OATMEAL-GLAZED BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

GLAZED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
• In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
• Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

CHOCOLATY OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter and unsweetened chocolate together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and pour chocolate mixture into a bowl.
• Mix sugar, eggs, and vanilla extract into chocolate mixture using a fork. Stir flour and salt into chocolate mixture until batter is smooth; fold in chocolate chips, walnuts, and oats. Pour batter into the prepared baking dish.
• Bake in the preheated oven until brownies are beginning to pull away from sides and middle is done, 25 to 30 minutes. Cool before cutting.

GLAZED ESPRESSO BROWNIES

Steps:

• Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.
• Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.
• In medium bowl, combine flour, baking powder and salt.
• In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.
• Beat cooled chocolate mixture into egg mixture.
• Add flour mixture, and stir just until combined.
• Spread batter in prepared pan.
• Bake at 350 for 25-30 minutes or until top is set and dry.
• Cool in pan on rack.
• To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.
• Pour glaze over brownies and spread evenly.
• Cover and chill until glaze is set (about 2 hours).
• Let stand at room temperature 20 to 30 minutes before serving.
• Use foil to lift brownies out of pan.
• Cut into bars.

M & M OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except for brownie mix in a large bowl and mix well.
• Measure 1 cup of mixture and set aside for topping.
• Press the remaining mixture in a 9 x 13 inch greased baking dish.
• After you prepare your brownie mix as directed on box, spread over the top of crust.
• Sprinkle reserved mixture on top of batter.
• Bake for 30- 35 minutes or until center tests done.
• Cool completely on wire rack before cutting.

OATMEAL BROWNIE BARS

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.

FUDGY OAT BROWNIES

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned. , Meanwhile, prepare brownie mix according to package directions for cakelike brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean., For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners' sugar, 2 tablespoons water and vanilla until smooth. Add remaining water as desired; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into 36 bars.

BAKE SALE CHOCOLATE CHIP OATMEAL BROWNIES

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.

OATMEAL BROWNIES

Steps:

• In a large bowl, combine the oats, M&M's, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1-in. baking pan. , Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

OATMEAL-CRUSTED BROWNIES

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.

OLD-FASHIONED OATMEAL BROWNIES

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.

GLAZED OATMEAL BROWNIES

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9"X9" square pan.
• Sift together flour, baking soda and salt.
• Set aside.
• Mix together shortening, brown sugar and egg.
• Stir in milk.
• Stir in flour mixture.
• Stir in oats and chocolate chips.
• Spread in prepared pan.
• Bake approximately 30 minutes.
• About four or five minutes before brownies are done, combine orange juice and sugar in a pan.
• Bring to a boil.
• Add orange rind.
• When brownies are done and still hot, poke top with a fork a few times and pour hot orange glaze all over.
• Let cool and cut into bars.

OATMEAL BROWNIES

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.

CHOCOLATE OATMEAL BROWNIES

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.