[vc_row][vc_column][vc_column_text]Cookies, cookies, and more cookies. This week has been ridiculously sweet. Two cookie exchanges in a 48 hour period have filled my fridge with way too many tempting treats for one woman to handle. This year I opted out of making cookies and decided to bake my mom’s favorite brownies.
Even though the brownies aren’t particularly holiday-esque, she would only make them at Christmas time. I always wondered why this was the case and I finally figured out why…because they are dangerous. Very dangerous. I literally cannot. stop. eating. them.
You are officially warned.
- 1 cup quick-cooking rolled oats
- ½ cup all purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon baking soda
- 6 tablespoons butter, melted
- ¾ cup granulated sugar
- ¼ cup butter, melted
- 1 one-ounce square unsweetened chocolate, melted
- 1 egg
- 2/3 cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- ½ teaspoon vanilla
- Add chopped walnuts if you want them but I prefer without
- 1 one-ounce unsweetened chocolate
- 2 tablespoons butter
- 1 ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
Preheat the oven to 350 degrees. Stir together the first 4 dry ingredients. Mix in the melted butter and pat the mixture into an 11x 7 ½ inch pan. A 9×9 pan also works well. Bake for 10 minutes, or until golden brown. Remove from oven and let cool.
For the brownie, combine the melted butter, melted chocolate, and granulated sugar in a medium bowl. Add the egg. In a separate bowl, stir together the flour, baking powder, salt. Alternately add the flour mixture and the milk into the chocolate mixture. Add vanilla. Mix until everything is fully incorporated.
Pour the batter over the oatmeal crust. Bake for 25 minutes, or until when stuck with a toothpick, the toothpick comes out clean.
For the frosting, melt the unsweetened chocolate and butter together in a small saucepan over low heat. Remove from heat and stir in the powdered sugar and vanilla. Blend in the hot water, 1 tablespoon at a time. Add more as needed to make the frosting an almost pourable consistency. Frost the brownies and cut into 1 inch squares!
Yields 2 dozen bite-size brownies. If you need to make a bigger batch for say, a cookie exchange, times the recipe by 1.5 and bake it in a 9×13 pan.
Now go have a brownie![/vc_column_text][/vc_column][/vc_row]