by Lauren Martinson, wife of M&B Attorney Doug Martinson, Jr
Oat Crust
1 cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter, melted
Brownies
One box brownie mix and related ingredients
Cocoa Icing
1 ¾ cups confectioners sugar
¼ cup (½ stick) butter, softened
¼ cup baking cocoa
2 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS:
For the crust, preheat the oven to 350 degrees. Combine the oats, flour, brown sugar, baking soda and
salt in a bowl and mix well. Stir in the butter. Spread the oat mixture over the bottom of a greased 9×9-inch
baking pan and bake for 10 minutes. Maintain the oven temperature.
For the brownies, mix the brownie mix according to the directions on the box. Spread the brownie
mixture over the baked crust layer and bake for 25 minutes. Cool in the pan on a wire rack. (Tip: go ahead
and mix up the brownies while the crust is baking so you can pour the mixture onto the hot crust and pop it
in the oven.)
For the icing, combine the confectioner’s sugar, butter, baking cocoa, milk and vanilla in a bowl and stir until spreading consistency. Spread over the top of the cooled brownies. (Tip: wait to mix together the icing until after the brownie comes out of the oven. This time lapse will be just enough for the brownies to cool just a tad and not completely melt the icing.) Let stand until set before cutting.