posted by Codie Cauthen Ray
2/3 c. packed brown sugar
2/3 c. vegetable oil spread
1/4 t. baking soda
3/4 c. refrigerated or frozen egg product, thawed or 3 eggs lightly beaten
2 c. flour
1 1/2 c. oats
1/4 c. sugar
1/4 c. canola oil
3 T. unsweetened cocoa powder
2 T. chocolate chips pieces
2 T. chopped nuts
2 T. oats
1. Preheat oven to 350. line 9X9X2" baking pan with foil extending foil up over edges of pan.
2. For crust: In a large bowl, combine brown sugar, vegetable oil spread and baking soda; beat with mixer on meduim speed until well mixed. Beat in 1/4 c. egg product or 1 egg. Beat in 1 1/2 c. of the flour and 1 1/2 c. oats.
3. Set aside 1/2 c. of oat mixture. Spread the remaining oat mixture into bottom of the prepared pan. Bake 12 minutes ur
4. Meanwhile, in a meduim bowl, whisk together the remaining egg product or 2 eggs, white sugar and oil. Stir in remaining 1/2 c. flour, cocoa powder and baking powder. Stir in chocolate pieces. Pour evenly over partially baked crust. If necessary, spread w/ spatula. Stir nuts and 2 T. oats into the reserved oat mixture. Crumble over the top of the mixture in the baking pan.
4. Bake 13 - 15 minutes or until top is puffed and set. Cool in pan on a wire rack. Grasp the foil and lift the uncut brownies from pan. Cut into 24 bars.
If you bake it with regular sugars and egg products it is 21 g. carbs.
If you use Splenda or other sugar substitue it is 16 g. carbs.
I used wheat flour and Splenda sugars and it turned out great.
2/3 c. vegetable oil spread
1/4 t. baking soda
3/4 c. refrigerated or frozen egg product, thawed or 3 eggs lightly beaten
2 c. flour
1 1/2 c. oats
1/4 c. sugar
1/4 c. canola oil
3 T. unsweetened cocoa powder
2 T. chocolate chips pieces
2 T. chopped nuts
2 T. oats
1. Preheat oven to 350. line 9X9X2" baking pan with foil extending foil up over edges of pan.
2. For crust: In a large bowl, combine brown sugar, vegetable oil spread and baking soda; beat with mixer on meduim speed until well mixed. Beat in 1/4 c. egg product or 1 egg. Beat in 1 1/2 c. of the flour and 1 1/2 c. oats.
3. Set aside 1/2 c. of oat mixture. Spread the remaining oat mixture into bottom of the prepared pan. Bake 12 minutes
4. Meanwhile, in a meduim bowl, whisk together the remaining egg product or 2 eggs, white sugar and oil. Stir in remaining 1/2 c. flour, cocoa powder and baking powder. Stir in chocolate pieces. Pour evenly over partially baked crust. If necessary, spread w/ spatula. Stir nuts and 2 T. oats into the reserved oat mixture. Crumble over the top of the mixture in the baking pan.
4. Bake 13 - 15 minutes or until top is puffed and set. Cool in pan on a wire rack. Grasp the foil and lift the uncut brownies from pan. Cut into 24 bars.
If you bake it with regular sugars and egg products it is 21 g. carbs.
If you use Splenda or other sugar substitue it is 16 g. carbs.
I used wheat flour and Splenda sugars and it turned out great.
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