Recipe: Oatmeal Layered Brownies (Cuisinart, 1980s) (food processor)

OATMEAL LAYERED BROWNIES

FOR THE OATMEAL BASE:
1/2 cup margarine or butter, cut into 1-inch pieces
1/3 cup firm-packed dark brown sugar
1/2 cup all-purpose flour
1 1/2 cups quick cooking oats
1/8 teaspoon salt
FOR THE BROWNIE TOPPING:
3 ounces unsweetened chocolate, cut into 1-inch pieces
1 1/4 cups sugar
3 large eggs
3/4 cup margarine or butter, cut into 1-inch pieces
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
3/4 cup walnuts

TO MAKE THE BASE:
Preheat oven to 350 degrees F.

In a food processor fitted with the metal blade, process margarine or butter, brown sugar, flour, oats and salt until crumbly. Press into an ungreased 9-inch-square baking pan.

Bake in center of oven about 10 minutes. Remove from oven and let cool about 3 minutes before adding topping.

TO MAKE THE TOPPING:
Place chocolate and sugar in a food processor fitted with the metal and process until finely chopped. Add eggs, margarine or butter and vanilla and process until combined.

Use on/off pulses to add flour and nuts just until incorporated. Spread over prepared crust.

Bake in center of oven about 25 minutes or until a toothpick inserted in center comes out clean. Let cool completely before cutting.

Makes 32 bars
Source: The Cooking Edge (Cuisinart newsletter), late '80s