1 cup old-fashioned rolled oats (not quick-cooking)
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in ¾ cup oats. Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
The irresistible ooey gooeyness that simply melts in your mouth?
The ones that are eaten with frantic frenzy and the last bite is fought over?
Neiman Marcus Brownies
1 box of Swiss Chocolate Cake Mix
2 c. pecans (optional-we never put those in the brownies, you might like it though)!
1 stick butter, melted
Cream Cheese Mixture
1 8 oz. package cream cheese
3 3/4 c. powdered (confectioners) sugar
1 tsp. vanilla
Preheat the oven to 350 degrees
Mix cake mix, pecans (if you are going to use them), 1 egg, and butter. The batter will be stiff- not at all like your regular brownie :-). Using the palm of your hand, squish the brownie mixture into a 9x13 greased pan.
Whip the cream cheese, eggs, and powdered sugar for a couple minutes until fluffy. Spread evenly over the brownie mixture. Bake for 40-45 minutesm or when the top is brown in patches.