Oatmeal and wheat germ add a nutritious touch to these fudgy brownies sent in by Marilyn Yates of Roanoke, Virginia. "This recipe seems too good to be true, but these brownies really taste great," she assures. TIP: Use 1 cup plus 2 tablespoons of semisweet chocolate chips if you don't have six semisweet chocolate squares.
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VERIFIED BY Taste of Home Test Kitchen
- 1/3 cup quick-cooking oats
- 1/3 cup nonfat dry milk powder
- 1/4 cup toasted wheat germ
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 squares (1 ounce each) semisweet chocolate
- 1/4 cup butter
- 1/2 cup egg substitute
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla extract
- Confectioners' sugar, optional
- In a large bowl, combine the first seven ingredients. In a microwave-safe bowl, melt chocolate and butter; cool slightly. Stir in the egg substitute, walnuts and vanilla. Stir into the dry ingredients.
- Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 1 dozen.
Originally published as Walnut Oat Brownies in Quick Cooking July/August 2005, p47