Betty's Crunchy Brownie Bars

“A goodie Betty shared with the group at our annual rughooking retreat. Recipe originally came from the back of a Duncan Hines brownie box, but she decided she liked a Betty Crocker boxed brownie mix better. Cook time does not include time to cool. I thought the oatmeal layer might detract from the brownie, but it was a wonderful compliment.”
1hr 5mins
24 large brownies

Ingredients Nutrition

  • Crunchy Layer
  • 34 cup flour, sifted
  • 14 teaspoon baking soda
  • 14 teaspoon salt
  • 1 12 cups quick-cooking rolled oats
  • 34 cup brown sugar
  • 34 cup butter, melted
  • Brownie Layer
  • 1 (21 1/4 ounce) package brownie mix (Betty Crocker Hershey's Triple Chunk Supreme)
  • 3 tablespoons water
  • 12 cup vegetable oil
  • 2 eggs
  • Frosting
  • 1 12 unsweetened chocolate squares (1 1/2 ounces)
  • 3 tablespoons butter or 3 tablespoons margarine
  • 2 14 cups confectioners' sugar, sift if lumpy
  • 1 12 teaspoons vanilla
  • 3 tablespoons hot water


  1. For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
  2. Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
  3. Bake at 350°F for 5 minutes; at this time it will not be completely baked.
  4. While bottom layer is in the oven, prepare brownies as directed on package.
  5. Spread batter in pan over crunchy layer.
  6. Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
  7. Prepare frosting when brownies are cool.
  8. In a small saucepan melt together chocolate and the 3 tablespoons butter.
  9. Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
  10. Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
  11. Spread over brownies while frosting is still hot; let set until firm.
  12. Cut into bars.

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