INGREDIENTS
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or margarine, melted
MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter or margarine, melted
1 square (1 ounce) unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans
FROSTING:
1 square (1 ounce) unsweetened chocolate
2 tablespoons butter or margarine
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves
DIRECTIONS
In a bowl, combine the first five ingredients;
stir in butter.
Pat into a greased 11-in. x 7-in. x 2-in. baking pan.
Bake at 350° for 5 minutes.
In another bowl, combine sugar, butter and chocolate.
Add egg and vanilla; mix well.
Combine flour, baking powder and salt; add to the chocolate mixture alternately with milk.
Stir in pecans; spread over bottom layer.
Bake at 350° for 25 minutes. Cool.
For frosting, melt chocolate and butter in a saucepan over low heat.
Remove from the heat; stir in the confectioners' sugar and vanilla (mixture will be very crumbly).
Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency.
Immediately frost brownies and top with pecans halves.
Yield: 16 servings