Instructions

1. Preheat oven to 325.
2. Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.
3. While butter is cooling, mix brownie batter according to box directions. Pour into greased 8×8 pan.
4. Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.
5. Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs in and beat until light and fluffy, about 3-4 minutes on medium high. (Note: I was skeptical that this transformation would happen, but it did. Be patient, and if you’re using a hand mixer, brace your shoulder for an endurance workout.)
6. Turn mixer to low and slowly add in flour mixture and mix until combined. Dough will be slightly wet. Stir in chocolate chips.
7. Drop oatmeal cookie dough by the heaping spoonful on top of the brownie batter. Swirl the batter and the dough together as much as desired (I used a fork and kind of stabbed into it repeatedly).
8. Bake for 45 minutes. Remove from over and cover loosely with aluminum foil or parchment paper. (This is to prevent the top from burning before the insides bake through.) Bake for an additional 20-25 minutes or until knife inserted comes out (fairly) clean. Stuff yo face.