1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter (not reduced fat)
1 tablespoon butter or margarine
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) margarine or butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1 quart fat-free or low-fat vanilla ice cream or frozen yogurt, slightly softened
Heat oven to 350 degrees F. Line two 8 or 9-inch round cake pans with aluminum
foil, allowing foil to extend over sides of pans. Spray with cooking spray.
For topping, combine oats, flour and brown sugar in large bowl. Cut in peanut
butter and margarine with two knives until mixture is crumbly; set aside.
For brownies, melt chocolate chips and margarine in medium saucepan over low
heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla.
Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well.
Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.
Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just
until center of brownie is set. (Do not overbake.) Cool completely in pans on wire
To assemble, spread softened ice cream evenly over one brownie while still in
pan. Lift second brownie out of pan; remove foil. With topping side up, place brownie
on top of ice cream, pressing gently.
Cover and freeze several hours or overnight.
Remove from freezer 10 to 15 minutes before cutting. Lift from pan using foil edges.
Remove foil; cut into wedges. Individually wrap wedges and store in freezer.