2/3 c. quick cooking oats
1/2 c. unsweetened cocoa
1/2 c. wheat germ
1/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. vegetable oil
3/4 c. sugar
1/2 c. thawed frozen cholesterol-free egg produce (equal to 2 eggs)
1/2 tsp. vanilla extract

Heat oven to 350 degrees. Grease a 9-inch square baking pan. Combine oats, cocoa, wheat germ, flour, baking soda and salt. In medium bowl beat vegetable oil, sugar, egg product, and vanilla until blended. Stir in oats and cocoa mixture just until combined.

Spread batter in pan and bake about 25 minutes. Transfer pan to wire rack and cool completely. To serve, cut brownies into bars or squares. Yield: 16 brownies.

(I used the eggs instead of egg produce and added 1/2 cup chocolate chips and 1/2 cup chopped nuts.)