1/2 c. reg. flour, sifted
1/4 tsp. baking soda
1/4 tsp. salt
1 c. quick-cooking rolled oats
1/2 c. brown sugar
1/2 c. butter, melted

Preheat oven to 350 degrees. For Crunchy Layer combine flour, soda and salt; stir in oats and brown sugar. Add the 1/2 cup melted butter and pat mixture in bottom of an ungreased 8 x 8 inch, 9 x 9 inch, or 11 x 7 inch baking pan. Bake at 350 degrees for 10 minutes; at this time it will be completely baked.

BROWNIE LAYER:

1 pkg. Duncan Hines brownie mix, reg. size

While bottom layer is in the oven, prepare Fudge or Cake-like brownies as directed on package. Spread batter in pan over Crunchy Layer. Return to oven and bake until brownies are done; bake an 8 x 8 inch pan for 45 minutes, a 9 x 9 inch or 11 x 7 inch pan for 40 minutes.

FROSTING:

1 (1 oz.) sq. unsweetened chocolate
2 tbsp. butter
1 1/2 c. confectioners' sugar, sift if lumpy
1 tsp. vanilla
2 tbsp. hot water

Prepare Frosting when brownies are cool. In a small saucepan melt together chocolate and the 2 tablespoons butter. Remove from heat; immediately add confectioners' sugar, vanilla and hot water enough to make a soft, pourable consistency. Beat until smooth. Spread over brownies while frosting is still hot; let set until firm. Cut into bars. Makes 16 large Brownie Bars.