Each square contains 1 1/2 tablespoons oat bran. A smooth, rich tasting chocolate topping on a crunchy oat base.

CRUST:

1/2 c. butter, room temperature
1/4 c. confectioners' sugar
1 1/2 c. uncooked oat bran
1/2 c. all-purpose flour
1/4 tsp. salt

TOPPING:

Whites from 3 lg. eggs
1/2 c. unsweetened cocoa powder
1/4 c. all-purpose flour
1 c. packed brown sugar
2 tbsp. vegetable oil
1 tsp. vanilla extract
1/8 tsp. salt
For decoration: Confectioners' sugar

Heat oven to 350 degrees. Line an 8 or 9 inch square baking pan with foil. Spray foil with no-stick cooking spray.

To make Crust: Mix butter and sugar in a medium size bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20-25 minutes just until edges start to brown.

Meanwhile to make topping: Put all topping ingredients into a medium size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20-25 minutes longer until top looks dry and slightly puffed. Cool completely in pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut in 16 squares, dipping knife into hot water before making each cut. These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar before serving. Makes 16.