1/3 c. butter, preferably unsalted
1 c. uncooked quick cooking oats
1/4 c. buttermilk baking mix
1/4 c. packed light brown sugar

BROWNIE LAYER:

1/2 c. butter, preferably unsalted
2 sq. (1 oz. each) unsweetened chocolate
2 lg. eggs
1/2 c. granulated sugar
1 tsp. vanilla extract
2/3 c. buttermilk baking mix

Put butter in an 8 inch square baking dish. Microwave on high 30-60 seconds until melted. Stir in remaining crust ingredients until blended. Mixture will be crumbly. With fingertips press evenly in bottom of dish. Place baking dish in oven on plastic trivet or inverted saucer. Microwave uncovered on high 1 1/2-3 minutes, rotating dish 1/4 turn once, until crust is puffy. Let stand 10 minutes (it will settle).

Meanwhile to make brownie layer, put butter and chocolate in a medium-size bowl. Microwave on medium 2-3 minutes, stirring twice, until melted. Let cool 2 minutes. Add eggs, sugar and vanilla; stir until well blended. Add buttermilk baking mix; beat vigorously 30 seconds until smooth. Pour over crust. Microwave on high (do not elevate) 2-4 minutes, rotating dish 1/4 turn once, until top looks mostly dry with a few moist spots (they will dry as brownie layer cools). Cool completely on flat heat proof surface. Cut into squares. Serve crust side up. Makes 16.