Roger's Two-Tone Brownies

Kathie Carr


I am so glad I recently found my hand-written copy of this recipe. It was given to me by a wonderful man who was a chef in Monterey, CA. Sadly he passed away in the 1980's. I lost this recipe and many times looked for something like it to no avail.

Recently I have been going through old recipe files and was so happy to find this treasure. I had to make them right away.

These brownies have a brown sugar-oatmeal layer on the bottom and it makes them so good. Everyone I have made these for has loved them.

Here's to the memory of Roger Hostetler, a good friend and a great cook


★★★★★ 1 vote

10 Min
30 Min


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1 c
quick oats
1/3 c
all purpose flour
1/3 c
brown sugar, firmly packed
1/3 c
margarine or butter


1 c
2/3 c
1 tsp
vanilla extract
square baking chocolate (1 ounce), melted
1 large
egg, beaten
2/3 c
all purpose flour
1 tsp
baking powder
1/8 tsp
1/3 c
1/2-1 c
chopped walnuts or pecans, optional

How to Make Roger's Two-Tone Brownies


  • 1Preheat oven to 350 degrees.

    In a 9 inch square pan stir together all ingredients for bottom level, oatmeal and brown sugar mixture. Press this mixture down onto bottom of pan to form a crust. Bake for 10 minutes. While baking prepare brownie batter.
    (When crust is baked remove from oven.)
  • 2Prepare dough by creaming shortening, sugar, and vanilla together. Stir in melted chocolate. When well mixed add egg and mix well.

    In a small bowl stir together flour, baking powder, and salt. When blended well add to chocolate mixture. Stir in milk. Add nuts, if using, and mix again.

    Pour well mixed batter over hot bottom layer and return to oven for about 30 minutes or until brownies are done (test with toothpick).

    Cool before cutting into 9-12 pieces.

    NOTE: These are better with nuts, in my opinion, but I have developed an allergy and make them without nuts now. They are still sooooo good!

Printable Recipe Card

About Roger's Two-Tone Brownies

Course/Dish: Cookies

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