Chocolate Revel Brownie

Ingredients

• 1 cup butter, room temperature
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 cups quick-cooking rolled oats
• 114 ounce can (1-1/4 cups) sweetened condensed milk
• 112 ounce package (2 cups) semisweet chocolate pieces
• 1 cup chopped walnuts
• 2 teaspoons vanilla

Directions

1. Preheat oven to 350F.
2. Line a 10 x 15 inch baking pan with parchment paper or foil.
3. Set aside 2 tablespoons of the butter for later. In a large mixing bowl beat the remaining butter with an electric mixer on medium speed for 30 seconds.
4. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats.
5. Gradually stir dry mixture into beaten mixture. Set aside.
6. In a medium saucepan combine the reserved butter, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
7. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of prepared baking pan.
8. Spread chocolate mixture over the oat mixture. Using a spoon to dot remaining oat mixture over the chocolate.
9. Bake for 25 minutes or until top is lightly browned.
10. Cool on a wire rack entirely before cutting.