Chocolate Revel Brownie Recipe

A classic childhood recipe for yummy chocolate revel brownies.


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


Preheat oven to 350F.

Line a 10 x 15 inch baking pan with parchment paper or foil.

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.

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.

Gradually stir dry mixture into beaten mixture. Set aside.

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.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of prepared baking pan.

Spread chocolate mixture over the oat mixture. Using a spoon to dot remaining oat mixture over the chocolate.

Bake for 25 minutes or until top is lightly browned.

Cool on a wire rack entirely before cutting.