In the container mix all the dry ingredients for the oatmeal layer: rolled oats, sugar, baking soda, salt and flour. Melt water bath butter, pour it into the dry mixture and mix everything carefully.

To fill 1 Cup oatmeal dough and put it aside. The rest of the oatmeal dough to spread on baking sheet, lined with baking paper. Bake in a preheated 170 degree oven for 10-12 minutes, then remove and allow to cool.

Mix in a bowl the flour, salt and soda.

Beat the eggs until poluchenija lush foam, gradually adding sugar.

Break the chocolate into pieces, add butter and put in a water bath until dissolved.

Continuing to whisk the eggs in a thin stream, add chocolate (if the chocolate is too hot - cool it down to ensure that the eggs don't curdle). Received pour chocolate-egg mixture into the flour mixture and mix everything well. The dough is the consistency of thick cream. Distribute the chocolate batter evenly over the cooled oat layer, the top cover aside dough with oatmeal (in my case it is 1 Cup, but I advise you to defer a larger amount - I had not enough, and even better to use more oatmeal in the manufacture of the test). Put baking tray and a preheated 160 degree oven. Bake for 35-40 minutes - oatmeal top cover brownie Golden crust. To check the readiness of the cake with a skewer - it should not be dry and clean as soon as there are small uniform grains, so the dessert is ready. (Brownie ready should be slightly damp structure. It is important not to overdry brownie - agree, over-dried dessert is unlikely to bring anyone pleasure, however, as raw undercooked dough. So, here the main thing - to catch the right moment.) The finished cake leave to cool in the oven, slightly open the door. The cooled cake to remove from the pan and put into the refrigerator for 6-8 hours (I stood the night).

Then cut into portions and enjoy!

All! Dessert is ready!

Help yourself to health!!!