Ingredients:
1 cup semi-sweet chocolate chips
5 tablespoons margarine
3/4 cup tbsps quick-cooking oats
2 tablespoons quick-cooking oats
1/4 cup toasted wheat germ
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 eggs
2 egg whites
1/4 cup firmly packed brown sugar
1/4 cup sugar ( I use Splenda)
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees F.
Grease 8X8X2 inch pan.
Melt chocolate with margarine in small heavy saucepan over very low heat or in double boiler.
Remover from heat; blend. Reserve.
Combine oats, wheat germ, nonfat dry milk, baking poder, salt (you can add 1/2 cup chopped walnuts if you like) in medium size bowl. Mix well. Reserve.
Beat eggs in medium size bowl until light.
Gradually beat in both sugars and vanilla until mixture is thick.
Stir in chocolate mixture; fold in oat mixture. Spread batter in pan.
Bake at 350 for 20-25 minutes or until toothpick inserted into the middle comes out clean and the top is crips and edges firm.
Cool in pan on rack. Cover with foil, and refrigerate overnight.
Servings: 16
Time preparation: 15 min.
Time total: 35 min.