Instructions:

1. Adjust oven rack to middle position and preheat oven to 325ºF.
2. Line one 9"x 9" baking pan with aluminum foil, leaving overhang on all sides.
3. In a medium-sized bowl mix:
• ³/₄ cup all-purpose flour
• 1 cup old-fashion oatmeal
• 1 cup brown sugar, light , packed
• ¹/₄ tsp baking soda
• ¹/₄ tsp baking powder
• ¹/₈ tsp salt
4. Stir in until combined:
• ¹/₂ cup butter, unsalted , melted & cooled slightly
5. Set 1 1/4 cups of oatmeal mixture aside.
6. Press remaining oatmeal mixture firmly into prepared pan.
7. Bake until light golden brown, about 8 minutes.
8. Cool completely.
9. In a medium-sized bowl mix:
• ¹/₂ cup all-purpose flour
• ¹/₂ cup brown sugar, light
• 1 TBS instant espresso , powder
• ¹/₄ tsp salt
10. In a microwave safe bowl melt on high for seconds:
• 2 cup chocolate chips, semi-sweet
• 4 TBS butter, unsalted , chopped
11. Stir and melt again on high for 30 seconds. Continue doing this until butter and chocolate chips are completely melted, making sure you stir the mixture after each 30 second interval.
12. Whisk into chocolate mixture until combined:
• 3 eggs, large
13. Stir in flour mixture in two additions until combined.
14. Pour chocolate filling over cooled crust and spread evenly.
15. Sprinkle with oatmeal mixture over chocolate filling.
16. Bake until tooth pick inserted in center comes out with a few crumbs attached, 35-40 minutes.
17. Transfer pan to cooling rack to cool to room temperature, for at least one hour.
18. Cut into desired shape. Bars will keep in refrigerator for up to 3 days.