I suggest making the batter the day before baking, to split up the preparation /baking process and conserve your energy for other summer activities and to allow ample time for the raw oats to absorb enough liquid to become more tender yet remain chewy when baked:
Using a large mixing bowl; follow the pkg or your own recipe directions for a 9" x13" pan batch of chewy fudgey brownies.
Be sure to add the exta 1/4 to 1/2 cup sugar and; extra water, since the oats tend to need moresweetening & moistness,
Stir in ; chopped nuts; raisins, oats and ( for a "supreme" treat; the Nestle's morsels.
Cover bowl of batter tightly & refrigerate overnight or at least 6 hours.
Early the next morning; ( before it gets too hot to bake; Or in cooler evenning hours; stir your chilled batter thoroughly & begin.
1 - Lightly grease four mini muffin tins( 12 count each pan; total 48 cups) w/ non stick spray and set aside.
2- Position oven rack(s) as near to center position , as possible, leavingenoughroom in between forthepansto fit .
Preheat oven to 375'; while you prepare batter and fill pans )
3-Use a level TBS of just stirred batter to fill each empty cup in all 4 pans ( a of total of 48 little cups)
OR make 24 one day; cover & chill remaining batter overnight and bake another two dozen on the next day or within 3 days..
4-Bake on oven rack(s) for 12-15 minutes till nearly firm to gentle touch touch in center-top of each.
DO NOT OVERBAKE
5-.Remove from oven
6-Cool in pans up to 30 minutes( till room temperature; to make removing them from pans easier.
7-Pkg. in an air - tght container, cover and refrigerate til needed; up to one or two weeks. They never last longer than that at our house; they just "disappear" as soon as they are cool enough to eat.
Serve w/ beverage choice or topped w/ a small scoop of ice cream & enjoy