Continuing to beat the eggs, pour the chocolate mass in a thin stream (if the chocolate is too hot - cool it so that the eggs do not curl). Pour the resulting chocolate-egg mixture into the flour mixture and mix well. The dough is the consistency of thick cream. Distribute the chocolate dough evenly over the cooled oat layer, cover the top with the dough with oat flakes (in my case it is 1 glass, but I advise you to postpone more - I did not have enough, and it is better to use more oatmeal in the manufacture of dough). Put a baking sheet and preheated to 160 degrees oven. Bake for 35-40 minutes-oat flakes on top of brown will cover a Golden crust. Check the readiness of the cakes with a skewer - it should not be dry and clean, as soon as small homogeneous grains remain on it, then the dessert is ready.
(Brownie in the finished form should have a 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, the main thing here is to catch the right moment.)
Ready to leave the cake to cool in the oven, slightly opening the door. Remove the cooled cake from the pan and put it in the refrigerator for 6-8 hours (I had a night).