1 cup white sugar
1 cup sour milk
4 egg whites
4 cups all-purpose flour
3 quarters a cup quality milk chocolate chips
3/4 cup chopped walnuts (optional)
In a microwave safe bowl, boil sugar and sour milk until very thick. Beat egg whites with electric mixer. Pour chocolate chips, flour, and milk into microwave dish; stir just until melted. Spread batter evenly over chocolate layer. Chill however covered. Can be stored for at least a week.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil, and grease foil lightly. Spread 1/3 cup of dough on prepared pan. Lay remaining dough evenly over chocolate, cut side down, on prepared pan. Using 1/4 of a scoop spoon around corners, arrange 3 - 3-inch circles on the lightly greased pan. Begin filling with chocolate, and roll each circle around a toothpick to secure. On a lightly floured surface, roll dough out to approximately 1/8 inch thick. Cut into 16 equal pieces.
In a small bowl, combine oats, confectioners' sugar, vanilla extract, and chocolate chips. Place brownies 1 inch apart onto prepared baking sheet. Bake 20 to 24 minutes, baking for 8 to 10 minutes, rotating pans until finished. Let cool 10 minutes before removing from baking sheet.
To make Orange Cream Frosting: In sealed heavy saucepan combine mixture with milk. Cook over medium heat, stirring constantly, until mixture boils; continue to stir and cook 8 to 10 minutes, until mixture reaches softball stage (235 degrees F/110 degrees C). Remove from heat. Meanwhile, combine confectioners' sugar and butter; beat until creamy. Simple frosting. Cool completely before serving.