Trilevel Brownies
I feel like the holidays is incomplete without brownies, so here is one of my favorite chocolate dessert's. This brownie is different from ordinary brownies, because it is composed of three layers -a chewy oatmeal cookie crust, a fudgy layer, and a creamy frosting.
To begin this recipe you have to preheat the oven to 350 degrees Fahrenheit. To assemble the bottom layer of the brownie(oatmeal cookie crust) you have stir together 1 cup of quick-cooking rolled oats, 1/2 cup of all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon of baking soda, in a small bowl. After all of the dry ingredients are combined stir in 1/2 cup of melted butter. Then take the mixture and pour it into an ungreased 11x7x1 1/2-inch baking pan. Press the mixture evenly into the bottom of the pan, and then bake for 10 minutes.
While the bottom layer is cooking, you can begin to work on the middle layer(fudge). Begin my stirring together 1 lightly beaten egg, 3/4 cup granulated sugar, 2/3 cup flour, 1/4 cup milk, 1/4 cup melted butter, 1 ounce melted and cooled unsweetened chocolate, 1 teaspoon vanilla extract, and 1/4 teaspoon of baking powder. Mix all of these ingredients until the mixture is smooth, and then lightly fold in 1/2 cup chopped walnuts. Then spread fudge batter evenly over baked layer crust in pan and bake for 25 minutes. Once the pan is out of the oven let it cool on a rack while preparing the top layer.
For the frosting top layer, heat and stir 1 ounce unsweetened chocolate and 2 tablespoons butter in a medium saucepan over low heat until melted. Then stir in 1 1/2 sifted powdered sugar and 1/2 teaspoon of vanilla extract. Lastly stir in about 1-2 tablespoons of hot water into the mixture to make it more spreadable. Spread frosting over brownie layers, and let cool completely. Cut into bars(32 brownies), and garnish with walnut halves.
The trick to this recipe is not to over bake them, they are best when they are soft and gushy. These brownies are also really good to make when you need to make a dessert ahead of time. They store well and always taste delicious!!!
To begin this recipe you have to preheat the oven to 350 degrees Fahrenheit. To assemble the bottom layer of the brownie(oatmeal cookie crust) you have stir together 1 cup of quick-cooking rolled oats, 1/2 cup of all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon of baking soda, in a small bowl. After all of the dry ingredients are combined stir in 1/2 cup of melted butter. Then take the mixture and pour it into an ungreased 11x7x1 1/2-inch baking pan. Press the mixture evenly into the bottom of the pan, and then bake for 10 minutes.
While the bottom layer is cooking, you can begin to work on the middle layer(fudge). Begin my stirring together 1 lightly beaten egg, 3/4 cup granulated sugar, 2/3 cup flour, 1/4 cup milk, 1/4 cup melted butter, 1 ounce melted and cooled unsweetened chocolate, 1 teaspoon vanilla extract, and 1/4 teaspoon of baking powder. Mix all of these ingredients until the mixture is smooth, and then lightly fold in 1/2 cup chopped walnuts. Then spread fudge batter evenly over baked layer crust in pan and bake for 25 minutes. Once the pan is out of the oven let it cool on a rack while preparing the top layer.
For the frosting top layer, heat and stir 1 ounce unsweetened chocolate and 2 tablespoons butter in a medium saucepan over low heat until melted. Then stir in 1 1/2 sifted powdered sugar and 1/2 teaspoon of vanilla extract. Lastly stir in about 1-2 tablespoons of hot water into the mixture to make it more spreadable. Spread frosting over brownie layers, and let cool completely. Cut into bars(32 brownies), and garnish with walnut halves.
The trick to this recipe is not to over bake them, they are best when they are soft and gushy. These brownies are also really good to make when you need to make a dessert ahead of time. They store well and always taste delicious!!!
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