Three-Layer Chocolate Brownies
Best of Country Cookies
Try a FREE ISSUE of Taste of Home!
I often serve these hearty, cake-like brownies with a fork for easier eating. The oatmeal crust, fudgy filling and chocolate frosting make them a hit wherever I take them.
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 45 min. + cooling
Ingredients:
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- FILLING:
- 1/2 cup butter
- 2 squares (1 ounce each) semisweet chocolate
- 1 cup sugar
- 2 eggs, beaten
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- FROSTING:
- 3 tablespoons butter, softened
- 1 square (1 ounce) unsweetened chocolate, melted
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 3/4 teaspoon vanilla extract
Directions:
In a small mixing bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust.
Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack.
In a mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled brownies; cut. Yield: 1-1/2 dozen.