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Triple-Layer Brownies

 Triple-Layer Brownies
Three layers of flavor give these old-fashioned favorites wonderful texture and taste. You'll be hooked after one bite!
16 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted
  • MIDDLE LAYER:
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 1 ounce unsweetened chocolate, melted
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 ounce unsweetened chocolate
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Boiling water

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Triple-Layer Brownies (continued)

Ingredients (continued)

  • 16 pecan halves

Directions

  • In a large bowl, combine the first five ingredients; stir in butter.
  • Pat into a greased 11-in. x 7-in. baking pan. Bake at 350° for 5
  • minutes.
  • In another bowl, beat the sugar, butter and chocolate. Beat in egg
  • and vanilla. Combine the flour, baking powder and salt; gradually
  • add to the chocolate mixture alternately with milk, mixing well
  • after each addition. Stir in pecans; spread over bottom layer.
  • Bake at 350° for 25 minutes. Cool.
  • For frosting, in a large microwave-safe bowl, melt chocolate and
  • butter; stir until smooth. Stir in confectioners' sugar and vanilla
  • (mixture will be very crumbly). Beat in enough water (about 2
  • tablespoons) to achieve desired spreading consistency. Immediately
  • frost brownies and top with pecans halves. Yield: 16 servings.
Nutritional Facts: 1 serving (1 each) equals 296 calories, 15 g fat (7 g saturated fat), 37 mg cholesterol, 196 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.