Triple-Layer Brownies Recipe

5 1 1
Triple-Layer Brownies Recipe
Triple-Layer Brownies Recipe photo by Taste of Home
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Triple-Layer Brownies Recipe

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5 1 1
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Recommended: Top 10 Brownie Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 or margarine, melted
  • MIDDLE LAYER:
  • 3/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1 square (1 ounce) unsweetened chocolate, melted
  • 1 egg
  • 1/2 teaspoon 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 square (1 ounce) unsweetened chocolate
  • 2 tablespoons butter or margarine
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Boiling water
  • 16 pecan halves

Directions

In a 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, combine sugar, butter and chocolate. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to the chocolate mixture alternately with milk. Stir in pecans; spread over bottom layer. Bake at 350° for 25 minutes. Cool.
For frosting, melt chocolate and butter in a saucepan over low heat. Remove from the heat; stir in the 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.
Originally published as Triple-Layer Brownies in Country Extra May 1994, p47

Nutritional Facts

1 each: 296 calories, 15g fat (7g saturated fat), 37mg cholesterol, 196mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 3g protein.

  • 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 or margarine, melted
  • MIDDLE LAYER:
  • 3/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1 square (1 ounce) unsweetened chocolate, melted
  • 1 egg
  • 1/2 teaspoon 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 square (1 ounce) unsweetened chocolate
  • 2 tablespoons butter or margarine
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Boiling water
  • 16 pecan halves
  1. In a 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.
  2. In another bowl, combine sugar, butter and chocolate. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to the chocolate mixture alternately with milk. Stir in pecans; spread over bottom layer. Bake at 350° for 25 minutes. Cool.
  3. For frosting, melt chocolate and butter in a saucepan over low heat. Remove from the heat; stir in the 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.
Originally published as Triple-Layer Brownies in Country Extra May 1994, p47

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Mhalla User ID: 6312397 272027
Reviewed Aug. 20, 2017

"Delicious I have Food Allergies so I used Gluten-Free oats, white rice flour, and Gluten-Free chocolate. This recipe is easy to follow."

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