A delightfully rich chocolate brownie with a tasty cookie crust. A great dessert with coffee.
Original recipe makes 16 Brownies
Ingredients
1 cup quick cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
6 tablespoons butter, melted
3/4 cup white sugar
1/4 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
2 tablespoons butter
1 (1 ounce) square unsweetened chocolate
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F(175 degrees C). Lightly grease an 11 x 7 1/2 inch baking pan.
- In a medium bowl, stir together quick cooking oats, 1/2 cup flour, brown sugar, and baking soda. Stir melted butter into dry ingredients.
- Pat evenly into the bottom of baking pan and bake in preheated oven for 10 minutes.
- For the middle layer, cream together white sugar, butter, and 1 ounce of melted unsweetened chocolate. Add the egg to this mixture and cream well.
- In a medium bowl, stir together 2/3 cup of flour, baking powder, and salt. Add dry ingredients to chocolate mixture alternately with a mixture of the milk and vanilla. Mix after each addition. Fold in the walnuts and spread evenly over baked layer.
- Bake for 25 minutes more at 350 degrees F (175 degrees C ) then cool.
- For frosting, melt together 2 tablespoons of butter and 1 ounce of unsweetened chocolate over medium heat. Remove from heat, and stir in 1 1/2 cups of confectioners sugar. Add vanilla last. Stir until frosting is smooth and pourable. Drizzle over the tops of the brownies for an elegant finish.
Nutrition
Calories: 284 kcal
Carbohydrates: 39.5 g
Cholesterol: 36 mg
Fat: 13.7 g
Fiber: 1.6 g
Protein: 3.2 g
Sodium: 98 mg