img_20161221_193253612I admit it: I am cookied out. Last night, Nora and I went to our church and helped to bake HUNDREDS of cookies, which will be given out during Christmas Eve services. I gotta say, I really love our church. But after that, I’m not in the mood for baking at all. Alas, the recipe I’d prepared for today is brownies. Just to prove that I don’t get all my best recipes from my abuela, I got this one as a free recipe included in a recipe box! It’s been a consistent favorite in my home for many, many years. This recipe was the inspiration for Triple Chocolate Brownies in A Witch’s Kitchen – compare it to the recipe in Millie’s Recipes.

Tri-Level Browniesbrownie

1 cup quick oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons melted butter

1/4 cup butter
1 1-ounce square unsweetened chocolate
3/4 cup granulated sugar
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Fudge Frosting
1 1-oz square unsweetened chocolate
2 Tablespoons butter
1-1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 deg. F. For bottom layer, stir together first five ingredients. Stir in 6 Tablespoons melted butter. Pat this into an 11×7″ baking pan. Bake for 10 minutes.

Meanwhile, for the middle layer, put the 1/4 cup of butter and 1-oz. chocolate square in a microwave-safe bowl (I recommend a really large glass bowl for simplicity), and microwave on high for 30 seconds. Stir, and if the chocolate is not fully melted, repeat. Once the chocolate is fully melted, stir together with the butter. Add the sugar and mix well. Add the egg and beat well. In a separate bowl, combine the 2/3 cup flour, baking powder, and salt. In a measuring cup, combine the milk and vanilla. Add to the egg mixture alternately with the flour mixture, mixing well after each addition. Fold in nuts, if desired. Spread batter over the baked oat layer and continue baking for 25 minutes.

Meanwhile, put the 2 Tablespoons of butter and remaining 1-oz. square of chocolate in a microwave-safe bowl and melt as above. Stir in powdered sugar and vanilla until thoroughly combined. If frosting is too stiff, blend in hot water, up to 2 Tablespoons, until you have an almost pourable consistency. Frost when bottom two layers have completely cooled, and cut into 16 bars. Top with walnut halves, if desired.

Tomorrow, I’ll move on to savory holiday recipes, promise.