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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 48 |
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The extra effort it takes to make these layered brownies is worthwhile, assures Lauri Knoke of DeKalb, Illinois. My mother won a prize with the recipe. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 cup quick-cooking oats |
1 cup flaked coconut |
2/3 cup butter, melted |
2 tablespoons milk |
chocolate layer: |
1/3 cup butter |
1 ounce unsweetened chocolate |
2 eggs |
1 cup packed brown sugar |
2 tablespoons milk |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup chopped walnuts |
frosting: |
4 ounces cream cheese, softened |
1/4 cup butter, softened |
1-1/2 teaspoons vanilla extract |
2-1/4 cups confectioners' sugar |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes. Remove from the oven. Reduce heat to 325°.
2. In a small saucepan, melt the butter and chocolate; cool slightly. In a large bowl, beat the eggs, brown sugar, milk and vanilla until well blended. Beat in the chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts. Spread evenly over crust.
3. Bake at 325° for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
4. In a small bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator. Yield: 4 dozen.
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