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Triple layer brownies

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Ingredients/Components

sugar
vanilla - 1 tsp
chopped pecans - 1/2 c
packed brown sugar - 1/2 c
milk - 1/4 c
vanilla extract - 1/2 tsp
butter or margarine - 2 Tbsp
salt - 1/4 tsp
confectioners sugar
1 oz - 1 sq
baking powder - 1/4 tsp
baking soda - 1/4 tsp
boiling water - 1 item
egg - 1 item
all-purpose flour - 1/2 c
butter or margarine, melted - 6 Tbsp
pecan halves - 16 item
quick cooking oats - 1 c

How to make triple layer brownies:

Middle Layer:3/4 c. sugar1/4 c. butter or margarine, melted1 sq. (1 oz.) unsweetened chocolate, melted1 egg1/2 tsp. vanilla extract2/3 c. all-purpose flour1/4 tsp. baking powder1/4 tsp. salt1/4 c. milk1/2 c. chopped pecans Frosting:1 sq. (1 oz.) unsweetened chocolate2 Tbsp. butter or margarine1 1/2 c. confectioners sugar1 tsp. vanilla boiling water16 pecan halves In bowl, combine the first 5 ingredients; stir in butter. Pat into a greased 11 x 7-inch 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 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 pecan halves. Yield: 16 servings.

Recipe categories: Desserts, < 4 hours, Cookie and brownie.

Rating:

3.2

Average rating: 3.2, total votes: 5

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sugar, milk, flour, butter, unsifted flour, margarine, cans cherry pie filling, crescent rolls, box german chocolate cake mix