Three Layer Brownies

Portion Size: 2” x 2” square

Ingredients: Yields: 32 servings

Ingredients Notes: 
1 cup quick cooking rolled oats
½ cup flour for crust layer, plus ⅔ cup for brownie layerDivided
½ cup packed brown sugar
¼ teaspoon baking soda
¼ teaspoon salt for crust layer, plus ½ teaspoon for brownie layerDivided
6 tablespoons melted margarine for crust, plus ¼ cup brownie layer, plus 2 tablespoons for frostingDivided
1 ounce square unsweetened chocolate for brownie layer, plus 1 ounce square for frostingDivided
1 egg
¼ teaspoon baking powder
¼ cup nonfat milk
½ teaspoon vanilla for brownie layer, plus 1 teaspoon for frostingDivided
½ cup chopped unsalted walnuts for brownies layer, plus 16 halves for garnishDivided
¾ cup powdered sugar


Steps:Directions: Critical Control Point /Quality Assurance
1Stir together oat, the ½ cup flour, brown sugar, soda, and ¼ teaspoon salt. Stir in the 6 tablespoons margarine.
2Pat into 11 X 7 X 1½ inch baking pan.
3Bake in 350°F oven for 10 minutes; cool.  
4Mix granulated sugar, ¼ cup of the margarine and 1 square of chocolate that has been melted. Add egg; beat well.
5Stir together the 2/3 cup flour, baking powder, and ¼ teaspoon salt. Add to chocolate mixture alternately with a mixture of milk and the ½ teaspoon vanilla. 
6Stir in chopped nuts. Spread over baked layer. Bake in 350°F over for 25 minutes or till done. Cool.  Cook until internal temperature reaches 165°F for 15 seconds.
7To make frosting, melt 1 square chocolate and 2 tablespoons margarine over low heat; stir constantly. Remove from heat; stir in powdered sugar and the 1 teaspoon vanilla.
8Blend in enough hot water (about 2 tablespoons) to make an almost pour able consistency.
9Frost brownies. Top with walnut halves. Cut into bars.
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Jacqueline Larson M.S., R.D.N. and Associates