Tri-level brownies
Posted on 09-26-08 · Brownies & cookies, Sweets & desserts Tags: brownies, chocolate
Print this article
Send to a friend
Visit the kitchen shop
After three consecutive baking disasters, I finally came up with a winner. These tri-level brownies are exactly what the name says they are — brownies with three distinct layers.
The crust is made of oatmeal, flour, sugar and butter. The middle layer is a fudgy cookie, achieved by underbaking. The top layer consists of coarsely chopped walnuts over which a simple chocolate frosting is poured.
Adapted from a recipe from my sister-in-law — forgot if it’s Ava or Susan.
For the crust
1 c. of oats (I used rolled oats; you can use instant)
1/2 c. of all-purpose flour
1/2 c. of muscovado (or any dark brown) sugar, firmly-packed
1/4 tsp. of baking soda
1/3 c. of butter, softened
Mix together all the ingredients. Press down firmly onto the bottom of a 11″ x 7″ x 1-1/2″ baking pan. Bake in a preheated 350oF oven for 10 minutes. Cool.
For the middle layer
2/3 c. of all-purpose flour
1/8 tsp. of baking soda
1/8 tsp. of salt
1/2 c. of white sugar
1 egg
1/2 tsp. of vanilla essence
1/4 c. of milk
1 oz. of good-quality bittersweet chocolate (I used Ghirardelli)
1/4 c. of butter
Melt the butter and chocolate in a double boiler over simmering water. Cool.
Stir together the flour, baking soda and salt.
Stir the sugar into the melted chocolate and butter. Add the egg and vanilla essence. Stir just until combined. Add the flour mixture and milk alternately to the chocolate mixture, starting and ending with the flour. Spread the batter over the cooled crust and bake in a preheated 350oF oven for 25 to 30 minutes. Do not overbake. The top should be moist so that a finger print is left when touched. Cool.
For the top layer
1/2 c. of coarsely chopped walnuts
3/4 c. of powdered sugar
2 tbsps. of butter
1 oz. of bittersweet chocolate
about 2 tbsps. of very hot water
Sift the powdered sugar.
In a double boiler, melt together the butter and chocolate. Stir in the powdered sugar. Add hot water, little by little, until just pourable.
Scatter the chopped walnuts on top of the cooked sheet of brownies. Slowly pour the chocolate mixture over nuts. If some parts of the surface are not covered with the chocolate mixture, tilt the pan in different directions. The chocolate mixture is still liquid enough at this point. After a few minutes, it will set so work fast.
Cover the baking pan with cling wrap. Chill the brownies for several hours. When firm, cut into squares to serve.
Print this article
Send to a friend
Visit the kitchen shop
You might like these too...
Food for the gods, a better recipe
The first time I baked food for the gods, I used a recipe printed on a Maya Hotcake Mix box. The second time resulted in baking accident and the food for the gods became … (more...)
Pili nut butterscotch brownies
Until about two weeks ago, I used to bake butterscotch brownies using boxed brownie mixes. The Maya brand, in particular, is reasonably priced and it's all just a matter … (more...)
Fudgy cheesecake brownies
This is my second attempt at making cheesecake brownies. The first batch that I baked last summer didn't turn out so well but this batch turned out perfectly. The chocolate … (more...)
saw this in tastespotting! looks very yummy and tempting!
Oh wow, those look amazing. I just love your blog! I love that I can learn so much about your cuisine, something I can’t do almost anywhere else. Keep up the great work!
Good day.
Cant wait to sink my teeth on this lovely brownies….*drool* *drool*…may I ask where you bought your bittersweet chocolates? Received many good reviews on this product. Thanks in advance.
Wow! Thanks for sharing the recipe.
oh these looks fabulous. i definitely think the top layer would have to be my favorite part
Glad you like it. Hope you’ll enjoy the brownies when you all get a chance to bake them.
Marilou, Ghirardelli chocolates were on sale at Shopwise Supermarket a couple of weeks ago.
hey,
i already tried a couple of recipes from your site. so far, so good. thank you very much.
i went back to your site today particulary looking for two recipes but i believe the entries arent complete anymore. i meant the pineapple chicken and the sweet and sour pork recipes. is there any way i can still access the complete content? please?
thanks!
They are complete, Elle, and you’ll find the recipes if you’ll only click the links to the second page of the entries.
hey connie!
since we live in the same area…siguro magpapa invite na lang ako to see your new house and taste your great cooking
hehehehe
ms connie,
in all your recipes, where do you place your baking pan in the oven? lowest shelf ba? when do you place baking pans in the middle?
thanks,
princess
Unless otherwise specified, always at the center of the rack and the rack positioned in the middle of the oven.
ms connie,
is the powdered sugar like confectioner’s sugar?
thanks,
princess
Powdered sugar IS confectioner’s sugar.