Tri-Level Brownies

I have a confession to make, well, two actually. The first, math is not my strong suit. The second, I hate rectangles. I am a symmetrical girl all the way and when I bake something that calls for a 9" x 13" pan, I generally use my trusty Wilton 10" x 10". I like that the end product is a little thicker (sometimes requiring a minute or two more baking time).  I like that it is so easy to lift a square product out of a pan (with its aluminum foil handles created by lining the pan). I like that the pan fits easily into the dishwasher, and then stacks neatly in the cabinet beneath the 9" x 9" and 8" x 8" pans respectively.

When I pulled this old recipe out of my mother's recipe box, I remembered how much I liked these when I was growing up. Three different layers of cookie goodness all in one bite. The chewy oatmeal base, the cake-y brownie center, and the luscious fudge frosting on top. I had to make these immediately!  In doing so, I automatically pulled out my 10" x 10" pan, never looking so far ahead as to see that this recipe called for an 11" x 7-1/2" pan (do people still own these?), and not the usual 9" x 13". Square inch wise, I thought I was just fine. It didn't occur to me that I was going to be stretching things a bit too far. And so, my chewy oatmeal layer turned out more crisp and cookie-like than I had hoped. My point in telling you this is that if you do not have an 11" x 7-1/2" pan, use a 9" x 9" to get the best results. Also, in the case of the bottom layer, do NOT over bake. You want chewy, not crispy here. Follow these instructions and you are on your way to brownie heaven.

Tri-Level Brownies

For bottom layer:

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

Preheat oven to 350°F. Stir together first 5 ingredients.  Stir in 6 Tablespoons melted butter.  Pat in the bottom of an 11" x 7-1/2" x 1-1/2" baking pan.  Bake for 10 minutes.

For middle layer:

3/4 cup granulated sugar
1/4 cup melted butter
1 1-ounce square unsweetened chocolate, melted and cooled
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

Combine granulated sugar, butter, and chocolate; add egg.  Beat well.  Stir together flour, baking powder and salt; add to chocolate mixture alternately with a mixture of the milk and vanilla, mixing after each addition.  Fold in nuts.  Spread batter over baked layer.  Continue baking at 350°F for 25 more minutes.  Cool.  Frost with Fudge Frosting.  Cut into bars.  Top with walnut halves, if desired.  Makes 16.

Fudge Frosting:

1 1-ounce square unsweetened chocolate

 2 tablespoons butter
1-1/2 cup sifted powdered sugar
1 teaspoon vanilla 

2 tablespoons hot water

In small saucepan melt chocolate and butter over low heat; stirring constantly.  Remove from heat; stir in powdered sugar and vanilla.  Blend in hot water to make an almost pourable consistency.

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