Three-Layer Chocolate Brownies

Name: Three-Layer Chocolate Brownies
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 18
Cuisine: American
Ingredients: 0 teaspoons baking soda; 118 milliliters packed brown sugar; 3 Tbsps butter, softened; 237 milliliters confectioners sugar; 2 eggs, lightly beaten; 158 milliliters all-purpose flour; 1 Tbsp 2% milk; 237 milliliters quick-cooking oats; 0 teaspoons salt; 57 grams semisweet chocolate; 237 milliliters sugar; 28 grams unsweetened chocolate, melted; 1 teaspoons vanilla extract

Three-Layer Chocolate Brownies might be just the American recipe you are searching for. This recipe makes 18 servings with 176 calories, 2g of protein, and 5g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. A mixture of baking soda, vanillan extract, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Two-Layer Raw Chocolate Brownies, Chocolate Peanut Butter Triple Layer Brownies, and n-Layer Brownies.

Instructions

In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan.

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Baking Pan

Bowl

Bake at 350° for 10 minutes.

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Oven

Meanwhile, in a large saucepan over low heat, melt butter and chocolate.

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Chocolate

Butter

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Sauce Pan

Remove from the heat; stir in the sugar, eggs, milk and vanilla.

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Vanilla

Sugar

Egg

Milk

Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth.

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Baking Soda

Chocolate

All Purpose Flour

Salt

Pour over crust.

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Crust

Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack.

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Wire Rack

Oven

In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.

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Frosting

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Bowl

Equipment

Ingredients

Servings:

0teaspoons

baking soda 118milliliters

packed brown sugar 3Tbsps

butter, softened 237milliliters

confectioners' sugar 2

eggs, lightly beaten 158milliliters

all-purpose flour 1Tbsp

2% milk 237milliliters

quick-cooking oats 0teaspoons

salt 57grams

semisweet chocolate 237milliliters

sugar 28grams

unsweetened chocolate, melted 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "