These brownies are packed with layers of flavor. Be prepared to devour more than just one, these brownies I have officially deemed "dangerous'!
There are certain foods I will only make on Sunday afternoons. Why Sunday afternoons?
1. My boys are usually napping, which gives me at least an hour to do my thing.
2. There is still daylight for taking quality photos of food.
3. There are only a handful of waking hours remaining for me to stuff whatever I make into my mouth.
4. I work the following day, so I can bring what is left over to the office.
Brownies are definitely one of my Sunday foods. I love that the possibilities seem endless; with options like Caramel Cookie Crunch or my beloved Crack Brownies. I LOVE BROWNIES!!! With these I waited until the last possible second to start baking (and oops, ended up running out of daylight) because I knew they would be dangerous to have around for too long. I was right. They were very very dangerous. Somehow, perhaps due to childcare distractions, I was able to stay mostly away and only eat one single brownie. Elijah and Dan shared another and I brought the rest to work the next morning so they could be devoured by coworkers.
I like having a plan in place! Setting myself up for the least amount of temptation is good because otherwise I would start slowly expanding like Violet did inside Willy Wonka's chocolate factory.
First of all, have a plan. Or not. Go crazy, if you'd like. Then preheat your oven to 350 degrees F. There are three main layers to these brownies. For the bottom layer, stir together in a small bowl:
1 cup quick-cooking rolled oats
1/2 cup flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
Stir in 1/2 cup melted butter.
Press evenly into bottom of an ungreased 11x7x1.5-inch baking pan. Bake in preheated oven for 10 minutes.
While the bottom layer is baking, you can start preparing the middle layer.
In a medium bowl, stir together until smooth:
3/4 cup sugar
2/3 cup flour
1/4 cup milk
1/4 cup butter, melted
1 oz. unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1/4 teaspoon baking powder
Fold in 1/2 cup chopped walnuts.
Spread evenly over the bottom layer. Bake for about 25 minutes more or until a toothpick inserted into the center comes out clean.
For the top layer, in a medium saucepan, combine:
1 oz. unsweetened chocolate, coarsely chopped
2 Tablespoons butter
Cook and stir over low heat until melted.
Remove from heat and stir in:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
This is what mine looked liked after stirring. Still very dry.
Stir in between 1 and 4 tablespoons of hot water (1 tablespoon at a time) to make a mixture of spreading consistency. It took me 4 tablespoons to get a mixture that looked spreadable.
Spread chocolate mixture over middle layer.
Chop 2 oz. bittersweet chocolate.
Sprinkle chopped chocolate over top of the brownies and allow to cool completely. I didn't follow the cooling rules, but from what I heard the next day at work, they are delicious both warm and cool. Enjoy!