Skill required: Successful baker
For the crust:
1 cup oats (rolled oats or instant)
1/2 cup all-purpose flour
1/2 cup muscovado (or any dark brown) sugar, firmly-packed
1/4 teaspoon baking soda
1/3 cup butter, softened
1. Mix all the ingredients together.
2. Press down firmly onto the bottom of a cookie sheet pan.
3. Bake in a preheated 350 degree F oven for 10 minutes. Cool.
Middle layer:
2/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup milk
1 ounce good-quality bittersweet chocolate (such as Ghirardelli)
1/4 cup butter
1. Melt the butter and chocolate in a double boiler over simmering water. Cool.
2. Stir together flour, baking soda and salt.
3. Stir the sugar into the melted chocolate and butter.
4. Add the egg and vanilla extract. Stir just until combined.
5. Add the flour mixture and milk alternately to the chocolate mixture, starting and ending with the flour.
6. Spread the batter over the cooled crust and bake in a preheated 350 degree F oven for 25 - 30 minutes. Do not overbake. The top should be moist so that a finger print is left when touched. Cool.
Top layer:
1/2 cup coarsely chopped walnuts
3/4 cup powdered sugar
2 tablespoons butter
1 ounce bittersweet chocolate
about 2 tablespoons of very hot water
1. Sift the powdered sugar.
2. In a double boiler, melt together the butter and chocolate.
3. Stir in the powdered sugar.
4. Add hot water, little by little, until just pourable.
5. Scatter the chopped walnuts on top of the cooked sheet of brownies.
6. 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.
7. Cover the baking pan with cling wrap. Chill the brownies for several hours. When firm, cut into squares to serve.
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