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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Triple Layer Brownies Recipe

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This recipe for Triple Layer Brownies is from My Treasured Heirloom Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. Dry Roasted Peanuts, chopped
1 c. Quick Oats
1/2 c. Packed Brown Sugar
1/3 c. All-Purpose Flour
1/4 t. Baking Soda
1/2 c. Butter, melted
1 (19-21 oz.) Fudge Brownie Mix
3/4 c. Semi-Sweet Chocolate Morsels
1/2 c. Peanut Butter
Directions:
Directions:
Preheat oven to 350º. Spray 13 x 9 inch pan. Chop peanuts. Combine oats, brown sugar, flour, baking soda and peanuts in bowl. Add butter; mix well. Press oat mixture onto bottom of pan. Bake 8 minutes. Remove from oven. Meanwhile, prepare brownie mix according to package directions. Gently spoon batter over partially baked crust; carefully spread to edges of baker. Bake according to package directions for brownies (28-30 minutes). Cool completely. Combine chocolate chips and peanut butter. Melt in microwave for 1 minute. Stir until smooth. Spread chocolate mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts, if desired. Cool until chocolate mixture is set. Cut into bars. Store in refrigerator.

 

 

 

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