Triple Layer Brownies

Brownies. How many brownie recipes have you seen? I'm kind of a sucker for trying variations on the classic treat, but this one kind of fell in my lap. Every Pampered Chef product includes a recipe, and this came with my new Rectangle Baking Pan. There's even a picture of them in the catalog, so it's like they were calling out to me. When my plans to visit my sister in Houston fell through due to weather, I figured there was only one thing to do: Call my best friend to come bake brownies. The kind with three layers.

This is Elizabeth. See why she's my best friend? Look at that recipe card - so handy for sticking right in your recipe file or binder!

Triple Layer Brownies

www.chefjennylyn.com

1 cup quick or old-fashioned oats

1/2 cup salted, dry-roasted peanuts, chopped

1/2 cup packed brown sugar

1/3 cup all-purpose flour

1/4 tsp. baking soda

1/2 cup butter (1 stick), melted

1 pkg. fudge brownie mix (plus ingredients listed)

3/4 cup semi-sweet chocolate chips

1/2 cup creamy peanut butter

Preheat oven to 350 degrees

Spray Rectangle Baking Pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour, and baking soda in a large mixing bowl. Add butter; mix well. Press oat mixture onto bottom of pan; bake 8 minutes. Remove from oven.

Prepare brownie mix according to package directions. Spoon batter over crust; carefully spread to edges. Bake 24-28 minutes or until wooden pick comes out clean. Cool completely.

Combine chocolate morsels and peanut butter in small, microwave-safe bowl. Microwave on HIGH 1 minute; stir until smooth. Spread chocolate mixture evenly over cooled brownies.

Cool until chocolate mixture is set, and cut into bars.

The Classic Batter Bowl is the perfect size for a brownie mix, and the Stainless Whisk has never let me down. It doesn't get junk stuck in it, and it never rusts or comes apart. The one pictured here is ten years old. Always crack your eggs into a Prep Bowl in case you get a bad egg. This is the 1-cup Easy Read Measuring Cup, and you can see how easy it makes measuring liquids. No holding a cup up and struggling not to spill!

Beautiful ingedients about to become "oat mixture." The Stainless Mixing Bowls have changed my life. Lightweight. Rubber grip on bottom to prevent sliding around. Handle. Measurements. Pour Spout. Lid. Love.

Press the oat mixture into the pan! Don't be shy about getting your fingers greasy 'cause they'll wash. Trust me.

This is about to become the topping. I love having a 3/4-Cup Measuring Cup! Also, the Measure-All Cup is a game changer. Mine is ten years old (notice that pretty chicken logo from the old days), and it's still holding its own! Push it to the measurement you need, fill it with whatever gross, sticky ingredient you're using (peanut butter, sour cream, honey), and pop it out. No mess, and no struggling to dig the last bit out of a standard measuring cup. Lastly, check out that 1.5-Quart Covered Saucepan from the Executive Cookware Collection. I'm in love with Pampered Chef cookware. It's beyond words in quality, durability, ease of use, and more.
* The recipe says to do this step in the microwave, but I don't have one. My kitchen is small, and extra real estate on the counter outweighs the convenience of a microwave.

The brownies are cooled, and it's time to spread the topping. Notice the edges of the brownie layer. Do they look hard, burned, or unappealing in any way? Thanks, Rectangle Baking Pan! Also, this is the Skinny Scraper. How often do I use it? Constantly.

NOTES: I didn't have creamy peanut butter, so I used crunchy. Extra crunchy. Unfortunately, I think it messed up my topping a little. Fortunately, I didn't care. Also, I forgot to grease the pan. It didn't seem to make a bit of difference, but I'll attribute that to the stick of butter in the crust.

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