Black ‘N’ White Brownies

Name: Black ‘N’ White Brownies
Ingredients: 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup quick-cooking oats; 1 cup sweetened shredded coconut; 2/3 cup butter, melted; 2 tablespoons milk; 1/3 cup butter; 1 ounce unsweetened chocolate; 2 eggs; 1 cup packed brown sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chopped walnuts; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1-1/2 teaspoons vanilla extract; 2-1/4 cups confectioners' sugar; 1/4 cup chopped walnuts

23 ingredients

4 steps

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup sweetened shredded coconut
2/3 cup butter, melted
2 tablespoons milk
1/3 cup butter
1 ounce unsweetened chocolate
2 eggs
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
2-1/4 cups confectioners' sugar
1/4 cup chopped walnuts

Directions

1

In a large bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes. Remove from the oven. Reduce heat to 325°.
2

In a small saucepan, melt the butter and chocolate; cool slightly. In a large bowl, beat the eggs, brown sugar, milk and vanilla until well blended. Beat in the chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts. Spread evenly over crust.
3

Bake at 325° for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
4

In a small bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.