black n white brownies

This is not the quickest brownie recipe, if you need them done in a half hour cook some from the box. These are not for those with weak arteries or diabetes though, haha.

Ingredients

• 3/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup flaked coconut
• 2/3 cup butter, melted
• 2 tablespoons milk
• CHOCOLATE LAYER:
• 1/3 cup butter
• 2 ounces of unsweetened (or semisweet) chocolate
• 1/2 cup of marshmellows or marshmellow cream
• 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 (or your favorite nuts)
• FROSTING:
• 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 peanut butter
• 1/4 cup chopped walnuts
• 
  

Directions

1. In a bowl, combine the flour, sugar, baking powder and salt. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan--this will be the crust for the brownies. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
2. In a saucepan, melt the butter, chocolate and marshmellows; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. In a mixing bowl, combine the first five frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.