Chocolate Brownie Heaven Or Five Layer Brownies Recipes

Steps:

• Pre-heat oven to 350 degrees. Grease a 9x13 inch cake pan. Set aside until batter is ready. Mix brownie mix and ingredients according to package instructions. Pour batter into greased pan, bake for 27-30 minutes as described on the box. Comepletely cool on wire rack.
• In a large bowl, beat the cream cheese and powdered sugar until creamy. Fold in the 2 cups of Cool Whip topping. Spread over the brownie layer.
• In a small bowl, whisk together the dry pudding mix and milk. Mix for 2 minutes. Refrigerate for 10 minutes. Spread over the cream cheese layer.
• Spread all of the remaining Cool Whip over the chocolate pudding layer.
• Sprinkle the prepared toasted nuts of your choice (I use pecans) over the top of the Cool Whip layer. Refrigerate until ready to serve. Cut into desired size squares.
• Optional: Garnish each piece with chocolate syrup swirls (or raspberry syrup or caramel syrup) and or fresh raspberries.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts., Spread into an ungreased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars.

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
• Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
• Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
• Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

Steps:

• Preheat your oven to 356°F The reason for the weird measurements and odd temperature, is because I got this recipe from England.
• Melt the butter and chocolate over a double boiler, or just in the microwave for a quick zap!
• Beat eggs, sugar, and vanilla together in a mixing bowl.
• When the chocolate has cooled, add it to the butter/sugar mixture; mix well.
• Add flour and salt to the chocolate mixture. Mix until creamy.
• Bake in a greased pan for 25 minutes.
• " -- and let your taste-buds enjoy!".

Steps:

• In a large bowl, combine the cake mix, nuts, oil and egg until crumbly. Set aside 1-1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. , In a saucepan, combine milk, chocolate chips and salt. Cook and stir over low heat until chips are melted. Stir in vanilla. Spread evenly in pan. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.