DOUBLE-DECKER BROWNIES
With two taste-tempting layers and savory frosting, no one will be able to eat just one of these brownies! -Heather Hooker, Belmont, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, combine butter and cocoa until smooth. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until blended. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan; set aside. , For butterscotch layer, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in walnuts., Spoon over chocolate layer. Bake at 350° for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack. , For frosting, in a small saucepan, combine the butter, brown sugar and milk; bring to a boil and boil for 2 minutes. Remove from the heat; gradually stir in confectioners' sugar until smooth. Quickly spread over brownies. , In a microwave, melt the chocolate chips, butterscotch chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over frosting.
Nutrition Facts : Calories 452 calories, Fat 21g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 199mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE-DECKER BUTTERSCOTCH BROWNIES
Make and share this Double-Decker Butterscotch Brownies recipe from Food.com.
Provided by flower7
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- For brownies: Preheat oven to 350°F Line a 15.5x10.5-inch jellyroll pan with foil and grease foil.
- Combine butter, sugar and vanilla in a mixer bowl. Mix on low for 30 seconds then up speed and beat until creamy, about 2 minutes.
- Scrape bowl down and add eggs, one at a time. Scrape bowl down again and blend in remaining brownie ingredients.
- Bake for 14-16 minutes or until top springs back when lightly touched. Remove from oven and cool 2 minutes in pan. Invert onto a cutting board, remove foil and flip back over onto a wire rack; cool completely.
- For butterscotch glaze: Place chips in mixer bowl. Bring water, sugar and corn syrup to a boil in a small saucepan over medium-high heat. Turn mixer on low and carefully pour in hot syrup. Mix until smooth. Cool slightly but use while still warm as mixture will set up as it cools.
- For chocolate ganache: Heat cream in a small saucepan over medium-low heat until bubbles appear around the edge of the pan. Pour over chocolate chips and stir until mixture is smooth and begins to thicken. Use while warm.
- To assemble brownies: Pour butterscotch glaze over brownies and spread evenly. Before glaze sets, slice brownie layer in half and stack one half on top of the other (so layers are glaze, brownie, glaze, brownie). Cool until glaze sets and drizzle top with ganache.
Nutrition Facts : Calories 281.9, Fat 14.5, SaturatedFat 9.6, Cholesterol 45.3, Sodium 75.3, Carbohydrate 38.4, Fiber 1.4, Sugar 31.6, Protein 2.6
DOUBLE BROWNIES
I live on a farm with my husband, Danny, and our children, Jeffrey, Scott and Angie. Between farm chores, gardening and taking the kids to their many activities, I manage to keep quite busy. I do, however, like to cook and bake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream the butter and brown sugar. Beat in eggs and vanilla. Combine flour and salt Stir into creamed mixture. Stir in nuts. Spread into a greased 13x9-in. baking pan; set aside. , For middle layer, cream butter and sugar. Beat in eggs. Combine the flour, cocoa and salt. Stir into creamed mixture. Add nuts. Spread over the bottom layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in confectioners' sugar until the icing achieves spreading consistency. Spread over brownies. Let stand until set. Cut into bars.
Nutrition Facts : Calories 333 calories, Fat 14g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE-DECKER CONFETTI BROWNIES
M & M's make these a fun addition to any children's party but adults will love them as well. For easier slicing, turn cooled brownies upside down on a cutting board. The tops won't crumble when the bars are cut from the bottom.
Provided by Karen From Colorado
Categories Bar Cookie
Time 45m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (176 celsius).
- Lightly grease a 13x9x2-inch baking pan; set aside.
- Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy.
- Beat in eggs and vanilla.
- In a seperate medium size bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture.
- Divide batter in half.
- Blend together cocoa powder and melted butter; stir into one half of the dough.
- Spread cocoa dough evenly into the prepared pan.
- Stir remaining 1/4 flour and 1/2 cup M&M's baking bits into remaining dough; spread evenly over the cocoa dough in the pan.
- Sprinkle with remaining M&M's baking bits.
- Bake 25 to 30 minutes or until edges start to pull away from sides of the pan.
- Cool completely.
- Cut into bars.
- Store in tightly covered container.
DOUBLE-DECKER PEANUT BUTTER BROWNIES
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.
Provided by Anna Stockwell
Categories Brownie Dessert Egg Vanilla Peanut Butter Butter Chocolate Wheat/Gluten-Free Dairy Free Kitchen Organization snack Coconut Almond Kid-Friendly Small Plates
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make the Nut Butter Layer
- Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
- Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
- Make the Cocoa Layer and Assemble
- Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
- Add your choice of toppings or leave top smooth-they're all good options.
- Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
- Remove brownie from pan using parchment overhang, then cut into 16 squares.
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