Double Decker Confetti Brownies Recipes

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.

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.

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.

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.