TRIPLE-TIER BROWNIES
With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
THREE-LAYER BROWNIES
One of the few recipes I make using mixes and cans, this is a fantastic dessert. It tastes amazing, looks great, and is amazingly easy. And it disappears almost as quickly as I put it down. I got the recipe from a neighbor after 6 months of begging (and 2 weeks of cat, dog and rabbit sitting). She almost never gave it out because it was her most requested recipe and everyone always thought she worked for hours. Don't substitute regular or fudge for the dark chocolate brownie mix. It makes a difference in the final flavors. And make it the night before so the texture and flavors have time to set.
Provided by Charmed
Categories Bar Cookie
Time 45m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the dark chocolate brownie mix as directed on the package.
- When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies.
- Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary).
- When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust.
- Serve at room temperature.
- This is so good!
- *NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.
Nutrition Facts : Calories 385, Fat 19.4, SaturatedFat 5, Cholesterol 20.8, Sodium 185.3, Carbohydrate 48.5, Fiber 0.8, Sugar 37.3, Protein 5.1
DEATH BY CHOCOLATE 3 LAYER BROWNIES
Whoa... this is a chocolate lover's dream dessert recipe! The base is a tender, gooey brownie full of extra chocolate. The center layer has a creamy, almost mousse-like, texture. Then, they're topped with a fudgy chocolate ganache that sends these over the top. Have a glass of milk handy to wash 'em down. They're rich and...
Provided by Susan Bartley
Categories Chocolate
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
- 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
- 3. Bake according to package directions. Once baked cool completely.
- 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
- 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
- 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
- 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
- 8. Cover the bowl and let sit for 10 minutes.
- 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
- 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
- 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!
TRIPLE-LAYERED BROWNIES
A white chocolate cherry filling is a tasty, pretty contrast to the chocolate base and glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour.
- In 2-quart saucepan, melt 1/2 cup butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream and white baking chips just to boiling over medium heat, stirring frequently. Remove from heat. Stir in cherries. Spread filling over brownies. Refrigerate about 30 minutes or until set.
- In small microwavable bowl, place chocolate chips and 2 tablespoons butter. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze evenly over filling. Refrigerate at least 30 minutes. For brownies, cut into 8 rows by 6 rows. Cover and refrigerate any remaining brownies.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 40 mg, Sugar 11 g, TransFat 0 g
DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
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.
THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, semisweet chocolate chip, granulated sugar, brown sugar, vanilla extract, kosher salt, large eggs, all purpose flour, dark cocoa powder, powdered sugar, peanut butter, unsalted butter, crispy rice cereal, milk chocolate chips, heavy cream, flaky sea salt
Provided by Katie Aubin
Categories Desserts
Yield 9 brownies
Number Of Ingredients 17
Steps:
- Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
- Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
- Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
- Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
- Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
- Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
- Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
- Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
- Return the brownies to the freezer until the ganache sets, about 15 minutes.
- Cut the brownies into 9 squares.
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 114 grams, Fat 41 grams, Fiber 4 grams, Protein 16 grams, Sugar 82 grams
BLOND BUTTERSCOTCH BROWNIES
Toffee and chocolate dot the golden brown batter of these delightful butterscotch brownies. I do a lot of cooking for the police officers I work with, and they always line up for these treats. -Jennifer Ann Sopko, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick). , Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 126mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
THREE LAYER BROWNIES
Make and share this Three Layer Brownies recipe from Food.com.
Provided by Barbara5
Categories Bar Cookie
Yield 60-72 brownies
Number Of Ingredients 14
Steps:
- Combine the first seven ingredients in a large mixing bowl.
- Beat at medium speed for 3 minutes.
- Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely.
- Combine filling ingredients in medium bowl.
- Beat until creamy.
- Spread over cooled brownies.
- Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
- Let cool for 30 minutes or until lukewarm, stirring occasionally.
- Spread over filling.
- Chill before cutting.
- Store in the refrigerator.
Nutrition Facts : Calories 127.3, Fat 6.6, SaturatedFat 4, Cholesterol 25.1, Sodium 72.5, Carbohydrate 16.9, Fiber 0.5, Sugar 13.6, Protein 1
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