Brownie Lasagna Recipes

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

Steps:

• Preheat the oven to 325 degrees F.
• To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
• Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
• Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

Steps:

• Heat oven to 350°F Grease three 10-inch springform pans.
• In mixing bowl, stir together sifted cake flour, sugar, Hershey 's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
• Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.
• Cool for 10 minutes before you remove the cake from the pan, then cool completely on a wire rack.
• To make buttercream filling, combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.
• Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out ½ of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
• To assemble the cake, place one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting on top, frosting only the top of the cake (not the sides). Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very, very lightly).
• Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
• Place the third layer on top of the second. Frost the top with all of the butter cream that was NOT thinned. This is a thick layer of frosting so pile it on, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
• To serve, cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down, so that you can see some of the syrup design.
• NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.