DOUBLE STUFFED BROWNIES
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper.
- In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture.
- In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan.
- Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners' sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water.
- Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch" squares.
BIG SLAB BROWNIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
- In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
- Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
- Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
- Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.
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.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY DOUBLE-CHOCOLATE BROWNIES
A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
- Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
- Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.
FUDGE BROWNIES I
This is a great recipe for chocolate brownies with nuts!
Provided by k. anderson
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
- In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
- Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g
DOUBLE BROWNIES
From Jean Pare's "Company's Coming: 150 Delicious Squares". Posted by request for another member.
Provided by Irmgard
Categories Bar Cookie
Time 45m
Yield 54 squares
Number Of Ingredients 20
Steps:
- Chocolate Layer: Beat 2 eggs until foamy.
- Add the granulated sugar, flour, nuts and salt.
- Melt the cocoa and butter together in a saucepan over low heat.
- Add to the egg mixture and blend well.
- Spread in a greased 9" x 13" pan and set aside.
- Butterscotch Layer: In a clean bowl, cream the butter with the brown sugar.
- Add the eggs and vanilla.
- Beat until well mixed.
- Add the remaining ingredients and stir.
- Spoon over the chocolate layer and small blobs.
- Spread as best you can.
- Bake in a 350 degree F oven for 30 minutes until the brownies begin to pull away from the sides of the pan.
- Cool and frost.
- To make the icing, bring the butter, brown sugar and milk to a boil in a saucepan.
- Simmer for 2 minutes.
- Cool.
- Stir in the icing sugar, adding more sugar or milk if necessary to make the consistency for easy spreading.
- Spread over the cooled squares.
- To make the drizzle, melt the chocolate chips and butter together over hot water and drizzle over the icing.
- Cut into squares.
Nutrition Facts : Calories 148.6, Fat 7, SaturatedFat 3.5, Cholesterol 27.6, Sodium 57.1, Carbohydrate 20.9, Fiber 0.5, Sugar 16.1, Protein 1.6
FUDGE RIPPLE BROWNIE BARS
We've turned a classic ice cream flavor into a decadent bar. Fudgy Betty Crocker™ brownies get topped with a fluffy white chocolate layer that's rippled with chocolate syrup for an intriguing treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
- Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 17 g, TransFat 0 g
DOUBLE FUDGE BROWNIE BARS
Make and share this Double Fudge Brownie Bars recipe from Food.com.
Provided by Barenakedchef
Categories Bar Cookie
Time 2h40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Prepare brownie mix as package directs; stir in nuts.
- Spread into greased 13x9 inch baking pan.
- Bake 25 to 30 minutes or until center is set.
- In heavy saucepan, over medium heat, melt chips and margarine with milk and vanilla.
- Spread evenly over brownie layer.
- Cool.
- Chill 2 hours or until topping is firm.
- Cut into bars.
- Store at room temperature.
Nutrition Facts : Calories 183.3, Fat 8.5, SaturatedFat 3.1, Cholesterol 3.8, Sodium 98.3, Carbohydrate 25.9, Fiber 0.8, Sugar 19.6, Protein 2.6
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