Layers Of Love Chocolate Brownies Recipes

Steps:

• Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
• Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
• Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Steps:

• PREHEAT oven to 350°F Grease 8-inch-square baking pan.
• COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
• BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Steps:

• Preheat oven to 350°.
• Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
• Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
• Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
• Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
• Cool completely in pan. Use foil to lift from pan; peel off foil and discard.
• Cut into 16 squares.

Steps:

• In a large bowl, combine the cake mix, nuts, oil and egg until crumbly. Set aside 1-1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. , In a saucepan, combine milk, chocolate chips and salt. Cook and stir over low heat until chips are melted. Stir in vanilla. Spread evenly in pan. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Put the butter and chocolate in a small pot and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.
• Line the bottom and sides of a 9 x 13-inch/23 x 33cm baking pan with some parchment paper so that it comes ½ inch/1cm above the top of the pan, and lightly grease.
• Preheat the oven to 350°F.
• Combine the eggs, brown sugar, and cooled coffee in a large mixing bowl (or the bowl of a stand mixer) and whisk until the mixture is light, thick, and fluffy. This should take 5 minutes with electric beaters. (Adding the coffee really enhances the flavor of the cocoa and you won't even be able to taste the coffee itself.)
• Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa, and salt and mix until you have a glossy batter.
• Mix the teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they're well dispersed-this trick will prevent them from sinking to the bottom when you bake the brownies. Pour the mixture into the prepared pan and level off the top. Bake for 25 minutes.
• While it is baking, toast the nuts in a large nonstick pan, stirring until they are a deep golden brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix, and set aside.
• As soon as the brownies are baked, take them out of the oven and let cool completely in the pan. Spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.
• Adjust the oven to 325°F.
• Make the cheesecake top by mixing the cream cheese, granulated sugar, eggs, almond extract, orange zest, and flour together really well. Spoon and spread into an even layer over the nut mixture and pop into the oven for about 50 minutes. As soon as the cheesecake is set in the center, allow to cool totally and chill in the fridge overnight. The wait will be worth it!
• Dust with the cocoa, take out of the pan, and cut into squares. Eat, eat, eat!

Steps:

• In a large bowl, combine the first five ingredients; stir in butter. Pat into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. , In another bowl, beat the sugar, butter and chocolate. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the chocolate mixture alternately with milk, mixing well after each addition. Stir in pecans; spread over bottom layer. , Bake at 350° for 25 minutes. Cool. , For frosting, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves.