Double Decker Brownies Recipes

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DOUBLE-DECKER PEANUT BUTTER BROWNIES



Double-Decker Peanut Butter Brownies image

These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.

Provided by Anna Stockwell

Categories     Brownie     Dessert     Egg     Vanilla     Peanut Butter     Butter     Chocolate     Wheat/Gluten-Free     Dairy Free     Kitchen Organization     snack     Coconut     Almond     Kid-Friendly     Small Plates

Yield Makes 16

Number Of Ingredients 16

For the Nut Butter Layer
2 large eggs
1 cup (packed) light brown sugar
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
3/4 cup natural unsweetened creamy peanut butter or almond butter
For the Cocoa Layer
2 large eggs
1 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp. vanilla extract
3/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter or virgin coconut oil, melted
1/2 cup unsweetened cocoa powder
3 Tbsp. cornstarch
1/2 cup chocolate chips, chopped or whole nuts, coconut flakes, crushed pretzels, or potato chips (optional)

Steps:

  • Make the Nut Butter Layer
  • Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
  • Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
  • Make the Cocoa Layer and Assemble
  • Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
  • Add your choice of toppings or leave top smooth-they're all good options.
  • Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
  • Remove brownie from pan using parchment overhang, then cut into 16 squares.

DOUBLE BROWNIES



Double Brownies image

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

BOTTOM LAYER:
1/2 cup butter, softened
1-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
MIDDLE LAYER:
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
1/2 cup chopped walnuts
CARAMEL ICING:
6 tablespoons butter
3/4 cup packed brown sugar
4 to 6 tablespoons milk
2-1/2 cups confectioners' sugar

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.

DOUBLE-CHOCOLATE BROWNIES



Double-Chocolate Brownies image

These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 9

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

DOUBLE-DECKER BROWNIES



Double-Decker Brownies image

With two taste-tempting layers and savory frosting, no one will be able to eat just one of these brownies! -Heather Hooker, Belmont, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 24

CHOCOLATE LAYER:
1/2 cup butter, melted
1/4 cup baking cocoa
2 large eggs, lightly beaten
1 cup sugar
3/4 cup all-purpose flour
Pinch salt
1/2 cup chopped walnuts
BUTTERSCOTCH LAYER:
1/2 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
FROSTING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
3 tablespoons 2% milk
1-1/2 cups confectioners' sugar, sifted
1/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 452 calories, Fat 21g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 199mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 1g fiber), Protein 5g protein.

DOUBLE-FROSTED BROWNIES



Double-Frosted Brownies image

A little bit of effort, but well worth it!

Provided by jeanneferg

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h50m

Yield 96

Number Of Ingredients 18

1 ½ cups margarine, at room temperature
3 cups white sugar
6 eggs
1 cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 tablespoon vanilla extract
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup margarine, at room temperature
2 tablespoons instant vanilla pudding mix
3 tablespoons milk
2 cups confectioners' sugar
3 tablespoons margarine, melted
½ cup unsweetened cocoa powder
⅓ cup milk, or more as needed
1 ½ teaspoons vanilla extract
3 ½ cups confectioners' sugar
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
  • To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
  • For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Cholesterol 11.7 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 93.6 mg, Sugar 13.7 g

DOUBLE-DECKER CONFETTI BROWNIES



Double-Decker Confetti Brownies image

M & M's make these a fun addition to any children's party but adults will love them as well. For easier slicing, turn cooled brownies upside down on a cutting board. The tops won't crumble when the bars are cut from the bottom.

Provided by Karen From Colorado

Categories     Bar Cookie

Time 45m

Yield 24 brownies

Number Of Ingredients 11

3/4 cup butter or 3/4 cup margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla
2 1/2 cups flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup M&M's semi-sweet chocolate baking bits, divided

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.

DOUBLE-DECKER BROWNIES



Double-Decker Brownies image

I love to take the grandchildren searching for walnuts in the woods around our house. These bars are real people pleasers, especially among men.

Provided by Allrecipes Member

Time 50m

Yield 36

Number Of Ingredients 14

1 cup butter (no substitutes), softened
2 cups packed brown sugar
3 large eggs eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate, melted
¼ cup butter (no substitutes)
2 (1 ounce) squares unsweetened chocolate
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
2 tablespoons milk

Steps:

  • In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in walnuts. Divide batter in half. Stir chocolate into one portion; spread into a greased 13-in. x 9-in. x 2-in. baking pan. Spread remaining batter evenly over top. Bake at 350 degrees F for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.
  • In a saucepan, melt butter and chocolate. Remove from the heat. Stir in confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled brownies; cut.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 25.5 g, Cholesterol 32.5 mg, Fat 10.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 103.4 mg, Sugar 18.6 g

DOUBLE-DECKER BUTTERSCOTCH BROWNIES



Double-Decker Butterscotch Brownies image

Make and share this Double-Decker Butterscotch Brownies recipe from Food.com.

Provided by flower7

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
2 cups sugar
2 teaspoons vanilla
3 eggs
3/4 cup unsweetened cocoa
1 cup all-purpose flour
1 pinch salt (optional)
1 (11 ounce) package butterscotch chips
1/4 cup water
1/4 cup sugar
1 tablespoon light corn syrup
1/2 cup whipping cream
1 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 281.9, Fat 14.5, SaturatedFat 9.6, Cholesterol 45.3, Sodium 75.3, Carbohydrate 38.4, Fiber 1.4, Sugar 31.6, Protein 2.6

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