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.
DOUBLE-DECKER PEANUT BUTTER BROWNIES
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
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.
PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
- In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
- Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
DOUBLE-DECKER BROWNIES
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
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 CHOCOLATE-PEANUT BUTTER BROWNIES
My daughter and I love to try different recipes. One day we decided to add two of our favorite ingredients to our already scrumptious brownies. Peanut butter and white chocolate. Tell us what you think!
Provided by wendi coler
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
- Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
- Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
- Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 27.2 g, Cholesterol 40.9 mg, Fat 12.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 149.9 mg, Sugar 21.9 g
BROILED PEANUT BUTTER DOUBLE-DECKER DELIGHT
This recipe is a variation on a sandwich that my Dad used to make for me and my sisters when we were kids. My daughter Sheriden and I added the third piece of bread to make it a club sandwich, and then we toasted that third (middle) slice so that it would be crispy like the 2 outside pieces.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat oven or toaster oven to broil or highest setting.
- Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk.
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- With a hand-held mixer, beat the egg, brown sugar, salt, baking soda and vanilla in a bowl until well blended and sort of foamy (about a minute). Add the peanut butter and beat until blended, then stir in the chocolate chips and nuts.
- Bake for 20-25 minutes or until bars appear set. Let cool completely, then lift from pan and if desired, put the bars in the refrigerator for a few hours to chill (this makes them chewier). Cut into squares.
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