Double Frosted Bisquick Brownies Recipes

DOUBLE FROSTED BROWNIES

Steps:

• Prepare brownie mix according to package directions. Spread the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from side of pan comes out clean. Cool completely on a wire rack., In a large bowl, beat the butter, sugar and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. , Spread with fudge frosting. Cut into bars. Store in the refrigerator.

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.

DOUBLE MINT BROWNIES

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• Make brownies as directed on box for fudge-like brownies, using water, oil and eggs. Spread batter in pan.
• Bake 25 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely on cooling rack, about 30 minutes.
• In large bowl, beat butter, powdered sugar, 1/4 cup of the whipping cream and the peppermint extract with electric mixer on medium speed until smooth. If frosting is too thick, stir in remaining 1 tablespoon whipping cream. Stir in food color. Frost brownies. Refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 8 rows by 6 rows. Top with shaved candies.

FUDGY DOUBLE-CHOCOLATE BROWNIES

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.

DOUBLE BROWNIES

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.

DOUBLE-FROSTED BROWNIES

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.

DOUBLE FROSTED BISQUICK BROWNIES

Steps:

• Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Stir together granulated sugar, baking mix, 1/4 cup margarine, 2 teaspoons vanilla, 4 squares melted chocolate and the eggs in medium bowl until moistened. Spread in pan. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan; cool.
• Stir together powdered sugar, 1/2 cup margarine, the milk and 2 teaspoons vanilla in medium bowl until smooth. Spread over brownies; refrigerate until firm. Heat 3 squares chocolate over low heat until melted; cool slightly. Spread evenly over frosted brownies. Refrigerate until set. Cut into about 1 1/2x1-inch brownies. Refrigerate any remaining brownies.

BISQUICK FUDGE BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch pan.
• In large saucepan, over low heat, melt ONE CUP semi-sweet chocolate chips with butter; remove from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract. Stir in remaining semi-sweet chocolate chips.
• Spoon batter into prepared pan.
• Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

DOUBLE FROSTED BROWNIES

Steps:

• Prepare brownie mix according to package directions. Spread the batter into a greased 13-in. x 9-in x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted 2 in from side of pan comes out clean. Cool completely on a wire rack.
• In a mixing bowl, beat butter, sugar and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. Spread with fudge frosting. Cut into bars. Store in the refrigerator.

DOUBLE FROSTED BROWNIES

Steps:

• Melt 1/2lb butter and 4 squares of chocolate over medium heat.
• Add 2C sugar and stir until dissolved.
• One at a time, beat in 4 eggs.
• Add 2tsp of vanilla and 1 1/2C flour.
• Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool.
• Frosting:.
• Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired.
• Top layer:.
• Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies.
• Refrigerate to harden chocolate.
• Warm to room temp before cutting.