Three Layer Chocolate Brownies Recipes

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TRIPLE-LAYERED BROWNIES



Triple-Layered Brownies image

A white chocolate cherry filling is a tasty, pretty contrast to the chocolate base and glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 48

Number Of Ingredients 11

1/2 cup butter
2 oz unsweetened baking chocolate
2 eggs
1 cup packed light brown sugar
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon vanilla
1/2 cup whipping cream
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup dried cherries, chopped
1/2 cup semisweet chocolate chips
2 tablespoons butter

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour.
  • In 2-quart saucepan, melt 1/2 cup butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
  • Meanwhile, in 1-quart saucepan, heat whipping cream and white baking chips just to boiling over medium heat, stirring frequently. Remove from heat. Stir in cherries. Spread filling over brownies. Refrigerate about 30 minutes or until set.
  • In small microwavable bowl, place chocolate chips and 2 tablespoons butter. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze evenly over filling. Refrigerate at least 30 minutes. For brownies, cut into 8 rows by 6 rows. Cover and refrigerate any remaining brownies.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 40 mg, Sugar 11 g, TransFat 0 g

THREE-LAYER CHOCOLATE BROWNIES



Three-Layer Chocolate Brownies image

I often serve these hearty, cake-like brownies with a fork for easier eating. The oatmeal crust, fudgy filling and chocolate frosting make them a hit wherever I take them.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 22

1 cup quick-cooking oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
FILLING:
1/2 cup butter
2 ounces semisweet chocolate
1 cup sugar
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
3 tablespoons butter, softened
1 ounce unsweetened chocolate, melted
1 cup confectioners' sugar
1 tablespoon 2% milk
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust. , Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack. , In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.

Nutrition Facts : Calories 246 calories, Fat 12g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE-LAYER BROWNIES



Triple-Layer Brownies image

Three layers of flavor give these old-fashioned favorites wonderful texture and taste. You'll be hooked after one bite!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 24

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans
FROSTING:
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves

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.

Nutrition Facts : Calories 296 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 196mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

THREE LAYER BROWNIES



Three Layer Brownies image

Make and share this Three Layer Brownies recipe from Food.com.

Provided by Barbara5

Categories     Bar Cookie

Yield 60-72 brownies

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (16 ounce) can chocolate flavored syrup
1 cup sugar
2 cups confectioners' sugar
1/2 cup butter or 1/2 cup margarine, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
1 (10 ounce) package mint chocolate chips
9 tablespoons butter or 9 tablespoons margarine

Steps:

  • Combine the first seven ingredients in a large mixing bowl.
  • Beat at medium speed for 3 minutes.
  • Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely.
  • Combine filling ingredients in medium bowl.
  • Beat until creamy.
  • Spread over cooled brownies.
  • Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
  • Let cool for 30 minutes or until lukewarm, stirring occasionally.
  • Spread over filling.
  • Chill before cutting.
  • Store in the refrigerator.

Nutrition Facts : Calories 127.3, Fat 6.6, SaturatedFat 4, Cholesterol 25.1, Sodium 72.5, Carbohydrate 16.9, Fiber 0.5, Sugar 13.6, Protein 1

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
  • In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
  • Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
  • Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
  • To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

THREE-LAYER BROWNIES



Three-layer Brownies image

One of the few recipes I make using mixes and cans, this is a fantastic dessert. It tastes amazing, looks great, and is amazingly easy. And it disappears almost as quickly as I put it down. I got the recipe from a neighbor after 6 months of begging (and 2 weeks of cat, dog and rabbit sitting). She almost never gave it out because it was her most requested recipe and everyone always thought she worked for hours. Don't substitute regular or fudge for the dark chocolate brownie mix. It makes a difference in the final flavors. And make it the night before so the texture and flavors have time to set.

Provided by Charmed

Categories     Bar Cookie

Time 45m

Yield 18 serving(s)

Number Of Ingredients 6

1 (19 1/2 ounce) box dark chocolate brownie mix
2 eggs
1/3 cup water
1/2 cup oil
1 (10 ounce) package peanut butter chips
1 (16 ounce) can prepared cream cheese frosting (You can use your favorite homemade if you prefer)

Steps:

  • Prepare the dark chocolate brownie mix as directed on the package.
  • When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies.
  • Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary).
  • When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust.
  • Serve at room temperature.
  • This is so good!
  • *NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.

Nutrition Facts : Calories 385, Fat 19.4, SaturatedFat 5, Cholesterol 20.8, Sodium 185.3, Carbohydrate 48.5, Fiber 0.8, Sugar 37.3, Protein 5.1

TRIPLE-CHOCOLATE BROWNIES



Triple-Chocolate Brownies image

Get your chocolate fix with homemade frosted brownies. They're made with three kinds of chocolate!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 9

5 oz unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup Gold Medal™ all-purpose flour
1 cup chopped nuts
1 cup semisweet chocolate chips (6 oz)
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
  • In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
  • Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 28 g, TransFat 1 1/2 g

LAYERS OF LOVE CHOCOLATE BROWNIES



Layers Of Love Chocolate Brownies image

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 55m

Yield 16

Number Of Ingredients 12

¾ cup all-purpose flour
¾ cup NESTLE® TOLL HOUSE® Baking Cocoa
¼ teaspoon salt
½ cup butter, cut into pieces
½ cup granulated sugar
½ cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
¾ cup NESTLE® TOLL HOUSE® Premier White Morsels
½ cup caramel ice cream topping
¾ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

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.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY



Three-Layer Peanut Butter Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, semisweet chocolate chip, granulated sugar, brown sugar, vanilla extract, kosher salt, large eggs, all purpose flour, dark cocoa powder, powdered sugar, peanut butter, unsalted butter, crispy rice cereal, milk chocolate chips, heavy cream, flaky sea salt

Provided by Katie Aubin

Categories     Desserts

Yield 9 brownies

Number Of Ingredients 17

nonstick cooking spray, for greasing
2 sticks unsalted butter, cubed
1 ½ cups semisweet chocolate chip, divided
1 ½ cups granulated sugar
¾ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
3 large eggs, room temperature
1 ¼ cups all purpose flour
⅓ cup dark cocoa powder
2 cups powdered sugar
1 cup peanut butter
1 stick unsalted butter, melted
1 cup crispy rice cereal
8 oz milk chocolate chips
¾ cup heavy cream, hot
flaky sea salt, for garnish

Steps:

  • Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
  • Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
  • Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
  • Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
  • Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
  • Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
  • Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
  • Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
  • Return the brownies to the freezer until the ganache sets, about 15 minutes.
  • Cut the brownies into 9 squares.
  • Enjoy!

Nutrition Facts : Calories 859 calories, Carbohydrate 114 grams, Fat 41 grams, Fiber 4 grams, Protein 16 grams, Sugar 82 grams

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TRIPLE LAYER RICE KRISPIE BROWNIES - JO COOKS
2020-10-01 Preheat oven to 350 F degrees. Combine chocolate and butter: Add the butter and chocolate to a microwavable bowl and microwave it for 30 seconds at a time, stirring after every 30 seconds until smooth. Prepare dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl; set aside.
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Top Asked Questions

What is the best way to make Brownies?
Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely. Combine filling ingredients in medium bowl. Beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
Are triple chocolate brownies easy to make?
This brownie recipe is so much better than a store-bought mix, and they are easy to make. These triple chocolate brownies promise to be everything you want in a brownie – chewy, glossy, fudgy, and decadently rich. This recipe is sure to please.
How long do you cook Brownies in a 9x13 Pan?
Prepare One Bowl Chocolate Fudge Brownies recipe as written, substituting a 9" round cake pan for the 9x13 pan. Bake for 30 minutes or until set. Allow to cool 10 minutes in pan before removing to cool completely. Prepare 1-1/2 recipes of Dark Chocolate Buttercream Frosting as written.
How do you make chocolate pudding with brownies?
Place pudding mix and chocolate milk in a large bowl and stir to combine. Allow the pudding to set up while the cake finishes cooling. If you love chocolate desserts, these recipes are perfect for you! Spread the chocolate pudding over the brownies, topping it with chocolate ganache.

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