Triple Layered Brownies Recipes

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TRIPLE-TIER BROWNIES



Triple-Tier Brownies image

With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 6

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

Steps:

  • Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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

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.

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-LAYER PEANUT BUTTER BROWNIE RECIPE



Triple-Layer Peanut Butter Brownie Recipe image

Elevate brownies?both in stature and in height?with our Triple-Layer Peanut Butter Brownie Recipe. We dare say that our Triple-Layer Peanut Butter Brownie Recipe really stacks up against the competition on the dessert buffet.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 32 servings

Number Of Ingredients 8

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 oz. BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
  • Spread pudding mixture over brownies.
  • Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over pudding mixture; sprinkle with nuts. Refrigerate 1 hour.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7198 g, Sugar 0 g, Protein 4 g

TRIPLE-LAYER PEANUT BUTTER BROWNIES



Triple-Layer Peanut Butter Brownies image

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.

Provided by senseicheryl

Categories     Bar Cookie

Time 40m

Yield 32 brownies, 32 serving(s)

Number Of Ingredients 11

1 (20 ounce) box Betty Crocker fudge brownie mix, Dark Chocolate, prepared
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk, cold
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups whipped topping, Cool Whip, DO NOT THAW
3 semi-sweet chocolate baking squares, Baker's
1/2 cup peanuts, Planters Dry Roasted, coarsely chopped

Steps:

  • Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
  • Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
  • Spread pudding mixture over brownies.
  • Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!

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