Double Brownies
Country Extra
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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.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 35 min. + cooling
Ingredients:
- 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
Directions:
In a large mixing 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 13-in. x 9-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 near 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. Yield: 2 dozen.