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With two taste-tempting layers and savory frosting, no one will be able to eat just one of these brownies! -Heather Hooker, Belmont, Ontario
Nutritional Facts 1 serving (2 each) equals 452 calories, 21 g fat (10 g saturated fat), 82 mg cholesterol, 199 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Double-Decker Brownies in Country Extra January 1995, p49
Substitute for NutsIf your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
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Reviewed on Aug. 29, 2012 by Moni003
This turned out Even better than I imagined...I read some of the reviews and adapted my recipe.First of all, I added chocolate chips to the cookie recipe..I baked first for 30 minutes @350, then I covered it and baked for an additional 10 minutes.Then, I uncovered it and continued cooking for another 10 minutes to brown more.They turned out great, not dry moist and chocolaty!!! Yummy!!!Make sure that the butter and the eggs are room temprature.Also make the layers one at a time, the brownie layer needs time to settle, just the time you need to make the cookie layer.That really makes a diffrence...
This turned out Even better than I imagined...
I read some of the reviews and adapted my recipe.
First of all, I added chocolate chips to the cookie recipe..
I baked first for 30 minutes @350, then I covered it and baked for an additional 10 minutes.
Then, I uncovered it and continued cooking for another 10 minutes to brown more.
They turned out great, not dry moist and chocolaty!!! Yummy!!!
Make sure that the butter and the eggs are room temprature.
Also make the layers one at a time, the brownie layer needs time to settle, just the time you need to make the cookie layer.
That really makes a diffrence...
Reviewed on Jul. 25, 2011 by slug9000
These are really good brownies! They aren't too chocolatey, which I like. I also really like the powdered sugar icing. As another reviewer mentioned, they are difficult to cook evenly - they start to crisp on the edges quickly. I'd recommend cooking for 30 minutes on 350 and then covering with foil and cooking at 400 for another ten. (That's the only reason I gave them four stars.) But although they were a little gooey on the inside, they were fully cooked and very good. I brought them to a cookout, and they were a hit!
Reviewed on Aug. 30, 2010 by cookadoodle
awsome recipe! i made it without the frosting... the only issue i had with baking it for 35 minutes was that even though the butterscotch layer on top was nice and crispy all over, the sides started to burn and the middle was still a little gooey under the crispiness. anyways the brownies were a hit and they are already almost gone! the only thing i did differently was that i put the walnuts along with semi sweet morsels in the middle of the 2 layers. Again defn a keeper!
Reviewed on Jun. 20, 2009 by rsanderson43
these are awesome! very rich, so cut into small squares! or just eat them normal size if you can handle the sugar rush!
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