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Double Brownies

 Double Brownies
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.
24 ServingsPrep: 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 McCormick® Pure 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 bowl, cream the butter and brown sugar. Beat in eggs and
  • vanilla. Combine flour and salt Stir into creamed mixture. Stir in

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Double Brownies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 333 calories, 14 g fat (7 g saturated fat), 64 mg cholesterol, 162 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.