Double Brownies Recipe

5 2 4
Double Brownies Recipe
Double Brownies Recipe photo by Taste of Home
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Double Brownies Recipe

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5 2 4
Publisher Photo
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.
Recommended: Rocky Road Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

Ingredients

  • BOTTOM LAYER:
  • 1/2 cup butter or margarine, softened
  • 1-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • MIDDLE LAYER:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 cup chopped walnuts
  • CARAMEL ICING:
  • 6 tablespoons butter or margarine
  • 3/4 cup packed brown sugar
  • 4 to 6 tablespoons milk
  • 2-1/2 cups confectioners' sugar

Directions

In a mixing bowl, cream the butter and brown sugar; beat in eggs, vanilla and salt. Stir in flour and nuts. Spread into a greased 13-in. x 9-in. baking pan; set aside.
For middle layer, cream butter and sugar; beat in eggs and salt. Stir in flour, cocoa and nuts. Spread over the bottom layer. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
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 is of spreading consistency. Spread over brownies. Yield: 2 dozen.
Originally published as Double Brownies in Country Extra January 1997, p51

Nutritional Facts

1 each: 333 calories, 14g fat (7g saturated fat), 64mg cholesterol, 162mg sodium, 49g carbohydrate (38g sugars, 1g fiber), 4g protein.

  • BOTTOM LAYER:
  • 1/2 cup butter or margarine, softened
  • 1-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • MIDDLE LAYER:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 cup chopped walnuts
  • CARAMEL ICING:
  • 6 tablespoons butter or margarine
  • 3/4 cup packed brown sugar
  • 4 to 6 tablespoons milk
  • 2-1/2 cups confectioners' sugar
  1. In a mixing bowl, cream the butter and brown sugar; beat in eggs, vanilla and salt. Stir in flour and nuts. Spread into a greased 13-in. x 9-in. baking pan; set aside.
  2. For middle layer, cream butter and sugar; beat in eggs and salt. Stir in flour, cocoa and nuts. Spread over the bottom layer. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
  3. 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 is of spreading consistency. Spread over brownies. Yield: 2 dozen.
Originally published as Double Brownies in Country Extra January 1997, p51

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Reviews forDouble Brownies

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MY REVIEW
maggieaw User ID: 4163584 16613
Reviewed Nov. 25, 2010

"Yes, these are good- everyone enjoyed these uncommon brownies.

The walnuts give a very nice flavor and the carmel frosting is addictive."

MY REVIEW
emromero User ID: 3087665 16803
Reviewed Jan. 22, 2009

"Everyone really liked these, personally I thought they were a little bit too sweet...but that was mainly because of the caramel icing...i think next time i'll put a little less confectioners' sugar."

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