Double-Decker Brownies Recipe

4.5 6 9
Double-Decker Brownies Recipe
Double-Decker Brownies Recipe photo by Taste of Home
Publisher Photo

Double-Decker Brownies Recipe

Read Reviews
4.5 6 9
Publisher Photo
Recommended: Family Game Night
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • CHOCOLATE LAYER:
  • 2 eggs, lightly beaten
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • Pinch salt
  • 1/2 cup butter or margarine, melted
  • 1/4 cup baking cocoa
  • BUTTERSCOTCH LAYER:
  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine
  • 3 tablespoons milk
  • 1-1/2 cups confectioners' sugar, sifted
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup butterscotch chips
  • 1 tablespoon shortening

Directions

In a bowl, combine eggs, sugar, flour, walnuts and salt. In another bowl, stir butter and cocoa until smooth; add to egg mixture and blend well with a wooden spoon. Pour into a greased 13-in. x 9-in. baking pan; set aside.
For butterscotch layer, cream brown sugar and butter in a mixing bowl. Beat in eggs and vanilla. Stir in flour, salt and walnuts. Spoon over the chocolate layer. Bake at 350° for 30-35 minutes or until brownies begin to pull away from sides of pan; cool.
For frosting, combine brown sugar, butter and milk in a small saucepan; bring to a boil and boil for 2 minutes. Remove from the heat; stir in confectioners' sugar until smooth. Quickly spread over brownies. In a small saucepan over low heat, melt chocolate chips, butterscotch chips and shortening, stirring frequently. Drizzle over frosting. Yield: 3 dozen.
Originally published as Double-Decker Brownies in Country Extra January 1995, p49

Nutritional Facts

2 each: 452 calories, 21g fat (10g saturated fat), 82mg cholesterol, 199mg sodium, 63g carbohydrate (49g sugars, 1g fiber), 5g protein.

  • CHOCOLATE LAYER:
  • 2 eggs, lightly beaten
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • Pinch salt
  • 1/2 cup butter or margarine, melted
  • 1/4 cup baking cocoa
  • BUTTERSCOTCH LAYER:
  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine
  • 3 tablespoons milk
  • 1-1/2 cups confectioners' sugar, sifted
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup butterscotch chips
  • 1 tablespoon shortening
  1. In a bowl, combine eggs, sugar, flour, walnuts and salt. In another bowl, stir butter and cocoa until smooth; add to egg mixture and blend well with a wooden spoon. Pour into a greased 13-in. x 9-in. baking pan; set aside.
  2. For butterscotch layer, cream brown sugar and butter in a mixing bowl. Beat in eggs and vanilla. Stir in flour, salt and walnuts. Spoon over the chocolate layer. Bake at 350° for 30-35 minutes or until brownies begin to pull away from sides of pan; cool.
  3. For frosting, combine brown sugar, butter and milk in a small saucepan; bring to a boil and boil for 2 minutes. Remove from the heat; stir in confectioners' sugar until smooth. Quickly spread over brownies. In a small saucepan over low heat, melt chocolate chips, butterscotch chips and shortening, stirring frequently. Drizzle over frosting. Yield: 3 dozen.
Originally published as Double-Decker Brownies in Country Extra January 1995, p49

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Reviews forDouble-Decker Brownies

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MY REVIEW
suzyminicooper User ID: 6212546 33477
Reviewed Aug. 6, 2014

"After reading another review about the brownies being too crispy on the edge, I baked them in a Pampered Chef stoneware pan in a convection oven @ 325 for 35 min. No crispy edges:-) I love the frosting - it reminds me of my mother's frosting, she called it "penuche frosting" I think. My family doesn't like nuts so I omitted them. They're better the 2nd day. Great recipe."

MY REVIEW
MichRS23 User ID: 6531654 15657
Reviewed May. 1, 2014

"I actually have a question. My icing got real hard & I couldn't spread it on the brownies. The icing is on there, but it falls off when you take a bite. I had put the brownies in the refrigerator to cool, could that be the problem? Any suggestions, anyone??? They taste great, but the icing just doesn't work. Thanks"

MY REVIEW
Moni003 User ID: 6838102 69078
Reviewed Aug. 29, 2012

"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..."

MY REVIEW
slug9000 User ID: 3827284 14533
Reviewed Jul. 25, 2011

"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!"

MY REVIEW
cookadoodle User ID: 5230300 41749
Reviewed Aug. 30, 2010

"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!"

MY REVIEW
rsanderson43 User ID: 3559173 39900
Reviewed Jun. 20, 2009

"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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