Layered Brownies Food

LAYERED BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
• Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
• Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
• Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

THREE LAYER BROWNIES

Steps:

• Combine the first seven ingredients in a large mixing bowl.
• Beat at medium speed for 3 minutes.
• Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely.
• Combine filling ingredients in medium bowl.
• Beat until creamy.
• Spread over cooled brownies.
• Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
• Let cool for 30 minutes or until lukewarm, stirring occasionally.
• Spread over filling.
• Chill before cutting.
• Store in the refrigerator.

LAYERED BROWNIES

Steps:

• Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
• Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
• Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
• Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth.
• Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.

LAYERED BROWNIES

Steps:

• In a large bowl, combine the cake mix, nuts, oil and egg until crumbly. Set aside 1-1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. , In a saucepan, combine milk, chocolate chips and salt. Cook and stir over low heat until chips are melted. Stir in vanilla. Spread evenly in pan. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SEVEN LAYER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder until combined.
• Spread batter evenly into greased baking pan.
• Bake for 20 minutes.
• Top with flaked coconut, butterscotch chips, semi-sweet chocolate chips, pecans, and drizzle the condensed milk over the top evenly.
• Bake for an additional 25 minutes.

LAYERED BROWNIE SKILLET SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
• Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
• Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
• Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY

Steps:

• Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
• Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
• Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
• Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
• Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
• Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
• Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
• Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
• Return the brownies to the freezer until the ganache sets, about 15 minutes.
• Cut the brownies into 9 squares.
• Enjoy!

PEANUT BUTTER LAYERED BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
• Beat peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.

LAYERS OF LOVE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
• Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
• Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.