Triple Chocolate Brownie Squares Food

TRIPLE-TIER BROWNIES

Triple-Tier Brownies image

With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 6

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

Steps:

Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS

Big-Batch Triple-Chocolate Brownie Bars image

Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Time 1h5m

Yield Makes 54

Number Of Ingredients 13

Ingredients

3 sticks unsalted butter, cubed, plus more, softened, for sheet
3 cups unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped (3 cups)
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 2/3 cups)
6 ounces dried fruits, such as raisins, currants, or cherries (1 1/4 cups)
4 ounces white chocolate, coarsely chopped (3/4 cup)

Steps:

Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

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