Brownies From Jean Pare Recipes

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DOUBLE BROWNIES



Double Brownies image

From Jean Pare's "Company's Coming: 150 Delicious Squares". Posted by request for another member.

Provided by Irmgard

Categories     Bar Cookie

Time 45m

Yield 54 squares

Number Of Ingredients 20

2 eggs
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup walnuts, chopped
1/8 teaspoon salt
1/4 cup cocoa
1/2 cup butter
1/2 cup butter
1 1/2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup butter
1/2 cup brown sugar, packed
3 tablespoons milk
1 1/2 cups icing sugar
2/3 cup semi-sweet chocolate chips
1 tablespoon butter

Steps:

  • Chocolate Layer: Beat 2 eggs until foamy.
  • Add the granulated sugar, flour, nuts and salt.
  • Melt the cocoa and butter together in a saucepan over low heat.
  • Add to the egg mixture and blend well.
  • Spread in a greased 9" x 13" pan and set aside.
  • Butterscotch Layer: In a clean bowl, cream the butter with the brown sugar.
  • Add the eggs and vanilla.
  • Beat until well mixed.
  • Add the remaining ingredients and stir.
  • Spoon over the chocolate layer and small blobs.
  • Spread as best you can.
  • Bake in a 350 degree F oven for 30 minutes until the brownies begin to pull away from the sides of the pan.
  • Cool and frost.
  • To make the icing, bring the butter, brown sugar and milk to a boil in a saucepan.
  • Simmer for 2 minutes.
  • Cool.
  • Stir in the icing sugar, adding more sugar or milk if necessary to make the consistency for easy spreading.
  • Spread over the cooled squares.
  • To make the drizzle, melt the chocolate chips and butter together over hot water and drizzle over the icing.
  • Cut into squares.

Nutrition Facts : Calories 148.6, Fat 7, SaturatedFat 3.5, Cholesterol 27.6, Sodium 57.1, Carbohydrate 20.9, Fiber 0.5, Sugar 16.1, Protein 1.6

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