Julies 3 Layer Brownies Recipes

BEST-EVER BROWNIES FROM BAKING WITH JULIA CHILD

Steps:

• Center a rack in the oven and preheat the oven to 350°. I bake them at a lower oven temp of 330°.
• Sift the flour and salt together; set aside.
• Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
• Pour the mixture into a large bowl.
• Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
• Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
• Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
• Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
• When the eggs are almost completely incorporated, gently fold in the dry ingredients.
• Pour and scrape the batter in to an unbuttered 9-inch square pan.
• Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
• Cut into the center at about the 22-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set and still pretty gooey.
• They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try.
• Cool the brownies in the pan on a rack.

TRIPLE-LAYERED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour.
• In 2-quart saucepan, melt 1/2 cup butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream and white baking chips just to boiling over medium heat, stirring frequently. Remove from heat. Stir in cherries. Spread filling over brownies. Refrigerate about 30 minutes or until set.
• In small microwavable bowl, place chocolate chips and 2 tablespoons butter. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze evenly over filling. Refrigerate at least 30 minutes. For brownies, cut into 8 rows by 6 rows. Cover and refrigerate any remaining brownies.

TRIPLE LAYER BROWNIES

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the brownies; using a large microwave-safe bowl, microwave the chocolate and butter at HIGH heat for about 1-1/2 minutes, or until butter has melted, stirring twice.
• Add in vanilla, sugar and eggs; stir until blended.
• Stir in flour and then the chopped walnuts.
• Transfer batter to prepared baking dish.
• Bake for about 20-23 minutes.
• Cool on a wire rack for about 1 hour.
• For the vanilla cream topping; in a bowl whisk together all ingredients until smooth, then spread over cooled brownies.
• Refrigerate for 1 hour before spreading with the chocolate glaze.
• For the chocolate glaze; microwave the chocolate squares with butter on HIGH for about 1-1/2 minutes or until melted, stirring twice; spread evenly over the vanilla cream.
• Chill for 2 hours before slicing into squares.

THREE-LAYER BROWNIES

Steps:

• Prepare the dark chocolate brownie mix as directed on the package.
• When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies.
• Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary).
• When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust.
• Serve at room temperature.
• This is so good!
• *NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.

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.

DEATH BY CHOCOLATE 3 LAYER BROWNIES

Steps:

• 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
• 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
• 3. Bake according to package directions. Once baked cool completely.
• 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
• 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
• 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
• 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
• 8. Cover the bowl and let sit for 10 minutes.
• 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
• 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
• 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!