Seven Layer Brownies With White Chocolate Buttercream Recipes

WHITE CHOCOLATE FROSTING RECIPE

Steps:

• Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
• Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
• Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
• In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in the vanilla extract and salt. Beat on low until combined.
• Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
• Slowly add in the powdered sugar, 1 cup at a time.
• Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream, 1 teaspoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
• Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it!

LOADED SEVEN LAYER BROWNIES

Steps:

• Please read over the baking notes below for tips before beginning the recipe.
• Preheat oven to 325F (or 350F is that's what's called for on your box of brownie mix), line a 9x9-inch pan with foil for easier cleanup, spray with cooking spray; set aside.
• Mix up the brownie batter according to the ingredients called for on the package (egg(s), oil, water), turn the batter out into prepared pan, and bake for about 30 minutes, or until brownies are about 90% cooked through, but not completely since they are going back into the oven again for approximately 30 more minutes.
• Evenly sprinkle the brownies with the coconut, chocolate chips, butterscotch or peanut butter chips, toffee bits, and evenly drizzle with sweetened condensed milk.
• Return the pan to the oven, turn oven temp to 325F if it wasn't already there, and bake for about 20 minutes, or until the top is becoming lightly golden browned and the sweetened condensed milk is not pooling.
• Return the pan from the oven, even sprinkle with the M&Ms, and bake for about 5 to 10 more minutes, or until the top is as golden browned and set as desired.
• Cool brownies in the pan for at least 2 hours before slicing and serving.

GHIRARDELLI SEVEN LAYER BROWNIE BARS

Steps:

• Preheat oven 350. Coat bottom on 13x9x2 inch pan with melted butter.
• Sprinkle brownie mix over butter.
• Top with coconut, butterscotch chips, chocolate chips and pecans.
• Drizzle with sweetened condensed milk.
• Bake 30-35 minutes or until edges are bubbly.
• Cool thoroughly before cutting.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

SEVEN LAYER BROWNIES WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• Pre-heat oven to 350 degrees Start with seven-layer bars so they have time to cool. Combine melted butter & graham cracker crumbs until mixture is moist. Lightly press mixture into bottom of greased 9x9 pan lined with parchment paper. Evenly sprinkle pecans, chocolate, white chocolate, & butterscotch chips over graham cracker then pour condensed milk over. Top with even layer of coconut. Bake for 20 minutes until milk starts to get bubbly & coconut starts to brown Allow to cool to at least room temperature before baking into cupcakes (putting it in the fridge makes it quicker)-you could even make these the night before For the cupcakes, melt unsweetened chocolate & butter in microwave on high for 90 seconds. Stir mixture until it's creamy & well combined & all chocolate chunks are melted. Stir in sugar then add eggs, stirring each in one at a time. Add vanilla, and then flour, stirring until just combined and aren't any lumps Cut cooled bar cookies in small pieces that will fit in cupcake tins-about 1.5 inch squares. Put heaping tablespoon of batter into 12 paper-lined cupcake tins. Gently press a cookie into batter & cover with another heaping tablespoon of batter so the top & sides of bar are completely covered Bake at 350 for 24 minutes-be careful not to overbake or it will be dry Let cool then make icing Melt one cup of white chocolate chips with three tablespoons heavy cream. Allow to cool a bit (stick in fridge, stirring every five minutes or so). Whip together powdered sugar, butter, vanilla, & salt until well combined, then with mixer on low drizzle in melted white chocolate (make sure it isn't hot or it'll melt the buttercream). Reserve some to drizzle on top. Whip until smooth & fluffy When cupcakes are cool, frost with generous scoop of buttercream. Top with mini chocolate chips & drizzle of white chocolate mixture. Pecans or chocolate shavings are also great toppers.