Triple Tier Brownies Recipes

TRIPLE-TIER BROWNIES

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.

TRIPLE LAYER BROWNIE CAKE

Steps:

• In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely., For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. , Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.

TRIPLE-TIER BROWNIES

Steps:

• Prepare and bake brownie mix according to directions, using a greased 13 x 9" baking pan. Cool on a wire rack.
• Spread the cream cheese frosting over the brownies.
• Sprinkle with chopped peanuts.
• In a large saucepan, combine the chocolate chips and peanut butter. Cook over LOW heat for approximately 4-5 minutes or until blended, stirring occasionally. Remove from heat and stir in cereal. Spread over the cream cheese frosting and chopped peanuts.
• Chill for 30 minutes or until set before cutting.
• Store in refrigerator.
• NOTE: I used a dark chocolate fudge brownie mix, and I also had only half of the milk chocolate chips required so I used semi-sweet chips for the remainder.

TRIPLE-LAYER BROWNIES

Steps:

• In a large bowl, combine the first five ingredients; stir in butter. Pat into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. , In another bowl, beat the sugar, butter and chocolate. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the chocolate mixture alternately with milk, mixing well after each addition. Stir in pecans; spread over bottom layer. , Bake at 350° for 25 minutes. Cool. , For frosting, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

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.