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Triple Layered Brownie Squares

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  Chocolate 2 Ounce (unsweetened)
  Butter/Margarine 3⁄4 Cup (12 tbs) (1/4Lb plus 4 tablespoon)
  Egg 1
  Granulated sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Almonds/Pecans 1 Cup (16 tbs), chopped
  Powdered sugar 2 Cup (32 tbs)
  Vanilla 1⁄2 Teaspoon
  Whipping cream 3 Tablespoon

For the first layer, place 1 ounce of the chocolate and 4 tablespoons of the butter in the top of a double boiler over simmering water (or in a small pan over lowest possible heat).
Stir until melted.
In a small mixing bowl, beat egg and granulated sugar, then gradually beat in chocolate mixture.
Stir in flour and almonds.
Spread batter evenly in a lightly greased 9-inch square baking pan; bake in a 350° oven for 20 to 25 minutes or until brownie feels dry on top.
Let cool completely in pan on a rack.
For the second layer, place 4 tablespoons of the butter, powdered sugar, and vanilla in small bowl of an electric mixer.
Beat together; then beat in enough cream to make frosting spreadable.
Spread evenly over cooled brownie.
For the third layer, combine remaining 1 ounce chocolate and remaining 4 tablespoons butter in the top of a double boiler over simmering water
Stir until melted.
Drizzle over frosting layer; tilt pan so chocolate covers surface evenly.
Refrigerate until chocolate is hardened (about 15 minutes).
Cut into 2 1/4-inch squares.
Store, covered, in refrigerator.

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Triple Layered Brownie Squares Recipe