How To make Double Frosted Brownies
First layer: 2 1/2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
Second layer: 1/2 cup butter
3 tablespoons milk
2 tablespoons vanilla instant pudding mix
2 1/2 cup powdered sugar
Third layer: 1 package semi-sweet chocolate chips
1 1/2 tablespoons butter
3 tablespoons water
First layer: preheat oven to 350. Melt chocolate and butter together. Beat eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second layer: cream butter. Combine milk and pudding mix and add to butter. Gradually stir in powdered sugar. Spread on top of brownie and refrigerate until firm. Third layer: melt chocolate chips in butter and water over very low heat. When slightly cool, spread over top and refrigerate.
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Makes 16 brownies
8 oz. (126 grams) semi-sweet chocolate
1 ¼ (160 grams) cups all-purpose flour
½ cup (55 grams) unsweetened cocoa powder
½ tsp. of salt
2 tsp. of baking powder
½ cup (115 grams) of unsalted, soft butter
½ cup (100 grams) of white sugar
1 cup (220 grams) of light brown sugar
2 large eggs – room temperature
1 tsp. peppermint extract
1/3 cup (80 grams) whole milk
Heat your oven to 325 degrees F (163C) and prepare an 8x8 inch (20x20 cm.) square baking dish – butter it and line it with aluminum foil with about 3 inches of overhang. Butter the foil.
Melt the chocolate in a double boiler and set aside. Cool down completely.
Whisk the flour, cocoa powder, salt and baking powder for a minute.
Cream the butter and sugars for two minutes. Add the eggs and the peppermint extract and beat until fully incorporated. Add the melted chocolate (make sure it is cool). Beat until mixed in. Do not overbeat.
Add half of the flour and mix in. Add the milk and mix in. Add the remaining flour and mix in. Do not overbeat your batter. Simply mix in the ingredients.
Pour the batter into the prepared pan and bake for 40 to 55 minutes. Insert a cake pin at 40 minutes and if it comes out with moist crumbs remove the brownies from the oven. If not check them every five minutes until done. Do not over bake these. You want to remove them from the oven slightly undercooked so they are the fudgey and not cakey.
Cool the brownies in the pan on top of a cooling rack completely. That will take about three hours.
FOR THE FROSTING:
8 oz. (226 grams) very soft cream cheese
½ cup (80 grams) of powdered sugar (confectioner’s, icing)
2 tsp. peppermint extract
½ to ¾ cup (115 to 175 grams) of very cold heavy cream
Red food coloring
Crushed peppermint candies for garnish (optional)
Sift the confectioner’s sugar into a bowl with the softened cream cheese. Cream. Add the peppermint extract and mix in. Start adding the cold heavy cream and beating well after each addition. Stop when you have the consistency you are looking for. The more cream you add the thicker your frosting will be. I used ½ cup.
Add the food coloring. Make it as dark as you want. I added 6 drops to mine. Beat until color is fully incorporated.
Remove the cool brownies from the pan by pulling on the foil overhang and frost them. Cut them into 16 equal squares and cover the frosting with the crushed candies.
To crush the candies simply place them in a thick bag and smash them with a rolling pin.
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Triple Chocolate Brownies with Double Chocolate Frosting
#recipesharing #besteverbrownies #blueribbonbrownies
Can’t get enough chocolate? These brownies will more than satisfy your chocolate craving!
I like to line my baking pan with foil overlapping the edges and coat the foil with baking spray. When the brownies are cooled it is very easy to lift the entire batch before frosting. Once frosted, I place the foil-lined brownies onto a cookie sheet and place in the refrigerator for 1 hour. The bars can be cut with a serrated knife into beautiful squares with no mess!
Ingredients:
1 cup (2 sticks) butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
¾ cup cocoa
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup semi-sweet chocolate morsels
⅓ cup bittersweet chocolate (finely chopped)
1 cup nuts (optional)
Directions:
Preheat oven to 350F
Grease a 13x9 baking dish. In a large microwave-safe bowl, melt butter; cool slightly.
Stir in the sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt. Stir to combine. Stir in chopped chocolates and optional nuts.
Spread batter into the greased pan and bake for 30-35 minutes or until brownies begin to pull away from the sides of the pan. Cool. Frost with Double Chocolate Frosting recipe below.
Double Chocolate Frosting:
1 (16 ounce) package Confectioners Sugar
½ cup (1 stick) butter, softened
6-8 tablespoons milk
1 teaspoon vanilla
2 (1 ounce each) squares bittersweet chocolate, melted and cooled
½ cup cocoa
In a large bowl, with a mixer at low speed, combine confectioners sugar and cocoa. Add butter, 6 tablespoons milk and vanilla. When incorporated, increase the mixer to medium and beat for 1-2 minutes. Add melted chocolate and continue to beat until creamy. Add more milk until frosting is of desired spreading consistency.
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Frosted Brownies
Frosted Brownies are a must have recipe! These brownies are moist, delicious and the frosting takes these brownies to a whole new level. Grab that glass of milk because you’ll want it with a slice of these yummy Frosted Brownies!
RECIPE:
Chocolate Frosting for Brownies Recipe Video
A recipe for frosting made especially for brownies. Rich, chocolate flavor, just the right amount and easy to make.
Click here for the full recipe ---
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