Wednesday, December 12, 2012

Double Brownies

Are you gearing up for all your Christmas baking?  Do you take your neighbors a plate full of Christmas goodies?  Maybe you just need a new twist on an old recipe.  If so, give these double brownies a try!



I love all things chocolate, especially brownies.  These brownies combine a blonde brownie along with a chocolate brownie and are not overly sweet, but the caramel icing will make up for it.

Preheat oven to 350 degrees.


Bottom layer:
1/2 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts (optional)

Middle Layer:
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup all purpose flour
1/4 cup baking cocoa
1/4 tsp salt
1/2 cup chopped walnuts (optional)

Caramel Icing:
6 Tbsp butter
3/4 cup packed brown sugar
4 to 6 Tbsp milk
2 1/2 cups confectioner's sugar

In a large mixing bowl, cream the butter and brown sugar until light and fluffy.  Beat in eggs and vanilla.  Combine flour and salt.  Stir into creamed mixture.  Stir in nuts.  Spread into a greased 9x13 baking pan.  

For the middle layer, cream butter and sugar until light and fluffy.  Beat in eggs.  Combine the flour, cocoa, and salt.  Stir into creamed mixture.  Add nuts.  Spread over the bottom layer.  Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.  Cool completely.  

For the icing, melt butter in a saucepan over medium heat.  Stir in brown sugar and milk; bring to a boil.  Remove from the heat.  Cool just until warm; beat in confectioners' sugar until the icing achieves spreading consistency. Spread over brownies.  Let stand until set.  Cut into bars.  Enjoy!
I shared this recipe at Her View From Home.

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