The Ardent Epicure

An Ode to the Pleasures of Food

6:44 PM

What's for Dessert? - Triple-Layer Brownies

Posted by Sugar and Spice

Triple-Layer Brownies


Ingredients
1 bag (12 oz. or 2 cups) of semi-sweet chocolate chips or morsels
1 bag (6 oz. or 1 cup) of butterscotch morsels
2 cups of all-purpose flour
1 1/2 teaspoons (measured) of baking powder
1 1/2 teaspoon (measured) of salt
1 cup of butter, softened
1 cup of brown sugar, packed firmly
2 teaspoons of vanilla extract (we used organic vanilla)
3 eggs
1 cup of chopped nuts (we used walnuts)


Directions
Preheat your oven to 350 degrees.
Melt half (1 cup) of the chocolate chips over hot water and set them aside.
In another pan, melt the butterscotch morsels over hot water, and set it aside as well.
In a small mixing bowl, combine the flour, baking powder, and salt, and set that bowl aside too.


In a large mixing bowl, combine the butter, brown sugar, and vanilla extract, and beat the mixture until it becomes creamy.
Add the eggs, one at a time, to the wet mixture, incorporating each egg.
Blend the dry ingredients into the wet mixture, then stir in the nuts.




Divide the batter in half. In one half, blend in the melted butterscotch, and spread the mixture into a highly-greased baking pan measuring 9x13 inches, and 2 inches deep. Blend the melted chocolate into the remaining wet mixture, and spread this evenly over the butterscotch mixture in the pan.





Bake the pan at 350 degrees for 35 minutes. Take the pan out of the oven, and sprinkle the remaining chocolate chips evenly over the top.  Let the mixture stand for five minutes, then spread the chocolate evenly over the top using a rubber spatula.




Next, let the mixture cool completely, and cut the brownies into squares.  Serve plain, or with ice cream for a rich, tasty dessert!  Try them with vanilla ice cream (see below), or with whipped cream.


Makes approximately 4 dozen (48) 1x2-inch bars (but you can cut them any size you like; as you can see in the pictures, we cut them into much larger pieces).


*Note: if you refrigerate these, the chocolate on top will become solid, so it is best to serve them warm or at room temperature.

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