Sunday, September 6, 2009

Double (Brownie) trouble

Why make a single brownie when you could make a double brownie? This tasty bar is out of the Taste of Home Baking Book. The caramel icing is what makes this recipe - it just wouldn't be right without it.

Blondie Layer:
1/2 c butter, softened
1 1/4 c packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 c all purpose flour
1/4 tsp salt
1/2 c chopped walnuts

Cream together the butter & brown sugar. Beat in eggs & vanilla. Add the flour and salt. Stir in the walnuts. Spread into greased 13 x 9 inch pan & set aside.


Brownie Layer:
1/2 c butter, softened
1 c granulated sugar
2 eggs
3/4 c all purpose flour
1/4 c cocoa powder
1/8 tsp salt
1/2 c chopped walnuts

Cream together the butter & sugar. Beat in eggs & vanilla. Add the flour, cocoa, and salt. Stir in the walnuts. Spread carefully on top of bottom layer. Bake at 350ยบ for 35-40 minutes. Cool completely.


Caramel Icing:
6 tbs butter
3/4 c packed brown sugar
4 to 6 tbs milk
2 1/2 c confectioners' sugar

Melt butter in saucepan over medium heat. Stir in brown sugar & milk and bring to a boil. Remove from heat. Cool until just warm. Beat into confectioners' sugar until the icing has a spreadable consistency. Spread over brownies. Let stand until icing is set before cutting into bars.



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