Double Brownies

We love food in layers – salads, dips, sandwiches, and especially desserts. Brownies are usually one layer of simple chocolate. This brownie is made up of three and while it’s hard to turn down a brownie, it’s even harder when they look like this:

And anything with frosting, sign me up. The bottom layer is a blondie, which is like a vanilla brownie. The middle is a traditional chocolate brownie. The top is icing – butterscotch frosting, to be specific.

Making the brownie is easy. You can re-use bowls and simply clean off mixers in between steps (preferably in the sink, not with your tongue but it’s your brownie).

Each bite is complex in a good way, rich, gooey and cakey. Everything you want out of a brownie and so much more.


blondie layer

  • 1/4 cup butter
  • 3/4 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 /8 teaspoon salt
chocolate layer
  • 1/4 cup butter
  • 2 heaping tablespoons cocoa powder
  • 1 egg
  • 1/2 cup sugar
  • 6 tablespoons flour
  • dash salt
  • 1/2 teaspoon vanilla
for the icing
  • 1/4 cup unsalted butter
  • 1/2 cup packed dark brown sugar
  • 4 teaspoons milk
  • 3/4 cup powdered sugar

How To:

Preheat oven to 350 degrees. Grease an 8 X 8″ baking dish. For the blondie layer, cream butter and brown sugar. Add egg and vanilla; beat until well mixed. Add flour and salt. Stir until thoroughly mixed, but do not overbeat. Spread in prepared baking dish.

For the chocolate layer, melt butter with cocoa and let cool for several minutes. Beat egg until foamy, then add sugar, flour, salt and vanilla. Mix well but do not overbeat. Add chocolate-butter to egg mixture and blend just to combine. Spread chocolate layer over the top of the blondie layer. Bake for 30 minutes or until a cake tester comes out clean. Let cool.

Bring butter, brown sugar and milk to a boil in a saucepan. Simmer for 2 minutes, stirring frequently. Let cool. Beat in powdered sugar. Add 1 to 2 more teaspoons milk if frosting is too thick. Spread over cooled brownies. Icing sets quickly, so frost immediately. Refrigerate to store.

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