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March 2019

Brownie Recipes

Condiments Recipes

Lemon Shred Marmalade

Lemon Shred Marmalade Recipe
5 Lemons 1 Grapefruit 12 c Water 8 c Sugar (4 pounds) Makes about 10 half pints. Wash and peel ...

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Double Frosted Brownies Recipe

Double Frosted Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Double Frosted Brownies recipe  PDF



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 mi
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. Mi well. Stir into chocolate and butter. Mi flour and salt and blend into chocolate mi ture. 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 mi 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.

Double Frosted Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
549 people have voted
Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print Double Frosted Brownies recipe  PDF   Brownie recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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