Best Layered Brownies Recipes

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

FUDGY LAYERED IRISH MOCHA BROWNIES

Steps:

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

CARAMEL-LAYERED DARK CHOCOLATE BROWNIES

Steps:

• Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
• Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
• Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
• Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
• Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
• In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
• In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
• Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
• Caramel:
• Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
• Bittersweet Chocolate Ganache Topping:
• Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
• Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
• Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
• Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
• Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
• Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
• Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
• Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

TRIPLE-LAYERED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour.
• In 2-quart saucepan, melt 1/2 cup butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream and white baking chips just to boiling over medium heat, stirring frequently. Remove from heat. Stir in cherries. Spread filling over brownies. Refrigerate about 30 minutes or until set.
• In small microwavable bowl, place chocolate chips and 2 tablespoons butter. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze evenly over filling. Refrigerate at least 30 minutes. For brownies, cut into 8 rows by 6 rows. Cover and refrigerate any remaining brownies.

LAYERED BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
• Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
• Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
• Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO

Steps:

• For candied pecans:
• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
• For brownies:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
• For white-chocolate caramel:
• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• For bittersweet-chocolate ganache:
• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

LAYERED BROWNIES

Steps:

• In a large bowl, combine the cake mix, nuts, oil and egg until crumbly. Set aside 1-1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. , In a saucepan, combine milk, chocolate chips and salt. Cook and stir over low heat until chips are melted. Stir in vanilla. Spread evenly in pan. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BEST PEANUT BUTTER LAYERED BROWNIES

Steps:

• Brownie Layer.
• Preheat oven to 350°F.
• Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes.
• Stir till chocolate is completely melted.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and 1 1/2 teaspoon vanilla; blend well.
• Stir in flour and walnuts.
• Spread into 13x9-inch greased pan.
• Bake 30 to 35 minutes.
• DO NOT OVER BAKE.
• Cool.
• Peanut butter layer:.
• Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl.
• Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth).
• Spread over the cooled brownies.
• Top Layer:.
• Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter.
• Stir till smooth.
• Spread over peanut butter layer.
• Cool until set.

LAYERED MOCHA BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Combine brownie mix, vegetable oil, eggs, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 22 to 25 minutes. Let cool completely, about 30 minutes.
• Meanwhile, combine cream cheese, powdered sugar, and coffee in a large bowl. Beat with an electric mixer until smooth. Beat in 1 cup whipped topping. Spread over cooled brownies and refrigerate while preparing pudding.
• Whisk milk and instant chocolate pudding in a large bowl until smooth, about 2 minutes. Let stand until slightly thickened, about 5 minutes.
• Spread pudding over the cream cheese layer. Spread remaining whipped topping over the pudding layer. Garnish with walnuts, chocolate shavings, and espresso powder. Refrigerate until ready to serve.

LAYERED MINT CHOCOLATE BROWNIES

Steps:

• Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
• Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
• Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
• Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
• Cool slightly and then pour glaze over chilled brownies.
• Cover and refrigerate at least 1 hour before slicing and serving.
• Store leftovers covered in refrigerator.

LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.

TRIPLE LAYERED CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• *Make brownie layer: Preheat oven to 350 degree and butter and flour a 13 X 9 inch nonstick metal baking pan. Melt chocolate and butter in a large heat proof bowl set over a saucepan of simmering water, stirring until smooth., Remove bowl from pan and stir in sugars and vanilla. Add eggs 1 at a time, stirring vigorously after each addition, until combined well. Add flour and slat and stir until just combined. Stir in chopped nuts and spoon mixture into prepared pan smoothing top. Bake in middle of oven until a toothpick inserted in center comes out clean, about 40 minutes. Let brownies cool in pan on a rack. MAKE THE PEANUT BUTTER LAYER: Whisk together cream cheese and peanut butter until combined well. Sift confer toners' sugar over mixture and whisk until combined well and smooth. Spread peanut butter mixture evenly over brownie layer with a spatula and chill until firm. MAKE CHOCOLATE LAYER: Melt chocolate with butter and cream in a heat proof bowl set over a saucepan of simmering water, stirring until smooth, about 4 minutes. Remove bowl from pan and let chocolate mixture cool to room temperature. Spread cooled mixture over peanut butter layer and chill until firm.

LAYERED CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Stir in 1/2 cup sugar. Add 2 eggs and 1/2 tsp. vanilla; mix well. Blend in flour. Spread into prepared pan.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg and vanilla; mix well. Spoon over brownie batter in pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.

FUDGY LAYERED IRISH MOCHA BROWNIES

Steps:

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Microwave all ingredients on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares.

LAYERED BROWNIES

Steps:

• Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
• Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
• Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
• Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth.
• Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.

PECAN AND CARAMEL LAYERED BROWNIES

Steps:

• 1. Preheat oven to 350. Line a 9x13" baking dish with foil so that it hangs over the edge of the pan (you will use it for lifting the brownies out when ready to cut them). Spray with non-stick baking spray.
• 2. Cream together the sugar, brown sugar and butter. Add 4 eggs, one at a time, combining well after each one. Add vanilla. Gradually add in the flour and cocoa.
• 3. Reserve 1 1/2 cups of the batter. Pour remaining batter in the prepared baking dish. Sprinkle pecans and white morsel chips over batter. Drizzle caramel topping on top. Place the reserved 1 1/2 cups of batter back into mixing bowl. Add 2 remaining eggs and beat well. Stir in the semi-sweet chocolate chips. Spread over the caramel sauce.
• 4. Bake for 30-35 minutes until toothpick inserted in middle comes out clean. Let cool completely on cooling rack. Lift brownies out of pan by the edges of the foil. Peel foil edges down and cut into bars.

LAYERED MINT BROWNIES

Steps:

• Heat oven to 350ºF.
• Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1-1/4 cups sugar. Blend in 3 eggs and vanilla. Add 1 cup flour; mix well. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 5 min. Meanwhile, beat cream cheese, remaining sugar, eggs and flour with mixer until blended. Add extract and food coloring; mix well. Spread onto brownie. Bake 28 to 30 min. or until brownie pulls away from sides of pan. Cool completely in pan.
• Microwave remaining chocolate in small microwaveable bowl 1 min.; stir until melted. Spoon into resealable plastic bag. Cut off small piece from one bottom corner of bag; use to drizzle chocolate over brownie. Refrigerate 1 hour.

COCONUT LAYERED BROWNIES

Steps:

• Melt chocolate and butter in microwave (up to 2 minutes).
• Cool.
• Set aside.
• Beat eggs slightly.
• Add vanilla and sugar and mix.
• Mix in chocolate mixture.
• Mix in flour and salt.
• Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
• Carefully spread over brownie mix in pan.
• I spread with dabs of mix in my figures.
• Sticky but effective.
• Dab remaining brownie dough over coconut.
• Spread to cover.
• Bake at 325 F for 40-45 minutes.
• Remove from oven and sprinkle with chips.
• Allow to soften and then spread.
• Srinkle on nuts.
• Cool slightly before cutting.
• Cool completely before removing from pan.