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Double Brownies with Caramel Icing




Source of Recipe


Recipe by Rosanne Stevenson, Melfort Saskatchewan. From "Taste of Home’s Recipe Card Collection". Volume 2, 2002.


List of Ingredients




Bottom Layer:
1/2 cup butter or margarine, softened
1-1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
1/4 tsp. salt
1-1/2 cups all-purpose flour
1/2 cup chopped walnuts

Middle Layer:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/8 tsp. salt
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 cup chopped walnuts

Caramel Icing:
6 Tblsp. butter or margarine
3/4 cup packed brown sugar
4 to 6 Tblsp. milk
2-1/2 cups confectioners’ sugar


Recipe



For bottom layer: In a mixing bowl, cream the butter and brown sugar; beat in eggs, vanilla and salt. Stir in flour and nuts. Spread into a greased 13- x 9- x 2-inch baking pan; set aside.

For middle layer: Cream butter and sugar; beat in eggs and salt. Stir in flour, cocoa, and nuts. Spread over the bottom layer. Bake at 350° F. for 30-35 minutes. Cool.

For icing: Melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in confectioners’ sugar until the icing is of spreading consistency. Spread over brownies.

Yield: 2 dozen brownies.