Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Double Layer Gooey Chocolate Brownies




Source of Recipe


Recipe from “Women’s Community Ministry Cookbook”, Mandarin Christian Church, Jacksonville, FL.


List of Ingredients




First Layer:
1-1/2 cups sugar
2/3 cup butter
4 Tblsp. water
4-5 cups semisweet chocolate chips (to taste)
2 tsp. vanilla
4 eggs
1-1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
Nuts (to taste)

Second Layer:
16 oz. semisweet chocolate chips
1/2 cup water
4 Tblsp. butter
2 cups whipping cream


Recipe



First Layer: On the stove in a large saucepan, combine sugar, butter, and water and bring to a boil, stirring as needed. Make sure it is well mixed and smooth and then remove from heat. Stir in 2 cups chocolate chips and vanilla, stir until smooth and then cool for 5 minutes. Stir in eggs, 2 at a time, until well mixed. Add flour, salt, and baking soda. Stir again until smooth and then add 2 to 3 cups of chocolate chips, depending on how rich and gooey you want them. Add nuts at this time if you want them. Pour into a large pan sprayed with nonstick cooking spray. Bake at 325° F. for35-40 minutes. Check at the end often so that they are not overbaked; they should be very moist. Cool completely.

Second Layer: In microwave, melt chocolate chips, water and butter until smooth. Cool to room temperature. Whip the whipping cream until fairly stiff peaks are present. Then fold into the cooled chocolate mixture and spread over the first layer. Should be stored in refrigerator.

Note: If using a 13 x 9-inch pan, bake for 1 hour.