Rogers Two Tone Brownies Recipes

TWO-TONE FUDGE BROWNIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

ROGER'S TWO-TONE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. In a 9 inch square pan stir together all ingredients for bottom level, oatmeal and brown sugar mixture. Press this mixture down onto bottom of pan to form a crust. Bake for 10 minutes. While baking prepare brownie batter. (When crust is baked remove from oven.)
• 2. Prepare dough by creaming shortening, sugar, and vanilla together. Stir in melted chocolate. When well mixed add egg and mix well. In a small bowl stir together flour, baking powder, and salt. When blended well add to chocolate mixture. Stir in milk. Add nuts, if using, and mix again. Pour well mixed batter over hot bottom layer and return to oven for about 30 minutes or until brownies are done (test with toothpick). Cool before cutting into 9-12 pieces. NOTE: These are better with nuts, in my opinion, but I have developed an allergy and make them without nuts now. They are still sooooo good!

TWO TONE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8 inch square tin with melted butter or oil. Line the base with baking paper, extending over two sides.
• Stir 1/4 cup butter or margarine and dark chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1/2 cup sugar, vanilla extract, and 1 egg in a medium bowl until combined. Stir in the melted chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
• Stir 1/4 cup butter or margarine and white chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1 /2 cup sugar, vanilla extract and 1 egg in a second bowl until combined. Stir in the white chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
• Drop large spoonfuls of the mixtures alternately and evenly, next to one another, in a single layer, in the tin. Gently smooth the surface, without combining the mixtures.
• Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small squares.

TWO-TONE FUDGE BROWNIES

Steps:

• For brownie layer, in microwave-safe bowl, melt chocolate chips.
• Cool slightly.
• In a mixing bowl, cream butter and sugar.
• Add eggs and vanilla; mix well.
• Stir in melted chocolate.
• Combine flour and baking soda; add to batter.
• Stir in walnuts.
• Spread into a greased 13-inch by 9-inch by 2-inch baking pan.
• Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean.
• Cool on a wire rack.
• In a mixing bowl, cream butter and sugars.
• Beat in milk and vanilla.
• Gradually add flour.
• stir in chocolate chips.
• Drop by tablespoonfuls over cooled brownies; carefully spread over top.
• Cut into squares.
• Store in the refrigerator.
• Note: Cookie dough layer is not baked and does not contain eggs.

OATMEAL BROWNIES

Steps:

• 1. Preheat oven to 375 degrees. Grease bottom only of 9 inch square pan. Mix oats, flour, brown sugar,and nuts with softened butter. Pack mixture evenly over bottom of prepared pan.
• 2. Make brownies according to package directions. Spread brownie dough evenly over oat mixture.
• 3. Bake 35-40 minutes. Turn pan upside down immediately when removed from oven.Cool. Cut into squares to serve.