Seven Layer Brownies With White Chocolate Buttercream Recipes

GHIRARDELLI SEVEN LAYER BROWNIE BARS

Steps:

• Preheat oven 350. Coat bottom on 13x9x2 inch pan with melted butter.
• Sprinkle brownie mix over butter.
• Top with coconut, butterscotch chips, chocolate chips and pecans.
• Drizzle with sweetened condensed milk.
• Bake 30-35 minutes or until edges are bubbly.
• Cool thoroughly before cutting.

SEVEN LAYER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder until combined.
• Spread batter evenly into greased baking pan.
• Bake for 20 minutes.
• Top with flaked coconut, butterscotch chips, semi-sweet chocolate chips, pecans, and drizzle the condensed milk over the top evenly.
• Bake for an additional 25 minutes.

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.

SEVEN LAYER BROWNIES WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• Pre-heat oven to 350 degrees Start with seven-layer bars so they have time to cool. Combine melted butter & graham cracker crumbs until mixture is moist. Lightly press mixture into bottom of greased 9x9 pan lined with parchment paper. Evenly sprinkle pecans, chocolate, white chocolate, & butterscotch chips over graham cracker then pour condensed milk over. Top with even layer of coconut. Bake for 20 minutes until milk starts to get bubbly & coconut starts to brown Allow to cool to at least room temperature before baking into cupcakes (putting it in the fridge makes it quicker)-you could even make these the night before For the cupcakes, melt unsweetened chocolate & butter in microwave on high for 90 seconds. Stir mixture until it's creamy & well combined & all chocolate chunks are melted. Stir in sugar then add eggs, stirring each in one at a time. Add vanilla, and then flour, stirring until just combined and aren't any lumps Cut cooled bar cookies in small pieces that will fit in cupcake tins-about 1.5 inch squares. Put heaping tablespoon of batter into 12 paper-lined cupcake tins. Gently press a cookie into batter & cover with another heaping tablespoon of batter so the top & sides of bar are completely covered Bake at 350 for 24 minutes-be careful not to overbake or it will be dry Let cool then make icing Melt one cup of white chocolate chips with three tablespoons heavy cream. Allow to cool a bit (stick in fridge, stirring every five minutes or so). Whip together powdered sugar, butter, vanilla, & salt until well combined, then with mixer on low drizzle in melted white chocolate (make sure it isn't hot or it'll melt the buttercream). Reserve some to drizzle on top. Whip until smooth & fluffy When cupcakes are cool, frost with generous scoop of buttercream. Top with mini chocolate chips & drizzle of white chocolate mixture. Pecans or chocolate shavings are also great toppers.