Double-frosted Brownies
Ingredients
- Servings: 1
- 1 1/2 cups margarine, at room temperature
- 3 cups white sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons salt
- 1 cup chopped walnuts
- first frosting layer:
- 1/2 cup margarine, at room temperature
- 2 tablespoons instant vanilla pudding mix
- 3 tablespoons milk
- 2 cups confectioners' sugar
- second frosting layer:
- 3 tablespoons margarine, melted
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk, or more as needed
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups confectioners' sugar
- 1 pinch salt
Recipe
Preparation Time: 50 mins
Cook Time: 30 mins
Ready Time: 1 hr 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour an 11x17 inch baking pan.
- in a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
- bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
- to make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. gradually beat in 2 cups of confectioners' sugar. spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
- for the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. add more milk as necessary to make a smooth, spreadable frosting. spread the second frosting on top of the first.
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