Triple-Layer Brownies

If you’re a fan of brownies and like to make them even more rich and chocolatey than the typical brownie, these Triple-Layer Brownies may be just the thing you’re looking for! I saw a recipe over at VeryBestBaking.com and I just had to try it! It was a finalist in the 2000 Share The Very Best Recipe Contest, so I figured they must be good!

This rich, decadent brownie has 3 yummy layers…(1) a brownie base, (2) a middle layer of vanilla-flavored chips, pecans, and caramel, and (3) a top brownie layer that also has semi-sweet chocolate chips mixed in. In the recipe below, I added ways you could modify these brownies with different flavors of baking chips and toppings. If that doesn’t satisfy your sweet tooth or any chocolate craving you may have, I don’t know what will!

This recipe calls for an 8″ square baking pan. The first time I made these, I used a 9 × 9″ pan by mistake. The layers of the brownies weren’t that distinct with the 9 x 9″ pan, so I made them again in an 8 × 8″ pan to see if there was much difference in the appearance. With the 9 × 9″ pan, the brownies are thinner and the layers are not as apparent. But the layers show up more using an 8 x 8″ pan, so for a nicer layered appearance, be sure to use that! These brownies are yummy either way, though! 🙂

The photo on the left shows what the brownies look like made in a 9 x 9″ pan; the photo on the right shows what they look like made in an 8 x 8″ pan.

Triple-Layer Brownies

  • Servings: 9
  • Difficulty: easy
  • Print

TRIPLE-LAYER BROWNIES adapted from VeryBestBaking.com
Makes 9-12 brownies in an 8 x 8″ pan

3/4 cup all-purpose unbleached flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs (you’ll be using 2 for the first part of the recipe and 1 later)
2 teaspoons pure vanilla extract
1 cup chopped pecans (or substitute walnuts)
3/4 cup vanilla-flavored chips (or substitute butterscotch or peanut butter chips)
1/2 cup caramel ice cream topping (or substitute butterscotch or hot fudge topping)
3/4 cup semi-sweet chocolate chips (or substitute milk chocolate or dark chocolate chips)

Preheat oven to 350˚F. Grease an 8 x 8″ square baking pan; set aside.

In a small bowl, combine flour, baking cocoa, and salt; set aside.

In large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add in 2 of the eggs, one at a time, beating well after each addition. Add vanilla and blend well. Gradually beat in flour mixture from small bowl. You’ll have a pretty thick batter. Reserve 3/4 cup of this batter for your top layer. Spread the remaining batter on the bottom of your prepared 8″ baking pan. Sprinkle the pecans and vanilla chips over the batter, then drizzle the caramel topping over everything.

Beat the third egg into the remaining 3/4 cup batter until well blended. Fold in the semi-sweet chocolate chips. Spread this mixture evenly over the caramel/pecan/vanilla chip layer.

Bake at 350˚F degrees for 30 to 35 minutes or until center is set. Cool completely in pan on a wire rack, then cut into bars.

Recipe from NancyC | nancy-c.com

You could serve these brownies as a fancy dessert by sprinkling additional chopped pecans and vanilla chips on top. Then lightly drizzle additional caramel topping over everything—doesn’t that sound great? Something else you could do is serve each brownie with a scoop of ice cream on top, sprinkle with chopped pecans, and drizzle with caramel topping…there are so many ways you can enjoy these brownies! 🙂

Sharing at Meal Plan Monday, Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

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