I love layered brownies. These brownies certainly fit the bill of being deep dish. They are thick, chunky, and simply perfect. I know there are quite a bit of steps and ingredients that go into this recipe but don’t let that freak you out. The recipe itself isn’t hard to follow it’s the waiting for the brownies to bake that’s torturous. Beleive me, you are going to want to gobble these little gems up!
Check out what my pals over at Your Party Tuned Up had to say about this recipe:
I’m a bit attached to the deep dish from-scratch brownie recipe that I clipped from a magazine (recipe courtesy of Hershey’s) back in the 80s. Since I posted the retro recipe on my blog, several have written to say they’ll never use a mix again.
I am quite attached to these brownies, too. They are attached to my mouth.
Ingredients
Brownie Layer
3/4 cup Kerrygold butter, melted
1-1/2 cups Domino sugar
1-1/2 teaspoons McCormick vanilla
3 eggs
3/4 cup Gold Medal all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon Morton salt
Toffee Cheesecake Layer
1-1/2 8 oz. packages cream cheese (or 12 ounces), softened
1/2 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla
8-oz package Heath Milk Chocolate Toffee Bits (set 1/2 cup aside)
Instructions
Brownie Layer
Heat oven to 325.
Line an 8 x 8 pan with aluminum foil, some extending over the edge. Be sure to press foil tightly in corners.
Note: You can also use spray without the foil, but the foil makes it easier to remove from pan and cut into squares.
In medium mixing bowl, blend melted butter, sugar and vanilla.
Add eggs; beat well with spoon
Combine flour, cocoa, baking powder and salt and add to egg mixture, beating until well blended.
Spread into foil-covered pan.
Toffee Layer
Beat cream cheese and sugar together. Add eggs and vanilla; mix until well blended.
Fold in Heath Bar bits (with exception of reserved 1/2 cup).
Pour cheesecake over brownie layer and spread evenly.
Sprinkle with reserved 1/2 cup Heath Bar bits.
Bake for one hour and ten minutes at 325 or until risen, slightly brown and firm around the edges.
Cool completely (about 3 hours) then refrigerate until fully chilled.
Use foil to lift onto a cutting board — cut into 16 squares (4 x 4).
Cutting hint: For the cleanest cut squares, cut with knife dipped into hot water then dried (wipe knife between each cut).
Store brownies in refrigerator, but best if you bring them up to room temperature before serving (unless, like me, you prefer them cool and fudgy…at which case, dig in once chilled).
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Quick Tip: Make these yummy brownies for your next family get-together.
Thank you to Your Party Tuned Up for this amazing recipe.